{"id":14936,"date":"2022-06-13T17:59:22","date_gmt":"2022-06-13T17:59:22","guid":{"rendered":"https:\/\/socgastro.org.br\/novo\/?page_id=14936"},"modified":"2022-06-13T17:59:22","modified_gmt":"2022-06-13T17:59:22","slug":"hospital-universitario-gaffree-e-guinle-hugg-unirio","status":"publish","type":"page","link":"https:\/\/socgastro.org.br\/novo\/servicos-publicos-de-gastroenterologia\/hospital-universitario-gaffree-e-guinle-hugg-unirio\/","title":{"rendered":"Hospital Universit\u00e1rio Gaffr\u00e9e e Guinle (HUGG\/Unirio)"},"content":{"rendered":"<p>Dando sequ\u00eancia \u00e0s mat\u00e9rias especiais sobre os servi\u00e7os p\u00fablicos de Gastroenterologia do Rio de Janeiro, chegou a vez do servi\u00e7o de Gastro e Hepatologia do Hospital Universit\u00e1rio Gaffr\u00e9e e Guinle (HUGG), localizado na Tijuca, que se consagrou como uma das maiores institui\u00e7\u00f5es de promo\u00e7\u00e3o da sa\u00fade p\u00fablica do mundo.<\/p>\n<p>A hist\u00f3ria foi contada com a colabora\u00e7\u00e3o do chefe do ervi\u00e7o, Professor Carlos Eduardo Brand\u00e3o Mello, que ao nos receber no HUGG tamb\u00e9m nos cedeu o livro <em>A Hist\u00f3ria do Hospital Gaffr\u00e9e e Guinle, <\/em>de autoria do Professor, M\u00e9dico e Historiador, Maur\u00edcio Ribeiro Borges.<\/p>\n<p>Dr. Brand\u00e3o \u00e9 livre docente pela UNIRIO, respons\u00e1vel pelas disciplinas de Cl\u00ednica M\u00e9dica e Gastroenterologia na Escola de Medicina e Cirurgia (EMC), Chefe do Ambulat\u00f3rio de Gastroenterologia e Doen\u00e7as do F\u00edgado e membro titular da Academia Nacional de Medicina, desde 2015, onde ocupa a cadeira de n\u00famero 10.<\/p>\n<p>Inaugurado em 1\u00ba de novembro de 1929, por C\u00e2ndido Gaffr\u00e9e e Guilherme Guinle, o HUGG foi constru\u00eddo em uma \u00e1rea de 21.900 metros quadrados. Era o maior e mais moderno hospital da ent\u00e3o capital federal, com capacidade para 320 leitos, distribu\u00eddos por 12 enfermarias e quartos particulares, ambulat\u00f3rios para 1.000 atendimentos di\u00e1rios, 12 salas de cirurgia e 2 salas de parto.<\/p>\n<figure id=\"attachment_14835\" aria-describedby=\"caption-attachment-14835\" style=\"width: 544px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-titulo.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-14835 size-full\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-titulo.png\" alt=\"\" width=\"544\" height=\"252\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-titulo.png 544w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-titulo-300x139.png 300w\" sizes=\"auto, (max-width: 544px) 100vw, 544px\" \/><\/a><figcaption id=\"caption-attachment-14835\" class=\"wp-caption-text\">Vista a\u00e9rea do Hospital Gaffr\u00e9e e Guinle, na rua Mariz e Barros \/ SANGLARD, G. e COSTA, R. da Gama-Rosa: Directions in Hospital Assistance in Rio de Janeiro (1923-31)<\/figcaption><\/figure>\n<figure id=\"attachment_14836\" aria-describedby=\"caption-attachment-14836\" style=\"width: 545px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-tituloD.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-14836 size-full\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-tituloD.png\" alt=\"\" width=\"545\" height=\"205\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-tituloD.png 545w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-tituloD-300x113.png 300w\" sizes=\"auto, (max-width: 545px) 100vw, 545px\" \/><\/a><figcaption id=\"caption-attachment-14836\" class=\"wp-caption-text\">Fachada principal \/ SANGLARD, G. e COSTA, R. da Gama-Rosa: Directions in Hospital Assistance in Rio de Janeiro (1923-31)<\/figcaption><\/figure>\n<p>A sua hist\u00f3ria est\u00e1 intimamente ligada \u00e0 reforma sanit\u00e1ria liderada pelo respeitado sanitarista Carlos Chagas, \u00e0 frente do antigo Departamento Nacional de Sa\u00fade P\u00fablica, que na \u00e9poca lutava para combater o surto de doen\u00e7as ven\u00e9reas, principalmente a s\u00edfilis, considerada flagelo nacional na d\u00e9cada de 1910. A doen\u00e7a cr\u00f4nica, quando n\u00e3o matava, degenerava a capacidade f\u00edsica e mental.