In clinical practice, there are two types of blood vomiting: hemoptysis, which is respiratory bleeding, and vomiting, which is due to bleeding from the upper gastrointestinal tract, with different accompanying symptoms and different treatment modalities.
Blood vomiting, as commonly referred to in general life, refers to the vomiting of blood from the respiratory or digestive tracts through the mouth. In the clinical setting, hemoptysis is divided into hemoptysis and vomiting, and hemoptysis refers to blood from the respiratory tract as well as from the lung tissue, which is emitted through the mouth. Vomiting blood refers to blood from the upper gastrointestinal tract vomited through the mouth.
Hemoptysis and hematemesis present differently, but have different causes. The common causes of hemoptysis are tuberculosis, bronchiectasis, bronchopulmonary cancer, and pneumonia. The bleeding is usually bright red and is often accompanied by coughing, chest tightness, and itching of the throat. The common causes of vomiting blood are peptic ulcer, cirrhosis, acute gastric mucosal lesions, biliary tract bleeding, gastric cancer, etc. The color of bleeding is usually dark red, brown, mixed with food residues, gastric juice and other substances, often accompanied by epigastric discomfort, nausea and vomiting.
Patients with symptoms of vomiting blood have to distinguish whether it is a respiratory disease or upper gastrointestinal bleeding, with different symptoms for different causes and different treatment modalities.