The famous ancient Greek physician Hippocrates said: "We are what we eat! "He was right in many ways, that is, the culture of food consumption, its benefits or harms to the bodyhuman. So, some products are important for the normal functioning of all organs and systems, while others, on the contrary, reduce the quality of life and lead to serious diseases, such as pancreatitis. In this case, proper balanced nutrition is the cure and prevention of recurrence.
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 to produce insulin, as well as digestive enzymes necessary for the breakdown and digestion of nutrients:
trypsin, for protein digestion;
lipase for fat processing;
lactase, maltase, amylase, invertase, 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 occurs when the secretion of enzymatic fluid is too active, its quantity becomes physiologically impossible to move "quickly" out of the gland. Stagnation occurs where digestive enzymes interact with pancreatic cells, leading to their death, stimulating inflammation.
In most cases, pancreatitis is a consequence of frequent and excessive consumption of alcohol, fats and heavy foods. Such a diet leads to the pancreas constantly working in increased mode, producing an excess of enzymes, which is toxic not only to the organ itself, but also to other life support systems. enters the systemic bloodstream.
Similar reactions may occur when taking certain medications.
Another common cause of the disease is partial or complete blockage of the pancreatic duct. This can be due to stone formation (in the case of gallstones), cyst formation, tumors, trauma and in rare cases – structural abnormalities. Less commonly diagnosed are cases of the development of parasitic diseases by pathogenic microorganisms and other gastrointestinal pathologies (cholecystitis, cholangitis, etc. ).
General rules
There are two main types of pathology: acute and chronic. In the first case, the symptoms are most pronounced: severe pain in the left side, spreading to the forearm, frequent vomiting and congestion. The pain often occurs after eating fried, spicy foods or alcoholic beverages. This case requires emergency hospitalization and immediate treatment to stabilize the condition as quickly as possible, avoiding dangerous complications such as pancreatic necrosis and multiple organ failure.
During the first 2-3 days after the attack, do not eat any food to stop the production of enzyme secretions. During this period, the body is nourished through drips.
Drinking alcohol is allowed as desired, but in small portions. It is allowed to drink mineral or boiled water, diluted tea and rosehip decoction. After the pain subsides, the patient gradually transitions to a normal diet. It is important not to overload this 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 150g up to 6 times a day.
All dishes are prepared in liquid or semi-liquid form (broth, puree, porridge) by boiling or steaming and cooling to a warm temperature before serving. Gradually, the diet is expanded, adding more calorie-rich and uncut foods. Nutritional supplements for pancreatitis remain small and sparing.
With a chronic disease, the clinical picture is not very clear. In this case, the pathology has affected most of the glandular tissue, leading to serious disruptions in the functioning of the organ, primarily in the full production of enzymes. Persistent digestive disorders are observed: diarrhea, flatulence, changes in the properties of stools, but pain does not occur. However, during the severe stage, symptoms become more intense and are accompanied by severe pain.
Dietary adjustment is carried out based on the same principles as for acute pancreatitis. After three days of fasting, the patient switches to low-calorie meals (protein - 60 g, fat - 50 g per day). This regimen is indicated for a period of 5 to 7 days. Furthermore, the properties of food vary depending on the patient's condition. Prioritize protein, fat intake remains low. Liquid foods are supplemented with viscous, finely chopped foods; Cooking by stewing or baking is allowed.
Daily salt intake should not exceed 6 g (for any form of pathology).
Why follow a pancreatitis diet?
An acute attack of the disease is a serious damage to the health of the gland. Only in isolated cases does the organ fully recover 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 a chronic form is a dangerous condition, from which complete recovery will no longer be possible. In this case, the affected gland cannot produce the necessary amount of enzymes, requiring regular (usually lifelong) use of drug analogues.
Nutrition for pancreatitis is imperative. The main goal is to soothe the diseased organ, reduce excessive secretions and prevent recurrence. Foods that are difficult to digest, take a long time to digest, and need to increase the production of pancreatic juice will be eliminated from the menu. The diet is selected in such a way as to ensure the 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 islets of Langerhans, where a specific hormone, insulin, is produced. If inflammation affects this formation, hormone production is reduced, which can ultimately lead to the development of endocrine disease. Poor nutrition, in this case, is considered a predisposing factor.
The product is approved for the treatment of pancreatitis
After the symptoms have subsided, the patient is shown diet chart number 5p. There are two options - basic and advanced. The first drug is prescribed for chronic pathology in the active phase and in case of acute attacks. It is quite limited and consists mainly of easily digestible carbohydrates.