<\/p>\n<p>Assim sendo, o Hospital Gaffr\u00e9e e Guinle foi criado voltado \u00e0 assist\u00eancia m\u00e9dica e \u00e0 pesquisa cient\u00edfica para a s\u00edfilis. Na \u00e9poca, faltavam hospitais gerais destinados a atender a um grande p\u00fablico empobrecido e os que existiam ofereciam atendimento restrito.<\/p>\n<p><em>\u201cO Brasil, senhores, necessita de outros e modernos hospitais, que possam atender a condi\u00e7\u00f5es permanentes e a eventualidades epid\u00eamicas inevit\u00e1veis\u201d<\/em>, disse Carlos Chagas em discurso no Derby Clube do Rio de Janeiro, em 1918, conforme relatado no livro \u201cA Hist\u00f3ria do Hospital Gaffr\u00e9e e Guinle\u201d.<\/p>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114933.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14820 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114933-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114933-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114933-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114933-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114933-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114933-1320x594.jpg 1320w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114933.jpg 1366w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><\/p>\n<p>A bela e imponente arquitetura do HUGG, de autoria do jovem arquiteto natural do Rio de Janeiro, Adelstano Porto d\u00b4Ave, chama aten\u00e7\u00e3o at\u00e9 os dias de hoje, assim como a tradicional torre da caixa d\u00b4\u00e1gua, com cerca de 50 metros de altura.<\/p>\n<figure id=\"attachment_14837\" aria-describedby=\"caption-attachment-14837\" style=\"width: 392px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-tituloddd.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-14837 size-full\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-tituloddd.png\" alt=\"\" width=\"392\" height=\"499\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-tituloddd.png 392w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/Sem-tituloddd-236x300.png 236w\" sizes=\"auto, (max-width: 392px) 100vw, 392px\" \/><\/a><figcaption id=\"caption-attachment-14837\" class=\"wp-caption-text\">Hospital Gaffr\u00e9e e Guinle durante as obras de constru\u00e7\u00e3o. Em destaque ao fundo, a torre d\u00b4\u00e1gua\/ SANGLARD, G. e COSTA, R. da Gama-Rosa: Directions in Hospital Assistance in Rio de Janeiro (1923-31)<\/figcaption><\/figure>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113219.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14792 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113219-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113219-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113219-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113219-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113219-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113219.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><\/p>\n<p>Al\u00e9m disso, o Hospital Gaffr\u00e9e &amp; Guinle e sua capela em adora\u00e7\u00e3o \u00e0 Nossa Senhora da Concei\u00e7\u00e3o, representam um dos melhores exemplares do estilo neocolonial de inspira\u00e7\u00e3o franco-hisp\u00e2nica da cidade do Rio de Janeiro.<\/p>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113453.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14797 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113453-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113453-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113453-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113453-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113453-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113453.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><\/p>\n<p>Outro diferencial da bela arquitetura s\u00e3o os vitrais que homenageiam tr\u00eas grandes nomes da ci\u00eancia: Paul Ehrlich,\u00a0 Oswaldo Cruz e Louis Pasteur. Os vitrais est\u00e3o no pavilh\u00e3o, antigo biot\u00e9rio.<\/p>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113749.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14811 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113749-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113749-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113749-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113749-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113749-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113749.