Treatment and nutrition for pancreatitis of the pancreas, a sample menu and other features of the patient's diet are topics that cannot be ignored. During exacerbations, the diet is very restricted; in remission phases, the patient can treat himself to some variety.To control your diet, it is recommended to make a list of dishes for the week. This will make the food varied and tasty, and avoid unwanted mishaps and the consumption of forbidden foods.
Principles of Nutrition
Pancreatitis, symptoms and treatment, nutrition during exacerbations and remissions are topics that concern all people who have problems with the gastrointestinal tract.
The disease often occurs due to poor nutrition.
Abuse of fatty and fried foods, as well as excessive alcohol consumption, cause abdominal pain, attacks of nausea and a general deterioration in health. This happens due to changes in acidity in the small intestine with an excess of enzymes and toxins. Without appropriate treatment, the disease progresses and the characteristic symptoms become more pronounced. During exacerbations, the patient's condition deteriorates sharply; after the attack passes, the patient gradually begins to feel better. A balanced diet will help speed up the onset of remission. Treatment in adults and children is supplemented by taking medications prescribed by a doctor.
Therapeutic nutrition for pancreatitis is the key to normalizing the functioning of the pancreas.
Correctly selected products do not irritate the gastrointestinal tract and provide the body with the necessary amount of proteins, carbohydrates, fats and vitamins. The menu depends on the stage of the disease. In case of exacerbations, complete fasting is recommended, after which the diet is gradually increased. The attending doctor should explain what you can eat with pancreatitis. You need to follow a strict diet for six months, then you can switch to a more relaxed eating plan. However, forbidden foods should also be avoided in the chronic phase. They can trigger an attack, after which treatment has to start again.
A patient with pancreatitis should eat frequently and in small portions. It is preferable to divide the daily diet into 4-5 meals; before bed, you can eat fruit, drink vegetable juice or any fermented milk drink without sugar. Fasting and greatly reduced portions are not recommended; refusal to eat is only necessary at the beginning of the illness or after severe attacks. However, you shouldn't eat too much; Exceeding the daily calorie intake worsens digestion, leads to stool problems and can lead to problems in the pancreas. It is recommended to discuss all the nuances of nutrition for pancreatitis with your doctor.
Food must be prepared daily; it is better to avoid visiting restaurants where there is no way to control the freshness of food and the composition of dishes. The therapeutic diet includes dishes that are stewed, boiled, baked in the oven or microwave. Proper nutrition is necessary for the normal absorption of medication. For example, if you are taking an enzyme supplement, acidic foods and animal fats should be excluded from the diet.
Exacerbation menu
An acute attack of pancreatitis is a good reason for hospitalization. Further treatment takes place under medical supervision.
In the first 3 days after an attack, it is advisable to follow a starvation diet to give the pancreas rest.
Rice water, mineral water, rosehip infusion and weak herbal tea help maintain strength. Drink 5-6 glasses of liquid every day, this stimulates the elimination of toxins and reduces acidity. In some cases, intravenous administration of solutions that support the body is provided.
After 2 days, if you are on a strict diet, you can introduce new dishes into your diet: grated boiled carrots, mashed potatoes or zucchini, meatballs or soufflé from lean fish or chicken fillet. During this time, liquid porridge with water, pureed vegetable soups and homemade jelly are useful. If your health permits, you can include steamed vegetables and fruits in your diet.
A sparing diet for pancreatitis in adults and children includes small portions and eating at least four times a day. In the acute phase, foods that are too spicy should be avoided and salt, sugar and spices should be used in moderation. All food is prepared at home and cannot be stored for long periods of time.
Prohibited products
In the case of acute or chronic pancreatitis, the diet should be strictly based on the recommendations of the treating doctor. Caution is advised when selecting products. There are dishes that must be permanently excluded from the menu. The stop list includes:
- hydrogenated vegetable and animal fats;
- hot spices and spices;
- smoked delicacies and sausages;
- canned food;
- dishes that are fried or cooked over an open fire;
- industrial sweets;
- Carbonated drinks;
- alcohol in any form;
- Mushrooms;
- strong bone and meat broths;
- Fast food;
- breaded semi-finished products;
- fatty red meat.
During exacerbations, the list of prohibited foods expands significantly. It includes dishes that can be consumed during remission, focusing on the general condition of the patient. In the acute period, it is necessary to exclude the following from the diet:
- Sweet fruits and berries:Grapes, figs, pears, dates. This applies to both fresh fruits and various desserts based on them.
