Nutrition for pancreatitis

Hippocrates, the famous ancient Greek healer, said: "We are what we eat! " He was right in many ways, which means food consumption culture, food's benefits or harms to the human body. Therefore, some products are essential for the normal and complete functioning of all organs and systems, while others, on the contrary, can reduce the quality of life and lead to serious illnesses, such as pancreatitis. In this case, proper and balanced nutrition is a treatment that can prevent possible recurrence.Pancreatitis is an inflammatory process that occurs in the pancreas. This organ plays an important role in the function of the digestive tract. Its main function is to produce insulin and the digestive enzymes needed to break down and digest nutrients:

• Trypsin, used to digest proteins;
• lipase, which processes fat;
• Lactase, maltase, amylase, and sucrase ensure the conversion of complex carbohydrates into simple sugars.

Normally, enzyme-filled pancreatic juice passes through the duct into the duodenum, which is the main stage of food digestion. Pathology occurs when the secretion of enzyme fluid becomes too active and in quantities that cannot physiologically migrate "quickly" from the gland. During this time, digestive enzymes interact with pancreatic cells, causing pancreatic cell death, stimulating inflammation, and stasis.In most cases, pancreatitis is caused by excessive and regular intake of alcohol, fats, and greasy foods. Such a diet causes the pancreas to constantly work in enhanced mode, producing excess enzymes that have toxic effects not only on the organ itself, but also on other life support systems and into the bloodstream throughout the body.The same reaction may occur when taking certain medications.Another common cause of the disease is partial or complete blockage of the pancreatic duct. This may be due to the formation of stones (in the case of cholelithiasis), the formation of cysts, tumors, lesions, and in rare cases structural abnormalities. Less frequently diagnosed are cases of disease due to parasitism of pathogenic microorganisms and other pathologies of the gastrointestinal tract (cholecystitis, cholangitis, etc. ).

General rules

There are two main forms of pathology: acute and chronic. In the first case, the symptoms are the most obvious: severe pain on the left side, radiating to the forearm, frequent vomiting, and congestion. Attacks usually occur after eating fried or spicy foods or alcoholic beverages. In this case, emergency hospitalization and immediate treatment are required to stabilize the condition as soon as possible and avoid dangerous complications such as pancreatic necrosis and multiple organ failure.Do not eat any food within 2-3 days after the onset of illness to prevent the production of enzyme secretions. During this time, the body is fed through a drip.You can drink alcohol if you want, but in small amounts. Mineral or boiled water, weak tea and rosehip decoction are allowed. After the pain subsided, the patient gradually returned to a normal diet. It is important not to overload the gland and give it time to recover, so the diet should be as gentle as possible. You should eat no more than 150 grams, up to 6 times a day.All dishes are prepared by boiling or steaming in liquid or semi-liquid form (broth, puree, porridge) and cooled to warm temperature before consumption. Gradually, the diet is broadened to include more high-calorie and non-chopped foods. Further nutrition for pancreatitis remains small and sparing. For chronic diseases, the clinical picture is not so bright. In this case, the pathology has affected a large part of the glandular tissue, leading to severe disruption of the organ's functions, mainly the complete production of enzymes. Persistent digestive disorders were observed: diarrhea, bloating, changes in stool quality, but no pain occurred. During an exacerbation, however, symptoms become more severe and accompanied by severe pain.The principles of dietary modification are the same as those for acute pancreatitis. After three days of fasting, the patient is switched to a small, low-calorie meal (protein - 60 g per day, fat - 50 g per day). The duration of this regimen is 5 to 7 days. In addition, the nature of the food changes depending on the patient's condition. Prioritize protein and keep fat content low. Liquid foods should be paired with thick, chopped foods; stewing or roasting is allowed.

Daily salt intake should not exceed 6 grams (for any form of pathology).

Why follow the pancreatitis diet?