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><\/p>\n<p>J\u00e1 no sagu\u00e3o principal, est\u00e3o os imponentes bustos de bronze de Candido Gaffr\u00e9e, Eduardo Guinle e do Professor Fioravanti Alonso Di Piero, ao centro.<\/p>\n<p><em>\u201cO projeto do Hospital Gaffr\u00e9e e Guinle demonstrava um car\u00e1ter arquitet\u00f4nico misto, ou seja, duas tend\u00eancias hist\u00f3ricas de arquitetura hospitalar s\u00e3o observadas em harmonia estrutural: a pavilhonar e a de monobloco. Observamos a estrutura pavilhonar, de influ\u00eancia europ\u00e9ia e dominante do s\u00e9culo XIX, nos menores pr\u00e9dios reservados ao biot\u00e9rio, capela, casa do diretor, garagem e oficinas; e a arquitetura em monobloco vertical, de influ\u00eancia norte-americana, predominantemente a partir do per\u00edodo entre as grandes guerras, que pode ser observada no pr\u00e9dio central com quatro pavimentos, reservados \u00e0s enfermarias, com separa\u00e7\u00e3o em alas masculinas e femininas, e servi\u00e7os hospitalares em geral, al\u00e9m de um pavimento para sol\u00e1rio. Digna de nota foi a preocupa\u00e7\u00e3o com a separa\u00e7\u00e3o e a aera\u00e7\u00e3o dos departamentos e instala\u00e7\u00f5es hospitalares.\u201d<\/em> (Livro: A Hist\u00f3ria do Hospital Gaffr\u00e9e e Guinle)<\/p>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114808.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14818 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114808-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114808-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114808-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114808-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114808-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114808.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><\/p>\n<p>O pioneirismo n\u00e3o s\u00f3 do projeto arquitet\u00f4nico, como de todo trabalho de assist\u00eancia m\u00e9dica, refletiu no sucesso que o HUGG foi conquistando ano a ano ap\u00f3s a sua inaugura\u00e7\u00e3o.<\/p>\n<p>Na \u00e9poca de 1946 a 1957, com o advento da antibioticoterapia, o HUGG passou a direcionar tamb\u00e9m as suas atividades para o diagn\u00f3stico e tratamento do c\u00e2ncer. Teve a oportunidade de abrigar o Servi\u00e7o Nacional do C\u00e2ncer com o seu \u00f3rg\u00e3o de suporte executivo, o ent\u00e3o Instituto do C\u00e2ncer, atual INCA.<\/p>\n<p>J\u00e1 em 1966, o HUGG foi incorporado \u00e0 Escola de Medicina e Cirurgia do Rio de Janeiro, reconhecida como a 2\u00aa faculdade de medicina fundada na Cidade Maravilhosa e a 4\u00aa no Brasil.<\/p>\n<p>Em junho de 1979, a Escola de Medicina e Cirurgia passou a integrar a UNIRIO, Universidade Federal do Estado do Rio de Janeiro, fazendo parte de seu Centro de Ci\u00eancias Biol\u00f3gicas e da Sa\u00fade (CCBS). Tal fato contribuiu para que o HUGG se tornasse, nos anos 80, o 1\u00ba hospital brasileiro especializado no tratamento de HIV.<\/p>\n<p><em>\u201cIsso fez com que professores, m\u00e9dicos e estudantes no ent\u00e3o HUGG reencontrassem a voca\u00e7\u00e3o de luta contra as doen\u00e7as sexualmente transmiss\u00edveis frente \u00e0 S\u00edndrome de Imunodefici\u00eancia Adquirida (AIDS), projetando novamente o nome do Hospital no cen\u00e1rio nacional e internacional. Assim, a hist\u00f3ria nos mostra que, da S\u00edfilis \u00e0 AIDS, enfermidades que se caracterizaram em \u00e9pocas distintas, por meio de sinais e de sintomas, carregando preconceitos e modifica\u00e7\u00f5es de costumes, o HUGG marcou e marca a hist\u00f3ria da medicina no Brasil como um territ\u00f3rio de abnegados, celeiro de ideias e ber\u00e7o de talentosos profissionais em sa\u00fade p\u00fablica. S\u00e3o esses que fazem o HUGG destacar-se em a\u00e7\u00f5es de ensino, pesquisa, diagn\u00f3stico e tratamento<\/em>\u201d (Palavras do antigo Reitor da UNIRIO, Luiz Pedro Jutuca, na mensagem de abertura do livro)<\/p>\n<p>Em 1983, o Servi\u00e7o de Cl\u00ednica M\u00e9dica B do HUGG, tornou-se pioneiro, no Rio de Janeiro e no Brasil, ao montar um Servi\u00e7o de Excel\u00eancia para pesquisa, ensino, acolhimento e tratamento multidisciplinar de pessoas com Aids.