The famous ancient Greek healer Hippocrates said: "We are what we eat! " He is right in many ways, meaning by this the culture of food consumption, its benefit or harm in relation to the human body. Thus, some products are vital for the full normal functioning of all organs and systems, while others, on the contrary, reduce the quality of life and lead to serious diseases, for example, pancreatitis. In this case, proper balanced nutrition is a cure, preventing possible relapses.
Pancreatitis is an inflammatory process that occurs in the pancreas. This organ plays an important role in the functioning of the digestive tract. Its main functions are the production of insulin, as well as digestive enzymes necessary for the breakdown and digestion of nutrients:
trypsin, for digesting proteins;
lipase, for fat processing;
lactase, maltase, amylase, invertase, which ensure the conversion of complex carbohydrates into monosaccharides.
Normally, pancreatic juice, saturated with enzymes, enters the duodenum through the ducts, where the main stage of food digestion takes place. Pathology appears when the secretion of enzymatic fluid is very active, its amount becomes such that it cannot migrate physiologically "quickly" from the gland. Stagnation occurs during which digestive enzymes interact with pancreatic cells, leading to their death, stimulating inflammation.
In most cases, pancreatitis is a consequence 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 improved way, producing an excessive amount of enzymes, which has a toxic effect not only on the organ itself, but also on other life support systems, enteringin the systemic blood circulation.
The same reactions are possible when taking certain medications.
Another common cause of the disease is partial or complete blockage of the pancreatic duct. This can be due to the formation of stones (in case of cholelithiasis), the formation of cysts, tumors, injuries and in rare cases - with structural abnormalities. Less diagnosed are cases of disease development 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 more pronounced: there is severe pain on the left side, radiating to the forearm, frequent vomiting and hyperemia. An attack usually occurs after eating fried or spicy foods or alcoholic beverages. In this case, urgent hospitalization and immediate treatment is needed to stabilize the condition as soon as possible and to avoid dangerous complications such as pancreatic necrosis and multiple organ failure.
In the first 2-3 days after an attack, it is forbidden to eat any food to stop the production of enzymatic secretions. During this period, the body is fed through drops.
Drinking is allowed as desired, but in small portions. It is allowed to consume mineral or boiled water, weakly boiled tea and decoction of rose. After the pain subsides, the patient gradually transitions 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 no more than 150 g up to 6 times a day.
All dishes are prepared in liquid or semi-liquid form (soup, mash, porridge) by boiling or steaming and cooled to warm temperature before serving. Gradually, the diet is expanded, adding more high-calorie, non-digestible foods. Further nutrition for pancreatitis still remains partial and sparing.
With a chronic disease, the clinical picture is not so bright. The pathology, in this case, has already affected most of the glandular tissues, leading to serious interruptions in the functioning of the organ, mainly in the full production of enzymes. Constant digestive disorders are observed: diarrhea, bloating, changes in the nature of feces, but there is no pain. However, during an exacerbation, the symptoms become more intense and are accompanied by severe pain.
Diet adjustments are made based on the same principles as for acute pancreatitis. After a three-day fast, the patient switches to low-calorie partial meals (protein - 60 g, fat - 50 g per day). This regime is indicated for a period of 5 to 7 days. Further, the nature of the food varies depending on the patient's condition. Preference is given to proteins, the amount of fat remains low. Liquid foods are supplemented with viscous, finely ground ones; Cooking by boiling or baking is allowed.
The daily intake of salt should be no more than 6 g (for any form of pathology).
Why follow a diet for pancreatitis?
An acute attack of the disease is a serious damage to the health of the gland. Only in isolated cases does the organ heal completely without any consequences. As a rule, such disorders do not pass without leaving a trace, especially if a person again abuses strong drinks or eats improperly. The transition to a chronic form is a dangerous condition; it will no longer be possible to fully recover. In this case, the affected gland is not able to produce the required volume of enzymes; regular (often lifelong) use of medicinal analogues is required.
Dietary food for pancreatitis is mandatory. The main goal is to relieve the diseased organ, reduce hypersecretion and prevent relapse. Hard-to-digest and long-digesting foods that require increased pancreatic juice production are excluded from the menu. The diet is selected in such a way as to ensure the normal functioning of the pancreas and the maximum restoration of damaged tissues.
Diet plays an important role in preventing diabetes. There are special areas in the gland, called the islets of Langerhans, where a specific hormone, insulin, is produced. If inflammation affects these formations, then hormonal generation decreases, which can eventually lead to the development of endocrine diseases. Poor nutrition, in this case, is considered a predisposing factor.