Acute attacks of the disease can severely damage the health of the glands. Only in rare cases can the organ fully recover without any consequences. Generally speaking, this disease does not go away without a trace, especially if a person returns to drinking or eating inappropriately. Conversion to the chronic form is a dangerous condition; full recovery will no longer be possible. In this case, the affected gland is unable to produce the required amount of enzyme; regular (usually lifelong) use of drug analogs is required.Dietary nutrition in pancreatitis is mandatory. The main goal is to relieve diseased organs, reduce hypersecretion, and prevent the condition from getting worse again. Foods that are difficult to digest and require a long time to digest, which require increased pancreatic juice production, are excluded from the menu. The diet should be chosen in a way that ensures normal function of the pancreas and maximum recovery of damaged tissue.Diet plays an important role in preventing diabetes. There is a special area in the gland called the islets of Langerhans where a special hormone called insulin is produced. If inflammation affects these formations, then hormone production is reduced, which may ultimately lead to the development of endocrine disorders. In this case, malnutrition is thought to be the predisposing factor.

Products allowed to treat pancreatitis

After the symptoms subside, the patient is shown Diet Table No. 5p. There are two options - basic and advanced. The first is prescribed for cases of chronic course and acute attacks of active pathology. It is present in very limited amounts and consists mainly of easily digestible carbohydrates.Fortified nutrition in pancreatitis is a modification of the carbohydrate diet by adding protein products. Their daily content in food does not exceed 125 g, while the amount of fat consumed does not exceed 70 g, in addition, taking into account the amounts of other nutrients necessary for health:

• Vitamin A – 10 mg;
• B vitamins – 2 to 10 mg;
• Vitamin C – up to 150 g;
• Calcium – 0. 8 g;
• Sodium – 3 g;
• Phosphorus - 1. 3 grams;
• Magnesium – 0. 5 g;
• Iron – 0. 03 g.

All this shows that the daily menu should not only be healthy, but also diverse due to the use of various permitted products.

• vegetable: Potatoes, cucumbers, cauliflower, seaweed, green beans, pumpkin, zucchini, celery, carrots. There is a lot of controversy among nutritionists about beet consumption. Cooked root vegetables are known to be healthy, but their high levels of betaine and sugar raise questions about their safety as a food for pancreatic inflammation.Vegetables are pureed and eaten as part of the first course. Gradually allow transition to coarser grinds.
• fruits, berries: Apple, pear, pomegranate, peach, strawberry, raspberry. The products are baked (apples), steamed or prepared into various delicious dishes (without sugar): preserves, jams, mousses, marshmallows, marmalades, jellies.
• Meat (lean meat): Turkey, chicken, rabbit, veal (tenderloin or tenderloin). It can be taken after the patient's condition is stable. They are used to cook broths, soups, steamed steaks, meatballs, meatballs and soufflés.
• fish: Barracuda, pike, carp, perch, hake, cod, cod, blue cod. Boil into chunks or processed into minced meat for steaming.
• Dairy products (low fat): Milk, kefir, yogurt, cheese, cream, yogurt. Drink fermented milk drinks little by little during the day, use milk to cook porridge, and use cheese for casseroles and puddings.Also worth mentioning is the cheese. Only pickled soft cheeses are allowed: feta, suluguni, etc. These products are crushed and added to foods during the cooking process.
• cereals: Semolina, rice, buckwheat, oatmeal. It is most suitable to grind grains into flour.
• spaghetti: any. Prepare according to instructions, giving priority to small items.
• Egg: Chicken, quail. They can be eaten cooked (mashed), half-boiled (rarely) or as an omelet.
• bread: Wheat (yesterday), bran, crackers, biscuits.
• Oil: Cream (up to 30 g per day), vegetables (flax seeds, olives, refined sunflower) are gradually introduced into the menu.
• drinks: Light tea, candied fruit, non-acidic berries, diluted fruit juices, mineral water.

All food is prepared before meals. It is forbidden to "fry" vegetables in soup.

