Diet for pancreatic pancreatitis

the need to follow a diet for pancreatitis

The pancreas is part of the gastrointestinal tract and at the same time the secretory glands are mixed. It responds to the entry of food into the human digestive system by producing enzymes that are secreted into the duodenum and help break down food in the gut. In contrast, the glands produce the hormones insulin and glucagon, which are released into the bloodstream and maintain normal blood glucose levels.

What is pancreatitis and its form

Pancreatitis is an inflammation of the pancreas, in which glandular tissue becomes inflamed, disrupting the production process and entry of necessary enzymes into the intestine. The inflamed glands enlarge, their internal canals narrow, which prevents the digestive juices from entering the duodenum. Prolonged enzymes in the gland begin, as it should, to break down the gland itself, leading to tragic consequences.

There is a form of acute pancreatitis, which is provoked by dietary violations or inflammatory diseases in the body and does not last long with proper treatment. If the action of irritating factors is prolonged or frequent, chronic pancreatitis occurs, which can develop after the acute process.

The approach to the treatment of pancreatitis is a complex way, and special diets play an important role in it, without the effectiveness of treatment is very low.

Principles of diet for pancreatitis

general nutritional principles for pancreatitis

The dietary principle for acute pancreatitis is that the first 3 days are usually recommended to observe hunger. During this time, the necessary nutrition is given through intravenous infusion without intestinal irritation. Foods that enter the intestine often cause an increase in the production of digestive enzymes, and in acute inflammation, it is important to reduce this activity as much as possible, after a few days the diet is gradually expanded. At first, only plain water, sometimes mineral water is allowed without gas, better alkali, weak tea.

Then, for chronic pancreatitis from day 3, and for acute pancreatitis after day 5, the following provisions apply:

  • nutritional frequency at least 5 times a day for the release of uniform enzymes without significant load and reducing inflammation;
  • total fat and carbohydrate decreases as much as possible towards increasing protein products;
  • total food at a time not more than 150-200 ml;
  • use warm food 20-60 degrees, chopped or refined;
  • chew food carefully and spend your time;
  • do not drink while eating, limit salt to 4-5 grams a day;
  • does not include foods that cause bloating;
  • for the purpose of chemical avoidance, you should not use spices and seasonings;
  • Use only cooked or baked foods without fried, smoked or canned ingredients.

Dietary features for pancreatitis

dietary features for pancreatitis

It is important to remember that the diet for pancreatic pancreatitis must be observed continuously, otherwise the body will react with repeated inflammation and the consequences will be negative. In acute pancreatitis, the condition is very severe and death is not excluded.

Against the background of increasing proportions of protein products in food, most of them are animals in the form of turkey, chicken or young beef. Carbohydrates must be a little over 300 grams a day with regular sugar or jam restrictions, fats in minimum amounts, protein products make up more than half the diet.

Foods allowed and prohibited in the diet for gastric pancreatitis

There are many foods that are allowed in the diet for gastric pancreatitis, so diets can be made as varied as possible:

  • boiled or roasted rabbit, beef and poultry (lean), boiled tongue;
  • lean fish such as hake or pollock, boiled, roasted or in the form of soufflé;
  • different grains, preferably rice or oatmeal as part of cereals, soups or casseroles;
  • bread after drying in the oven, biscuit toast, cooked pasta;
  • milk and lactic acid products diluted with low fat content in the form of additives to main products or curd casserole, diet cheese and cottage cheese from skim milk;
  • boiled or baked vegetables - potatoes and pumpkin, beets or carrots, fresh pumpkin;
  • eggs (protein only) in omelet or casserole, vegetable oil in moderation;
  • fruit, cooked, without sugar or cooked in the oven, jelly or berries;
  • weak drinks, liquid juices, rosehip fruit drinks.
what can and should not be eaten with pancreatitis

The following foods are prohibited in the diet for worsening pancreatitis:

  • fried or grilled meats, all underwear; mutton or goose, smoked meats and smoked meats, boiled in cans;
  • pickled seafood, rich fish broth or canned food;
  • dishes cooked from legumes and rich broth;
  • fresh bread, pastries, fried pies;
  • natural fatty sour cream, cream, unsweetened milk in large quantities;
  • Garlic, mushrooms, carrots are strictly prohibited (restrict fresh carrots and vegetables);
  • egg yolks and fresh natural butter;
  • lots of fresh sweet fruits, cabbage and red beans;
  • coffee, condensed tea, concentrated lemonade and carbonated beverages, alcohol of any strength and energy;
  • ice cream, butter cream cake, chocolate, any cake;
  • hot spices, marinade, sausage and smoked meats.

Dietary contraindications for pancreatitis

Taking into account the uniqueness of diet for gastric pancreatitis, there are contraindications to it.

They concern patients with kidney disease or protein metabolism:

dietary contraindications for pancreatitis
  • with pielonefritis or glomerulonephritis with decompensation process;
  • patients with urolithiasis;
  • in acute or chronic renal failure;
  • if there is a basic metabolic disorder of gout and purine;
  • if there is multiple myeloma;
  • with hormonal imbalances or thyroid problems;
  • with precancerous background disease, because excess protein is harmful to malignancy;
  • with severe obesity or diabetes mellitus, especially with diabetic nephropathy, i. e. kidney damage.

