Pancreatitis is an inflammation of the pancreas. The pathology takes place in acute and chronic forms. The condition has very specific symptoms: severe pain in the left hypochondrium, sometimes of a lumbar nature, foul-smelling stools, nausea and vomiting.
Diet in pancreatic pancreatitis is one of the main areas of treatment of the pathology. The patient's menu depends on the general state of health and the period of the disease. You need to stick to medical nutrition for several months.
Basic Principles
Nutrition in pancreatitis of the pancreas should be sparing. Basic principles of the diet:
- partial feeding - food should be taken five to six times a day in small portions;
- dishes should be pureed, which facilitates the process of digestion;
- the permitted cooking methods are steam and cooking;
- fresh vegetables and fruits are completely forbidden, ie not cooked;
- the permissible daily volume of salt is not more than 5 grams;
- infusions and decoctions on rose hips must be taken;
- dishes served at the table should be warm - hot and cold are contraindicated;
- canning, semi-finished products, fatty / fried / highly salty foods and products are completely prohibited.
Deviation from the principles of dietary nutrition can provoke the development of an attack of pancreatitis.
Authorized and prohibited products
To reduce the production of pancreatic juice and reduce the load on the inflamed gland, it is necessary to completely exclude from the patient's diet:
- Soups prepared in rich meat, fish and mushroom broths, as well as complex soups - cabbage soup, pickles, borscht. Cold and dairy products are excluded.
- Bread - today's bakery products from wheat / rye flour, puff pastry and cakes, fried pies, tortillas.
- Fatty meats - pork, lamb, duck, goose - sausages, offal, canned and smoked meats.
- Fish. Fatty varieties, smoked, salted are prohibited.
- Milk and lactic acid products with high fat content.
- Cereals - millet, pearl barley, wheat, corn.
- Fried and hard boiled eggs.
- Vegetables - turnips, radishes, garlic, black pepper, eggplant, cabbage, spinach.
- Pastries - jam, ice cream, fresh dates, grapes, bananas, figs.
- Spicy spices.
- Coffee, strong brewed tea, coffee, soda, grape juice.
- Refractory fats - pork, beef, lamb.
When developing a menu for each day it is necessary to take into account the recommendations of nutritionists and use only approved products. That:
- dried bread, biscuits, homemade crackers;
- vegetarian soups with the addition of mashed vegetables - potatoes, zucchini, squash, carrots - noodles, semolina or oatmeal;
- lean meat - chicken, rabbit, turkey - in the form of steamed cutlets, souffle, dumplings, beef stroganoff;
- low-fat varieties of fish - pollock, carp, cod;
- cereals - oatmeal, semolina, rice - are used to prepare cereals, casseroles, puddings;
- low-fat milk and lactic acid products;
- steamed omelet without yolks;
- vegetables - potatoes, zucchini, beets, pumpkin, cauliflower, carrots, green peas;
- sweet fruits and berries in the form of mousses, jellies, puddings, baked apples;
- sauces - dairy and cooked in vegetable broth (when using flour, the latter is not sauteed);
- oil and vegetable oil;
- weak tea with lemon, still mineral water, rosehip decoction, juices diluted with water.
Diet for acute pancreatitis
If we talk about what diet is recommended for the patient with an acute form of inflammation, then this is the 5P treatment table. During the first two to four days, complete starvation per person is recommended. Only liquids are allowed - a decoction of rose hips, Borjomi (without gas), weak tea. The patient then switches to nutritional therapy. The menu is allowed to include unsalted but carbohydrate-rich dishes.
Approximate list of dishes that can be included in the menu:
- steamed omelet on protein;
- meat souffle;
- fish and meat dumplings;
- pureed soups - rice and oatmeal - and vegetarian options;
- vegetable purees;
- mashed porridge - rice, buckwheat, oatmeal;
- apples in the form of jelly or mousse;
- fruit drinks from wild rose, blueberries, blackcurrants;
- tea with added milk;
- cottage cheese and dishes from it;
- cereal puddings.
Before going to bed you can offer kefir, yogurt, a glass of water with a spoonful of honey dissolved in it, prunes and raisins.
Approximate weekly menu
When compiling a menu for a week, it should be remembered that the patient's diet should be varied. When developing a patient menu for the entire week, you can use the following recommendations.
Breakfast can be served with boiled beet salad and dried fruit compote, 150 grams of low-fat cottage cheese and rosehip decoction, steamed omelet without egg yolks, weak tea with biscuits, grated oatmeal and forest jelly, pumpkin puree, rosehip drink, cheese with biscuits, rosehip broth, mashed buckwheat porridge, compote.