Products that are fully or partially restricted

Unfortunately, a dangerous disease has its strict rules that the patient must follow to continue living. First of all, it has to do with daily diet. To avoid possible future relapses and worsening of the condition, you must permanently stop eating certain foods. Of course, this is difficult to accept, but the cost of malnutrition during pancreatitis is often the patient's life. Dieting should not be viewed as a form of torture. The amount of edible food is quite large and spread across all areas of the table. In addition, if the patient feels well, pancreatitis nutrition can be expanded by introducing foods not included in the main diet (some seasonal vegetables, fruits, etc. ). Their consumption must be strictly limited and the body's reaction carefully monitored. If any symptoms, even mild ones, appear that indicate a possible attack, new foods introduced into the diet should be eliminated immediately.The patient's diet contains no high-fat foods. First of all, this concerns meat (pork, mutton, duck, goose, offal). Any semi-finished meat products and sausages are also prohibited. The latter poses a particular potential danger, as it contains large amounts of chemical flavoring additives that can irritate the entire digestive system. The exception is sausage or ham made from edible poultry, which is sometimes eaten in small quantities.Various fatty sea and river fish (salmon, beluga, sturgeon, sturgeon, etc. ) as well as caviar, rolls and sushi are not included. Fish dishes and seafood with moderate fatty content are allowed (no more than 2 times per week).Vegetables with high fiber content and high acidity should be excluded from the dietary menu: cabbage, radish, rutabagas, turnips, turnips, spinach, sorrel, corn, asparagus, eggplant. Pickled, pickled, salty vegetables, ginger, olives or dishes cooked with garlic and onions should not be served. Product must be heat treated before consumption; should not be eaten raw. If there are no signs of pancreatic inflammation, sweet tomatoes can be used with caution in the diet.Fruits and berries contain large amounts of acid, which causes increased pancreatic juice secretion. Therefore, their use is not advisable, especially during recovery after an attack. Citrus fruits, persimmons, melons, fresh berries and their juices are prohibited. Dried fruit is allowed to a limited extent.Consumption of mushrooms and beans is not included. These products are a great source of plant protein and help activate the pancreas. In addition, unwanted disorders may occur in other organs of the gastrointestinal tract: increased gas formation, constipation, which is particularly problematic for patients with pancreatitis.Indigestible foods made from grains are prohibited: millet, barley, peas and pearl barley. The consistency of the finished cereal should be semi-liquid and thick; consumption in crumbly form is not recommended.Fat milk and its derivatives (cottage, kefir, sour cream) are very undesirable. Hard, salty, sharp cheese and cheese products are prohibited.When preparing food, do not use any spices or serve factory-made sauces: mayonnaise, ketchup, mustard, etc. Deep frying is strictly prohibited. Fried foods (including stir-fried vegetables for soup) are rich in many carcinogens and other harmful substances, which have an inhibitory effect on the function of the entire digestive tract. Regular consumption of these foods may trigger new attacks. The same goes for any bacon or canned fish. You should not keep fish in small amounts of water because. . . this will release extractive substances needed to increase pancreatic juice production. Fresh bread, baked goods and sweets are prohibited. Such foods are a source of large amounts of carbohydrates, which stimulate the activity of diseased organs and increase the release of insulin. Combined with cooking fats (margarine, etc. ), this is a serious load that pancreatitis cannot tolerate. Therefore, you should also not eat cakes, pastries, ice cream, chocolate, or honey.

Any alcoholic beverages are strictly prohibited, as well as espresso, carbonated drinks, cocoa and green tea.

Sample menu for a week with pancreatitis

Nutrition is quite scarce in the acute phase of pancreatitis, but it is necessary to relieve inflammation. 6 meal plans are prescribed:

1. breakfast. It is best to add water to cook soft porridge; if there are no symptoms, you can add diluted milk. You can complement your meal with a piece of buttered toast.
2. Lunch. Typically, it includes unfermented cottage cheese or cheesecake, jellies and purees.
3. dinner. The first course was a light broth and vegetable soup. The second course is meat or fish soufflé, steamed pork chop, cereal purée and vegetables.
4. Afternoon snack. The ingredients are similar to the second snack.
5. dinner. This meal is best light but with adequate protein content. Boiled fish and meat sauce are suitable as side dishes.
6. For the night. Replace food with a cup of low-fat kefir or yogurt.

