Jay W. Marks, MD, is a board-certified internist and gastroenterologist. He graduated from Yale University School of Medicine and trained in internal medicine and gastroenterology at UCLA/Cedars-Sinai Medical Center in Los Angeles.
Dr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology.
Local anesthesia (usually
lidocaine or another spray) is used to anesthetize the throat. An endoscope (a flexible tube with a camera and a light on the end)
is passed through the mouth, throat and esophagus into the stomach. The
physician then makes a small incision (cut) in the skin of the abdomen over the
stomach and pushes a needle through the skin and into the stomach. The tube for
feeding then is pushed through the needle and into the stomach. The tube then is
sutured (tied) in place to the skin.
When can the percutaneous endoscopic gastronomy patient go home?
The patient usually can go home the same day or the next morning.
What are the possible complications with percutaneous endoscopic gastronomy?
Possible complications include infection of the puncture site (as in any kind
of surgery,) dislodgement of the tube with leakage of the liquid diet that is fed
through the tube into the abdomen, and clogging of the tube.
What are the advantages of percutaneous endoscopic gastronomy?
Percutaneous endoscopic gastronomy takes less time, carries less risk and
costs less than a surgical gastrostomy which requires opening the abdomen.
Percutaneous endoscopic gastronomy is a commonly-performed so there are many
physicians with experience in performing the procedure. When feasible,
percutaneous endoscopic gastronomy is preferable to a surgical gastrostomy.
Percutaneous Endoscopic Gastrostomy At A Glance
Percutaneous endoscopic gastronomy is a procedure that
allows nutritional support for patients who cannot take food orally.
Percutaneous endoscopic gastronomy involves placement of a tube through the
abdominal wall and into the
stomach through which nutritional liquids can be infused.
Percutaneous endoscopic gastronomy is a surgical procedure; however, it
does not require opening the abdomen or an operating room. Percutaneous
endoscopic gastronomy also does not require general anesthesia.
Complications of percutaneous endoscopic gastronomy include infection,
leakage of nutritional liquids that are infused and clogging of the tube.
Percutaneous endoscopic gastronomy is preferable to surgical gastrostomy
Esophageal cancer is a disease in which malignant cells form in the esophagus. Risk factors of cancer of the esophagus include smoking, heavy alcohol use, Barrett's esophagus, being male and being over age 60. Severe weight loss, vomiting, hoarseness, coughing up blood, painful swallowing, and pain in the throat or back are symptoms. Treatment depends upon the size, location and staging of the cancer and the health of the patient.
Head and neck cancer is cancer of the oral cavity, salivary glands, paranasal sinuses and nasal cavity, pharynx, larynx, or lymph nodes in the upper part of the neck. These cancers account for 3% to 5% of cancers in the U.S. Tobacco and alcohol use are important risk factors. Treatment may involve surgery, radiation therapy, and/or chemotherapy.
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