<\/p>\n<p>No mesmo ano, a Disciplina de Cl\u00ednica M\u00e9dica A da Escola de Medicina e Cirurgia, da UNIRIO, come\u00e7ou a ser respons\u00e1vel pelo ensino, pesquisa e extens\u00e3o das seguintes \u00e1reas: Gastroenterologia, Hepatologia, Endocrinologia e Doen\u00e7as da Nutri\u00e7\u00e3o.<\/p>\n<p>Os marcos seguintes foram: em 1984, quando o hospital passou a ser chamado oficialmente de Hospital Universit\u00e1rio Gaffr\u00e9e e Guinle (fruto da padroniza\u00e7\u00e3o nominal dos hospitais federais de ensino no Brasil); em 1987, quando o HUGG foi credenciado como \u201cCentro Nacional de Refer\u00eancia em AIDS\u201d; em 1989, ano em que passou a ter um Centro de Testagem e Aconselhamento An\u00f4nimo, hoje chamado de Centro de Orienta\u00e7\u00e3o e Apoio Sorol\u00f3gico; e em 1993, ano em que foi criado o Ambulat\u00f3rio de Doen\u00e7as do F\u00edgado, que em 1997, se tornaria Centro de Refer\u00eancia Municipal e Estadual junto \u00e0s secretarias municipal e estadual de sa\u00fade do Rio de Janeiro, inclusive com a autoriza\u00e7\u00e3o para a dispensa\u00e7\u00e3o de medicamentos excepcionais para o tratamento das hepatites virais.<\/p>\n<p>Podemos dizer que da d\u00e9cada de 90 at\u00e9 os dias atuais, o Hospital Universit\u00e1rio Gaffr\u00e9e e Guinle, integrado ao SUS, presta servi\u00e7os de aten\u00e7\u00e3o b\u00e1sica e assist\u00eancia m\u00e9dico-hospitalar de m\u00e9dia e alta complexidade e oferece ao p\u00fablico, atendimento em diversas \u00e1reas, entre elas a Gastroenterologia e Hepatologia, a qual tamb\u00e9m est\u00e1 inclu\u00edda no Programa de Resid\u00eancia M\u00e9dica, com outras 42 especialidades. Desde 2012, o HUGG passou a funcionar sob a administra\u00e7\u00e3o da EBSERH (Empresa Brasileira de Recursos Hospitalares), que faz parte do Programa Nacional de Reestrutura\u00e7\u00e3o dos Hospitais Universit\u00e1rios Federais, buscando a sustentabilidade financeira e or\u00e7ament\u00e1ria e a recomposi\u00e7\u00e3o dos quadros de recursos humanos dos hospitais universit\u00e1rios.<\/p>\n<p>Agora, falando, especificamente, sobre como a \u00e1rea de Gastroenterologia e Hepatologia cresceu no HUGG \u00e9 preciso regressar \u00e0 d\u00e9cada de 80.<\/p>\n<p>O 1\u00ba chefe do servi\u00e7o foi o Professor de Cl\u00ednica M\u00e9dica, M\u00e1rio Barreto Corr\u00eaa Lima. Outros pioneiros no setor foram: Prof. Gilberto Nagle, Prof. \u00c1lvaro Vilhena, Dr. J\u00e1rio Chefer, Dr. Marcial Portela, Dra. Rosi Schmidt, Dra. Maria da Cunha Gomes, e Dra. Mar\u00edlia de Abreu Silva, que trabalhou no HUGG at\u00e9 2021. Os demais professores se aposentaram no in\u00edcio da d\u00e9cada de 90.<\/p>\n<p>Dr. Carlos Eduardo Brand\u00e3o, atual chefe do Setor, e formado pelo HUGG em 1979, recorda que ele e Dra. Mar\u00edlia trabalharam intensamente para o crescimento do servi\u00e7o, que ganhou notoriedade maior na d\u00e9cada de 90.<\/p>\n<p>\u201cQuando eu comecei a trabalhar no Gaffr\u00e9e j\u00e1 tinha sido aluno da casa. Vim como professor, em 1988. Nessa \u00e9poca, o servi\u00e7o era marcado pela gastroenterologia convencional, ou seja, atendimento a gastrites, \u00falceras, m\u00e1 digest\u00e3o e doen\u00e7a do refluxo. O ambulat\u00f3rio s\u00f3 funcionava pela manh\u00e3 e eram cinco ou seis salas de atendimento. Ent\u00e3o, na verdade, existiam alguns professores da cadeira de Gastroenterologia, que j\u00e1 estavam na casa h\u00e1 algum tempo, e que al\u00e9m da endoscopia, atendiam no ambulat\u00f3rio de gastroenterologia. N\u00e3o era um ambulat\u00f3rio muito pesado, contabilizavam 20 a 25 atendimentos por dia. Quando comecei a trabalhar e dar aulas, ficava na enfermaria de Cl\u00ednica M\u00e9dica, mas devido \u00e0 minha forma\u00e7\u00e3o, fazia tamb\u00e9m o ambulat\u00f3rio de Gastro. No entanto, dentro do Servi\u00e7o, sempre tive um interesse maior nas \u00e1reas de doen\u00e7as do f\u00edgado, via biliar e ves\u00edcula. E nesse in\u00edcio dos anos 90 surgiram algumas doen\u00e7as mais especificas do f\u00edgado, como a hepatite C. Ent\u00e3o, eu comecei a fazer o ambulat\u00f3rio para atender pacientes que apresentavam hepatites virais.