The famous ancient Greek healer Hippocrates said: "We are what we eat! "He is right in many respects, by which he means the culture of food consumption, its usefulness or harm for the human body. Therefore, some products are vital for the normal and full functioning of all organs and systems, while others, on the contrary, reduce the quality of life, leading to serious diseases such as pancreatitis. In this case, proper and balanced nutrition is a treatment method that prevents possible relapses.
Pancreatitis is an inflammatory process that occurs in the pancreas. This organ plays an important role in the functioning of the digestive system. Its main functions are the production of insulin, as well as digestive enzymes necessary for the breakdown and digestion of food:
trypsins for digestion of proteins;
lipases for processing fats;
Lactase, maltase, amylase, invertase, which enable the conversion of complex carbohydrates into monosaccharides.
Normally, pancreatic juice saturated with enzymes enters the duodenum through the channels where the main stage of food digestion occurs. Pathology occurs when the secretion of enzymatic fluid is too active; Its amount increases to such an extent that it cannot physiologically migrate "quickly" from the gland. Stagnation occurs, in which digestive enzymes interact with pancreatic cells, leading to their death and stimulating inflammation.
In most cases, pancreatitis is a result of excessive and regular consumption of alcohol, fatty and heavy foods. Such a diet leads to the fact that the pancreas constantly works in an enhanced mode and produces an excessive amount of enzymes; This has a toxic effect not only on the organ itself, but also on other life support systems entering the systemic bloodstream.
The same reactions are possible when taking some medications.
Another common cause of the disease is partial or complete blockage of the pancreatic duct. This may be due to stone formation (in the case of cholelithiasis), cyst formation, tumors, injuries and, in rare cases, structural abnormalities. Less frequently diagnosed are cases of development of the disease as a result of parasitism by pathogenic microorganisms and other gastrointestinal pathologies (cholecystitis, cholangitis, etc. ).
general rules
There are two main forms of pathology: acute and chronic. In the first case, the symptoms are most pronounced: there is severe pain on the left side radiating to the forearm, frequent vomiting and hyperemia. Attacks usually occur after consuming fried or spicy foods or alcoholic beverages. In this case, urgent hospitalization and emergency treatment are required to stabilize the condition as quickly as possible and avoid dangerous complications such as pancreatic necrosis and multiple organ failure.
For the first 2-3 days after the attack, it is forbidden to eat any food to stop the production of enzymatic secretions. During this period, the body is fed by drip.
It is allowed to drink as desired, but in small portions. Consumption of mineral or boiled water, weakly brewed tea and rosehip decoction is allowed. After the pain subsides, the patient gradually switches 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 food in portions not exceeding 150 g up to 6 times a day.
All dishes are prepared by boiling or steaming in a liquid or semi-liquid state (broths, purees, porridge) and cooled to a warm temperature before serving. Gradually, the diet is expanded by adding more high-calorie and unchopped foods. Further nutrition for pancreatitis still remains fractional and sparing.
In a chronic disease, the clinical picture is not so bright. In this case, the pathology has already affected most of the glandular tissues and leads to serious disruptions in the functioning of the organ, in particular, in the full production of enzymes. Persistent digestive disorders are observed: diarrhea, bloating, changes in the structure of the stool, but pain does not occur. However, during an exacerbation, the symptoms become more intense and are accompanied by severe pain.
Dietary adjustments are made based on the same principles as for acute pancreatitis. After three days of fasting, the patient switches to fractional low-calorie meals (proteins - 60 g, fats - 50 g per day). This regimen is indicated for a period of 5 to 7 days. In addition, the quality of the food changes depending on the patient's condition. Proteins are preferred, the amount of fat remains low. Liquid foods are complemented by viscous, finely chopped ones; Cooking by boiling or baking is allowed.
Daily salt intake should not be more than 6 g (for any type of pathology).
Why should you follow a diet for pancreatitis?
