Diet for pancreatitis

Steamed fish is a permitted dish on the diet menu for pancreatitis

Proper organization of daily diet is very important for people suffering from pancreatitis. Indeed, with this disease, the pancreas is affected. It belongs to the organs of the digestive system and is responsible for the secretion of a complex of enzymes that act in the duodenum. Therefore, inflammation of this organ is accompanied by a violation of the digestion of essential nutrients (nutrients) and the development of secondary intestinal disorders and this requires compliance with certain dietary restrictions.

In medicine, the system of therapeutic and prophylactic nutrition for pancreatitis is called table No. 5p. It can have varying degrees of dietary restriction. After all, the menu in a diet for pancreatitis is chosen taking into account several factors. The diet depends on the stage and form of the disease, the severity of the main symptoms and the degree of enzyme deficiency. When pancreatitis is combined with cholecystitis, diet 5a is usually prescribed.

Why diet

Treatment and diet for pancreatitis are interrelated concepts. A well-designed daily diet allows you to solve a number of important tasks:

  • Elimination of excessive load on the inflamed pancreas, which is ensured by fractional nutrition and elimination of foods that are heavy for digestion. In pancreatitis, this is the primary concern.
  • Ensure complete digestion of essential nutrients. A harmoniously designed menu for pancreatitis ensures the supply of the required amount of nutrients and the sufficient amount of food consumed and a balanced diet contribute to their adequate digestion by the action of pancreatic enzymes.
  • Prevention of relapse, because the recurrence of this disease in the vast majority of cases is associated with dietary errors. Therefore, with chronic pancreatitis, it is recommended that you constantly follow the diet.
  • Reducing the risk of developing diabetes. The fact is that the pancreas not only belongs to the digestive system, but is also an endocrine (hormonally active) organ. Its tissues contain special formations - islets of Langerhans. They produce the hormone insulin, with insufficient production of which diabetes is formed in humans. Chronic or recurrent inflammation is fraught with the gradual death of functionally active cells, including the islets of Langerhans. This is why pancreatitis is considered one of the main risk factors for developing diabetes and dietary errors are considered an important predisposing factor.

The diet for pancreatitis aims to create conditions under which digestion will be as complete as possible.

Diet in the acute stage of pancreatitis

With pancreatitis of the pancreas, you can eat buckwheat porridge with milk

In the acute stage of the disease with severe pain syndrome and signs of significant digestive disorders, short-term therapeutic fasting can be used. This recommendation was expressed by doctors of past centuries, who in acute pancreatitis prescribed to their patients cold (in the area of the inflammatory organ), hunger and physical rest. During this period, a non-irritating, fortified and alkaline drink is allowed, if necessary, parenteral (intravenous) diet is prescribed. But using enzymes during this period is not practical because the intestines simply do not receive any food that needs to be digested.

Fasting for acute pancreatitis usually lasts 2-3 days. During this period, the symptoms subside, which makes it possible to switch to diet food - in stages:

  1. In the first days after fasting, the food is low in calories and as soft as possible. The dishes are pureed, semi-liquid, mashed. They are steamed or boiled and cooled to body temperature when served. One such menu is primarily carbohydrates and does not involve the use of multi-ingredient recipes and spices.
  2. After reducing the severity of the symptoms of pancreatitis, foods become more varied and nutritious. At the same time, the menu is gradually expanding, focusing on the state of health and the degree of assimilation of food. On days 4-5, easily digestible proteins (cottage cheese, boiled lean meat, eggs) are introduced and then a small amount of butter. Vegetable oils are not used yet. The dishes are still cooked and steamed. They are no longer rubbed, but crushed or served in the form of soups, soufflés and pots.
  3. For the next 8-12 months, the diet with pancreatitis remains sparing and fractional, though not as strict. In general, at this time, the diet resembles the menu for chronic pancreatitis. Vegetable oils are imported, the dishes become more varied.

The diet from the first days after the end of fasting is supplemented with the use of enzyme preparations. This allows you to partially compensate for the lack of enzymes in the pancreas itself, to avoid overloading it. This is especially important when consuming fatty foods.

