Nutrition for pancreatitis

General description of the disease

 

Pancreatitis is an inflammatory disease of the pancreas.

Prerequisites for the development of pancreatitis

  • cholelithiasis;
  • alcohol intoxication;
  • trauma;
  • inflammatory disease of the duodenum;
  • taking certain types of drugs;
  • metabolic disorders that are inherited;
  • connective tissue disease;
  • pancreas division;
  • high levels of calcium or fat in your blood;
  • cystic fibrosis;
  • drug use.

Common symptoms of pancreatitis

  • sharp severe pain in the abdomen or “girdle pain”;
  • manifestations of intoxication (nausea, fever, vomiting, loss of appetite, general weakness);
  • bowel movements with undigested food pieces;
  • oxygen;
  • necrosis;
  • fibrosis or suppuration.

Types of pancreatitis

  1. 1 Acute pancreatitis: acute pain of a sudden or prolonged nature in the upper abdomen (lasting several days), may occur after eating, tenderness and bloating, vomiting, rapid pulse, fever, nausea.
  2. 2 Chronic pancreatitis (develops in the case of prolonged alcohol abuse and damage to the pancreatitis channels): vomiting, nausea, loose stools, weight loss, abdominal pain.
  3. 3 Hereditary pancreatitis (inherited).

Possible complications of pancreatitis

  • false cyst on the pancreas;
  • pancreatic necrosis;
  • pancreatic abscess;
  • pancreatogenic ascites;
  • diabetes;
  • pulmonary complications.

Useful foods for pancreatitis

In case of acute attacks of pancreatitis for the first three days, it is recommended to limit the amount of food taken, and if possible, abstain from food altogether, taking in small sips the mineral waters Borzhomi, Essentuki No. 4, Slavyanovskaya, Smirnovskaya. Starting from the fourth day, take food in small doses and at least six times a day.

In the daily diet, the amount of fat should be no more than 60 grams. It is better to base the menu on the principles of good nutrition, without culinary delights, include warm dishes cooked in the oven or steamed.

Recommended products:

  • non-acidic dairy products (acidophilus, kefir, non-acidic and low-fat fresh cottage cheese, yogurt, mild types of cheese, curd paste);
  • lean meats (veal, beef, chicken, rabbit, turkey) in the form of steamed dumplings, meatballs, cutlets, soufflé, boiled meat;
  • low-fat varieties of fish (pike perch, pike, cod, navaga, bream, carp) in steam or boiled form;
  • dried white bread, crackers;
  • vegetable and cereal slimy soups (without cabbage);
  • vegetable or butter (adding to ready-made dishes);
  • cereals (oat, rice, semolina and buckwheat in the form of pureed, liquid porridge);
  • boiled noodles or vermicelli;
  • boiled, mashed vegetables, juices or mashed potatoes (carrots, pumpkin, potatoes, zucchini, cauliflower, beets);
  • baked, mashed fruits (dried fruits, apples without peel), jellies, compotes, non-acidic juices, jelly, jelly, mousse, fruit and berry gravies;
  • weak sweet tea, decoction of black currant, rose hips;
  • foods with a high content of ascorbic acid (eggplant, apricots, green peas, watermelon, zucchini, bananas, lingonberries, sweet grapes, melon);
  • foods with a high content of Retinol (liver, wild garlic, viburnum, eel, broccoli, sweet potato, seaweed, feta cheese);
  • foods with a high content of bioflavonoids (blueberries, black currants, capers, cocoa, strawberries, most types of tea);
  • foods with a high content of B vitamins (dark green vegetables, brown rice, peanuts, kidneys, wheat germs);
  • foods with a high content of potassium and calcium (peach and apricot dried apricots, dried cherries, prunes, raisins, dried pears and apples).

Folk remedies for pancreatitis

  • freshly squeezed juice from carrots and potatoes with peels (two hundred grams half an hour before breakfast), take within seven days, taking a break for a week, repeat the course twice;
  • a decoction of anise fruits, dandelion root, knotweed herb, celandine herbs, corn stigmas, tricolor violets (two teaspoons of the mixture per half a liter of boiling water, boil for three minutes) take three times a day, before meals for 14 days.

Dangerous and harmful foods for pancreatitis

Products such as salt, alcohol, fatty, fried or spicy foods, sour juices, spices (garlic, onions, horseradish, vinegar, mustard), smoked foods, fresh bread, lamb, lard, should be excluded from the diet or significantly limited. butter dough, strong broths (chicken, meat, fish, mushroom), borsch, cabbage soup, fatty fish and meat, fatty sour cream, eggs, radish, legumes, radishes, white cabbage, sorrel, spinach, pickles, sweets, spices, marinades , pepper, sausages, bacon, canned food, cream.

 

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!

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!

Nutrition for other diseases:

Leave a Reply