Nutritional enhancement for pancreatitis is to adjust the carbohydrate diet by adding protein products. Their content in daily food should not exceed 125 g, and the amount of fat consumed should not exceed 70 g, in addition to taking into account the amount of other nutrients necessary for health:
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 many permitted products.
Vegetable: potatoes, cucumbers, cauliflower, seaweed, green beans, pumpkin, zucchini, celery, carrots. A lot of controversy arises among nutritionists regarding the consumption of beets. It is known that boiled vegetables are good for health, but the high content of betaine and sugar in them raises questions about the safety of using it as a food to treat pancreatitis.
Vegetables are eaten pureed, in pureed form, as part of a first course. Gradually allow the transition to a coarser grind.
Fruits, berries: apples, pears, pomegranates, peaches, strawberries, raspberries. Baked products (apples), steamed, or various delicacies (without sugar) are prepared from them: jams, jams, mousses, marshmallows, marmalades, jellies.
Lean): turkey, chicken, rabbit, veal (fillet or tenderloin). The product can be eaten after the patient's condition has stabilized. They are used to make broths, puree soups, prepare steamed cutlets, quenelles, meatballs and soufflés.
Fish: pike perch, pike, carp, perch, cod, pollock, hake, blue white fish. Use boiled or processed into minced meat for steaming.
Dairy products (low fat): milk, kefir, yogurt, cheese, cream, yogurt. Fermented milk drinks are drunk little by little throughout the day, porridge is cooked with milk, fresh cheese is used for casseroles and puddings.
Separately, it is worth mentioning cheese. It is allowed to consume only soft cheeses soaked in brine: feta cheese, suluguni, etc. v. The products are added to mashed food during cooking.
Cereal: semolina, rice, buckwheat, oatmeal. Ground cereals are best suited.
Pasta: any. Prepare according to instructions, prioritizing small items.
Egg: chicken, quail. They are eaten boiled (mashed), soft-boiled (rarely) or as an omelet.
Bread: wheat (yesterday's), with bran, crackers, biscuits.
Oil: cream (up to 30 g per day), vegetables (linseed, olives, refined sunflower) are gradually introduced into the menu.
Drinks: weak tea, juices, diluted juices from non-acidic berries, fruits, non-carbonated mineral water.
All food is prepared just before the meal. Vegetable "fried" soup is prohibited.
Products limited in whole or in part
Unfortunately, a dangerous disease sets its own strict rules by which the patient will have to continue living. First of all, this concerns the daily diet. To avoid the possibility of relapse and worsening of the condition in the future, you will have to permanently stop consuming certain foods. Of course, this is difficult to accept, but the price of poor nutrition when suffering from pancreatitis is often the patient's life.
Dieting should not be considered a challenge. The number of things you can eat is not small, and in all parts of the table. In addition, if the patient feels well, nutrition for pancreatitis can be expanded by including foods that are not included in the main diet (some vegetables, seasonal fruits, etc. ). Their consumption must be strictly limited, carefully monitoring the body's reaction. If there are any symptoms, however mild, that indicate a possible attack, new foods introduced into the diet are immediately excluded.
The patient's diet does not contain many high-fat foods. First of all, this concerns meat (pork, lamb, duck, goose, offal). Any semi-finished meat products and sausages are prohibited. The latter poses a special potential danger, because it includes a large number of chemical flavor additives that irritate the entire digestive system. The exception is dietary sausage or ham made from poultry, which is sometimes consumed in small quantities.
Fatty sea and river fish (salmon, beluga, sturgeon, sturgeon, 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 dietary menu does not contain vegetables with coarse fiber and high acidity: white cabbage, radish, rutabaga, radish, radish, spinach, sorrel, corn, asparagus, eggplant. You should not serve pickled, pickled, salted vegetables, ginger, olives or dishes made with garlic or onions. The product must be heat treated before eating and should not be eaten raw. Sweet tomatoes can be used with caution in the diet if there are no signs of pancreatitis.
Fruits and berries contain a large amount of acid, which increases the secretion of pancreatic juice. Therefore, their use is undesirable, especially during recovery after an attack. Citrus fruits, persimmons, melons, fresh berries and juices from them are prohibited. Dried fruit is allowed to a limited extent.
The consumption of mushrooms and legumes is excluded. These products are a source of large amounts of vegetable protein, which helps activate the pancreas. In addition, unwanted disorders from other organs of the digestive tract are possible: increased gas formation, constipation, which is especially problematic for people with pancreatitis.
Indigestible foods made from cereals are prohibited: millet, barley, peas and pearl barley. The consistency of the finished cereal should be semi-liquid and viscous, it should not be eaten in crumb form.
