The famous ancient Greek healer Hippocrates said: "We are what we eat! "He was right in many ways, he meant the culture of food consumption, its benefits or harms for the human body. So, some products are essential for the normal functioning of all organs and systems, while others, on the contrary, reduce the quality of life and cause serious diseases, for example, pancreatitis. In this case, proper balanced nutrition is a remedy 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 tract. Its main function is the production of insulin, as well as digestive enzymes necessary for the breakdown and digestion of nutrients:
trypsins, for protein digestion;
lipase, to process fat;
lactase, maltase, amylase, invertase, which ensure the transformation of complex carbohydrates into monosaccharides.
Normally, pancreatic juice, saturated with enzymes, enters the duodenum through the ducts, where the main stages of food digestion occur. Pathology occurs when the secretion of enzymatic fluid is too active, its quantity becomes such that physiologically it cannot "quickly" migrate from the gland. Stagnation occurs when digestive enzymes interact with pancreatic cells, causing their death, stimulating inflammation.
In most cases, pancreatitis is the result of excessive and regular consumption of alcohol, fatty foods and heavy meals. Such a diet leads to the fact that the pancreas constantly works in an enhanced mode, producing enzymes in excess quantities, which have a toxic effect not only on the organ itself, but also on other life support systems, entering the systemic bloodstream.
The same reaction may occur when taking certain medications.
Another common cause of this disease is partial or complete blockage of the pancreatic duct. This may be caused by stone formation (in the case of cholelithiasis), cyst formation, tumors, injuries, and in rare cases – by structural anomalies. More rarely diagnosed are cases of development of the disease due to parasitism by pathogenic microorganisms and other pathologies of the digestive tract (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 in the left side, radiating to the forearm, frequent vomiting and hyperemia. Attacks usually occur after eating fried or spicy foods or alcoholic drinks. In this case, immediate hospitalization and immediate treatment are necessary to stabilize the condition as quickly as possible and avoid dangerous complications such as pancreatic necrosis and multiple organ failure.
In 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.
Drinking is permitted as desired, but in small portions. The consumption of mineral or boiled water, weakly brewed tea and rosehip decoction is allowed. Once 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 consume food in portions of no more than 150 g up to 6 times a day.
All dishes are prepared in liquid or semi-liquid form (broth, porridge, porridge) by boiling or steaming and cooled to a warm temperature before serving. Gradually, the diet is expanded by adding more high-calorie, uncut foods. Further nutrition for pancreatitis is still fractional and sparing.
In chronic diseases, the clinical picture is not so clear. The pathology, in this case, has affected most of the glandular tissue, causing serious disturbances in the function of the organ, especially in the full production of enzymes. Persistent digestive disorders are observed: diarrhea, bloating, changes in the nature of the stool, but pain does not occur. However, during an exacerbation, the symptoms become more intense and accompanied by severe pain.
Dietary adjustments are carried out according to the same principles as in acute pancreatitis. After a three-day fast, the patient switches to low-calorie fractional meals (protein - 60 g, fat - 50 g per day). This regimen is indicated for a period of 5 to 7 days. In addition, the nature of the food changes depending on the patient's condition. Preference is given to protein, the amount of fat remains low. Liquid food is supplemented with finely chopped thick food; Cooking by boiling or grilling is permitted.
Daily salt intake should not be more than 6 g (for any form of pathology).
Why follow a diet for pancreatitis?
Acute attacks of this disease cause serious damage to the health of the gland. Only in isolated cases does the organ recover completely without any consequences. Usually, such disorders do not just go away, especially if a person again abuses alcohol or eats improperly. The transition to a chronic form is a dangerous condition, it is impossible to recover completely. In this case, the affected gland is unable to produce the required amount of enzyme, regular (often lifelong) use of drug analogues is required.
Dietary nutrition for pancreatitis is mandatory. The main goal is to relieve diseased organs, reduce hypersecretion, and prevent re-exacerbations. Foods that are difficult to digest and take a long time to digest requiring increased production of pancreatic juice are not included in the menu. The diet is selected in such a way as to ensure normal functioning of the pancreas and maximum recovery 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 certain hormone, insulin, is produced. If inflammation affects these formations, then the production of hormones decreases, which ultimately can lead to the development of endocrine diseases. Poor nutrition in this case is considered a predisposing factor.
Permitted products for pancreatitis
After the symptoms weaken, the patient is shown diet table No. 5p. There are two options - basic and advanced. The first is prescribed for the chronic course of pathology in the active phase and in the event of an acute attack. It is very limited in quantity and consists mostly of easily digestible carbohydrates.