\u201d<\/p>\n<p>Pesquisador entusiasmado, Dr. Brand\u00e3o, ap\u00f3s ter conclu\u00eddo sua tese de mestrado sobre hepatite B, em 1990, iniciou, no ano seguinte, o seu doutoramento na \u00e1rea de hepatite C, algo extremamente novo, e que veio justamente ao encontro das novas necessidades do ambulat\u00f3rio.<\/p>\n<p>\u201cComecei a fazer o ambulat\u00f3rio s\u00f3 de hepatologia. E cresceu muito pois o v\u00edrus n\u00e3o era conhecido. Antigamente, a gente dizia que aquela forma de hepatite era chamada: n\u00e3o A e n\u00e3o B. E come\u00e7ou a surgir, no in\u00edcio dos anos 90, uma nova modalidade: a hepatite C. O paciente ia ao banco de sangue fazer doa\u00e7\u00e3o e durante a triagem descobria-se a hepatite C. Naquela \u00e9poca, chegamos a ter uma positividade de quase 2% da popula\u00e7\u00e3o, sendo que est\u00e1vamos falando de uma popula\u00e7\u00e3o de cerca de 6 milh\u00f5es de cariocas. Ent\u00e3o, quando os doadores eram considerados inaptos, o hospital os encaminhava para o nosso ambulat\u00f3rio para passarem por uma investiga\u00e7\u00e3o\u201d, recorda.<\/p>\n<p>Com a demanda cada vez mais crescente, o servi\u00e7o de Gastro e Hepatologia que ocupava cinco salas, passou a ter 12. Dr. Brand\u00e3o relembra que contou muito com a ajuda dos alunos da p\u00f3s-gradua\u00e7\u00e3o para dar conta do atendimento:<\/p>\n<p>\u201cAt\u00e9 o final dos anos 90, o que a gente tinha a oferecer aos pacientes era uma droga chamada interferon. O paciente deveria tomar 3 inje\u00e7\u00f5es por semana e isso curava 20% da hepatite cr\u00f4nica. Depois, em 99, quando fui presidente do Grupo do F\u00edgado do Rio de Janeiro, consegui junto com o ex-presidente do GFRJ, Dr. Jo\u00e3o Luiz, do Hospital de Bonsucesso, que o Governador do Estado e o ent\u00e3o Secret\u00e1rio de Sa\u00fade comprassem o interferon e uma droga nova que estava surgindo, a ribavirina, para oferecer aos pacientes do Rio de Janeiro. S\u00f3 depois que o Minist\u00e9rio da Sa\u00fade passou a oferecer gratuitamente essas medica\u00e7\u00f5es.\u201d<\/p>\n<p>Segundo Dr. Brand\u00e3o, a partir dos anos 2000, com o tratamento eficaz de hepatite C, o ambulat\u00f3rio passou a chamar a aten\u00e7\u00e3o da ind\u00fastria farmac\u00eautica, que se interessava em trabalhar com novos f\u00e1rmacos. Assim, ele recorda que foi convidado diversas vezes para testar novas drogas para hepatite C, o que ao mesmo tempo impulsionou o crescimento do servi\u00e7o, uma vez que estes novos laborat\u00f3rios farmac\u00eauticos traziam recursos para a expans\u00e3o do ambulat\u00f3rio.<\/p>\n<p>\u201cOs projetos de pesquisa eram todos eles financiados pela pr\u00f3pria ind\u00fastria farmac\u00eautica. Isso nos trouxe recursos, permitindo aparelhar o servi\u00e7o atrav\u00e9s da compra de insumos, contrata\u00e7\u00e3o de pessoal e realiza\u00e7\u00e3o de obras f\u00edsicas. Passamos, dessa forma, a ter uma estrutura f\u00edsica melhor. Posso dizer que, ao longo dos \u00faltimos 20 anos, de 2000 at\u00e9 2019, antes da pandemia, eu participei de quase todos os projetos de tratamento de novas drogas para hepatite C. Funcion\u00e1vamos com um centro de pesquisa, com uma enfermeira dedicada ao projeto de pesquisa, uma biom\u00e9dica s\u00f3 para fazer a sele\u00e7\u00e3o dos m\u00e9todos. Enfim, crescemos muito a n\u00edvel nacional e esse servi\u00e7o se tornou uma refer\u00eancia da Secretaria Municipal e Estadual de Sa\u00fade e do pr\u00f3prio Governo Federal. Esse hospital, por meio do Minist\u00e9rio da Sa\u00fade, libera hoje medicamento de forma gratuita para o nosso paciente. Ou seja, o Gaffr\u00e9e \u00e9 um polo de atendimento de pacientes com doen\u00e7as do f\u00edgado e passou tamb\u00e9m a ser um polo de dispensa\u00e7\u00e3o desses medicamentos de alto custo, os mesmos que eu acabei testando ao longo dos \u00faltimos 20 anos. Podemos concluir que o tratamento que era feito com 3 inje\u00e7\u00f5es por semana, passou a ser com 1 inje\u00e7\u00e3o por semana, e hoje consiste em 1 comprimido por dia, durante 8 a 12 emanas. Antes, o paciente curava 20%. Hoje, praticamente 98% saem curados\u201d, conclui Dr. Brand\u00e3o.