Adherence to a diet for pancreatitis is the most important therapeutic moment during an exacerbation. It is the one that contributes to the gradual normalization of the inflamed pancreas and the entire digestive tract. Prescription drugs also help treat the symptoms, partially relieve the burden on the affected organ, and compensate for the relative enzyme deficiency.

Diet rules for chronic pancreatitis

It is important to understand that with pancreatitis, a diet is needed not only during an outbreak. It plays an important role even after the underlying symptoms have subsided, especially when the disease has become chronic. After all, dieting mistakes with pancreatitis, even during this period, are fraught with rapid and significant deterioration of well-being. In this case, they are talking about recurrence or exacerbation of the disease and the therapeutic tactics used in this case are similar to the treatment of a primary acute disease.

Therefore, the diet for chronic pancreatitis is rather supportive and prophylactic. By observing it, a person does not suffer from physical discomfort and tangible deterioration of quality of life. Although some people take a long time to get used to the strict prohibitions on the use of certain foods and dishes.

Following a doctor's recommendation, such a diet is often combined with supportive drug therapy - taking enzyme preparations.

"Forbidden" foods: what to throw away with pancreatitis

The diet for pancreatitis includes both the rejection of certain foods and the exclusion of certain cooking methods. In addition, the recommendations are mainly aimed at limiting the consumption of dishes that can irritate the digestive system or cause increased secretion.

Particular attention is paid to foods high in fat. Their digestion requires increased secretion of lipase (one of the pancreatic enzymes), which can cause an exacerbation of the disease. But it is impossible to completely give up fats in the diet without permission. After all, they are necessary for the synthesis of hormones and enzymes, for the construction of cell walls and nerve fiber envelopes, for the maintenance of the normal state of the skin.

Product Why is it ruled out with pancreatitis?
juices Juices for pancreatitis are classified as undesirable products. After all, the acid contained in them often has an irritating effect and causes increased production of gastric fluid and all digestive enzymes. And this is fraught with worsening pancreatitis. Only during the period of persistent improvement are the juices sometimes allowed to be diluted with water.
Fresh (not heat-treated) fruits, berries They have about the same effect on the digestive system as juices. Fruits for pancreatitis can be used occasionally roasted or as part of non-concentrated compotes.
Sour and fiber-rich vegetables. Pickles, marinades, canned food (including homemade) They are annoying. Tomatoes, turnips, radishes, radishes, spinach and sorrel, fresh white cabbage are especially undesirable for pancreatitis. Pickles, pickles and pickles for long-term storage, canned food are also prohibited.
Legumes, mushrooms The vegetable protein contained in them can cause an increase in the activity of the pancreas. In addition, legumes contribute to the increased formation of gas in the intestinal tract, which usually adversely affects the well-being of a person with chronic pancreatitis.
Alcohol, carbonated beverages

Stimulates the production of all digestive enzymes, irritates the mucous membrane of the entire gastrointestinal tract.

In about 25% of cases, the exacerbation of pancreatitis is related to alcohol consumption.

Fresh bread, muffins, pastries

They are a source of large amounts of rapidly digestible carbohydrates, which cause the rapid release of a significant amount of insulin. And this is accompanied by significant stimulation of the pancreas.

Its overload is also facilitated by the combination of a large amount of carbohydrates and fats in pastries, creams and pastries.

Fried dishes

Frying food with a characteristic appetizing crust is accompanied by the formation of a series of potentially harmful substances. These include nitrosamines, acrolein, acrylamide and a few others. They have a carcinogenic effect, irritate the mucous membrane of the digestive system and cause an increase in the production of enzymes.

Frying is also accompanied by an increase in the fat content of the product. As a result, its digestion requires more time and enzymes, which the pancreas can not supply to pancreatitis.

Sausages Smoked and boiled smoked sausages, sausages and sausages with a large amount of additives are prohibited. Unnecessarily irritates and stimulates the entire digestive system. At the same time, boiled sausages from low-fat meat varieties, poultry ham are sometimes acceptable.
Mayonnaise, ketchup, other factory sauces Irritating effect on the mucous membrane of the gastrointestinal tract, overstimulation of the pancreas.
Snacks (chips, flavored croutons, etc. ), factory biscuits and cakes They contain numerous chemical compounds that irritate the digestive system. And an increased amount of low quality fat causes overload of the pancreas.

