Diet for pancreatitis, and how to build a diet for pancreatitis
A properly composed, diet for pancreatitis solved a number of important tasks: exclude excessive load on the inflamed pancreas ensure full digestion of elements essential food prevention of re-exacerbations. Continue the following article to learn more
Inflammation of the pancreas
The correct Organization of daily nutrition is of great importance for people suffering from pancreatitis. , The pancreas is impacted by this illness. It belongs to the organs of the gastrointestinal tract and is responsible for the complex secretion of enzymes that act in the lumen of the duodenum. So, inflammation of this organ is accompanied by a violation of the digestion of essential nutrients and the development of secondary intestinal disorders, and this requires compliance with certain dietary restrictions.
The diet depends on the stage of the disease, its form, the severity of the main symptoms, and the degree of enzyme deficiency.
Why Diet for pancreatitis
Pancreatitis treatment and nutrition are interrelated concepts. A correctly composed daily diet allows you to solve several important tasks:
- Exclude an excessive load on the inflamed pancreas, which is provided by fractional nutrition, and the exclusion of foods that are difficult to digest. With pancreatitis, this is a paramount task.
- Ensure full digestion of essential nutrients. A harmoniously composed menu for pancreatitis ensures the supply of the required amount of nutrients, a sufficient amount of food consumed and a balanced diet contribute to their adequate digestion under the influence of pancreatic enzymes.
- Prevention of re-exacerbations, since relapse in this disease in the vast majority of cases, is associated with dietary errors. Therefore, in case of chronic pancreatitis, it is advisable to adhere to the diet constantly.
Reduce the risk of developing diabetes.
The fact is that the pancreas is not only part of the digestive system, but also an endocrine (hormonally active) organ. Their tissues have special formations-islets of Langerhans. They produce the hormone insulin, and with its insufficient production, a person develops diabetes mellitus.
Chronic or frequently recurring inflammation is fraught with the gradual death of functionally active cells, including the islets of Langerhans. That is why pancreatitis is considered one of the main risk factors for the development of diabetes, and Nutritional Errors as an important predisposing factor.
The diet for pancreatitis is aimed at creating conditions in which digestion will be as complete as possible.
Nutrition in the acute stage of pancreatitis
In the most severe stage of the disease, accompanied by severe pain and signs of severe indigestion, short therapeutic fasting can be used. This recommendation was expressed by doctors of past centuries, who, in case of acute pancreatitis, prescribed cold (in the area of the inflamed organ), hunger, and physical rest to their patients.
During this period, non-irritating and alkaline drinking are acceptable, if necessary, parenteral (intravenous) nutrition is prescribed. But the use of enzymes during this period is impractical since the intestines simply do not receive any food that needs to be digested.
Fasting in the case of acute pancreatitis usually lasts two to three days. During this time, the symptoms subside.
which makes it possible to switch to Diet for pancreatitis in stages:
In the first days after fasting
food is low-calorie and as frugal as possible. Mashed dishes in the form of semi-liquid and mashed. They are steamed or boiled and cooled to body temperature when served. This list is mostly carbohydrates and does not include the use of multicomponent recipes and spices.
After the severity of the symptoms of pancreatitis decreases
nutrition becomes more diverse and high-calorie. At the same time, the menu is gradually expanding, focusing on well-being and the degree of assimilation of food. On the fourth to fifth day, easily digestible proteins (cottage cheese, boiled lean meat, eggs) are introduced, and then a small amount of butter.
Vegetable oils have not yet been used. The dishes are still boiled and steamed. It is no longer rubbed, but crushed or served in the form of soup, souffle, and casserole dishes.
In the next 8-12 months
Nutrition for pancreatitis is still minimal and fractional, although it is not too strict. In general, during this period, the diet is similar to the menu for chronic pancreatitis. Vegetable oils are introduced, and dishes become more diverse.
From the first days after the end of fasting, the diet is supplemented with enzyme preparations. For this purpose
Adherence to a diet for pancreatitis is the most important therapeutic moment during an exacerbation of the disease. It is she who contributes to the gradual normalization of the inflamed pancreas and the entire gastrointestinal tract. The prescribed medications help to cope with the symptoms, partially relieve the burden on the affected organ and compensate for the relative enzyme deficiency.
