The famous ancient Greek healer Hippocrates said: "We are what we eat! " He is right in many ways, which means through this the culture of food consumption, its usefulness or harm in relation to the human body. Thus, some products are vital for the normal full 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, the right balanced diet is a cure that prevents possible relapse.
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, which are necessary for the breakdown and digestion of nutrients:
Trypsin, for the digestion of proteins;
Lipase, for the processing of fats;
Lactase, maltase, amylase, invertase, which ensure the transformation of complex carbohydrates into monosaccharides.
Normally, pancreatic juice, saturated with enzymes, enters the duodenum through the channels, where the main stage of digestion of food occurs. Pathology occurs when the secretion of enzymatic fluid is too active, its quantity becomes such that it cannot migrate physiologically "quickly" from the gland. Stagnation occurs while 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 food. Such a diet leads to the fact that the pancreas constantly works in an enhanced mode, producing an excess amount of enzymes, which 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 if you take certain medicines.
Another common cause of the disease is partial or complete obstruction of the pancreas. This can be due to the formation of stones (in the case of cholelithiasis), the formation of cysts, tumors, injuries and in rare cases - with a structural abnormality. Less diagnosed are cases of the 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 a sharp pain on the left side, radiation on 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 are necessary to stabilize the condition as soon as possible and 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. Consumption of mineral or boiled water, weakly brewed tea and rose decoction is allowed. After the pain subsides, the patient gradually switches to a normal diet. It is important not to overload the gland and to give it time to recover, so that the diet is as gentle as possible. You should eat 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, puree, porridge) by boiling or steaming and cooling to a warm temperature before serving. Gradually, the diet is expanded, adding more high-calorie and non-chopped foods. Further nutrition for pancreatitis still remains fractional 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, which leads to serious disturbances in the functioning of the organ, especially in the full production of enzymes. Persistent digestive disorders are observed: diarrhea, bloating, changes in the nature of feces, but no pain occurs. However, during an exacerbation, the symptoms become more intense and are accompanied by severe pain.
Diet adjustments are made on the same principles as for acute pancreatitis. After a three-day fast, the patient switches to fractional calorie food (proteins - 60 g, fats - 50 g per day). This regime is indicated for a period of 5 to 7 days. Further, the nature of the food changes depending on the condition of the patient. Preference is given to proteins, the amount of fat remains low. Liquid foods are supplemented with viscous, finely chopped; Cooking by stone or baking is allowed.
Daily salt intake should not exceed 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 individual cases is the organ completely recovered without consequences. As a rule, such disorders do not go away without a trace, especially if a person again abuses strong drinks or eats incorrectly. 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 nutrition for pancreatitis is mandatory. The main goal is to relieve the disease organ, reduce hypersecretion and prevent recovery. Difficult to digest, long-digested foods that require increased production of the pancreas are excluded from the menu. The diet is selected in such a way as to ensure the normal functioning of the pancreas and maximum restoration of damaged tissue.
Diet plays an important role in the prevention of diabetes. There are special areas in the gland, called islets of Langerhans, where a specific hormone insulin is produced. If inflammation affects these formations, hormonal generation decreases, which can ultimately lead to the development of endocrine diseases. Poor nutrition, in this case, is considered a predisposing factor.
Permissible products for pancreatitis
After the symptoms have weakened, the patient is shown diet table No. 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 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;
B vitamins - 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 is not only healthy, but also varied due to the use of different permissible products.
Vegetables: potatoes, cucumbers, cauliflower, seaweed, green peas, pumpkin, zucchini, celery, carrots. Many controversies arise among nutritionists about the consumption of beets. It is a well-known fact that cooked root vegetables are healthy, but the high content of betaine and sugar in it calls into question the safety of its use as food for inflammation of the pancreas.
Vegetables are pureed, in the form of puree, eaten as part of the first courses. Gradually, a transition to larger loops is allowed.
Fruit, berries: Apples, pears, pomegranates, peaches, strawberries, raspberries. The products are baked (apples), steamed or various delicacies (without sugar) are prepared from them: preserves, jam, mousse, marshmallows, marmalade, jelly.
meat (lean): Turkey, chicken, rabbit, veal (fillet or tenderloin). The products can be eaten after the patient's condition is stabilized. They are used to cook broth, puree soups, prepare steamed cutlets, quenelles, meatballs and soufflés.
Fish: pike, pike, carp, perch, hook, pollock, cod, blue whiting. Serve in boiled pieces or processed and minced meat for steam.
Dairy products (low fat): Milk, kefir, yogurt, hard cheese, cream, yogurt. Fermented milk drinks are drunk gradually during the day, porridge is cooked with milk, cottage cheese is used for casseroles and puddings.