Fatty milk, as well as its derivatives (cheese, kefir, sour cream) are extremely undesirable. Hard, salty, sharp cheeses and cheese products are prohibited.
When preparing food, you must not use any spices or serve factory-made sauces: mayonnaise, ketchup, mustard, etc. v. It is strictly forbidden to cook by frying. Fried foods (including stir-fried vegetables for soup) contain many carcinogens and other harmful substances that impair the functioning of the entire digestive tract. Regular consumption of such foods can trigger a new attack. The same applies to any smoked meat or canned fish. You should not put fish in a small amount of water, because. . . This release of extracts requires increased pancreatic juice production.
It is forbidden to eat fresh bread, cakes and sweet products. Such foods are a source of large amounts of carbohydrates, which promote the activity of diseased organs and increase the release of insulin. In combination with cooking fats (margarine, etc. ), this is a serious unacceptable load for pancreatitis. Therefore, you should also not eat cakes, pastries, ice cream, chocolate or honey.
Any alcohol is strictly prohibited, as well as strong coffee, carbonated drinks, cocoa and green tea.
Sample menu for one week for pancreatitis
Nutrition for patients with acute pancreatitis is quite poor but necessary to reduce inflammation. The 6-meal menu is prescribed:
Breakfast. You should cook soft porridge with water. If there are no symptoms, use it with diluted milk. You can supplement your meal with a piece of buttered toast.
Lunch. As a rule, it includes unleavened cottage cheese or cheesecake, jelly and fruit puree.
Dinner. Light broth and vegetable soup are served as first courses. For the second course - meat or fish soup, steamed cutlets with cereals and vegetable puree.
Afternoon snack. Its composition is similar to the second snack.
Dinner. This meal is best light but has enough protein content. Boiled fish and meat pate are suitable as a side dish.
For the night. Instead of food - a glass of kefir or low-fat yogurt.
Depending on the patient's condition, the daily menu is supplemented with other dishes in the list of allowed products.
Monday
Pureed porridge, rosehip water.
Baked apples with dried apricots.
Chicken broth with toast, fish soufflé.
Kissel, cookies.
Türkiye meatballs, pumpkin and carrot puree.
Kefir.
Tuesday
Buckwheat porridge, milk tea.
Low-fat cheese (100 g), apple mousse.
Pureed vegetable soup, steamed meatballs.
Compote, a soft, lightly salted cheese.
Boiled perch with potatoes.
Ryazhenka.
Wednesday
Oatmeal porridge in water with dried fruit.
Yogurt.
Carrot rice soup, cheese bread.
Jam.
Fresh cheese with pears, wheat bread.
Yogurt.
Thursday
Steamed omelet (white), avocado sandwich, tea.
Curd pudding.
Fish soup, rabbit soup with carrot garnish.
Kefir, fruit jelly.
Steamed chicken with mashed cauliflower.
Condensed milk.
Friday
Steamed cheese cake, rosehip drink.
Baked apple.
Pumpkin cream soup, turkey vegetable rolls.
Yogurt.
Boiled veal, carrot pudding.
Tea without sugar.
Saturday
Boiled egg white, kefir.
Fruit juice, cookies.
Homemade noodles with vegetable broth, turkey cutlets.
Cheese.
Pasta with green beans, compote.
Varenets.
Sunday
Semolina porridge with butter.
Apple mousse.
Chicken broth with potato dumplings, fish dumplings.
Pureed vegetables.
Steamed turkey served with zucchini and carrots.
Milk (low fat).
Diet formula
Pumpkin porridge
You will need:
Round broken rice - half a cup;
pumpkin - 300 g;
half-and-half milk with water - just 1 cup;
sugar - 1 teaspoon;
salt.
Cut the previously peeled and seeded pumpkin into pieces, boil in a small amount of water until soft, rub through a sieve. There may be another option: grate the vegetables and add them to the pan with the rice.
Add the cereal to the boiling diluted milk and cook for 15 minutes. Then add pureed pumpkin, sugar and a little salt. Stir and keep on fire for another 2-3 minutes. It is better to eat porridge after it has been left for 20-30 minutes.
Meatball and cauliflower soup
Ingredient:
turkey or chicken fillet - 300 g;
fresh egg whites – 2 pieces;
potatoes - 3 pcs;
carrots - 1 piece;
cauliflower - 300 g;
water – 2-2. 5 l;
salt.