- Legumes:Soybeans, peas, beans, lentils. Products in this category are not recommended for consumption even after heat treatment.
- Braised, baked or fried foods.They cause increased secretion of gastric juice, which is undesirable in acute pancreatitis.
- Any fresh vegetables and fruits.They need to be boiled or steamed.
- Acidic foods:Marinades, sauerkraut, industrial or homemade sauces.
All of the above products are removed from the diet for at least six months. The more precise timing of the therapeutic diet depends on the doctor's recommendations and the individual condition of the patient.
What to eat for chronic pancreatitis
The attending physician must know how to eat properly if pancreatitis has become chronic. Previously, such a disease implied a specific purpose - Diet Table 1. The first table excludes fatty and fried foods and allows a moderate amount of eggs, baked goods, lean meat and fish.
A mandatory item is a large amount of liquid.
It is useful to include pureed and satisfying soups with weak chicken or vegetable broth, liquid porridge with water or skimmed milk, freshly squeezed juices, mineral water and herbal teas in your daily diet. At home, you can prepare unsweetened fruit drinks from fresh or frozen berries, compotes from fresh fruits and dried fruits, and liquid jelly.
Modern diet therapy implies a different gradation. Instead of numbering tables, alphabetic abbreviations were introduced, while the basic set of recommended products for a particular disease remained practically unchanged. For pancreatic diseases, a high-protein diet or a SB diet (soft diet) is suitable. The first option is recommended during the remission period, the second is indicated for patients at risk of exacerbations. The diet is developed individually, taking into account the patient's condition.
Approved products for chronic diseases
When deciding what you can eat with chronic pancreatitis, you should be guided by the recommendations of specialists. The list of products is quite extensive, but in order to prevent exacerbations it is necessary to strictly adhere to the recommended amount. An accurate kitchen scale will help you determine your daily limit. The rules for drawing up a menu for a week for pancreatitis provide for the following standards:
- dried wheat or grain bread: no more than 300 g per day;
- Fats: 80 g (this limit includes dairy and animal fats contained in natural products);
- Eggs: no more than 4 pieces per week.
In addition, your daily diet should include:
- lean poultry meat without skin (chicken, turkey);
- low-fat sea and river fish (cod, pollock, pike, pike perch);
- Milk and fermented milk products (cottage cheese, kefir, varenets, fermented baked milk, yogurt without sweeteners and additives);
- Porridge made from whole grain cereals (buckwheat, rice, millet, pearl barley, oatmeal).
Dietary nutrition for pancreatitis in adults and children involves a gradual increase in the amount of vegetables and fruits. It is worth following a vegetarian diet for several days; This is particularly useful for people who are overweight. With pancreatitis, the menu should include:
- Carrot.Source of carotene, valuable fiber. Fresh or cooked to prepare salads, pureed soups, soufflés and casseroles. Freshly squeezed carrot juice with a drop of olive oil or cream is beneficial.
- Potato.Rich in potassium and sodium, easily digestible, helps reduce acidity. It is better to serve root vegetables as puree. Potatoes are an excellent side dish and the basis for a nutritious soup. It is not recommended to deep fry, fry or grill it.
- Zucchini.They contain a minimum of calories, are rich in potassium and have a mild laxative effect. Suitable for preparing vegetable noodles, various stews, soups, casseroles and purees. Goes well with other vegetables, meat and fish.
- Apples.Source of vitamin C, potassium, iron. They are used to prepare fresh juices, compotes and various desserts with minimal sugar content. Local varieties with a rich sweet taste (Antonovka, Ranet) are preferably used.
- Bananas.Rich in potassium, B vitamins and valuable amino acids. They are easy to digest and do not cause an increase in acidity. It is preferable to eat fresh; it can be found in fruit salads, smoothies, purees and soufflés.
Sample menu for the week
The menu for pancreatitis should be as varied as possible. It is advisable to make a shopping list in advance and prepare fresh meals every day. The table contains an approximate diet; It is important to ensure that the dishes are not repeated too often.
The more interesting the diet, the less temptation there is to eat a delicacy from the prohibited list and risk another attack.