Separately, it is worth mentioning the cheese. Only salted soft cheeses are allowed for consumption: feta cheese, suluguni, etc.
Cereals: semolina, rice, buckwheat, oatmeal. Cereals ground into flour are best suited.
Pasta: en. Prepare according to instructions, preference is given to small things.
Eggs: chicken, quail. They are boiled (mixed), soft boiled (rare) or eaten as an omelette.
Bread: Wheat (yesterday), with bran, crackers, biscuits.
Oil: creamy (up to 30 g per day), vegetables (linseeds, olives, refined sunflowers) 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 eating. Soup "fries" of vegetables is prohibited.
Fully or partially restricted products
Unfortunately, a dangerous disease dictates its own strict rules with which the patient must continue to live. First of all, it is about the daily diet. To avoid possible relapse and worsening of the condition in the future, you must permanently stop consuming certain foods. Of course, this is difficult to accept, but the price of poor nutrition during pancreatitis is often the patient's life.
Diet should not be treated as a challenge. The number of things you can eat is not so small, in all sections of the dining table. In addition, if the patient feels well, the diet for pancreatitis can be expanded by adding foods not included in the main diet (some seasonal vegetables, fruits, etc. ). Their consumption must be strictly limited, carefully monitoring the reaction of the body. If any, even mild, symptoms appear that indicate a possible attack, the new food introduced into the diet is immediately excluded.
The patient's diet does not include foods with high fat. First of all, it is about meat (pig, lamb, duck, goose, offal). All semi-finished meat products and sausages are also prohibited. The latter pose a particular potential danger, as they contain a large number of chemical flavoring additives that irritate the entire digestive system. The exception is sausage or ham made from diet 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 per week).
The diet menu does not include vegetables with coarse fiber, 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 pancreatic inflammation.
Fruits and berries contain a large amount of acids, which causes an increased secretion of the pancreas. Therefore, their use is undesirable, especially during the rehabilitation period after an attack. Citrus fruits, persimmons, melons, fresh berries and their juices are prohibited. Dried fruits are allowed to a limited extent.
Consumption of mushrooms and rabbits is excluded. These products are a source of large amounts of vegetable protein, which helps to activate the pancreas. In addition, unwanted disorders of 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 a strong form.
Fat milk, as well as its derivatives (cottage cheese, kefir, sour cream) are extremely undesirable. Hard, salty, spicy cheeses and cheese products are prohibited.
When preparing food, you cannot use spices or serve manufactured sauces: mayonnaise, ketchup, mustard, etc. Cooking by frying is strictly prohibited. Fried foods (including sauteed 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 applies to any smoked meat or canned fish. You should not leave fish in a small amount of water, because . . . this releases extractive substances that require an increased production of the pancreas.
It is forbidden to eat fresh bread, baked goods and sweet products. Such food is a source of a large number of carbohydrates, which promote the activity of the diseased organ and increase the release of insulin. In combination with cooking fats (margarine, etc. ), this is a serious burden that is unacceptable for pancreatitis. Therefore, you should also not eat cakes, 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
Nutrition for pancreatitis in the acute phase is quite poor, but necessary to relieve inflammation. A 6-time meal plan is prescribed:
breakfastSoft porridges with water are preferable; in the absence of symptoms, with diluted milk. You can complement your meal with a piece of toasted bread brushed with butter.
Lunch. As a rule, it contains unleavened cottage cheese or cheesecake, jelly and fruit puree.
Dinner. As a first course, light broth and vegetable soups are served. For the second course - meat or fish souffle, steamed cutlets with pureed grain and vegetables.
Afternoon snack. Its composition is similar to the second snack.
Dinner. This food 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 condition of the patient, the daily menu is supplemented with other dishes from the list of allowed products.
Monday
Puree rice porridge, rosehip infusion.
Apple baked with dried apricots.
Chicken consommé with croutons, fish soufflé.
Kisses, 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 veal meatballs.
Compote, a piece of soft, lightly salted cheese.
Boiled zander with potatoes.
Ryazhenka.
Wednesday
Oatmeal in water with dried fruit.
yogurt.
Rice soup with carrots, bread with cheese.
Fruit jam.
Cottage casserole with pears, wheat bread.
yogurt.
Thursday
Steam omelette (white), sandwich with butter, tea.
Curd pudding.
Fish soup, rabbit soufflé with carrot garnish.
Kefir, fruit jelly.
Grilled chicken cutlet with cauliflower puree.
Grilled milk.
Friday
Steamed vegetable cheesecake, rosehip drink.
Baked apple.
Pumpkin cream soup, turkey roll with vegetables.
yogurt.
Boiled veal, carrot pudding.
Unsweetened tea.
Saturday
Boiled egg white, kefir.
Fruit puree, cookies.
