Diagnosis:
The diagnosis of a lipid metabolism disorder is typically made through a combination of medical history assessment, physical examination, and laboratory tests. Blood tests are performed to measure lipid levels, including total cholesterol, high-density lipoprotein (HDL) cholesterol, low-density lipoprotein (LDL) cholesterol, and triglycerides. Genetic testing may also be conducted in some cases to identify specific genetic mutations associated with certain lipid disorders.

Symptoms:
Lipid metabolism disorders may not always present with specific symptoms. However, individuals with severe or uncontrolled lipid disorders may experience symptoms such as:

Classification:
Lipid metabolism disorders can be classified into several types, including:

Risk factors:
Several factors can increase the risk of developing a lipid metabolism disorder, including:

Diagnosis:
It is important to seek immediate medical attention if a person suffers from any form of a stroke. The method "FAST" helps to determinate some symptoms of a stroke:

Classification:
Stroke can be classified in two categories depending on the cause of it:

Risk factors:
Lifestyle

Medical 

Other factors include

Classification
based on symptoms and calculated left ventricular ejection fraction (LVEF).

References
https://www.ncbi.nlm.nih.gov/books/NBK430873/
https://link.springer.com/article/10.1007/s11897-017-0351-y
https://www.cdc.gov/heartdisease/heart_failure.htm

Classification:
Constipation can be classified according to different dimensions: 
1. according to course

2. according to causative intestinal segment

3. by cause 

Risk factors:
- insufficient physical activity
- emotional stress
- medication
- Neurological impairments
- rectal changes
- Altered eating habits
- Inadequate fiber intake
- Inadequate fluid intake

Literature:
https://flexikon.doccheck.com/de/Obstipation
https://www.onkopedia.com/de/onkopedia-p/guidelines/obstipation-verstopfung/@@guideline/html/index.html
(Altmann)

 

Diagnosis is difficult due to the many possible causes. Possibilities are:

 

Diarrhea can be caused by many different factors:

“Diffuse inflammation of gastric mucosa” (Taylor, 1969, p. 818)

Clinical examination, gastroscopy.

Symptoms are abdominal pains (upper part), postprandial fullness, nausea, vomiting and loss of appetite.

Sipponen & Maaroos (2015) classify gastritis as being caused by the bacterium Helicobacter pylori or by autoimmune issues, however there are many more classifications for example into chronic or acute gastritis. For more classifications; https://flexikon.doccheck.com/de/Gastritis

Lifestyle choices (especially nicotine, caffeine and alcohol abuse). Furthermore Sipponen & Maaroos (2015) suggest that lacking hygiene and lower socioeconomical status influence the settlement of unfavorable bacteria like H. pylori in childhood.

Literature

Sipponen, P., & Maaroos, H. I. (2015). Chronic gastritis. Scandinavian journal of gastroenterology, 50(6), 657–667. https://doi.org/10.3109/00365521.2015.1019918

Taylor K. B. (1969). Gastritis. The New England journal of medicine, 280(15), 818–820. https://doi.org/10.1056/NEJM196904102801507

https://flexikon.doccheck.com/de/Gastritis

(Tim Salomon)

 -> Good Sources: whole grain cereal products such as whole grain bread, cereal flakes, whole grain pasta and brown rice, as well as vegetables, fruits, legumes, nuts and seeds, Flaxseed

- Increase fluid and mineral intake (drinks without sugar)

Literature:
https://www.ernaehrungs-umschau.de/news/23-12-2014-aktualisierte-dge-infothek-essen-und-trinken-bei-chronischer-verstopfung/
(Altmann)

It´s a clinical syndrome that symptoms after consuming food substances containing lactose which you can find in dairy products. Usually upon lactose consumption, the enzyme lactase hydrolyses the lactose into glucose and galactose. A deficiency of lactase due to primary or secondary causes results in symptoms.

Diagnosis:

- Hydrogen breath test: measures the hydrogen content of breath after lactose ingestion -> pos. if breath hydrogen value rises > 20 ppm

- Stool acidity test

- Milk tolerance test: ingest 500 ml milk -> obtain the blood glucose level -> rise in blood sugar of less than 9 mg/dl shows lactose intolerance

- Lactose tolerance test: determines lactose absorption after ingestion of a lactose-containing liquid -> measure serial blood glucose levels 

Symptoms: 

Come up 30 min to 1-2 hours after ingesting milk products -> presence of abdominal bloating, tenderness and pain, diarrhea, nausea and vomiting

1) Primary Lactase Deficiency: most common cause of lactase deficiency -> with becoming older there is a decline in lactase enzyme activity

2) Secondary Lactase Deficiency: due to several infectious, inflammatory or other diseases

3) Congenital Lactase Deficiency: since birth due to autosomal recessive inheritance

4) Developmental Lactase Deficiency: premature infants born at 28 to 37 weeks of gestation

- Increasing age -> more often in adolescents and young adults

- Diseases affecting the small intestine

References:
https://www.ncbi.nlm.nih.gov/books/NBK532285/

A strict, lifelong gluten-free diet is the only way to manage celiac disease.
Vitamin and mineral supplements

If your anemia or nutritional deficiencies are severe, your doctor or dietitian might recommend that you take supplements.

1. Naturally Gluten-Free Foods: Focus on naturally gluten-free foods that are safe to consume. These include:

   - Fruits and vegetables

   - Meat and poultry (unprocessed)

   - Fish and seafood

   - Legumes (lentils, beans)

   - Nuts and seeds (unseasoned)

   - Dairy products (if you tolerate lactose; some individuals with celiac disease may also have lactose intolerance)

   - Grains such as rice, corn, quinoa, and gluten-free oats (ensure they are certified gluten-free)

   - Gluten-free flours like rice flour, almond flour, or coconut flour

2. Gluten-Free Grains and Starches: Examples include rice, corn, quinoa, millet, and gluten-free oats.

3. Gluten-Free Products: Gluten-free alternatives available in stores, including gluten-free bread, pasta, cereals, and baking mixes. Read labels carefully and look for gluten-free labels or certifications

4. Dining Out: When dining out, communicate your dietary needs to the restaurant staff, and choose restaurants that offer gluten-free options. Be cautious about cross-contamination in restaurant kitchens.

5. Nutrient Monitoring: Celiac disease can sometimes lead to nutrient deficiencies due to malabsorption in the damaged small intestine. Work with a healthcare professional to monitor and address any nutrient deficiencies, such as iron, calcium, vitamin D, and vitamin B12.