<\/p>\n<p>Falar da hist\u00f3ria do Servi\u00e7o de Gastro e Hepatologia do HUGG \u00e9 falar do crescimento de um ambulat\u00f3rio que passou a tratar pacientes que chegavam com novas doen\u00e7as inflamat\u00f3rias intestinais (doen\u00e7a de crohn, retocolite ulcerativa, etc). E para atender \u00e0s demandas, chegaram a Profa. Dra. Marcia Lyrio e a Dra. Alessandra Mendon\u00e7a de Almeida.<\/p>\n<p>\u201cNos \u00faltimos anos, a nossa equipe recebeu novos m\u00e9dicos que vieram trabalhar em regime jur\u00eddico. Na Gastroenterologia, atendemos pacientes com doen\u00e7a do es\u00f4fago, gastrite, \u00falcera, doen\u00e7a inflamat\u00f3ria do intestino, entre outros casos. No ambulat\u00f3rio de f\u00edgado tratamos pacientes com cirrose, doen\u00e7a alco\u00f3lica de f\u00edgado, doen\u00e7a gordurosa, c\u00e2ncer de f\u00edgado e hepatite viral B e C. Ent\u00e3o, antes da pandemia, est\u00e1vamos com uma m\u00e9dia de 60 a 65 atendimentos, por dia. Na pandemia, o n\u00famero caiu pela metade pois o hospital teve que restringir a entrada de novos pacientes e direcionou as suas atividades para o enfrentamento da Covid-19\u201d, enfatiza Dr. Brand\u00e3o.<\/p>\n<p>Hoje, com a redu\u00e7\u00e3o dos casos de Covid, o servi\u00e7o j\u00e1 voltou \u00e0 normalidade, contando com cinco professores e cinco m\u00e9dicos contratados, no total.<\/p>\n<p>A \u00e1rea de Gastro e Hepatologia do Hospital Universit\u00e1rio Gaffr\u00e9e e Guinle (HUGG) \u00a0tamb\u00e9m cresceu em publica\u00e7\u00f5es e em financiamentos para projetos de pesquisa e projetos da FAPERJ. Desde 2012, desenvolve um Programa de Mestrado voltado para doen\u00e7as do f\u00edgado, contando com a participa\u00e7\u00e3o de ex-alunos da Resid\u00eancia e da P\u00f3s-Gradua\u00e7\u00e3o, que logo se matriculam para fazer o Mestrado.<\/p>\n<p>O Servi\u00e7o conta, ainda, com uma enfermaria de Cl\u00ednica M\u00e9dica para pacientes que precisam se internar, al\u00e9m da \u00e1rea de Endoscopia, ligada \u00e0 Dire\u00e7\u00e3o do Hospital, mas que tamb\u00e9m conta com profissionais do Ambulat\u00f3rio de Gastroenterologia.<\/p>\n<p>Ao longo de quase 100 anos, como hospital de ven\u00e9reos, de cl\u00ednicas ou de universit\u00e1rios, o Gaffr\u00e9e e Guinle deixou a sua marca na hist\u00f3ria, como resume o atual Chefe do Setor de Gastroenterologia e Hepatologia, Dr. Carlos Eduardo Brand\u00e3o.<\/p>\n<p>\u201cEnt\u00e3o, \u00e9 o encontro da sua hist\u00f3ria: a s\u00edfilis, uma doen\u00e7a infectocontagiosa do in\u00edcio do s\u00e9culo passado, a AIDS, doen\u00e7a do final do s\u00e9culo passado, depois a hepatite, e mais recentemente, a pandemia de COVID-19, j\u00e1 que o hospital ficou totalmente dedicado ao tratamento dos doentes nesse per\u00edodo pand\u00eamico. Ent\u00e3o, \u00e9 um hospital que tem uma tradi\u00e7\u00e3o muito grande na \u00e1rea de doen\u00e7as infecciosas, contagiosas, na \u00e1rea da cirurgia, da tireoide, e \u00e9 um hospital escola da UNIRIO. S\u00e3o muitos motivos para comemorarmos, no ano que vem, os 100 da funda\u00e7\u00e3o Gaffr\u00e9e e Guinle, que foi criada em 20 de agosto de 1923 com a meta de construir um hospital voltado ao tratamento, diagn\u00f3stico e profilaxia da s\u00edfilis, como assim foi e muito mais alcan\u00e7ou\u201d, ressalta Dr. Brand\u00e3o.<\/p>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112300-e1653886043122.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14781 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112300-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" \/><\/a><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_111538-e1653886400170.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14772 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_111538-e1653886400170-1024x516.jpg\" alt=\"\" width=\"780\" height=\"393\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_111538-e1653886400170-1024x516.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_111538-e1653886400170-300x151.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_111538-e1653886400170-768x387.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_111538-e1653886400170.jpg 1126w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112855.