Rules, diet for pancreatitis
It is important to understand that with pancreatitis, a diet is required not only during an exacerbation of the disease. It also plays an important role after the main symptoms subside, especially when the condition becomes chronic. After all, nutrition errors with pancreatitis, even during this period, are fraught with a rapid and significant deterioration in well-being.
In this case, they talk about a relapse of the disease or its exacerbation, and the therapeutic tactics used in this case are similar to the treatment of an acute initial attack of the disease.
Therefore, the diet for chronic pancreatitis is somewhat supportive and preventive. Subject to this, a person does not experience physical discomfort or noticeable deterioration in the quality of life. Although for some people it takes a long time to get used to the strict ban on the use of certain foods and dishes.
Diet for pancreatitis: Forbidden products
The diet for the treatment of pancreatitis involves the rejection of certain foods and the exclusion of certain cooking methods. Moreover, the recommendations are primarily aimed at limiting the consumption of foods that can irritate the gastrointestinal tract or lead to an increase in secretion.
Particular attention is paid to high-fat foods. Their digestion requires increased secretion of lipase (one of the enzymes of the pancreas), which can aggravate the disease. But it is impossible to arbitrarily abandon fats in the diet. After all, they are necessary for the synthesis of hormones and enzymes, for building cell walls and nerve fiber sheaths, maintaining the normal state of the skin.
Why is it excluded for pancreatitis?
Smoothies
Juices in pancreatitis are classified as undesirable products. After all, the acid in them often has an irritating effect and leads to increased production of gastric juice and all digestive enzymes. And this is fraught with exacerbation of pancreatitis. Just in a while
Continuous improvement, sometimes juices diluted with water are allowed.
Fresh fruits (not thermally processed) and berries
They have the same effect on the digestive tract as juices. Fruits with pancreatitis can be eaten occasionally in baked form or as part of an unfocused compote.
Acidic and fiber-rich vegetables. Pickles, pickles, canned food (including homemade)
They have an irritating effect. Especially undesirable for pancreatitis are tomatoes, turnips, radishes, radishes, spinach, sorrel, and fresh white cabbage. Pickled vegetables, salted and pickled foods for long storage, and canned food are also prohibited.
Legumes. Mushrooms.
The vegetable protein contained in them can lead to increased activity of the pancreas. In addition, legumes contribute to increased gas formation in the intestinal lumen, which usually negatively affects the health of a person with chronic pancreatitis.
Alcoholic and carbonated drinks
Stimulate the production of all digestive enzymes, which leads to irritation of the mucous membrane of the entire gastrointestinal tract.
In about 25% of cases, exacerbation of pancreatitis is accompanied by alcohol consumption.
Fresh bread, muffins, sweets
They are a source of a large amount of quickly digestible carbohydrates, which leads to a rapid release of a large amount of insulin. This is accompanied by a significant stimulation of the pancreas.
Overload is also facilitated by the combination of a large number of carbohydrates and fats in pastries, creams, and pastries.
Fried foods
Frying food with the formation of a characteristic appetizing crust is accompanied by the formation of several potentially harmful substances. These include nitrosamines, acrolein, acrylamide, and some others. They have a carcinogenic effect, irritate the mucous membrane of the gastrointestinal tract, and cause an increase in the production of enzymes.
Frying is also accompanied by an increase in the fat content of the product. As a result, it takes more time and enzymes to digest it, which the pancreas cannot provide with pancreatitis.
Sausages
Smoked and boiled sausages, sausages, and sausages with a large number of additives are prohibited. Unnecessarily irritate and stimulate the entire gastrointestinal tract. At the same time, boiled sausages from lean meat and ham from poultry meat are sometimes acceptable.
Mayonnaise, ketchup, and other factory-made sauces
Irritant effect on the mucous membrane of the gastrointestinal tract excessively stimulates the pancreas.
Snacks (chips, flavored toasts, etc.), factory-made cakes, and muffins
Many chemical compounds included in its composition irritate the gastrointestinal tract. And an increased amount of low-quality fat leads to increased secretion of the pancreas.
