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Water in The Stomach: Causes and Help

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Water in the stomach: what is it and where does it come from?

In a healthy person, there is no free fluid in the abdomen, i.e. no water.

  • With ascites, i.e. dropsy, a lot of free fluid collects in the abdominal cavity. There are different causes that cause the water belly to swell.
  • In non-inflammatory processes, the accumulation of water forms due to increased pressure in the portal vein. This is the large vein in which blood from the veins of the stomach, intestines, pancreas, and spleen collects and carries this blood to the liver.
  • If the pressure in the portal vein is too high, fluid is released through the vessel wall into the surrounding tissue, i.e. into the abdomen.
  • Cirrhosis of the liver is very often the cause of increased portal vein pressure.
  • Another reason why water forms in the abdominal cavity is a disruption in the flow of lymph.
  • Inflammation in the abdominal cavity, especially peritonitis, can also lead to ascites.
  • A pronounced lack of protein can also be the reason for a water belly. Protein deficiency can be caused by malnutrition, such as anorexia. Many vegans also suffer from protein deficiency.
  • Last but not least, tumors in the abdomen can also cause problems.

Treatment of the water belly

Signs of an accumulation of water in the abdomen should always lead to the doctor. He can determine whether fluid has really collected in the abdomen and then find out the cause.

  • First and foremost, the cause of the water belly is treated.
  • You can also influence the disease through your diet. Although the feeling of hunger is reduced by the water belly, you should definitely pay attention to a healthy diet. Carbohydrates are especially important.
  • You must avoid salt if you suffer from a water stomach.
  • If the abdominal circumference increases significantly due to the accumulation of water, the doctor can drain the water through a puncture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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