Treatment and diet for pancreatitis of the pancreas, a sample menu and other features of the patient’s nutrition are issues that cannot be ignored. During exacerbations, the diet is very limited; during periods of remission, the patient can allow himself 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 breakdowns and consumption of prohibited foods.
Principles of nutrition
Pancreatitis, symptoms and treatment, diet during exacerbations and remissions are issues 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, excessive alcohol consumption cause abdominal pain, attacks of nausea, and a general deterioration in health. This occurs due to changes in acidity in the small intestine, with an excess of enzymes and toxins. In the absence of adequate treatment, the disease progresses, and the characteristic signs become more and more pronounced. During exacerbations, the patient's condition deteriorates sharply; after the attack passes, the patient gradually begins to feel better. Following a balanced diet will help speed up the onset of remission. Treatment in adults and children is complemented by taking medications prescribed by a doctor.
Therapeutic nutrition for pancreatitis is the key to normalizing the functioning of the pancreas.
Properly selected products do not irritate the gastrointestinal tract, providing the body with the necessary amount of proteins, carbohydrates, fats and vitamins. The menu depends on the stage of the disease. During exacerbations, complete fasting is recommended, then the diet is gradually expanded. The attending physician should explain what you can eat with pancreatitis. You need to stick to a strict diet for six months, then you can switch to a more relaxed eating schedule. However, prohibited foods should be avoided even in the chronic phase. They can provoke an attack, after which treatment will have to start all over again.
A patient with pancreatitis should eat often, in small portions. It is preferable to divide the daily diet into 4-5 meals; before bed, you can eat a fruit, drink vegetable juice or any fermented milk drink without sugar. Fasting and greatly reducing portions are not recommended; refusal to eat is necessary only at the beginning of the disease or after severe attacks. However, you should not overeat; exceeding the daily calorie intake worsens digestion, provokes problems with stool and can cause discomfort in the pancreas. It is recommended to discuss all the nuances of nutrition with pancreatitis with your doctor.
Food must be prepared daily; it is preferable 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 steamed, boiled, baked in the oven or microwave. Proper nutrition is necessary for the normal absorption of medications. For example, when taking an enzyme supplement, the diet should exclude acidic foods and animal fats.
Menu for exacerbations
An acute attack of pancreatitis is a good reason for hospitalization. Further treatment is carried out under the supervision of a doctor.
In the first 3 days after an attack, it is advisable to maintain a starvation diet, giving rest to the pancreas.
Rice water, mineral water, rosehip infusion and weak herbal tea will help maintain strength. Drink 5-6 glasses of liquid a day, this stimulates the elimination of toxins and reduces acidity levels. In some cases, intravenous administration of solutions that support the body is provided.
After 2 days, a strict diet allows you to include new dishes in your diet: grated boiled carrots, mashed potatoes or zucchini, meatballs or soufflé from lean fish or chicken fillet. During this period, liquid porridge with water, pureed vegetable soups, and homemade jelly are useful. If your health allows, you can introduce steamed vegetables and fruits into your diet.
A gentle diet for pancreatitis in adults and children involves small portions and eating at least 4 times a day. During the acute period, it is necessary to exclude too hot dishes; moderation should be observed with salt, sugar, and spices. All food is prepared at home and cannot be stored for long periods of time.
Prohibited Products
In acute or chronic pancreatitis, nutrition should strictly comply with the recommendations of the attending physician. You need to be careful when choosing products. There are dishes that need to be permanently excluded from the menu. The stop list includes:
- hydrogenated vegetable and animal fats;
- hot seasonings and spices;
- smoked delicacies and sausages;
- canned food;
- dishes cooked deep-fried or 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 remove 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 from this category are not recommended for consumption even after heat treatment.
- Stewed, baked or fried foods.They cause increased secretion of gastric juice, which is undesirable in acute pancreatitis.
- Any fresh vegetables and fruits.They must 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. 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 understand how to eat properly when pancreatitis has become chronic. Previously, such a disease implied a specific purpose - diet table 1. The first table excludes fatty and fried foods, allowing 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 in your daily diet pureed and filling soups with weak chicken or vegetable broth, liquid porridge with water or skim milk, freshly squeezed juices, mineral water, and herbal teas. 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 have been introduced, while the basic set of products recommended for a particular disease has remained virtually unchanged. For diseases of the pancreas, a high-protein diet (high-protein diet) or a SB (soft diet) is suitable. The first option is recommended during the period of remission, the second is indicated for patients at risk of exacerbations. The diet is developed individually, taking into account the patient’s condition.