Depending on the patient's condition, other dishes from the list of allowed products are added to the daily menu.

on Monday

• Rice porridge, rosehip infusion.
• Apples roasted with dried apricots.
• Chicken consommé with croutons, fish soufflé.
• Kissel, cookie.
• Turkey meatballs, pumpkin and carrot puree.
• Kefir.

Tuesday

• Buckwheat porridge and milk tea.
• Low-fat cottage cheese (100 g), apple mousse.
• Vegetable puree soup, steamed veal balls.
• Candied fruit, a soft, slightly salty piece of cheese.
• Boiled seabass with potatoes.
• Ryazhenka.

Wednesday

• Oatmeal with water and dried fruits.
• yogurt.
• Rice soup with carrots, bread with cheese.
• jam.
• Cheesy casserole with pears and wheat bread.
• yogurt.

Thursday

• Steamed omelette (white), butter sandwich, tea.
• Curd Pudding.
• Fish soup, rabbit soufflé with carrot garnish.
• Kefir, jelly.
• Steamed chicken fillet with cauliflower puree.
• Curdled milk.

Friday

• Steamed cheesecake, rosehip drink.
• Baked apples.
• Pumpkin cream soup, turkey rolls with vegetables.
• yogurt.
• Boiled veal, carrot pudding.
• Unsweetened tea.

Saturday

• Boil egg whites, kefir.
• Purees, biscuits.
• Homemade noodles with vegetable soup and turkey steak.
• cottage cheese.
• Pasta with green peas, candied fruit.
• Varenec.

Sunday

• Semolina porridge with butter.
• Apple mousse.
• Chicken soup with potato dumplings, fish dumplings.
• Vegetable puree.
• Steamed turkey with zucchini and carrot side dishes.
• Milk (low fat).

diet recipes

Pumpkin porridge

You will need:

• Crushed round-grain rice - half cup;
• Pumpkin – 300 g;
• Half and half milk and water - only 1 cup;
• Sugar – 1 teaspoon;
• Salt.

Cut the previously peeled and seeded pumpkin into chunks, boil with a small amount of water until soft, and sift. Another option is possible: grate the vegetables and add them to the pot with the rice.Add the cereal to the boiling diluted milk and cook for 15 minutes. Then add pumpkin puree, sugar, and a little salt. Stir and continue on high heat for 2-3 minutes. It is advisable to let the porridge sit for 20-30 minutes before eating.

Meatball Cauliflower Soup

raw material:

• Turkey or chicken fillet – 300 g;
• Fresh egg whites – 2;
• Potatoes - 3 pieces;
• Carrot – 1 piece;
• Cauliflower – 300 g;
• Water – 2-2. 5 liters;
• Salt.

Make minced meat. Knead thoroughly with egg whites to form meatballs the size of walnuts. Put cabbage and grated carrots, previously broken into florets, into boiling water. After 5 minutes, add potatoes and cut into small pieces. When the vegetables are cooked, add the meatballs to the soup and stir in salt. Cook over low heat for 5-7 minutes. If the condition worsens, prepare a milder cream soup. In this case, the meatballs are not formed. Add minced meat (without protein) to the cooked vegetables, mix, cook for 5-7 minutes and puree the contents of the pot with a blender. Pour the egg whites into the soup in a thin stream, while stirring.

Chicken soufflé

product:

• Skinless chicken breast – 500 g;
• Milk – 1 cup;
• Egg whites – 2;
• Vegetable oil (used to lubricate molds);
• Salt.

Preheat the oven to 180 °C. Pass the chicken breasts twice through a meat grinder, mix with egg whites and milk, add salt. Use a blender to beat the minced meat until smooth. Grease an ovenproof dish with oil and pour in the meat mixture. Bake for 30 minutes without opening the oven.

Steamed fish fillets

You will need:

• White fish fillets (cod, cod, seabass) – 500 g;
• egg whites of 2 eggs;
• Salt.

