The famous ancient Greek healer Hippocrates said: "We are what we eat! " He is right in many ways, considering 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, 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:
trypsins, for digesting proteins;
lipases, 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 channels, where the main stage of digestion takes place. Pathology occurs when the secretion of enzymatic liquid is too active, its quantity becomes such that it cannot physiologically "quickly" migrate from the gland. Stagnation occurs, during which digestive enzymes interact with pancreatic cells, which leads 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 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 when taking certain drugs.
Another common cause of the disease is partial or complete obstruction 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 - a structural abnormality. Cases of disease development as a result of parasitism of pathogenic microorganisms and other gastrointestinal pathologies (cholecystitis, cholangitis, etc. ) are diagnosed less often.
General rules
There are two main forms of pathology: acute and chronic. In the first case, the symptoms are the most pronounced: there is severe pain in the left side, radiating to the forearm, frequent vomiting and hyperemia. The attack usually occurs after eating fried or spicy foods or alcoholic beverages. In this case, urgent hospitalization and immediate treatment is required to stabilize the condition as quickly as possible and to avoid dangerous complications such as pancreatic necrosis and multiple organ failure.
During the first 2-3 days after an attack, it is forbidden to eat any food in order to stop the production of enzyme secretions. During this period, the body is fed through drops.
Drinking is allowed as desired, but in small portions. The consumption of mineral or boiled water, weakly brewed tea, rosehip decoction is allowed. 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 of no more than 150 g up to 6 times a day.
All dishes are prepared in liquid or semi-liquid form (broths, purees, porridges) by boiling or steaming and cooled to a warm temperature before serving. Gradually, the diet is expanded, adding more high-calorie and uncut foods. Further nutrition in 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, which leads to serious disturbances in the functioning of the organ, primarily in the full production of enzymes. Constant digestive disorders are observed: diarrhea, bloating, changes in the nature of stools, but without 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 in acute pancreatitis. After three days of fasting, the patient switches to a partially low-calorie diet (proteins - 60 g, fats - 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 proteins, the amount of fat remains low. Liquid foods are supplemented with viscous, finely chopped; Cooking by stewing or baking is allowed.
Daily salt intake 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 recover 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 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 amount of enzymes, regular (often lifelong) use of medicinal analogues is necessary.
Dietary nutrition in pancreatitis is mandatory. The main goal is to relieve the diseased organ, reduce hypersecretion and prevent re-exacerbation. Hard-to-digest, long-digestible foods that require increased production of pancreatic juice are excluded from the menu. The diet is selected in such a way as to ensure the normal functioning of the pancreas and maximum recovery of the damaged tissue.
Diet plays an important role in diabetes prevention. In the gland there are special areas called islets of Langerhans where a specific hormone, insulin, is produced. If inflammation affects these formations, then hormonal production decreases, which can eventually lead to the development of an endocrine disease. Poor nutrition in this case is considered a predisposing factor.
Allowed products for pancreatitis
After the symptoms have subsided, the patient is shown diet chart 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 in pancreatitis is a correction of the carbohydrate diet by adding protein products. Their daily content in food is no 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;
Vitamins of group 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 be not only healthy, but also diverse due to the use of various permitted products.
Vegetables: potatoes, cucumbers, cauliflower, seaweed, green peas, pumpkin, zucchini, celery, carrots. Many disputes arise among nutritionists regarding the consumption of beets. It is a known fact that boiled root vegetables are useful, 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 consumed pureed, in the form of puree, as part of the first courses. Gradually, a transition to a coarser grinding is allowed.
Fruits, berries: apples, pears, pomegranates, peaches, strawberries, raspberries. The products are baked (apples), steamed or used to prepare various delicacies (without sugar): preserves, jams, mousses, marshmallows, marmalade, jelly.
Meat (lean): turkey, chicken, rabbit, veal (fillet or tenderloin). The products can be consumed after the patient's condition is stabilized. They are used for cooking broths, pureed soups, making steamed cutlets, meatballs, meatballs and soufflés.
Fish: perch, pike, carp, perch, hake, pollock, cod, whiting. It is served in 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, oatmeal is cooked with milk, and cottage cheese is used for casseroles and puddings.
It is worth mentioning the cheese separately. Only brined soft cheeses are allowed for consumption: feta cheese, suluguni, etc. The products are added crushed to the food during cooking.
Cereals: semolina, rice, buckwheat, oatmeal. Cereals ground into flour are most suitable.
pasta: any. Cook according to instructions, preferring small items.
eggs: chicken, quail. They are eaten cooked (pureed), soft (less often) or as an omelette.