Products allowed for pancreatitis
After the symptoms have subsided, the patient is shown diet chart no. 5 p. There are two options - basic and advanced. The first is described for the chronic course of the pathology in the active phase and in case of an acute attack. It is quite limited and consists mainly of easily digestible carbohydrates.
Improved nutrition for pancreatitis is an adjustment of the carbohydrate diet by adding protein products. Their daily content in food is not more than 125 g. At the same time, the amount of fat consumed should not exceed 70 g. In addition, the amount of other nutrients necessary for health is taken into account:
vitamin A - 10 mg;
vitamin B - from 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 diverse due to the use of various permitted products.
Vegetables: potatoes, cucumbers, cauliflower, seaweed, green peas, squash, zucchini, celery, carrots. Many controversies arise among nutritionists regarding the consumption of beets. It is a well-known fact that boiled root vegetables are healthy, but the high content of betaine and sugars in it question the safety of its use as food for inflammation of the pancreas.
Vegetables are eaten as a puree, in the form of puree, as part of the first courses. Gradually, a transition to coarser grinding is allowed.
Fruits, berries: apples, pears, pomegranates, peaches, strawberries, raspberries. The products are baked (apples), steamed, or various foods are prepared from them (without sugar): preserves, jam, mousse, marshmallows, marmalade, jelly.
Meat (lean): turkey, chicken, rabbit, beef (fillet or tenderloin). The products can be eaten after the patient's condition has stabilized. They are used to cook broths, puree soups, prepare steamed cutlets, quenelles, meatballs and soufflés.
Fish: perch pike, pike, carp, perch, cod, pollock, cod, blue whiting. Served in boiled pieces or processed into minced meat for steaming.
Dairy products (low-fat): milk, kefir, yogurt, cottage cheese, cream, yogurt. Fermented milk drinks are drunk little by little during the day, porridge is cooked with milk and curd is used for casseroles and puddings.
Separately, it is worth mentioning the cheese. Only soft salty cheeses are allowed to be consumed: feta cheese, suluguni, etc. The products are added in granular form to the food during cooking.
CROPS: semolina, rice, buckwheat, semolina. Cereals ground into flour are the most suitable.
pasta: any. Prepare according to the instructions, priority is given to small items.
egg: chicken, quail. They are eaten boiled (mashed), soft boiled (rare) or as an omelette.
Bread: wheat (yesterday), with bran, crackers, cookies.
Oil: cream (up to 30 g per day), vegetables (linseed, olive, refined sunflower) are gradually introduced into the menu.
Drinks: weak tea, compote, diluted juices from non-acidic berries, fruit, still mineral water.
All food is prepared immediately before the meal. "Frying" vegetables with soup is prohibited.
Fully or partially restricted products
Unfortunately, a dangerous disease dictates its own strict rules with which the patient will have to continue to live. First of all, it concerns the daily diet. To avoid possible relapses and worsening of the condition in the future, you will need to permanently stop eating certain foods. Of course, this is difficult to accept, but the price of poor nutrition during pancreatitis is often the patient's life.
Dieting should not be treated as an ordeal. The number of things you can eat is not so small and in all parts of the food table. In addition, if the patient feels well, food for pancreatitis can be expanded by introducing 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 symptoms appear, even mild ones, indicating a possible attack, the new food introduced into the diet is immediately excluded.
The patient's diet does not contain foods rich in fat. First of all, this concerns meat (pork, lamb, duck, goose, offal). Any semi-finished meat products and sausages are also prohibited. The latter present a particular potential risk, because they include a large number of chemical flavoring additives that irritate the entire digestive system. Exceptions are sausages or bacon made from dietary poultry meat, which are sometimes consumed in small quantities.
Varieties of fatty sea and river fish (salmon, beluga, sturgeon, sterlet, etc. ), as well as caviar, rolls and sushi are excluded. Consumption of fish dishes with moderate fat content and seafood is allowed (no more than 2 times a week).
The diet menu does not contain vegetables with thick fibers, high acidity: white cabbage, radish, rutabaga, radish, turnip, spinach, sorrel, corn, asparagus, eggplant. You should not serve pickled, pickled, salted vegetables, ginger, olives or dishes prepared with garlic and onions. Products must be thermally processed before eating; they should not be eaten raw. Sweet tomatoes can be used with caution in the diet if there are no signs of inflammation of the pancreas.
Fruits and berries contain a large amount of acids, causing increased secretion of pancreatic juice. Therefore, their use is undesirable, especially during the rehabilitation period after an attack. Citrus fruits, dates, melons, fresh berries and their juices are prohibited. Dried fruits are allowed to a limited extent.
The consumption of mushrooms and legumes is excluded. These products are a source of large amounts of vegetable proteins, which help activate the pancreas. In addition, unwanted disorders from other organs of the gastrointestinal tract are possible: increased gas formation, constipation, which is especially problematic for people with pancreatitis.
