Cholangitis can be clinically divided into two categories: acute cholangitis and chronic cholangitis, which is usually more acute in onset but easier to treat than chronic cholangitis. Chronic cholangitis is more difficult to treat and can lead to secondary recurrence if not effectively cared for during recovery. Therefore, it is important to treat cholangitis with care. What are the symptoms of cholangitis? The main causative agents are gram-negative bacilli, with E. coli being the most common. The disease has a rapid and dangerous onset and is one of the leading causes of death among gallstone patients in China. The disease often presents with discomfort and distension in the upper and middle abdomen, or episodes of colic, and the epigastric pain can be aggravated after eating fatty food. If an acute attack occurs, a triad of abdominal pain, chills, high fever and jaundice are present. In addition to the Charcot triad of acute cholangitis (abdominal pain, chills and fever, jaundice), there are also signs of shock and depression of the central nervous system, called Reynolds’ pentad. The onset of the disease is often acute, with sudden onset of severe, persistent pain in the subxiphoid or right upper abdomen. This is followed by chills and flaccid hyperthermia, and the temperature may exceed 40°C. It is often accompanied by nausea, vomiting, and jaundice, but the depth of jaundice is not consistent with the severity of the disease. Nearly half of the patients show signs of central nervous system depression such as agitation, impaired consciousness, lethargy or even coma, and often a drop in blood pressure. This is often indicative of septicemia and infectious shock, suggesting a critical condition. The actual fact is that you can find a lot of people who are not able to get a good deal on a lot of things. The actual fact is that you will need to do a good job of preventing this disease, especially in terms of diet, and eat less spicy, greasy food.