Bread: wheat (yesterday), with bran, crackers, biscuits.
Butter: creamy (up to 30 g per day), vegetable (linseed, olives, refined sunflower) are gradually introduced into the menu.
Drinks: weak tea, compotes, diluted juices from non-acidic berries, fruits, non-carbonated mineral water.
All food is prepared immediately before eating. "Frying" vegetable soup is prohibited.
Fully or partially restricted products
Unfortunately, the dangerous disease dictates its strict rules, according to 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 consuming 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 sections of the food table. In addition, if the patient feels well, nutrition in pancreatitis can be expanded by introducing foods that are not included in the basic diet (some seasonal vegetables, fruits, etc. ). Their consumption should be strictly limited, carefully monitoring the body's reaction. 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 contain foods high in fat. First of all, this applies to meat (pork, lamb, duck, goose, offal). Any meat semi-finished products and sausages are also prohibited. The latter represent a particular potential danger, as they include a large number of chemical flavoring additives that irritate the entire digestive system. Exceptions are sausages or ham made from dietary poultry meat, which are sometimes consumed in small quantities.
Excluded are varieties of fatty sea and river fish (salmon, beluga, sturgeon, sterlet, etc. ), as well as caviar, roll and sushi. The consumption of fish dishes with a moderate 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, radish, rutabaga, radish, turnip, spinach, sorrel, corn, asparagus, eggplant. You should not serve pickled, marinated, salted vegetables, ginger, olives, as well as dishes prepared with garlic and onions. The products must be heat-treated before consumption, they 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 large amount of acids, which leads to increased secretion of pancreatic fluid. Therefore, their use is undesirable, especially during the rehabilitation period after an attack. Citrus fruits, persimmons, melons, fresh fruits and their juices are prohibited. Dried fruits are allowed in limited quantities.
The consumption of mushrooms and legumes is excluded. These products are a source of a large amount of vegetable protein, which helps to 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, pearl barley. The consistency of the finished cereal should be semi-liquid and viscous, it is not recommended to eat it in a crumbly form.
Fatty 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 the food, you cannot use any spices or serve factory 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 tract. Regular consumption of such food can provoke a new attack. The same goes for any smoked meat or canned fish. You should not put fish in a small amount of water because. . . this releases extractive substances that require increased production of pancreatic juice.
The consumption of fresh bread, bakery and sweet products is prohibited. 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 load that is unacceptable in pancreatitis. Therefore, you should also not eat cakes, sweets, ice cream, chocolate or honey.
All alcohol is strictly prohibited, as well as strong coffee, carbonated drinks, cocoa and green tea.
An example menu for a week in pancreatitis
Nutrition in pancreatitis in the acute phase is quite bad, but it is necessary to relieve inflammation. A 6-fold meal plan is prescribed:
breakfast. Soft porridges with water are preferable, and 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 cheesecake, jelly and fruit puree.
Dinner. As a first course, light broths and vegetable soups are served. For the second course - meat or fish souffle, steamed cutlets with mashed cereals and vegetables.
Snack. Its composition is similar to the second breakfast.
Dinner. It is preferable that this food is light, but with sufficient protein content. Boiled fish, meat pate with garnish 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 permitted products.
Monday
Mashed rice porridge, rosehip infusion.
Baked apple with dried apricots.
Chicken consommé with croutons, fish souffle.
Sour, biscuits.
Turkey meatballs, mashed pumpkin and carrots.
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, lightly salted cheese.
Boiled pike perch with potatoes.
Ryazhenka.
Wednesday
Oatmeal in water with dried fruit.
Yoghurt.
Rice soup with carrots, bread with cheese.
Fruit jam.
Cottage cheese casserole with pears, wheat bread.
Yoghurt.
Thursday
Steam omelette (white), sandwich with butter, tea.
Cottage cheese pudding.
Fish soup, rabbit souffle with carrot garnish.
Kefir, fruit jelly.
Steamed chicken cutlets with mashed cauliflower.
Boiled milk.
Friday
Steamed cheesecakes, rosehip drink.
Baked apple.
Cream of pumpkin soup, turkey roll with vegetables.
Yoghurt.
Beef stew, carrot pudding.
Unsweetened tea.
Saturday
Boiled egg white, kefir.
Fruit puree, biscuits.
Homemade noodles with vegetable broth, turkey cutlet.
Cottage cheese.
Pasta with green peas, compote.
Varenets.
Sunday
Oatmeal from semolina with butter.
Apple mousse.
Chicken broth with potato dumplings, fish dumplings.
Vegetable puree.
Steamed turkey with a garnish of zucchini and carrots.
