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.
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