Hard-to-digest cereal foods 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 eat it in crushed form.
Fat milk, as well as 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 spices or serve factory-made sauces: mayonnaise, ketchup, mustard, etc. Frying is strictly prohibited. Fried foods (including fried vegetables for soups) are saturated with many carcinogens and other harmful substances that have a depressing effect on the functioning of the entire digestive tract. Regular consumption of such food can provoke a new attack. The same goes for any smoked meat or canned fish. You should not leave the fish in a small amount of water, because. . . this releases secretory substances that require increased production of pancreatic juice.
It is forbidden to eat fresh bread, baked goods and sweet products. Such food is a source of a large number of carbohydrates, which stimulate the activity of the diseased organ and increase the release of insulin. In combination with cooking fats (margarine, etc. ), this is a serious load that is unacceptable for pancreatitis. Therefore, you should also not eat sweets, pastries, ice cream, chocolate or honey.
All alcohol is strictly prohibited, as well as strong coffee, carbonated drinks, cocoa and green tea.
Sample menu for a week for pancreatitis
Food for pancreatitis in the acute phase is quite poor, but necessary to relieve inflammation. A 6-time meal plan is described:
Breakfast. Soft porridge with water is preferred, in the absence of symptoms with diluted milk. You can complete your meal with a piece of buttered toast.
Lunch. As a rule, it includes unleavened cottage cheese or cheese, jelly and fruit purees.
Dinner. Light soups and vegetable soups are served as a first course. For the second course - meat or fish souffle, steamed cutlets with cereals and mashed vegetables.
Afternoon snack. Its composition is similar to the second snack.
Dinner. This meal is preferably light, but with sufficient protein content. Boiled fish, meat pate with a side dish 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, rose infusion.
Baked apple with dried apricots.
Chicken consommé with croutons, fish souffle.
Kissel, cookies.
Turkey meatballs, pumpkin and carrot puree.
Kefir.
Tuesday
Buckwheat porridge, tea with milk.
Low-fat cottage cheese (100 g), apple mousse.
Vegetable puree soup, steamed beef meatballs.
Composto, a piece of soft and slightly salty cheese.
Stewed pike pork with potatoes.
Ryazhenka.
Wednesday
Oatmeal porridge in water with dried fruit.
Yogurt.
Rice soup with carrots, bread with cheese.
Fruit jam.
Cottage cheese casserole with pears, wheat bread.
Yogurt.
Thursday
Steam omelette (white), sandwich with butter, tea.
Curd pudding.
Fish soup, rabbit souffle with carrot garnish.
Kefir, fruit jelly.
Braised Chicken Cutlets with Cauliflower Mash.
Baked milk.
Friday
Steamed cheesecakes, rose drinks.
Baked apple.
Pumpkin cream soup, turkey rolls with vegetables.
Yogurt.
Beef stew, carrot pudding.
Tea without sugar.
Saturday
Boiled egg white, kefir.
Fruit puree, cookies.
Homemade noodles with vegetable broth, turkey cutlets.
Curd.
Pasta with peas, compote.
Varenets.
Sunday
Oatmeal porridge with butter.
Apple mousse.
Chicken broth with potato noodles, fish noodles.
Vegetable puree.
Steamed turkey with a side dish of zucchini and carrots.
Milk (low fat).
Diet recipes
Rice porridge with pumpkin
You will need:
Round broken grain rice - half a glass;
pumpkin - 300 g;
half and half milk with water - only 1 glass;
sugar - 1 spoon;
salt.
Cut the pumpkin, previously peeled and with seeds, into pieces, boil in a small amount of water until soft, rub in a sieve. Another option is possible: chop the vegetables and add them to the pan together with the rice.
Add the cereal to the diluted boiling milk and cook for 15 minutes. Then add pumpkin puree, sugar and add a little salt. Stir it and leave it on the fire for another 2-3 minutes. Porridge is best eaten when it has stood for 20-30 minutes.
Soup with meatballs and cauliflower
Ingredients:
turkey or chicken fillet - 300 g;
fresh egg white - 2 pieces;
potatoes - 3 pieces;
carrots - 1 piece;
cauliflower - 300 g;
water - 2-2, 5 l;
salt.
Make minced meat. Mix well with the egg whites and form balls the size of a walnut. Put the cabbage previously separated into small florets and grated carrots in boiling water. After 5 minutes, add the potatoes cut into small cubes. When the vegetables are cooked, add meatballs to the soup, add salt and mix. Let it simmer on low heat for 5-7 minutes.