Improving nutrition in pancreatitis is adjusting the carbohydrate diet by adding protein products. Its daily content in food is no more than 125 g, while the amount of fat consumed should not exceed 70 g. In addition, the amount of other nutrients necessary for health is also taken into account:
vitamin A – 10 mg;
B vitamins – from 2 to 10 mg;
vitamin C – up to 150 g;
calcium – 0. 8 grams;
sodium – 3 grams;
phosphorus – 1. 3 grams;
magnesium – 0. 5 grams;
iron – 0. 03 grams.
All this shows that the daily menu should not only be healthy, but also varied due to the use of various permitted products.
Vegetables: potatoes, cucumbers, cauliflower, seaweed, green beans, pumpkin, zucchini, celery, carrots. There is a lot of controversy among nutritionists regarding the consumption of beets. Boiled root vegetables are known to be healthy, but their high betaine and sugar content raises questions about the safety of their use as food for inflammation of the pancreas.
Vegetables are eaten in pureed form, in the form of mashed potatoes, as part of first courses. Gradually, a transition to a coarser grinding is allowed.
Fruits, berries: apple, pear, pomegranate, peach, strawberry, raspberry. Baked products (apples), steamed or various delicacies (without sugar) are made from it: jam, jam, mousse, marshmallow, marmalade, jelly.
Meat (lean): turkey, chicken, rabbit, veal (fillet or tenderloin). The product can be eaten after the patient's condition is stable. They are used for cooking broths, puree soups, preparing steamed cutlets, quenelles, meatballs and soufflés.
Fish: pike perch, pike, carp, perch, hake, pollock, cod, blue whiting. Served in boiled form 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 in milk, and cottage cheese is used for casseroles and puddings.
Cheese should also be mentioned separately. Only salted soft cheeses should be consumed: feta cheese, suluguni, etc. The product is added in crushed form to food during cooking.
Cereals: semolina, rice, buckwheat, oatmeal. Cereals ground into flour are best suited.
Pasta: every. Prepare according to the instructions, preference is given to small items.
Egg: chicken, quail. They are eaten boiled (mashed), soft-boiled (rare) or as an omelet.
Bread: wheat (yesterday), with bran, crackers, biscuits.
Oil: cream (up to 30 g per day), vegetables (flax seeds, olives, ground sunflower) are introduced into the menu gradually.
Drink: weak tea, compote, diluted juices from non-acidic berries, fruits, mineral water.
All food is prepared immediately before eating. Soup "frying" vegetables is prohibited.
Products are completely or partially limited
Unfortunately, insidious diseases dictate their own strict rules that patients must use to continue living. First of all, this concerns the daily diet. To avoid the possibility of recurrence and worsening of the condition in the future, you should stop consuming certain foods permanently. Of course, this is difficult to accept, but the consequence of poor nutrition during pancreatitis is often the patient's life.
Dieting should not be considered an ordeal. The amount of food you can eat is not small, and it is in all parts of the food table. In addition, if the patient feels well, nutrition for pancreatitis can be expanded by introducing foods that are not included in the main diet (some seasonal vegetables, fruits, etc. ). Its consumption should be strictly limited, carefully monitoring the body's reaction. If there are any, even mild symptoms, indicating a possible attack, new foods introduced into the diet are immediately excluded.
The patient's diet does not contain foods high in fat. First of all, this concerns meat (pork, lamb, duck, goose, offal). Semi-finished meat products and sausages are also prohibited. The latter poses a particular potential danger, becauseincludes a large number of chemical flavoring additives that irritate the entire digestive system. The exception is sausages or ham made from poultry meat, which are sometimes consumed in small quantities.
Fatty varieties of sea and river fish (salmon, beluga, sturgeon, sterlet, etc. ), as well as caviar, rolls and sushi are excluded. Consumption of fish dishes with medium fat content and seafood is allowed (no more than 2 times a week).
The diet menu does not contain vegetables with coarse fiber, high acidity: white cabbage, turnips, rutabaga, turnips, turnips, spinach, sorrel, corn, asparagus, eggplant. You should not serve pickled, pickled, salted vegetables, ginger, olives or dishes prepared with garlic and onions. The product must be thermally processed before eating, it must 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 lot of acid, causing increased secretion of pancreatic juice. Therefore, their use is undesirable, especially during the rehabilitation period after an attack. Citrus fruits, persimmons, melons, fresh berries and juice from them are prohibited. Dried fruits are allowed to some extent.
