Gastrointestinal bleeding refers to blood loss from any part of the digestive tract and may be acute or chronic in presentation. Sources may include the esophagus, stomach, small intestine, colon, or rectum. GI bleeding ranges from mild, occult blood loss causing anemia to severe, life-threatening hemorrhage.

Patients may present with vomiting blood, black tarry stools, visible blood in stool, or symptoms of blood loss such as fatigue, dizziness, or shortness of breath. Chronic bleeding may go unnoticed until anemia develops. Causes vary widely and include ulcers, inflammation, vascular lesions, diverticular disease, tumors, and portal hypertension–related conditions.

Prompt evaluation is critical to identify the bleeding source and assess severity. Diagnosis involves endoscopic procedures, laboratory testing, and imaging studies when required. Early intervention significantly reduces complications and improves outcomes.

Management focuses on stabilizing the patient, identifying the bleeding source, and preventing recurrence. Advanced endoscopic techniques are used to control bleeding when appropriate. Long-term care includes addressing the underlying cause and structured follow-up to reduce future risk.