An acute attack of the disease causes serious damage to the health of the gland. Only in isolated cases the organ recovers completely without any consequences. As a rule, such disorders do not disappear without a trace, especially if a person again abuses strong drinks or eats improperly. The transition to the chronic form is a dangerous condition, it will no longer be possible to fully recover. In this case, the affected gland cannot produce the required amount of enzyme; Regular (usually lifelong) use of medical analogues is required.
Dietary nutrition is mandatory for pancreatitis. The main purpose is to relieve the diseased organ, reduce excessive secretion and prevent relapse. Foods that are difficult to digest, take a long time to digest and require increased production of pancreatic juice are excluded from the menu. The diet is selected to ensure the normal functioning of the pancreas and maximum restoration of damaged tissue.
Diet plays an important role in preventing diabetes. There are special areas inside the gland called the islets of Langerhans, where a specific hormone, insulin, is produced. If inflammation affects these formations, hormonal production decreases, which can ultimately lead to the development of endocrine disease. In this case, malnutrition is considered a predisposing factor.
Allowed products for pancreatitis
After the symptoms weaken, the patient is shown diet chart number 5p. There are two options - basic and advanced. The first is prescribed for the chronic course of the pathology in the active phase and in case of acute attacks. It is quite limited and consists mainly of easily digestible carbohydrates.
Improved nutrition for pancreatitis is the adjustment of the carbohydrate diet with the addition of protein products. Their daily content in food should not exceed 125 g, while the amount of fat consumed should not exceed 70 g. In addition, the amounts of other nutrients necessary for health are taken into account:
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 g;
magnesium – 0. 5 g;
iron – 0. 03 g.
All this suggests that the daily menu should not only be healthy, but also diversified depending on the use of various permitted products.
vegetables: potatoes, cucumber, cauliflower, seaweed, green peas, zucchini, zucchini, celery, carrots. Many debates arise among nutritionists regarding the consumption of beets. It is a known fact that boiled root vegetables are healthy, but their high betaine and sugar content questions the safety of their use as food in pancreatitis.
Vegetables are eaten pureed as part of first courses. A gradual transition to coarser grinding is allowed.
fruits, berries: apple, pear, pomegranate, peach, strawberry, raspberry. Products are baked (apples), steamed or various delicacies (unsweetened) are prepared from them: preserves, jams, mousses, marshmallows, marmalade, jelly.
Meat (lean): turkey, chicken, rabbit, veal (fillet or tenderloin). The products can be eaten after the patient's condition stabilizes. They are used to cook broths, soup purees, prepare steamed cutlets, quenelle, dumplings and soufflés.
Fish: pike perch, pike, carp, perch, hake, pollock, cod, blue whiting. It is served in boiled pieces or ground into minced meat to be steamed.
Dairy products (low fat): milk, kefir, yoghurt, cottage cheese, cream, yoghurt. Fermented milk drinks are drunk little by little throughout the day, porridge is cooked with milk, cottage cheese is used in casseroles and puddings.
Separately, it is worth mentioning cheese. Consumption of only pickled soft cheeses is allowed: feta, eskiguni, etc. Products are added to the dish in crushed form during cooking.
Cereals: semolina, rice, buckwheat, oatmeal. Cereals ground into flour are best suited.
Pasta: any. Prepare according to instructions, small items are preferred.
Eggs: chicken, quail. It is eaten boiled (puréed), soft-boiled (rarely), or as an omelette.
Bread: with wheat (yesterday's), bran, crackers, biscuits.
Oil: creamy (up to 30 g per day), vegetables (linseed, olive, refined sunflower) are gradually added to the menu.
Beverages: weak tea, compotes, diluted juices from non-acidic fruits, berries, mineral water.
All food is prepared immediately before eating. It is forbidden to "fry" vegetables in soup.
Fully or partially limited products
Unfortunately, a dangerous disease dictates its own strict rules by which the patient must continue to live. First of all, this concerns the daily diet. To prevent possible relapses and worsening of the condition in the future, you will need to permanently stop consuming certain foods. Of course, this is difficult to accept, but the price of malnutrition during pancreatitis is often the patient's life.