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14788 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112855-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112855-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112855-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112855-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112855-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112855.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112347.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14782 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112347-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112347-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112347-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112347-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112347-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112347.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114450-scaled-e1653886190736.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14831 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114450-scaled-e1653886190736-1024x784.jpg\" alt=\"\" width=\"780\" height=\"597\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114450-scaled-e1653886190736-1024x784.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114450-scaled-e1653886190736-300x230.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114450-scaled-e1653886190736-768x588.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114450-scaled-e1653886190736-1200x919.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114450-scaled-e1653886190736-1320x1011.jpg 1320w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114450-scaled-e1653886190736.jpg 1504w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112532.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14785 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112532-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112532-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112532-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112532-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112532-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112532.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112517.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14784 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112517-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112517-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112517-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112517-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112517-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112517.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112453-e1653886713909.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-14783 aligncenter\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112453-1024x461.jpg\" alt=\"\" width=\"758\" height=\"341\" \/><\/a><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112937.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14790 \" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112937-1024x461.jpg\" alt=\"\" width=\"767\" height=\"345\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112937-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112937-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112937-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112937-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112937.jpg 1262w\" sizes=\"auto, (max-width: 767px) 100vw, 767px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113615.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14804 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113615-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113615-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113615-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113615-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113615-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113615.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113225.