Welcome to the Mayo Clinic Gastroenterology & GI Surgery Page! With one of the largest group of digestive disease specialists in the world, Mayo Clinic has been recognized as the nation's best Gastroenterology & GI Surgery hospital by U.S. News & World Report.
Follow the page to read shared experiences, learn about clinical trials and up-to-date research, and find resources for all your gastroenterology needs. Our goal is to connect you to others, and become informed decision makers; so post a comment, share your story, own your health.
Gastroparesis is a condition in which the stomach empties into the small intestine more slowly than it should. Diet and nutrition play a significant role for people who have gastroparesis; in fact, dietary changes are the first step in managing this condition. Madelynn Strong, clinical dietitian at Mayo Clinic, recommends some [...]
Joseph Murray, M.D., talks about a rare condition – collagenous gastritis – and about Mayo Clinic’s ongoing research to better understand the causes, and try and find the best treatment for this condition.
Dr. Murray, M.D., is a gastroenterologist and celiac disease expert at Mayo Clinic.
People with inflammatory bowel disease (IBD) like Crohn's or ulcerative colitis may need immunosuppressive biologic therapy to control the disease. Some of these drugs can cross the placenta and many pregnant women worry about the effect this may have on the baby. But multiple studies have found no link between using biologic [...]
Inflammatory bowel disease (IBD) may raise the risk for heart attack, according to a study published in Clinical Gastroenterology and Hepatology. The study also found the increased risk for acute myocardial infarction and heart failure in IBD patients, is independent of traditional risk factors such as high blood pressure, smoking, and high cholesterol.
People who've been diagnosed with celiac disease and are following a gluten-free diet, are surprised to learn just how little gluten it actually takes to make them sick. People often wonder how can a food that is naturally gluten-free contain gluten? The answer is cross-contamination.
Cross-contamination occurs when gluten comes into [...]