Milk (low fat).
Diet recipes
Rice porridge with pumpkin
You will need:
Crushed round-grain rice - half a cup;
pumpkin - 300 g;
milk half with water - only 1 cup;
sugar - 1 tsp. ;
salt
Cut the pumpkin, previously peeled and cleaned of seeds, into pieces, boil in a small amount of water until soft, rub through a strainer. Another option is also possible: grate the vegetable and add it to the pan together with the rice.
Add cereal to boiling diluted milk and cook for 15 minutes. Then add the pumpkin puree, sugar and a little salt. Stir and leave on the fire for another 2-3 minutes. It is better to eat porridge when it has stood for 20-30 minutes.
Meatball and cauliflower soup
ingredients:
turkey or chicken fillet - 300 g;
fresh egg white - 2 pcs. ;
potatoes - 3 pcs. ;
carrots - 1 piece;
cauliflower - 300 g;
water - 2-2. 5 l;
salt
Make minced meat. Mix well with the egg whites and form meatballs the size of a walnut. Put the cabbage, previously disassembled into small florets, and the 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, salt and mix. Let it simmer on 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. The minced meat (without proteins) is added to the boiled vegetables, mixed, cooked for 5-7 minutes, after which the contents of the pan are pureed with a blender. Pour the egg whites in a thin stream while stirring them into the soup.
Chicken souffle
Products:
chicken breast without skin - 500 g;
milk - 1 cup;
egg white - 2 pcs. ;
vegetable oil (to lubricate the form);
salt
Preheat the oven to 180 °C. Pass the breast twice through a meat grinder, mix with egg whites and milk, add salt. Beat the minced meat with a blender until smooth. Grease an ovenproof 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 of 2 eggs;
salt
The fish is minced, salted, mixed with the egg white and kneaded well until smooth. Shape into patties. Place them on a rack placed in a deep pot of boiling water and steam until tender (25-30 minutes). You can use a slow cooker for this.
Broccoli Omelette
ingredients:
raw egg whites - 4 pcs (or 2 eggs);
broccoli - 200 g;
milk - 0. 5 cups;
water;
salt;
lubricating oil.
Wash the cabbage, cut into pieces, cook covered for 10 minutes. Beat the whites (eggs) with the milk and salt until foamy. The boiled vegetables are placed in a fireproof pan, greased with oil, poured with the egg-milk mixture and placed 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 experienced severe viral infections, abdominal trauma or has undergone 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 with pancreatitis in children is the same as in adults and is carried out according to a similar scheme: the first week - a strict, maximally sparing menu, then the weekly table is gradually diversified, provided there is good digestibility and no disturbances. symptoms.
It is important to remember that a growing child's body needs the right amount of nutrients, including fats. Therefore, in order not to overload the gland, the child receives the necessary dose of enzymes artificially, i. e. with the help of drugs.
The daily menu must necessarily consist of vegetables, fruits (in the stage of remission they can be eaten fresh, but with caution), fermented milk products, liquid, viscous porridges, soups, as well as boiled lean meat and fish. A strict diet after an attack should be followed for one month, an extended diet - at least 5 years, and in a chronic form of the disease, it is necessary to adhere to the diet for life.
For pregnant
Pancreatitis in women during pregnancy can worsen during the intake of certain vitamin complexes or as a result of internal pressure exerted on the gland by an enlarged uterus. Nutrition 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
Adhering to 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 in meals, 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 barrier as a psychological one, because many familiar "tasty" products will have to be abandoned. But this is necessary to preserve the possibility of living normally.
Nutritionist comments
The treatment of pancreatitis with the help of diet is primarily aimed at maximum unloading of the affected gland. It is important to stop the excessive production of enzyme secretions. However, according to nutritionists, from time to time it is necessary to provide complete rest to the digestive organs. During this period, the affected organ is most prone to regeneration, the so-called functionally "asleep".
For this purpose, therapeutic fasting (complete refusal of food) is carried out. Most often, this regime is followed for 24 hours, but it can be increased if the patient feels well and under medical supervision. Prolonged abstinence from food (more than 7 days) requires hospitalization.
Fasting days are a more gentle option. Nutritionists recommend taking them at least once a week. One is selected from the line of allowed 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, a stable positive dynamics of remission can be observed.
Any, even minor, violation of the diet can undo all previous efforts, 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 of patients with pancreatitis only confirm this. That's why it's so important to eat right. The main thing is to accept it more easily, study your body and find out what is tolerated well and what is bad. An excellent motivation in this matter is the strong support of relatives.
Price
The cost of a weekly basket of diet foods averages $20 to $40.