Consumption of mushrooms and nuts is excluded. These products are sources of large amounts of vegetable protein, which helps activate the pancreas. In addition, undesirable disorders from other organs of the digestive tract are possible: increased gas formation, constipation, which is especially problematic for people with pancreatitis.
Difficult to digest foods made from cereals are prohibited: millet, barley, peas and pearl barley. The consistency of the finished cereal should be semi-liquid and thick, it is not recommended to eat it in crumbly form.
Fatty milk, as well as its derivatives (cottage cheese, kefir, sour cream) is highly undesirable. Hard, salty, sharp cheeses and cheese products are prohibited.
When preparing food, you should not use any seasonings or serve factory-made sauces: mayonnaise, ketchup, mustard, etc. It is strictly forbidden to cook by frying. Fried foods (including vegetables sautéed for soup) contain many carcinogens and other harmful substances that have the effect of inhibiting the function of the entire digestive tract. Regular consumption of such foods can trigger new attacks. The same goes for smoked meats or canned fish. You should not leave the fish in a small amount of water, because. . . this releases extractive substances that require increased production of pancreatic juice.
It is forbidden to eat fresh bread, buns and sweet products. Such foods are a source of large amounts of carbohydrates, which increase the activity of diseased organs and increase the release of insulin. When combined with cooking fats (margarine, etc. ), this constitutes an unacceptable serious burden for pancreatitis. Therefore, you should also not consume cakes, pastries, ice cream, chocolate or honey.
Any alcohol is strictly prohibited, as are strong coffee, carbonated drinks, chocolate and green tea.
Sample menu for a week for pancreatitis
Nutrition for pancreatitis in the acute phase is quite poor, but necessary to relieve inflammation. The 6 meal plan dictates:
Breakfast. Soft porridge with water is preferred; if there are no symptoms, with diluted milk. You can complete your meal with a slice of toast smeared with butter.
Have lunch. Typically, this includes cottage cheese or unleavened cheese cakes, jelly, and fruit puree.
Dinner. Light broths and vegetable soups are served as first courses. For the second course - meat or fish soufflé, steamed cutlets with cereal puree and vegetables.
Afternoon snack. The composition is similar to the second snack.
Dinner. This food should be light, but with sufficient protein content. Boiled fish, meat pate with side dishes will do.
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 permitted products.
Monday
Rice porridge puree, rosehip infusion.
Apples baked with dried apricots.
Chicken consommé with croutons, fish soufflé.
Cisel, biscuits.
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.
Compote, a piece of soft, slightly salty cheese.
Boiled pike with potatoes.
Ryazhenka.
Wednesday
Oatmeal porridge in water with dried fruits.
Yogurt.
Rice soup with carrots, bread with cheese.
Fruit jam.
Cottage cheese casserole with pears, wheat bread.
Yogurt.
Thursday
Steamed omelet (white), sandwich with butter, tea.
Curd pudding.
Fish soup, rabbit soufflé with carrot garnish.
Kefir, fruit jelly.
Steamed chicken cutlets with cauliflower puree.
Condensed milk.
Friday
Steamed cheesecake, rosehip drink.
Baked apples.
Pumpkin cream soup, turkey roll with vegetables.
Yogurt.
Boiled veal, carrot pudding.
Unsweetened tea.
Saturday
Boiled egg white, kefir.
Fruit puree, biscuits.
Homemade noodles with vegetable stock, turkey cutlets.
Cottage cheese.
Pasta with green beans, compote.
Varenets.
Sunday
Semolina porridge with butter.
apple mousse.
Chicken broth with potato dumplings, fish dumplings.
Puree vegetables.
Steamed turkey with zucchini and carrot side dish.
Milk (low fat).
diet recipes
Rice porridge with pumpkin
You will need:
Broken round grain rice - half a glass;
pumpkin – 300 grams;
half-and-half milk with water - only 1 glass;
sugar – 1 tsp;
salt.
Cut the yellow pumpkin which was previously peeled and seeds removed into several pieces, boil in a little water until soft, strain. Another option is also possible: grate the vegetables and add them to the pan along with the rice.
Add the cereal to the boiling diluted milk and cook for 15 minutes. Then add pumpkin puree, granulated sugar, and add a little salt. Stir and keep on fire for another 2-3 minutes. It is best to eat porridge after letting it sit for 20-30 minutes.
Meatball and Cauliflower Soup
Ingredients:
turkey or chicken fillet – 300 g;
fresh egg whites – 2 pieces;
potatoes - 3 pcs. ;
carrot – 1 piece;
cauliflower – 300 grams;
water – 2-2. 5 liters;
salt.