Dieting should not be seen as an ordeal. The number of things you can eat is not that small and is located in every section of the dining table. In addition, if the patient feels well, the nutrition for pancreatitis can be expanded by adding foods that are not included in the main diet (some seasonal vegetables, fruits, etc. ). Their consumption should be strictly limited, carefully monitoring the body's reaction. If even mild symptoms appear that indicate a possible attack, the new food added to the diet is immediately excluded.
The patient's diet does not contain foods high in fat. First of all, this concerns meat (pork, lamb, duck, goose, offal). All kinds of semi-finished meat products and sausages are also prohibited. The latter poses a certain potential danger, becauseit contains a large number of chemical flavoring additives that irritate the entire digestive system. The exception is sausage or ham made from dietary poultry meat, which is sometimes consumed in small quantities.
Fatty varieties of sea and river fish (salmon, beluga, sturgeon, sterlet, etc. ), caviar, rolls and sushi are excluded. Consumption of fish dishes and seafood with moderate fat content is allowed (no more than 2 times a week).
There are no coarse fiber, high acid vegetables in the diet menu: white cabbage, radishes, turnips, radishes, turnips, spinach, sorrel, corn, asparagus, eggplant. You should not serve dishes prepared with pickled, pickled, salted vegetables, ginger, olives, garlic and onions. Products should be heat treated before consumption and should not be consumed raw. If there are no symptoms of pancreatitis, sweet tomatoes can be used in the diet with caution.
Berries and fruits contain a large amount of acid, which causes increased secretion of pancreatic juice. Therefore, their use is undesirable, especially during the rehabilitation period after an attack. Citrus fruits, dates, melons, fresh fruits and juices obtained from them are prohibited. Dried fruits are allowed on a limited basis.
Consumption of mushrooms and legumes is excluded. These products are a large source of vegetable protein, which helps activate the pancreas. In addition, undesirable disorders from other organs of the gastrointestinal tract are possible: increased gas formation, constipation, which are especially problematic for people with pancreatitis.
Difficult to digest foods made from grains are prohibited: millet, barley, peas and pearl barley. The consistency of the finished cereal should be semi-liquid and viscous, it is not recommended to consume it in crumbly form.
Fatty milk and its derivatives (cottage cheese, kefir, sour cream) are extremely undesirable. Hard, salty, sharp cheeses and cheese products are prohibited.
When preparing food, you cannot use any spices or offer factory-made sauces: mayonnaise, ketchup, mustard, etc. Cooking by frying is strictly prohibited. Fried foods (including sautéed vegetables for soups) are saturated with many carcinogens and other harmful substances that have a depressing effect on the functioning of the entire digestive system. Regular consumption of such foods can cause a new attack. The same goes for any smoked meat or canned fish. Because you should not leave the fish in a small amount of water. . . This causes the release of extractive substances that require increased production of pancreatic juice.
It is forbidden to eat fresh bread, bakery products and sweet products. Such foods are a large source of carbohydrates, which support the activity of the diseased organ and increase the release of insulin. When used in combination with cooking oils (margarine, etc. ), this is an unacceptably serious burden for pancreatitis. Therefore, you should not eat cakes, pastries, ice cream, chocolate and honey.
All forms of alcohol are strictly prohibited, as well as strong coffee, carbonated drinks, cocoa and green tea.
Sample menu for a week for pancreatitis
Nutrition for pancreatitis in the acute phase is quite poor but is necessary to relieve inflammation. A 6-time meal plan is prescribed:
Breakfast. Soft porridge with water is preferred; with diluted milk in the absence of symptoms. You can complete your meal with a piece of toast spread with butter.
Lunch. As a rule, it includes unleavened cottage cheese or cheesecake, jelly and fruit puree.
Evening meal. Light broths and vegetable soups are served as the first course. For the second course - meat or fish soufflé, steamed cutlets with mashed cereals and vegetables.
Afternoon snack. Its composition is similar to the second snack.