Due to the increase in the amount of protein products in the diet, the load on the kidneys increases and if there is a chronic disease, their work is disrupted.

Diet for pancreatitis: menu of the week

Consider an example of a week-long diet menu for acute or chronic pancreatic pancreatitis.

Monday

  1. Breakfast.Porridge on water from ground buckwheat, boiled chicken breast. Curd pudding, weak tea.
  2. Lunch.Puree, whipped in a blender, biscuits.
  3. Lunch.Rice with rice, lime, steamed beef, apricot jelly.
  4. Snacks.Carrot Casserole with tea.
  5. Dinner.fish pasta with oatmeal. Apple compote.
  6. Before bed.Currant juice.

Tuesday

  1. Breakfast.Mashed potatoes with mashed beef. Biscuits, fruit tea.
  2. Lunch.Omelet protein, carrot puree.
  3. Lunch.Ground buckwheat soup with rabbit meatballs. Zucchini casserole, weak tea.
  4. Snacks.Salad from mashed beets, fruit juice with breadcrumbs.
  5. Dinner.Steamed turkey pieces with purified rice porridge. Kissel from apples.
  6. Before bed.Rosehip fruit drink.

Wednesday

  1. Breakfast.Oatmeal porridge without sugar. Carrot Casserole with tea.
  2. Lunch.Roasted apples with croutons and apricot juice.
  3. Lunch.Hake fish soup, mashed potatoes with sour cream. Pear jelly with croutons.
  4. Snacks.Zucchini casserole with tea and biscuits.
  5. Dinner.Steamed rabbit pieces with purified buckwheat porridge. Currant compote.
  6. Before bed.A glass of kefir.

Thursday

  1. Breakfast.Rice pudding with boiled beef. Tea with biscuits.
  2. Lunch.Boiled beet salad with yogurt and biscuits.
  3. Lunch.Soup on weak chicken soup with buckwheat. Vegetable meatballs, fruit jelly.
  4. Snacks.Cottage cheese with sour cream skim, tea with marshmallows.
  5. Dinner.Vegetable Casserole with pollock. Dried fruit compote.
  6. Before bed.Apple drinks.

Friday

  1. Breakfast.Chopped oatmeal porridge with pieces of steamed beef. Fruit pudding tea.
  2. Lunch.Steamed fish meatballs, apple jelly.
  3. Lunch. Rabbit soup with boiled meat. Pumpkin casserole with sour cream, tea without sugar.
  4. Snacks.A protein omelet with apple juice.
  5. Dinner.Roll with turkey and vegetable stew. Tea with biscuits.
  6. Before bed.Low fat roasted milk.

Saturday

  1. Breakfast.Boiled pasta with chicken pate. Tea without sugar.
  2. Lunch.Pumpkin porridge with unsweetened yogurt.
  3. Lunch.Pumpkin and beef puree soup. Zucchini decoction and cranberry jelly.
  4. Snacks.Apple puree, a cup of kefir.
  5. Dinner.Steamed fish cake with oatmeal. Tea with biscuits.
  6. Before bed.Apricot compote.

Sunday

  1. Breakfast.Casserole with beef and vegetables. Ryazhenka with cookies.
  2. Lunch.Curd pudding and smooth the fruit.
  3. Lunch.Pumpkin and potato puree soup. Chicken meatballs with oatmeal. Fresh fruit compote.
  4. Snacks.Carrot pudding with sugar-free tea.
  5. Dinner.Hake and zucchini casserole. Apple jelly.
  6. Before bed.Fresh roasted milk.

Keep in mind when compiling menus and preparing food that food must be fresh, and the method of preparation must be boiling or baking. It is not desirable to combine different proteins at one time, and a small portion is recommended to reduce the load on the pancreas.

Diet for pancreatitis: nutritionist reviews

how to eat properly with pancreatitis

Nutritionist reviews on diet for pancreatitis are as follows. Its main part is aimed at reducing the load of nutrients on the glands and reducing the production of digestive juices that support inflammation. In addition to this effect, such a diet can prevent diseases of the liver and bile ducts, as it normalizes the frequency of bile secretion into the intestine. However, against the background of restrictions, one should remember about adequate amounts of vitamins in the diet to avoid vitamin deficiencies.

With the lack of its own enzymes in the patient's body, the absorption of nutrients from food is reduced. To correct nutrient assimilation, drugs containing the necessary enzymes are used in the form of granules or encapsulations. Special drug capsules promote the action of enzymes in specific places in the digestive system for maximum effect.

In acute pancreatitis, maximum food cutting is important, but in chronic pancreatitis, to maintain the physiological work of the gastrointestinal tract, food should not be finely chopped or eliminated ready-made food, although heat treatment should be without frying or grilling. The more balanced his diet, the less likely it is to have adverse effects. In acute pancreatitis, diet should be followed for at least 2-3 months; in chronic diseases, it is highly desirable for life.