Make minced meat. Knead thoroughly with egg white and shape into walnut-sized meatballs. Put the cabbage, previously disassembled into small florets, and grated carrots 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 stir. Let it simmer over low heat for 5-7 minutes.
If the disease worsens, you can prepare a milder cream soup. In this case the meatballs are not formed. Minced meat (without protein) is added to cooked vegetables, mixed, cooked for 5-7 minutes, after which the contents of the pan are pureed with a blender. Pour the egg whites little by little while stirring into the soup.
chicken soufflé
Product:
skinless chicken breast – 500 g;
milk – 1 glass;
egg whites – 2 pieces;
vegetable oil (for greasing molds);
salt.
Preheat the oven to 180 °C. Pass the breast through a meat grinder twice, mix with egg white and milk, add salt. Beat the minced meat with a blender until smooth. Grease a heatproof baking dish with oil and fill 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, mix with egg white, then knead until smooth. Form cutlets. Place on a wire rack, place in a pan of boiling water and steam until cooked (25-30 minutes). You can use a slow cooker for this.
Broccoli omelet
Ingredients:
raw whites – 4 pcs (or 2 eggs);
broccoli – 200 grams;
milk – 0. 5 cups;
water;
salt;
oil for lubrication.
Wash the cabbage, cut into pieces, cook covered for 10 minutes. Beat the whites (eggs) with milk and salt until frothy. Put the boiled vegetables in a fireproof frying pan, grease with oil, pour in the egg-milk mixture, then put in the oven preheated to 180 °C. Bake for 10 minutes. In acute cases of the disease, cabbage flowers are crushed to a pulp.
For children
This disease is rarely diagnosed in childhood. However, an acute attack is possible if the child suffers from substance abuse, has previously suffered from a severe viral infection, abdominal trauma, or has been on long-term drug therapy (hormones, tetracycline). This disease often manifests itself together with other gastrointestinal pathologies, for example gastritis. Diet therapy in this case must 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 the same scheme: the first week - a strict and most gentle menu, then the weekly table is gradually diversified, depending on good digestibility and the absence of disorders. symptom.
It is important to remember that a growing child's body requires the required amount of nutrients, including fat. Therefore, in order not to overload the glands, the child receives the necessary dose of enzymes artificially, i. e. with the help of medication.
The daily menu should consist of vegetables, fruits (in the remission stage they can be eaten fresh, but be careful), fermented milk products, liquids, thick porridges, soups, as well as lean boiled meat and fish. A strict diet after an attack must be followed for a month, the diet is extended for at least 5 years, and in the chronic form of the disease, the food table must be adhered to throughout life.
To get pregnant
Pancreatitis in women during pregnancy may worsen when taking certain vitamin complexes or as a result of internal pressure exerted on the gland by the enlarged uterus. Nutrition for pancreatitis in this case should be dietary, but taking into account all nutritional requirements 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. The nutrition is balanced, healthy, easier and easier to digest. In addition, despite the restrictions, the diet is quite varied and allows you to combine various foods in dishes, thus providing a wide and nutritious table. However, it takes time to get used to this diet. For many patients, this is not so much a consumer barrier as a psychological one, as many familiar "delicious" products have to be abandoned. However, this is necessary to maintain the opportunity for a normal life.
Comments from nutritionists
Treatment of pancreatitis with the help of diet is aimed, first of all, at maximizing the discharge of the affected gland. It is important to stop excessive production of enzymatic secretions. However, according to nutritionists, from time to time the digestive organs need to be given complete rest. During this period, the affected organ is most susceptible to regeneration, becausefunctionally "asleep".
For this purpose, therapeutic fasting is carried out (complete refusal of food). Most often, this regimen is adhered to for 24 hours, but can be increased if the patient feels well and under the supervision of a doctor. Long-term abstinence from food (more than 7 days) requires hospitalization.
A gentler option is fasting days. Nutritionists recommend consuming it at least once a week. From the set of permitted 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 products were 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, even minor, violation of the diet can negate all the efforts made previously, thereby triggering a new round of illness. How this can happen to the patient, no doctor will say in advance, but, in any case, the consequences will be most disappointing. Reviews of patients with pancreatitis only confirm this. That's why it's so important to eat right. The main thing is to take it easy, study your body and understand what it tolerates well and what it tolerates poorly. An excellent motivation in this case is the strong support of loved ones.
Price
A weekly diet food basket costs an average of $20 to $40.