Grind the fish meat into mince, add salt, mix with egg white, and knead thoroughly until smooth. Form into patties. Place them on a wire rack in a deep pot of boiling water and steam until cooked through (25-30 minutes). For this, you can use a slow cooker.

Broccoli Omelet

raw material:

• Raw egg whites – 4 (or 2 eggs);
• Broccoli – 200 g;
• Milk – 0. 5 cups;
• water;
• Salt;
• Oil used for lubrication.

Wash the cabbage, cut into pieces, cover and cook for 10 minutes. Beat the egg whites (eggs) with the milk and salt until frothy. Place the cooked vegetables in a flameproof frying pan, coat with oil, pour the egg-milk mixture and place in an oven preheated to 180°C. Bake for 10 minutes. In acute cases of the disease, cabbage inflorescences are crushed into pulp.

for children

The disease is rarely diagnosed in childhood. However, acute attacks may occur if the child abuses drugs, has previously suffered a severe viral infection, abdominal trauma, or has been on long-term medication (hormones, tetracyclines). The disease often occurs in conjunction with other gastrointestinal disorders, such as gastritis. In such cases, dietary therapy should take into account the nature of the underlying disease.

Nutrition in children with pancreatitis is the same as in adults and follows a similar regimen: the first week - a strict, mildest menu, then a gradually diversified weekly table, presupposing good digestibility and the absence of disturbing symptoms.

It's important to remember that a growing child's body needs the required amounts of nutrients, including fat. Therefore, in order not to overload the glands, the child needs to receive the required dose of enzymes artificially, that is, with the help of drugs. The daily menu must include vegetables, fruits (which can be eaten fresh during remission, but with caution), fermented dairy products, liquids, thick porridges, soups and boiled lean meats and fish. A strict diet must be followed for one month after the attack, extended for at least five years, and in the chronic form of the disease the dietary chart must be adhered to for life.

For pregnant women

Pancreatitis in women during pregnancy may be worsened by taking certain vitamin complexes or by internal pressure on the glands from the enlarging uterus. In this case, nutrition for pancreatitis should be dietary, taking into account all nutritional needs for the full development of the fetus.

The advantages and disadvantages of

Diet is key not only to pancreatic health, but also to the health of your entire digestive system. This way the nutrition is balanced, healthy, easier to digest and more complete. Furthermore, despite these restrictions, the diet is quite diverse and different foods can be combined in dishes to provide a broad, nutritious table. However, it takes time to get used to this diet. For many patients, this is more of a psychological barrier than a consumption barrier, as many familiar "delicious" products will have to be given up. But it is necessary to maintain a chance of a normal life.

Nutritionist comments

The aim of treating pancreatitis with the help of diet is first of all to minimize the burden on the affected glands. It is important to prevent the overproduction of enzyme secretions. However, according to nutritionists, sometimes it is necessary to give the digestive organs a rest. During this period, the affected organ is most susceptible to regeneration because it is functionally "asleep. "To do this, perform therapeutic fasting (complete denial of food). In most cases, this treatment regimen requires observation for 24 hours, but treatment can be extended if the patient is feeling well and under a doctor's supervision. Prolonged fasting (more than 7 days) requires hospitalization.A gentler option is a fasting day. Nutritionists recommend eating it at least once a week. Choose one of the allowed dishes, such as porridge or vegetable puree. The portions prepared can be divided into several meals. No other products are consumed.

Comments and results

Only by strictly adhering to the rules of the treatment table can stable positive remission dynamics be observed.

Any violation of the diet, even a minor one, can undo all previous efforts and trigger a new wave of illness. No doctor will reveal in advance what consequences this will bring to the patient, but regardless, the consequences will be most disappointing. Reviews from patients with pancreatitis only confirm this. This is why eating right is so important. The most important thing is to take it easy, study your body and learn what is tolerated and what is not. A good motivator for this is the outpouring of support from loved ones.

price

The cost of a weekly meal basket averages $20 to $40.