Lard, fatty meats, high-fat dairy products, fried vegetables (for dressing soups and sauces) are also undesirable. If it is possible with pancreatitis to consume other foods with a fairly high percentage of fat, you should check it with your doctor or dietitian.

What can you eat?

Having received a fairly large list of junk foods from the doctor, many wonder what to eat with pancreatitis? Indeed, for people with this disease, diet is by no means a short-term measure. And I want to eat delicious and varied.

Cereals Use buckwheat and semolina, oatmeal and wheat flakes, rice. Millet and barley groats are rarely allowed, only if they are well tolerated. Pearl barley is rarely used and is difficult for most to digest.
Vegetables Mostly boiled or steamed. Zucchini, carrots, cauliflower, peas, potatoes, beets, cucumbers are allowed. Tomatoes are introduced during the period of persistent improvement in small quantities and only with good tolerance.
Meat, poultry Low fat varieties (beef, rabbit, chicken, turkey). Any fatty layers encountered should be carefully cut off. The meat is boiled, steamed. During the period of persistent improvement, it is sometimes allowed to bake it on a sleeve without pickles.
A fish Varieties of low fat, steamed or boiled. Addition (boiling in a small amount of water) is not recommended, as this contributes to the formation of irritating extracts. Suitable are the pike, the cod, the pulp, the pike, the carp, the perch, the cod, the blueberry.
Eggs Fried and boiled eggs are excluded. Steamed and baked omelettes are preferred, but other cooking methods can be used.
Dairy products Only non-greasy. You can use cottage cheese, acidophilus, kefir, yogurt. Milk is mainly used as an additive in cereals and beverages, in soufflés and omelets. Cheese - low-fat varieties are allowed in small quantities and only as an addition to dishes.
Bread, cookies Bread - wheat, stale, dry bread is recommended. Cookies are rarely used, and should be tasteless, cookies.

Fruits, berries

Mainly baked or as part compotes, jellies, jellies, mousses, marshmallows. Apples, dried fruits (in small quantities) are ideal.

Drinks Weak tea (possible with a small amount of lemon), non-concentrated compotes, mineral water, rose infusion.

How to make a diet for pancreatitis

A sample menu for pancreatitis usually includes 3 main meals (breakfast, lunch, dinner), 2 snacks and a fermented milk drink just before bedtime.

At breakfastit is preferable to cook viscous cereals in water; during the period of constant improvement, diluted milk is used for cooking. First they are ground or served in the form of soufflés and then they boil quite well. Breakfast is supplemented by a sandwich of daily dried bread with a little butter (not more than 10 grams per day). You can eat a slice of low-fat cheese or ham with low-fat.

Second breakfast (snack)may consist of cottage cheese or meat souffle, baked apple with cottage cheese or honey, sweet cottage cheese, steamed or baked omelette. Compote or rose infusion is also served.

Dinnerconsists of various soups, a main course and a drink. The soups are boiled in a second broth and sometimes seasoned with a little sour cream. The second dish should include a protein dish, which can be supplemented with a vegetable or cereal side dish.

For an afternoon snackthe choice of food is about the same as the first snack. It can also consist of jelly and biscuit cookies, sometimes banana.

Dinnershould be fairly easy to digest, but with enough protein and carbohydrates. It can be soufflés, pots, pasta with meat and curd, meat rolls in omelette, boiled meat / fish, garnish added.

The nightkefir or other permitted low-fat fermented milk products.

Adherence to a diet for pancreatitis allows you to quickly improve and stabilize the condition for a long time. After all, the therapeutic diet at the 5p table is balanced, provides the body with all the necessary nutrients, saves as much as possible the affected pancreas and helps to normalize its function.

In the absence of dietary errors, pancreatitis remains compensated for a long time and is not accompanied by unpleasant symptoms and the additional use of enzyme preparations avoids inadequate digestion of food.