Allowed products for chronic disease
When deciding what you can eat with chronic pancreatitis, you should focus on the recommendations of specialists. The list of products is quite wide, but 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 creating a menu for a week for pancreatitis imply 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 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 especially useful for people with excess body weight. For pancreatitis, the menu should include:
- Carrot.Source of carotene, valuable dietary fiber. Used fresh or boiled for preparing 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 a puree. Potatoes will be an excellent side dish, 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, a variety of stews, soups, casseroles and purees. Pairs well with other vegetables, meat and fish.
- Apples.Source of vitamin C, potassium, iron. They are used for preparing fresh juices, compotes, and various desserts with minimal sugar content. It is preferable to use local varieties with a rich sweet taste (Antonovka, Ranet).
- Bananas.Rich in potassium, B vitamins, valuable amino acids. They are easily digestible and do not cause an increase in acidity. It is preferable to eat fresh; it can be included 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 grocery list in advance and prepare fresh meals every day. The table includes an approximate diet; it is important to ensure that 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 getting a new attack.
The patient must decide how to eat during pancreatitis, but before creating your own menu for the week, you should consult with your doctor.
| Days of the week | Breakfast | Dinner | Afternoon snack | Dinner |
|---|---|---|---|---|
| Monday | Buckwheat porridge, chicory drink. | Green salad, broccoli soup, baked cod, dried fruit compote. | Fruit jelly. | Navy pasta, 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 cutlet with mashed potatoes, apple juice. | Baked apple. | Fish soufflé, toast, tea. |
| Thursday | Omelet with vegetables, toast, tea. | Carrot salad, green cabbage soup, meatballs, apple compote. | Dried apricots, almonds. | Zucchini stew, rosehip tea. |
| Friday | Cheesecakes 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. | Lenten cheese, grapes. | Chicken sauté, herbal tea. |
| Sunday | Millet porridge, tea with milk. | Tomato and cucumber salad, fish soup, sautéed eggplant, dried apricot compote. | Apple souffle. | Pasta with seafood, tea. |
Food for pancreatitis should be freshly prepared and should not be stored in the refrigerator. To prepare dishes for every day, do not use breaded semi-finished products containing excessive amounts of salt, sugar or fat. The only exception is special products for patients with pancreatitis, sold in medical nutrition departments. They have a balanced composition and do not contain artificial preservatives, dyes, flavor enhancers and other harmful ingredients. Meat, fish or vegetable preparations go well with each other and can become ingredients for tasty and healthy homemade dishes.
The diet after pancreatitis is practically no different from the menu recommended for chronic patients. Even if the doctor has decided that the patient is no longer at risk of exacerbation, you should not indulge in fatty, salty and sweet foods.
The pancreas is a very sensitive organ; each attack negatively affects its condition, increasing the risk of complications.
During the day you should drink plenty of fluids, and reduce the amount in the evening to avoid swelling.
Healthy recipes
Dietary recipes for pancreatitis are simple; the dishes contain a minimum of ingredients. Learning to cook healthy and tasty food is not difficult. To begin with, you should acquire a set 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 molds;
- measuring utensils with a scale for precise dosage of ingredients;
- kitchen scales that allow you to adjust portion sizes;
- blender for making purees, souffles, smoothies and mousses.
When preparing food, you need to reduce the amount of sugar, salt, and hot spices. Properly prepared dishes will be tasty without artificial additives; it is enough to flavor them with herbs, unrefined vegetable oil, honey and other healthy ingredients.
- Rosehip drink.Contains the required amount of ascorbic acid, helps treat pancreatitis in the chronic or acute stage. 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 by adding 1 tsp. natural honey. The same infusion can be prepared from hawthorn or chokeberry berries.
- Chicken fillet.The skinless breast is cut lengthwise and placed on a plate. Each serving is sprinkled with a small amount of sea salt mixed with dry herbs: rosemary, thyme, celery, parsley. The fillet is baked covered 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 small amount of water. When the cabbage becomes soft, pour the soup into a blender bowl and puree it. 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. It is convenient to cut vegetables with a special slicer or a peeling knife. Thin plates are placed in a heat-resistant form, lightly greased with vegetable oil. Each layer is sprinkled with aromatic herbs and lightly sprinkled 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 for poultry and fish.
Proper nutrition for pancreatic pancreatitis will help avoid pain, disability and emergency hospitalization. The task of the doctor and the patient is to achieve long-term remission and exclude new attacks. The attending physician will be able to explain what is and is not possible for pancreatitis, recommend the healthiest foods and help you create a balanced menu.