If the disease worsens, you can prepare a milder cream soup. In this case, the meatballs do not take shape. Minced meat (without protein) is added to cooked vegetables, mixed, boiled for 5-7 minutes, after which the contents of the pan are mashed with a blender. Pour the egg whites in a thin stream, stirring them into the soup.
Chicken souffle
Products:
skinless chicken breast - 500 g;
milk - 1 glass;
egg whites - 2 pieces;
vegetable oil (for painting the mold);
salt.
Heat the oven to 180 °C. Pass the breast twice in a meat grinder, mix with egg whites and milk, add salt. Beat the minced meat with a blender until it is homogeneous. Grease a heat-resistant container with oil and fill it with the meat mixture. Bake for 30 minutes without opening the oven.
Steamed Fish Cutlets
You will need:
white fish fillet (cod, pollock, perch) - 500 g;
whites from 2 eggs;
salt.
Grind the fish into minced meat, add salt, combine with egg whites and cook completely until it becomes a homogeneous mass. Form the kittens. Place them on a wire rack placed in a deep pan of boiling water and keep them over the steam until cooked (25-30 minutes). You can use a slow cooker for this.
Omelet with broccoli
Ingredients:
raw whites - 4 pieces (or 2 eggs);
broccoli - 200 g;
milk - 0. 5 cups;
water;
salt;
oil for lubrication.
Wash the cabbage, cut it into pieces, cook it 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 milk-egg mixture and put it in a preheated oven at 180 °C. Bake for 10 minutes. In acute cases of the disease, cabbage blossoms are crushed into pulp.
For children
The disease is rarely diagnosed in childhood. However, an acute attack is possible if the child suffers from substance abuse, has previously suffered severe viral infections, abdominal trauma or has undergone long-term drug therapy (hormones, tetracyclines). The disease is often manifested in connection with other gastrointestinal pathologies, for example, gastritis. Dietary therapy, in this case, should take into account the nature of the underlying disease.
Food for pancreatitis in children is the same as in adults, and is carried out according to a similar scheme: the first week - a strict, softer menu, then the weekly table is gradually diversified, subject to good digestibility and lack ofconcern. the symptoms.
It is important to remember that a growing child's body needs the necessary amount of nutrients, including fats. Therefore, in order not to overload the gland, the child receives the required dose of enzymes artificially, d. m. th. with the help of medications.
The daily menu must necessarily consist of vegetables, fruits (in the remission phase they can be eaten fresh, but with care), fermented milk products, juices, viscous porridge, soups, as well as lean meat and boiled fish. A strict diet after an attack must be followed for a month, a prolonged diet for at least 5 years, and in the chronic form of the disease it is necessary to adhere to the dietary table for life.
For pregnant women
Pancreatitis in women during pregnancy can worsen when taking certain vitamin complexes or as a result of internal pressure exerted on the gland by an enlarged uterus. Food for pancreatitis in this case should be dietary, but taking into account all the nutritional needs necessary for the full development of the fetus.
Advantages and disadvantages
Following a diet is the key to the health of not only the pancreas, but also the entire digestive system. Such food is balanced, healthy, lighter and more fully digestible. In addition, despite the restrictions, the diet is quite varied and allows you to combine different foods in dishes, thus providing a wide, nutritious table. However, it takes time to get used to this diet. For many patients, this is not so much a consumer obstacle as a psychological one, because many well-known "tasty" products will have to be abandoned. But this is necessary to maintain the possibility to live normally.
Nutritionists' comments
The treatment of pancreatitis with the help of diet is aimed, first of all, at the maximum discharge of the affected gland. It is important to stop the excessive production of enzymatic secretions. However, according to nutritionists, from time to time it is necessary to provide the digestive organs with complete rest. During this period, the affected organ is more predisposed to regeneration, because it is functionally "asleep".
For this purpose, therapeutic fasting (complete refusal of food) is performed. Most often, this regime is observed for 24 hours, but it can be increased if the patient feels well and under the supervision of the doctor. Long-term abstinence from food (more than 7 days) requires hospitalization.
A milder option is fasting days. Nutritionists recommend taking them at least once a week. From the line of allowed dishes, one is selected, for example, porridge or vegetable puree. It is prepared in such quantities that it can be divided into several meals. No other product is consumed.
Reviews and results
Only with strict adherence to the rules of the treatment table can a stable positive dynamics of remission be observed.
Any violation, even a small one, of the diet can negate all the efforts made before, provoking a new round of diseases. How this may turn out for the patient, no doctor will say in advance, but, in any case, the consequences will be most disappointing. Reviews from patients with pancreatitis only confirm this. This is why it is so important to eat right. 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 matter is the strong support of loved ones.
PRICE
The cost of a weekly diet food basket averages from $20 to $40.