Breakfast: well-cooked rice porridge with steamed raisins, carrot salad with vegetable oil, apple stuffed with dried apricots and baked in the oven, pumpkin and carrot puree, boiled beets, apple baked with sugar.
For lunch, vegetarian soups are allowed, such as borscht, boiled fish, garnished with well-cooked rice, boiled beef, cottage cheese casserole, stewed chicken cutlet, pasta with boiled minced meat, sauteed. Snack options: allowed fruit jelly, vegetable roll, fresh berry jelly, fruit pudding, baked potatoes, sandwiches with butter and a piece of cheese, bean puree.
Dinner: roasted apple puree and low-fat yogurt, rice porridge with raisins, lime, vinaigrette and yogurt, stewed cauliflower, a glass of yogurt, zucchini caviar, kefir, stewed omelet, fermented baked milk, low-fat rice porridge.
By alternating meals, you can create a "delicious" weekly menu that will provide the sick person's body with all the necessary substances, but at the same time the pancreas will receive a minimal nutritional load. You can find recipes for some dishes below.
Nutrition in the combined course of pancreatitis with gastritis or cholecystitis
If the underlying disease is accompanied by the development of cholecystitis, then the menu may include:
- slimy soups made from rice, oatmeal or semolina;
- puree porridge, boiled in water, it is strictly forbidden to add milk and butter;
- vegetable juices, compotes;
- homemade white bread croutons;
- mashed boiled meat, fish;
- low-fat cottage cheese.
In the combined course of pancreatitis and gastritis, the menu should include mashed soups of oatmeal, rice and semolina, to which you can add egg yolk and a little butter, vegetable puree - potatoes, carrots, beets - with the addition of milk or cream, steamed souffles, cutlets, etc. minced meat and fish dumplings.
The strict variant is recommended only during the acute period of the disease. After stabilization of the condition, the person switches to a diet recommended for chronic pancreatitis.
Characteristics of the diet in childhood
The guiding principles of the diet in children are fragmentation, maximum degree of digestion, compliance with the requirements of culinary processing and variety. Small portions, if served often, protect the child from feeling hungry. In this case there is no violation of the metabolic process.
Daily calorie intake is calculated based on the child's weight and age. In remission, the menu is allowed to include fresh vegetables and fruits (to a limited extent), but the basis of the diet are cereals with milk, minced meat - chicken, turkey, vegetable soups without added meat, fish - boiled or roasted, cooked vegetables, dairy products. In small quantities and daily it is allowed to give the child marshmallows, marmalade, jam, jam, honey.
Important!When introducing a new product in the diet, it is necessary to monitor the condition of the child.
Receptions
Here are some recipes for dishes that can be prepared with diagnosed pancreatitis.
Beef pudding
Grind the cooked veal porridge (130 g) in a blender bowl. Add semolina (10 g), whipped egg whites, egg yolk and a little water (about 1/3 cup) to the puree. Add a few crystals of salt. Grease the form with oil, put the prepared minced meat and cook on a double boiler.
Fish dumplings
Grind lean fish (300 g) in a meat grinder. Grind a quarter of the dried bread and pour the pieces with milk (100 ml). Squeeze the bread and mix it with the minced meat, add a few whipped egg whites. Add salt and mix well. Form small balls with two spoons and boil them in salted water until soft. This will take about 15 minutes.
Vegetable puree soup
Cook until fully cooked potatoes (2 pcs. ), Carrots and half a small zucchini. Drain the broth in a separate bowl and puree the vegetables with a blender. Pour the puree with the broth to the desired consistency and bring to a boil. Cook for 3 minutes. Serve warm with a spoonful of sour cream in the soup.
Fish pudding
The fish carcass must be divided into two fillets. Boil the first one and rub through a strainer. Grind the second part in a meat grinder. Combine the two tables, add the yolks, butter, salt. Knead. Divide into portions and steam.
Chicken souffle
Grind boiled chicken in a meat grinder. Add the egg yolks and butter to the minced meat. Stir thoroughly. Then carefully add the whipped egg whites to the fluffy foam. Put the table in a form and stew.
Banana dessert
Dissolve 2 packs of gelatin according to the instructions. From it add 250 ml of natural yogurt. Steam a few bananas and peeled peaches. Place foil on the bottom of the plastic mold. Form the dessert in layers - biscuit crumbs, yogurt cream with gelatin, banana-peach puree. Alternate layers. Put the sweetness in the fridge to firm the jelly.
Adherence to the principles of dietary nutrition in pancreatitis is a prerequisite for achieving lasting and long-term remission. The menu for patients with pancreatitis in adults and children, with the right approach to development, can be quite varied and fully meet all the needs of the body.