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14793 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113225-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113225-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113225-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113225-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113225-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_113225.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115356.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14826 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115356-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115356-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115356-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115356-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115356-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115356.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114916.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14819 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114916-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114916-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114916-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114916-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114916-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_114916.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a> <a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115220-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-14832 size-large\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115220-1-1024x461.jpg\" alt=\"\" width=\"780\" height=\"351\" srcset=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115220-1-1024x461.jpg 1024w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115220-1-300x135.jpg 300w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115220-1-768x346.jpg 768w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115220-1-1200x540.jpg 1200w, https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115220-1.jpg 1262w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/a><\/p>\n<p><strong>STAFF ATUAL:<\/strong><\/p>\n<p>Chefe do Servi\u00e7o- Prof. \u00a0Carlos Eduardo Brand\u00e3o<\/p>\n<p>Profa. Marcia Lyrio<\/p>\n<p>Profa. Alessandra Mendon\u00e7a de Almeida<\/p>\n<p>Profa. Cibele Franz<\/p>\n<p>Dra. Marcia Amendola Pires<\/p>\n<p>Dra. Roberta Ceres<\/p>\n<p>Dra. Evelin Chimen<\/p>\n<p>Dra. Alexandre Lachan<\/p>\n<p>Dra. Juliana Lua<\/p>\n<p><strong>ESTUDO E PESQUISA:<\/strong><\/p>\n<p>Programa de Resid\u00eancia M\u00e9dica<\/p>\n<p>Programa de P\u00f3s-gradua\u00e7\u00e3o Latu Sensu em Gastroenterologia<\/p>\n<p>Programa de P\u00f3s-gradua\u00e7\u00e3o Stricto Sensu (Mestrado em Doen\u00e7as do F\u00edgado)<\/p>\n<p><strong>GALERIA<\/strong><\/p>\n\n\t\t<div id='gallery-1' class='gallery galleryid-14936 gallery-columns-3 gallery-size-thumbnail gallery1'><script type=\"text\/javascript\">\r\n\/\/ <![CDATA[\r\n\tjQuery(document).ready(function () {\r\n\t\tjQuery(\".gallery1 a\").attr(\"rel\",\"gallery1\");\t\r\n\t\tjQuery('a[rel=\"gallery1\"]').colorbox({maxWidth:\"95%\", maxHeight:\"95%\",title: function(){ return jQuery(this).children().attr(\"alt\"); }, });\r\n\t});\r\n\/\/ ]]>\r\n<\/script>\n<figure class=\"gallery-item\">\n<div class=\"gallery-icon\">\r\n<a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115357.jpg\" title=\"\" rel=\"gallery1\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_115357-150x150.jpg\" width=\"150\" height=\"150\" alt=\"\" \/><\/a>\r\n<\/div><\/figure><figure class=\"gallery-item\">\n<div class=\"gallery-icon\">\r\n<a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112153.jpg\" title=\"\" rel=\"gallery1\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112153-150x150.jpg\" width=\"150\" height=\"150\" alt=\"\" \/><\/a>\r\n<\/div><\/figure><figure class=\"gallery-item\">\n<div class=\"gallery-icon\">\r\n<a href=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112204.jpg\" title=\"\" rel=\"gallery1\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/socgastro.org.br\/novo\/wp-content\/uploads\/2002\/05\/20220217_112204-150x150.jpg\" width=\"150\" height=\"150\" alt=\"\" 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