Homemade pasta with vegetable broth, turkey cutlets.
Hard cheese.
Pasta with green peas, compote.
Varenets.
Sunday
Semolina porridge with butter.
apple mousse
Chicken broth with potato dumplings, fish dumplings.
Vegetable puree.
Steamed turkey with a side dish of zucchini and carrots.
Milk (low fat).
Diet recipes
Rice porridge with pumpkin
you need:
Broken round grain rice - half a glass;
pumpkin - 300 g;
Milk half and half with water - only 1 glass;
Sugar - 1 tsp;
Salt.
The pumpkin, previously peeled and seeded, cut into pieces, boil in a small amount of water until soft, rub through a sieve. Another option is possible: grate the vegetables and add them to the pan together with the rice.
Add muesli with boiling diluted milk and cook for 15 minutes. Then add pumpkin puree, sugar and a little salt. Stir and keep on fire for another 2-3 minutes. It is better to eat porridge when it has stood for 20-30 minutes.
Meatballs and Cauliflower Soup
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. Knead thoroughly with eggs and form into meatballs the size of a walnut. Place cabbage, previously cut 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 the meatballs to the soup, add salt and stir. Allow to cook over low heat for 5-7 minutes.
If the disease worsens, you can prepare a gentler cream soup. In this case, the meatballs are not formed. 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. Whisk the egg whites in a thin stream while stirring them into the soup.
Chicken soufflé
Products:
Chicken breast without skin - 500 g;
Milk - 1 glass;
Eggs - 2 pieces;
vegetable oil (to lubricate the mold);
Salt.
Preheat the oven to 180 °C. Pass the breast twice through a meat grinder, mix with eggs and milk, add salt. Beat the minced meat with a mixer until smooth. Grease a heat-resistant dish with oil and fill with meat mixture. Bake for 30 minutes without opening the oven.
Grilled fish cutlets
you need:
white fish fillet (belly, pollock, perch) - 500 g;
White of 2 eggs;
Salt.
Cut the fish into minced meat, add salt, combine with egg white and knead thoroughly until smooth. Form chops. Put them on a wire rack placed in a deep pan with boiling water and keep over steam until cooked (25-30 minutes). You can use a slow cooker for this.
Broccoli omelette
Ingredients:
red wheat - 4 pieces (or 2 eggs);
Broccoli - 200 g;
Milk - 0. 5 cups;
water;
salt;
Oil to lubricate.
Wash cabbage, cut into pieces, cover and cook for 10 minutes. Beat whites (eggs) with milk and salt until foamy. Cooked vegetables in a fireproof frying pan, greased with oil, pour the egg-milk mixture and place in an oven preheated to 180 °C. Bake for 10 minutes. In acute cases of the disease, cabbage inflorescences 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 been subjected to long-term drug therapy (hormones, tetracyclines). The disease often manifests itself in connection with other gastrointestinal pathologies, for example 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, gentle menu, then the weekly table is gradually diversified, subject to good digestion and the absence of disordersSymptoms.
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 enzymes artificially, i. e. h. with the help of medicines.
The daily menu must necessarily consist of vegetables, fruits (in the remission stage they can be eaten fresh, but with caution), fermented milk products, liquids, viscous porridges, soups, as well as cooked lean meat and fish. A strict diet after an attack must be followed for a month, an extended diet for at least 5 years, and in the chronic form of the disease it is necessary to adhere to the nutritional table for life.
For pregnant
Pancreatitis in women during pregnancy can worsen if you take certain vitamin complexes or as a result of the internal pressure exerted on the gland by an expanding uterus. Nutrition for pancreatitis in this case should be diet, but take into account all nutritional needs 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 nutrition is balanced, healthy, easier and more fully digestible. In addition, despite the restrictions, the diet is quite varied and allows you to combine different foods and dishes, thereby 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 barrier as a psychological one, as many familiar "tasty" products have to be abandoned. But this is necessary to maintain the possibility to live normally.
Comments from nutritionists
The treatment of pancreatitis with the help of diet first aims at maximum relief of the affected gland. It is important to stop the excessive production of enzymatic secretions. However, according to nutritionists, it is necessary from time to time to completely rest the digestive organs. During this period, the affected organ is most predisposed to regeneration, because it is functionally "sleeping".
For this purpose, therapeutic fasting is carried out (complete rejection of food). Most often, this regime is observed 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 having them at least once a week. One is selected from the line of permissible dishes, for example porridge or vegetable puree. It is prepared in such quantities that it 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 a stable positive dynamics of remission be observed.
Any, even small, violation of nutrition can negate all previous efforts, provoke a new round of illness. How this could turn out for the patient, no doctor will say in advance, but the consequences will in any case 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 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 basket is on average from 20 to 40 dollars.