Umbilical Endometriosis ((full)) Today
Endometriosis, umbilicus, primary umbilical endometriosis, Villar’s nodule, cyclic pain. 1. Introduction Endometriosis is defined as the presence of functional endometrial-like glands and stroma outside the uterine cavity. While pelvic endometriosis (ovaries, pouch of Douglas, uterosacral ligaments) is common, cutaneous and umbilical involvement is rare. Umbilical endometriosis was first described by Villar in 1860, hence the eponym “Villar’s nodule.”
Primary Umbilical Endometriosis: A Comprehensive Review of Pathophysiology, Diagnosis, and Management umbilical endometriosis
None declared.
[Your Name/Institution] Journal: [Obstetrics & Gynecology / International Journal of Women's Dermatology] Date: April 2026 Abstract Background: Umbilical endometriosis is a rare form of extragenital endometriosis, accounting for approximately 0.5–1.0% of all cases of endometriosis. It is classified as either primary (spontaneous) or secondary (iatrogenic, following pelvic surgery). Objective: To review the etiopathogenesis, clinical presentation, diagnostic challenges, and optimal management strategies for umbilical endometriosis. Methods: A narrative review of literature from PubMed, Scopus, and Cochrane databases (2000–2026). Results: The classic triad is cyclic pain, a umbilical nodule, and bleeding from the umbilicus during menstruation. Primary disease is often explained by the metaplasia theory or vascular/lymphatic spread. Secondary disease is linked to laparoscopic port sites or open surgery. Ultrasound and MRI aid diagnosis, but histopathology remains the gold standard. Surgical excision (umbilectomy with clear margins) is curative. Medical therapy offers temporary relief but high recurrence rates. Conclusion: Clinicians should maintain a high index of suspicion for umbilical endometriosis in reproductive-aged women presenting with a painful umbilical nodule. Complete surgical excision is the treatment of choice. It is classified as either primary (spontaneous) or
569 Comments on “Pakistani Chicken Biryani Recipe (The BEST!)”
I just wanted to let you know that I tried your Chicken Biryani recipe, and it was incredible. I followed the instructions exactly, and the results were amazing. This will definitely be my go-to recipe from now on.
Looks amazing! So happy the biryani was a success!
Big fan of your recipes Izzah! I typically use saffron in making my heavily simplified version of biryani, do you think that would be a wise substitution for food coloring? The recipe is so methodical and precise, I wouldn’t want to make any hasty substitutions!
Thanks so much, Abeera! Yes, that’d be perfectly fine. Would love to hear how it turns out!
Hi – I made the biryani recipe and it turned out well. However, I feel the quintessential biryani aroma (I’ve eaten a lot of biryani in my lifetime and I only smelled it once when my parent’s Pakistani friend made biryani when I was a kid) was missing. Would using stone flower (dagad phool), which is used by some chefs, provide this aroma and umami boost to the biryani? Is there a reason why you don’t use it in your recipe? Thank you!
That’s such an interesting note, Wess! I’m so curious to know what she used. I have never tried dagad phool, but there’s actually a biryani flavoring essence that you can buy and use in place of kewra. Perhaps that’s what she used? Hope that helps!
Hi, Izzah.
You may be right. My sincere apologies, perhaps I did have a different flavour profile in mind. I read the many positive reviews of others too, so they definitely really like it. Keep up the good work.