Contents
General description
Nutrition for gastritis. A disease in which the stomach lining becomes inflamed. It needs special Nutrition for gastritis. Violation of the surface of the mucous membrane is both primary, which is considered as an independent disease, and a secondary disease that occurs as a result of past diseases, intoxication, infection.
Firstly, depending on the nature of the impact of disease factors, gastritis is divided into acute, characteristic inflammation of the mucous membrane, and chronic gastritis, which is accompanied by structural changes and depletion of the gastric mucosa. Secondly, with the abuse of alcoholic beverages, alcoholic gastritis develops.
Causes
Acute gastritis can develop as a result of eating fatty, spicy foods, very chilled or, conversely, very hot food. The causes can also be irritating mucous drugs, poisoning with acids and alkalis, microbes in spoiled food. Chronic gastritis can develop due to regular bouts of the acute form of this disease. Also, its occurrence is often provoked by chronic diseases (tuberculosis, hepatitis, caries).
Symptoms of gastritis
Let’s dwell on gastritis in more detail. What is this disease and what other symptoms, besides pain, can indicate this diagnosis? Gastritis is an inflammation of the lining of the stomach that occurs for a number of reasons. The main provoking factors of gastritis are:
- improper diet (a lot of fatty and fried foods, one meal per day);
- drinking large quantities of alcoholic beverages;
- chronic stress;
- smoking;
- the use of medicines that affect the stomach, for example, non-steroidal anti-inflammatory drugs (aspirin, ibuprofen);
- exposure to the bacteria Helicobacter pylori.
Usually, it is difficult to single out one reason, since the disease develops due to a combination of the above factors.
Signs of gastritis:
pain is the main complaint of patients with gastritis. Patients indicate the localization of pain in the epigastrium (epigastric region). Most often, pain occurs a few hours after eating. There are also hunger pains (pain that appears on an empty stomach or after a long period after eating).
- The unpleasant sensations are aggravated
- if the patient eats fried, spicy, sour, or hot;
- belching, flatulence;
- rumbling in the stomach;
- heaviness in the stomach;
- nausea, vomiting;
- tongue coated with white;
- a slight increase in body temperature (up to 37 degrees);
- stomach discomfort that does not go away throughout the day.
As mentioned above, many factors can provoke gastritis. One of the leading is the bacterial theory, where the bacterium Helicobacter pylori play a decisive role in the development of the disease. However, an improper diet (for example, one or two meals per day), an addiction to a certain type of food (spicy or fried foods) irritate the gastric mucosa, causing a pathological process.
Healthy foods and nutrition for gastritis
It is very important for gastritis to find out the level of acidity of the stomach because the peculiarity of your diet will depend on this. For example, with low acid production, you need to include in nutrition for gastritis foods that increase the amount of hydrochloric acid. And with increased acidity, on the contrary, which lowers the acidity of the stomach. Nutritionists-gastroenterologists have identified a list of useful products for gastritis. These include:
- porridge with milk (buckwheat, rice, oatmeal);
- boiled pasta;
- rye bread or wholemeal flour baked goods;
- vegetable soups or milk soups, diluted with water;
- lean meats without skin (chicken, veal, rabbit, beef, turkey);
- dietetic sausages (milk sausage, children’s and doctor’s sausage, fat-free ham);
- cutlets and steamed meatballs from low-fat minced meat or fish;
- boiled or steamed fish (stuffed, aspic), seafood salads);
- fermented milk products (kefir, yogurt, unleavened cheese, low-fat milk in limited quantities);
- raw, baked, and boiled vegetables (carrots, potatoes, cauliflower, rutabaga, zucchini) or vegetable salads (for example, vinaigrette);
- raw non-acidic types of berries (raspberries, strawberries) and fruits, jelly from them;
- honey, jam;
- greens (parsley, dill);
- vegetable oil (olive, pumpkin, sesame);
- rosehip decoctions, weak tea or coffee with milk;
- Breakfast: buckwheat porridge with milk, a glass of tea, curd souffle.
- Late breakfast: not a hard-boiled egg.
- Lunch: oat soup, steamed meat dumplings, carrot puree, dried fruit compote.
- Dinner: steamed pike cutlets, not a large amount of pasta.
- Before bedtime: kefir.
Folk remedies for the treatment of gastritis:
- lettuce leaves (chop the leaves of young lettuce, pour boiling water over and leave for two hours, take half a glass twice a day);
- infusion of buckthorn bark and yarrow (a teaspoon of the mixture per liter of boiling water, cook for 10 minutes, leave for five hours, take 100 grams at night for a week);
- propolis (take 7-8 grams on an empty stomach in the morning for a month);
- infusion of thyme on wine (pour chopped thyme with one liter of dry white wine, shaking occasionally for one week, bring to a boil, strain after six hours, take 50 grams before meals two to three times a day).
Dangerous and harmful nutrition for gastritis
Firstly, you should limit the use of butter (up to 20 grams per day) and salt (up to 30 grams).
The “forbidden list” for gastritis includes foods containing oxalic acid, extractives, essential oils, which activate the secretion of secretory substances by the stomach and stimulate the increased work of the pancreas.
These include:
- fatty fish, as well as smoked, canned, and salted fish;
- fresh bread, puff and pastry products, fried pies;
- duck, goose, liver, kidney, brain dishes, most types of sausages, and canned meat;
- cream, fat milk, sour cream, cottage cheese, fatty and salty cheeses;
- concentrated broths, cabbage soup, okroshka;
- hard-boiled or fried eggs;
- legumes;
- certain types of vegetables and herbs (radishes, radishes, garlic and green onions, mushrooms, sorrel);
- confectionery (pastries, artificial yogurts, cakes);
- spices and seasonings (pepper, mustard, horseradish);
- foods with a high content of preservatives (ketchup, sauces, mayonnaise);
- carbonated drinks.
Attention!
The administration is not responsible for any attempt to use the information provided and does not guarantee that it will not harm you personally. The materials cannot be used to prescribe treatment and make a diagnosis. Always consult your specialist doctor!
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