Evening meal. This meal is preferably light but has sufficient protein content. Boiled fish, meat paste with side dishes are suitable.
For the night. Instead of food - a glass of low-fat kefir or yogurt.
Depending on the patient's condition, the daily menu is supplemented with other dishes from the list of allowed products.
Monday
Rice porridge puree, rosehip infusion.
Baked apples with dried apricots.
Chicken consommé with croutons, fish soufflé.
Kissel, biscuits.
Turkey meatballs, zucchini and carrot puree.
Kefir.
Tuesday
Buckwheat porridge, tea with milk.
Low-fat cottage cheese (100 g), mousse with apples.
Vegetable puree soup, steamed beef dumplings.
Compote, a piece of soft, slightly salted cheese.
Boiled pike perch with potatoes.
Ryazhenka.
Wednesday
Oatmeal porridge on water with dried fruits.
Yogurt.
Carrot rice soup, cheese bread.
Fruit jam.
Cottage cheese casserole with pears, wheat bread.
Yogurt.
Thursday
Steam omelette (white), butter sandwich, tea.
Curd pudding.
Fish soup, rabbit soufflé with carrot garnish.
Kefir, fruit jelly.
Steamed chicken cutlets with cauliflower puree.
Curdled milk.
Friday
Steamed cheesecakes, rosehip drink.
Baked apple.
Pumpkin cream soup, turkey roll with vegetables.
Yogurt.
Boiled beef, carrot pudding.
Unsweetened tea.
Saturday
Boiled egg whites, kefir.
Fruit puree, biscuits.
Homemade noodles, vegetable broth, turkey cutlets.
Cottage cheese.
Pasta with green peas, compote.
Varenets.
Sunday
Semolina porridge with butter.
Apple mousse.
Chicken broth with potato balls, fish balls.
Vegetable puree.
Steamed turkey with a side dish of zucchini and carrots.
Milk (low fat).
diet recipes
Zucchini rice porridge
You will need:
Broken round grain rice - half a glass;
zucchini – 300 g;
half and half milk with water - only 1 glass;
sugar – 1 teaspoon;
salt.
Cut the previously peeled and seeded pumpkin into pieces, boil it in a small amount of water until it softens, strain it through a strainer. Another option is also possible: grate the vegetable and add it to the pan with rice.
Add cornflakes to boiling diluted milk and cook for 15 minutes. Then add the pumpkin puree, sugar and add some salt. Mix and keep on fire for another 2-3 minutes. It is better to eat porridge after letting it stand for 20-30 minutes.
Meatballs and Cauliflower Soup
Contents:
turkey or chicken fillet – 300 g;
fresh egg whites – 2 pieces;
potatoes - 3 pieces;
carrot – 1 piece;
cauliflower – 300 g;
water – 2-2. 5 l;
salt.
Make minced meat. Knead well with egg whites and shape into walnut-sized meatballs. Put the cabbage and grated carrots, previously divided into small inflorescences, into boiling water. After 5 minutes, add the potatoes cut into small cubes. When the vegetables are cooked, add the meatballs to the soup, add salt and mix. Let it cook on low heat for 5-7 minutes.
If the disease worsens, you can prepare a softer cream soup. In this case, the meatballs will not form. Minced meat (without protein) is added to the cooked vegetables, mixed, cooked for 5-7 minutes, then the contents of the pan are pureed with a blender. Stir the egg whites into the soup in a thin stream.
Chicken soufflé
Products:
skinless chicken breast – 500 g;
milk – 1 glass;
egg whites – 2 pieces;
vegetable oil (to lubricate the mold);
salt.
Preheat the oven to 180 °C. Pass the breast through a meat grinder twice, mix with egg whites and milk, add salt. Beat the minced meat with a blender until smooth. Grease a heatproof bowl with oil and fill with the meat mixture. Bake for 30 minutes without opening the oven.
Steamed fish cake
You will need:
white fish fillet (cod, pollock, sea bass) – 500 g;
Whites of 2 eggs;
salt.