Fat, fatty meat, lard, high-fat dairy products, and vegetables fried in oil (for seasoning soups and sauces) are also undesirable. Is it possible to use other foods with a high-fat content for pancreatitis, you need to check with your doctor or nutritionist.
Diet for pancreatitis: Permitted foods
Having received a large list of junk food from a doctor, many are wondering what to eat with pancreatitis Indeed, for people with this disease, a diet is by no means a short-term measure. And I want to eat tasty and not monotonous.
Groats
Buckwheat, semolina, oatmeal, wheat flakes, and rice are used. Millet and barley cereals are rarely accepted, but only with good tolerance. Barley is rarely used, as it is difficult to digest for most people.
Vegetables
Most of them are boiled or steamed. Zucchini, carrots, cauliflower, peas, potatoes, beets, and cucumbers are allowed. Tomatoes are introduced into the period of stable improvement in a small amount and only with good tolerability.
Meat and poultry
Low-fat varieties (beef, rabbit, chicken, turkey). The fatty layers that appear must be carefully cut off. The meat is boiled and steamed. During the period of continuous improvement, it is sometimes permissible to bake it in a sleeve without pickling.
Fish
Low-fat varieties are steamed or boiled. It is not recommended to cook on low heat (extinguish with a small amount of water), as this contributes to the formation of irritating extractive substances. Suitable perch, cod, pollock, pike, carp, perch, hake, and blue whiting.
Eggs
Fried and boiled eggs are excluded. Steamed and baked omelets are preferred, but other cooking methods can be used.
Dairy
Just not greasy. You can use cottage cheese, acidophilus, kefir, and yogurt. Milk is mainly used as an additive to cereals and drinks, as part of souffles and omelets. Cottage cheese-low-fat varieties are allowed in small quantities and only as an additive to dishes.
Bread and biscuits
Mostly baked or as part of compotes, jelly, mousses, marshmallows. Apples and dried fruits (in small quantities) are optimal.
Fruits and berries
Mostly baked or as part of compotes, jelly, jelly, mousses, marshmallows. Apples and dried fruits (in small quantities) are optimal.
Drinks
Weak tea (possible with a small amount of lemon), non-concentrated compote, mineral water, rosehip infusion
How to build a diet for pancreatitis
The approximate menu for pancreatitis usually includes 3 main meals (breakfast, lunch, and dinner), two snacks in between, and a curd drink shortly before bedtime.
For breakfast, it is preferable to cook viscous cereals in water, and during the period of stable improvement, I use diluted milk for cooking. First, they are ground or served in the form of a souffle, and then they are thoroughly boiled. Breakfast is complemented by a sandwich of daily dried bread with a small amount of butter (no more than 10 grams per day). You can eat a piece of low-fat cottage cheese or low-fat Ham.
The second breakfast (snack) may consist of cottage cheese or meat souffle, baked apples with cottage cheese or honey, sweetened cottage cheese, or a steamed or baked omelet. Rosehip compote or infusion is also served.
Lunch consists of various soups
a second course, and a drink. Boil the soup in the second broth and sometimes season with a small amount of sour cream. The second course necessarily includes a protein dish, which can be supplemented with a vegetable side dish or cereals.
For an afternoon snack, the choice of dishes is almost the same as for the first snack. It may also consist of jelly, biscuits, and sometimes bananas.
Dinner should be light enough for digestion but contain a sufficient amount of protein and carbohydrates. These can be souffles, casseroles, meat, curd quenelles, meat rolls in an omelet, or boiled meat/fish, to which a side dish is added.
At night-kefir or other low-fat dairy products are allowed.
Compliance with a diet for pancreatitis allows you to quickly improve the condition and stabilize it for a long time. After all, the therapeutic diet on the 5p table is balanced, provides the body with all the necessary nutrients, preserves the diseased pancreas as much as possible, and contributes to the normalization of its functions.
In the absence of errors in nutrition, pancreatitis remains compensated for a long time and is not accompanied by uncomfortable symptoms, and the additional use of enzyme preparations helps to avoid insufficient digestion of food.