Make minced meat. Knead thoroughly with egg whites and form meatballs the size of walnuts. Place the cabbage previously separated into small inflorescences and the shredded carrots into the boiling water. After 5 minutes, add potatoes, cut into small cubes. When the vegetables are cooked, add the meatballs to the soup, add salt and stir well. Let boil over low heat for 5 - 7 minutes.
If the illness is more severe, you can make a lighter cream soup. In this case, the meatballs have no shape. Minced meat (without protein) is added to the cooked vegetables, mixed well, cooked for 5-7 minutes, then the contents of the pan are pureed with a blender. Pour the egg whites in a thin stream, while stirring well into the soup.
chicken souffle
Products:
Skinless chicken breast - 500 g;
milk – 1 cup;
egg whites - 2 pcs;
vegetable oil (to lubricate the mold);
salt.
Preheat 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 dish with oil and pour in the meat mixture. Bake for 30 minutes without opening the oven.
Steamed fish balls
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 whites and knead thoroughly until smooth. Form into cutlets. Place them on a wire rack set in a deep pan of boiling water and steam over heat until cooked (25-30 minutes). You can use a slow cooker for this.
Broccoli omelet
Ingredient:
Raw whites – 4 pcs (or 2 eggs);
broccoli – 200 g;
milk – 0. 5 cups;
Water;
salt;
oil for lubrication.
Wash the cabbage, cut into pieces, cover and cook for 10 minutes. Beat egg whites (eggs) with milk and salt until foamy. Put the boiled vegetables in an oiled fireproof pan, pour in the egg-milk mixture and place in a preheated oven at 180°C. Bake for 10 minutes. In case of acute illness, cabbage inflorescences are crushed into powder.
For children
The disease is rarely diagnosed in childhood. However, an acute attack can occur if the child is subject to substance abuse, has previously had a severe viral infection, has had abdominal trauma, or has undergone long-term drug treatment (hormones, tetracycline). The disease often manifests with other gastrointestinal diseases such as gastritis. In this case, dietary therapy 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 the same scheme: the first week - the strictest, gentlest menu, then the weekly menu is gradually diversified, ensuringGood digestion and does not cause discomfort. symptom.
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 necessary amount of enzymes artificially, i. e. with the help of medication.
The daily menu must necessarily include vegetables, fruits (during the remission period, you can eat fresh, but with caution), fermented milk products, liquids, viscous porridge, soups, as well as lean meatboiled and fish. A strict diet must be followed after the illness for a month, the diet lasts at least 5 years, and in the chronic form of the disease the diet must be followed for life.
For pregnant women
Pancreatitis in women during pregnancy can be aggravated by taking certain vitamin complexes or by internal pressure exerted on the gland by the expanding uterus. Nutrition for pancreatitis in this case should be dietary, but must take into account all the nutritional needs necessary for the full development of the fetus.
Advantages and disadvantages
Compliance with the diet is the key to the health not only of the pancreas, but also of the entire digestive system. Such nutrition is balanced, healthy, easily digestible and more complete. In addition, despite the limitations, the diet is quite diverse and allows you to combine different foods in dishes, thereby providing a spacious, nutritious table. However, it takes time to get used to this diet. For many patients, this is not a psychological barrier for consumers, because many familiar "delicious" products will have to be thrown away. But this is necessary to maintain the chances of a normal life.
Opinion of nutrition experts
Treatment of pancreatitis with the help of diet is aimed first of all at the maximum release of the affected gland. It is important to stop the overproduction of enzyme secretions. However, according to nutrition experts, sometimes it is necessary to give the digestive organs complete rest. During this period, the affected organ has the best tendency to regenerate, because it is functionally "sleeping".
For this purpose, therapeutic fasting (complete refusal of food) is carried out. Usually, this regimen is followed for 24 hours, but can be increased if the patient feels well and under the supervision of a doctor. Long-term fasting (over 7 days) requires hospitalization.
A gentler option is fasting days. Nutritionists recommend eating them at least once a week. Among the allowed dishes, one is chosen, such as porridge or vegetable puree. It is prepared in such large quantities that it can be divided into several meals. No other products are consumed.
Evaluation and results
Only with strict adherence to the rules of the treatment panel can a stable positive remission dynamic be observed.
Any violation of the diet, no matter how small, can negate all the efforts made previously, causing a new episode of the disease. How this may happen to the patient, no doctor can say, but in any case the consequences will be the most disappointing. Reviews from patients with pancreatitis only confirm this. That's why eating right is so important. The main thing is to take it easier, study your body and understand what is well tolerated and what is bad. A great motivation in this matter is the strong support of loved ones.
Price
The cost of a weekly dietary basket averages between $20 and $40.