The patient must decide how to eat during pancreatitis. However, before creating your own menu for the week, you should consult your doctor.
| weekdays | Breakfast | Dinner | Afternoon snack | Dinner |
|---|---|---|---|---|
| Monday | Buckwheat porridge, chicory drink. | Green salad, broccoli soup, baked cod, dried fruit compote. | fruit jelly. | Navy noodles, rosehip tea. |
| Tuesday | Cottage cheese casserole with raisins, green tea. | Broth with meatballs, pilaf with vegetables, berry juice. | Soy cheese, biscuit. | Vegetable stew, cocoa. |
| Wednesday | Oatmeal. | Beet salad, chicken broth, veal schnitzel with mashed potatoes, apple juice. | Baked apple. | Fish soufflé, toast, tea. |
| Thursday | Omelet with vegetables, toast, tea. | Carrot salad, kale soup, meatballs, apple compote. | Dried apricots, almonds. | Zucchini stew, rosehip tea. |
| Friday | Cheesecake with sour cream, chicory drink. | Fresh cabbage salad, broccoli soup, cod with potatoes, cranberry juice. | Berry jelly, biscuit. | Homemade sushi, green tea. |
| Saturday | Cottage cheese, a drink made from chicory. | Fruit salad, lean cabbage soup, cabbage rolls, milk jelly. | Fasting cheese, grapes. | Roast chicken, herbal tea. |
| Sunday | Millet porridge, tea with milk. | Tomato and cucumber salad, fish soup, sautéed eggplant, dried apricot compote. | Apple soufflé. | Pasta with seafood, tea. |
Pancreatitis foods should be freshly prepared and not stored in the refrigerator. When preparing dishes for every day, do not use breaded semi-finished products that contain excessive amounts of salt, sugar or fat. The only exception is special products for patients with pancreatitis, which are sold in medical nutrition departments. They have a balanced composition and do not contain artificial preservatives, colors, flavor enhancers and other harmful ingredients. Meat, fish or vegetable preparations go well together and can become ingredients for delicious and healthy homemade dishes.
The diet after pancreatitis practically does not differ from the diet recommended for chronic patients. Even if the doctor has decided that the patient is no longer at risk of exacerbation, you should not eat fatty, salty and sweet foods.
The pancreas is a very sensitive organ; each attack negatively affects their condition and increases the risk of complications.
You should drink plenty of fluids during the day and reduce the amount in the evening to prevent swelling.
Healthy recipes
Diet recipes for pancreatitis are simple, the dishes contain a minimum of ingredients. Learning to cook healthy and delicious food is not difficult. First of all, you should acquire a number of necessary tools and equipment. The following useful set will help provide an ideal menu for patients:
- double boiler;
- modern microwave oven with baking function;
- portion forms;
- Measuring utensils with scale for precise dosage of ingredients;
- kitchen scales that allow you to adjust portion sizes;
- Blender for preparing purees, soufflés, smoothies and mousses.
When preparing food, you need to reduce the amount of sugar, salt and hot spices. Properly prepared dishes taste great even without artificial additives; it is enough to season them with herbs, unrefined vegetable oil, honey and other healthy ingredients.
- Rosehip drink. Contains the required amount of ascorbic acid and helps treat pancreatitis in the chronic or acute stages. To prepare a handful of dry berries, pour 1 liter of boiling water and leave in a thermos for several hours. Before drinking, the drink can be sweetened with 1 tsp. natural honey. The same infusion can be prepared from hawthorn or aronia berries.
- Chicken fillet.The skinless breast is cut lengthwise and placed on a plate. Each portion is sprinkled with a small amount of sea salt and dry herbs: rosemary, thyme, celery, parsley. The fillet is covered and baked in the microwave for 10 minutes. You can serve it with mashed potatoes or steamed cauliflower.
- Broccoli and cauliflower soup.You can use fresh or frozen food to prepare it. The inflorescences are divided into small parts and boiled in a little water. When the cabbage is soft, place the soup in a blender bowl and puree. The finished dish is lightly salted, a little olive oil and homemade wheat croutons are added.
- Vegetable casserole.Zucchini, potatoes and carrots are washed, peeled and cut into very thin slices. Vegetables can be easily cut with a special slicer or paring knife. Thin plates are placed in a heat-resistant form and lightly greased with vegetable oil. Each layer is sprinkled with aromatic herbs and lightly drizzled with oil. Salt is added in minimal quantities. The dish is placed in the oven and baked until the vegetables are soft. The surface of the casserole is sprinkled with grated low-fat cheese and placed in the oven for another 2 minutes. You can serve vegetables on their own or as a side dish with poultry and fish.
Proper nutrition for pancreatic pancreatitis helps prevent pain, disability, and emergency hospitalization. The task of the doctor and the patient is to achieve long-term remission and rule out new attacks. The treating doctor can explain to you what is possible and what is not possible with pancreatitis, recommend the healthiest foods and help you put together a balanced meal plan.