Anemia, characterized by a reduced number of red blood cells or low hemoglobin levels, is a concern that gastroenterologists often encounter. They play a crucial role in diagnosing its underlying causes and understanding the potential link between anemia and cancer risk.
Causes and Evaluation: Gastroenterologists approach anemia systematically, considering symptoms such as fatigue, weakness, and pallor. Anemia can result from various factors:
- Iron Deficiency Anemia: Often due to gastrointestinal bleeding from conditions like peptic ulcers, colorectal cancer, or inflammatory bowel disease.
- Chronic Disease Anemia: Seen in conditions like inflammatory bowel disease, chronic kidney disease, or chronic liver disease.
- Anemia of Chronic Inflammation: Associated with ongoing inflammatory conditions.
Diagnostic Approach: Gastroenterologists use blood tests to measure hemoglobin, iron, and other related markers. If gastrointestinal bleeding is suspected, endoscopy (upper endoscopy, colonoscopy) may be performed to visualize the gastrointestinal tract and identify sources of bleeding.
Anemia and Cancer Risk: Certain types of anemia, especially iron deficiency anemia resulting from gastrointestinal bleeding, can be associated with an increased risk of cancer. Chronic bleeding may be a symptom of an underlying malignancy, such as colorectal cancer or gastrointestinal tumors. Detecting and addressing anemia promptly can lead to the early diagnosis of potential cancers.
Management and Cancer Prevention: Dr. Fasullo’s focuses on treating the underlying cause of anemia, which might involve addressing gastrointestinal bleeding, providing iron supplementation, or managing chronic diseases. By effectively managing anemia, he can contribute to cancer prevention through early detection and intervention.