Mince the fish, add salt, combine with egg whites and knead well until smooth. Form cutlets. Place them on a wire rack set over a deep pot of boiling water and steam on high until cooked (25-30 minutes). You can use a slow cooker for this.
broccoli omelette
Contents:
raw whites – 4 (or 2 eggs);
broccoli – 200 g;
milk - 0. 5 cups;
This;
salt;
oil for lubrication.
Wash the cabbage, cut it into pieces and cook, covered, for 10 minutes. Beat the whites (eggs) with milk and salt until foamy. Put the boiled vegetables in a fireproof pan greased with oil, pour the egg-milk mixture and place in the oven preheated to 180 °C. Cook for 10 minutes. In acute cases of the disease, cabbage bunches are ground into pulp.
For kids
The disease is rarely diagnosed in childhood. However, an acute attack is possible if the child has substance abuse, has previously had serious viral infections, has had abdominal trauma, or has been exposed to long-term drug therapy (hormones, tetracyclines). The disease often presents with other gastrointestinal pathologies such as gastritis. Diet therapy in this case should take into account the nature of the underlying disease.
Nutrition for pancreatitis in children is the same as in adults and is carried out according to a similar scheme: the first week - a strict, the softest menu, then the weekly table is gradually diversified depending on good digestibility and the absence of irritability. symptoms.
It is important to remember that the body of a growing child needs the necessary amount of nutrients, including fats. Therefore, in order not to overload the gland, the child receives the required dose of enzyme artificially, i. e. With the help of drugs.
The daily menu must necessarily consist of vegetables, fruits (in the remission phase they can be eaten fresh, but with caution), fermented milk products, liquid, viscous cereals, soups, as well as boiled lean meat and fish. After the attack, a strict diet should be followed for a month, an extended diet for at least 5 years, and in the chronic form of the disease, the diet table should be adhered to for life.
for pregnant
Pancreatitis in women during pregnancy may worsen when taking certain vitamin complexes or as a result of the internal pressure exerted by the enlarged uterus on the gland. Nutrition for pancreatitis in this case should be dietary, but all nutritional needs necessary for the full development of the fetus should be taken into account.
Advantages and disadvantages
Following a diet is the key to the health of not only the pancreas but also the entire digestive system. This type of nutrition is balanced, healthy, easier and more digestible. Moreover, despite the restrictions, the diet is quite diverse and allows you to combine different foods in meals, providing a large, nutritious table. However, it takes time to get used to this diet. For many patients, this is more of a psychological obstacle than a consumer obstacle, since many familiar "delicious" products will have to be abandoned. But this is necessary to maintain the opportunity to live normally.
Reviews of nutritionists
Treatment of pancreatitis with the help of diet is aimed, first of all, at maximum unloading of the affected gland. It is important to stop the overproduction of enzymatic secretions. However, according to nutritionists, it is necessary to ensure complete rest of the digestive organs from time to time. During this period, the affected organ is most prone to regeneration because it is functionally "dormant".
For this purpose, therapeutic fasting is carried out (complete rejection of food). Most often this regimen is observed for 24 hours, but it can be increased if the patient feels well and is under the supervision of a doctor. Prolonged abstinence from food (more than 7 days) requires hospitalization.
A softer option is fasting days. Nutritionists recommend eating these at least once a week. One of the allowed dishes is chosen, for example, porridge or vegetable puree. It is prepared in quantities that can be divided into several meals. No other products are consumed.
Reviews and results
Only with strict adherence to the rules of the treatment table can stable positive remission dynamics be observed.
Any, even minor, violation of the diet can nullify all previously made efforts and cause a new round of illness. No doctor can say in advance how this will turn out for the patient, but in any case the results will be the most disappointing. Reviews of patients with pancreatitis only confirm this. That's why proper nutrition is very important. The main thing is to take it easy, study your body and understand what is well tolerated and what is bad. An excellent motivation in this regard is the strong support of your loved ones.
Price
The average cost of a weekly diet food basket is between $20 and $40.