Nutrition for pancreatitis is one of the main points of its treatment, a necessary part of it. In addition to drug therapy, diet in this disease plays the same important role as drugs. Nutrition in the inflammatory process in the pancreas is at the same time a measure of prevention of exacerbation of the disease.
With pancreatitis, the entry into the duodenum of enzymes synthesized by the pancreas is disrupted: some of them remain in the gland itself. This exacerbates the inflammatory process, further dysfunction occurs, including the production of insulin. If untreated, diabetes develops. Failure to diet leads to further progression of the disease, the appearance of complications.
Dietary nutrition for pancreatitis
Nutrition for pancreatitis depends on the course of the disease. A special diet has been created for patients - table No. 5p: its first part is used in acute pancreatitis, the second as a basis for nutrition in chronic course.
Diet contributes to:
• reduce irritation of the digestive mucosa;
• reduce the accumulation of fat in the pancreas and liver.
Nutrition for acute pancreatitis
In the acute form, when intense pain in the left hypochondrium, nausea, vomiting, diarrhea worry, during the first 3 days it is necessary to observe hunger, cold (in the pancreas) and rest. Mineral water without gases is allowed (Borjomi, Narzan, Essentuki No. 4) in small sips - 4-5 glasses a day. Liquid reduces acidity in the stomach, reduces pain, removes toxins. Leaving this mode is necessary gradually. On the third day, the dogrose infusion, green tea, jelly, boiled chicken, vegetable broths, liquid cereals on the water are gradually introduced into the diet. Consumed products must be mechanically and biochemically sparing.
Basic nutritional requirements for acute pancreatitis
In the acute phase of the disease are strictly prohibited:
• spicy, salty, fatty, fried and smoked dishes;
• seasonings that irritate the mucous membranes.
The diet should contain:
• Proteins, fats and carbohydrates in sufficient quantities;
• all the necessary vitamins.
There are several more mandatory requirements for cooking with acute pancreatitis:
• baking foods without oil;
• for a couple;
• cooking.
It is necessary to observe a certain consistency of the food consumed:
• wiped;
• puree;
• shredded.
Play a role:
• temperature - the food should be warm (very cold and extremely hot are contraindicated);
• frequency - food intake every 3 hours in small portions;
• slow, thorough chewing of food;
• fluid intake - you should not drink it during the meal.
The daily norm of food consumed with an exacerbation of the disease should be no more than 2500 kcal.
Dietary nutrition for exacerbation of a chronic disease
In the acute stage of the disease, it is strictly forbidden to use:
• alcohol;
• sour cream;
• fried eggs and hard-boiled eggs;
• fresh fruits and vegetables, juices from sour fruits;
• fried foods;
• pickled food, smoked meats, canned food;
• salty foods;
• fast food;
• chocolate
• fresh bread, pastries, buns.
In the diet should be predominantly animal proteins - 90 g, vegetable - 40 g per day. They play a role in maintaining normal metabolism. It is also important to consume fats with a predominance of animals, whose share is 80% in the daily diet. It is recommended to add butter to ready-made dishes, use milk in cereals, soups, jelly. Useful kefir, low-fat cheeses. Daily intake of carbohydrates - at least 130 g.
Allowed foods for chronic pancreatitis:
• stale wheat bread;
• meat of river fish, poultry, veal, rabbit;
• egg white;
• low-calorie dairy products;
• butter;
• various cereals (preferably rice, buckwheat, oatmeal);
• tea, decoctions of rose hips, berries and fruits.
Duration of diet with pancreatitis
The timing of compliance with sparing nutrition in pancreatitis depends on the phase of the disease. In acute pancreatitis, treatment occurs in a hospital setting for 15 to 20 days, exacerbation of chronic pancreatitis is treated on an outpatient basis. After the end of the therapeutic course in the hospital, it is necessary to follow a diet for at least 6 months.
Since diet in acute pancreatitis is low-calorie (1,500 - 1,700 kcal per day) - this is its incomplete compliance with the norms of consumption of substances necessary for the body - compliance with this diet should not exceed 10 - 14 days.
Nutrition for pancreatitis, which has passed into the chronic stage, should be dietary for life. This prevents the development of relapse and impaired carbohydrate metabolism associated with the production of insulin. Even with persistent remission, a violation of the diet can exacerbate the disease. Diet No. 5 p is assigned, the second part. If a specially designed medical diet is not followed, pain can occur after eating errors, nausea, vomiting, and diarrhea. With stable malnutrition during the period of remission, the disease can worsen, and a possible relapse will require more treatment efforts than previous exacerbations.
The daily food calorie content is 2700 kcal, while the diet contains all the nutrients necessary for the body. The need of the body per day:
• in proteins - 140 g per day;
• in carbohydrates - 300 g;
• in fats - 80 g.
Used vegetables and fruits must be processed thermally, because they contain a large amount of fiber.
An example of a menu for pancreatitis for three days, designed for one person
First day
Breakfast: steam omelet from proteins of two chicken eggs, buckwheat porridge, tea.
Snack: low-fat cottage cheese pudding, stewed pears and apples.
Lunch: boiled potatoes with a cutlet of low-fat fish, infusion of rose hips.
Snack: jelly from berries.
Dinner: steamed chicken meatballs, oatmeal, stewed apricots.
Snack: low-fat kefir.
Second day
Breakfast: oatmeal with the addition of diluted nonfat milk, inedible cookies, tea.
Snack: steamed cottage cheese pancakes, steamed, chicory drink.
Lunch: mashed potato soup with chicken meatballs, stewed zucchini, pear compote.
Snack: cookies with jelly from fruits and berries.
Dinner: baked cauliflower, steam fish, tea.
Snack: prunes.
The third day
Breakfast: rice porridge with the addition of apricot puree, green tea.
Snack: egg white omelet, oatmeal jelly.
Lunch: pumpkin soup puree, cottage cheese pancakes with low-fat sour cream, compote.
Snack: baked apple with tea.
Dinner: casserole of low-fat fish and potatoes, mashed carrots, tea.
Snack: wheat cracker, low-fat kefir.
A similar diet is calculated in each case individually, taking into account the general condition of the patient, his constitutional features, stage of the disease. For recipes of healthy dishes, patients with pancreatitis take the usual products, so preparing a dietary meal and adhering to the dietary scheme developed by the doctor is not difficult.
