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Food for chronic pancreatitis
Chronic pancreatitis occurs most often after acute, but it can also be primary, for example, in patients with cirrhosis of the liver, chronic hepatitis, in duodenal diseases, in the presence of stones in the biliary tract, sometimes in atherosclerosis and malnutrition in alcoholics, in allergic diseases, etc.
The main thing in the treatment of chronic pancreatitis is a properly constructed and organized health food. What are its features?
In the period of improvement, the process calms down, the caloric content of food must correspond to the intensity of labor. Food is taken 5-6 times, evenly distributing the daily diet. At the same time use products that have a laxative effect.
Of great importance is the protein content in the diet. It should be high, because it enhances the reduction processes in the pancreas. In the diet should be 120-130 g of proteins, with 60-70% of the protein should be of animal origin, the rest - vegetable.
DIET SUPPLY DURING CHRONIC PANCREATITISE
In the diet for chronic pancreatitis should include foods rich in proteins: beef, veal, rabbits, chicken,
turkey, lean pork. You can not eat lamb, fatty pork, goose, duck, game. When pain, nausea, abdominal discomfort, you must cook the meat in chopped form, boiling in water or steamed. Products can not be baked in the oven, stew, fry. When improving well-being (disappearance of pain, discomfort in the stomach), you can use lean and non-lean meat with a piece, but only boiled or steamed.
You can eat lean fish in chopped form or a piece, but also only boiled or steamed. Lean meat and lean fish have the ability to prevent fatty degeneration of the liver, which is very important in chronic pancreatitis.
Cottage cheese has the same ability. It must be non-acidic, fresh. It is necessary to prepare it either by precipitation of milk protein with calcium salts or table vinegar, or from milk and kefir. Store curd is better not to use. Cottage cheese prepared at home can be used in its natural form, mashed with milk and sugar, as well as in the form of steam pudding.
Milk with chronic is usually poorly tolerated, so it is best to use it in the preparation of cereals, soups, jelly, jelly. If the milk is well tolerated, then it should be consumed in a quarter or half cup of warm and small sips. When swelling of the intestine or diarrhea, milk from the diet should be excluded. Sour milk drinks can only be used fresh. Cheese in the acute stage is contraindicated. If you feel well, you can eat some non-spicy low-fat cheese. Whole eggs are prohibited. But steam protein omelets, meals from whipped proteins, as well as eggs as an additive to the dishes can be included in the daily diet.
From vegetable proteins in the menu can be rice, yesterday's white bread, crackers from it, semolina, oatmeal, buckwheat, small pasta, noodles, noodles. They can be cooked in the form of soufflé, porridge, steam puddings. Beans are prohibited.
The amount of fat is limited to 70 g. Of these, 80% should be animal fats, which are recommended to be taken only with other products and dishes. Oil must be added to ready meals, side dishes. Vegetable oil can be used only with good endurance. You can not eat cooking oil, margarine, lamb, beef, pork fat. Oil is best added to the dish before serving.
The amount of carbohydrates should be reduced to 350 g, mainly due to easily digestible carbohydrates (sugar, honey, jam, syrups.)
From carbohydrate products allowed crackers, cereals, semolina, oatmeal, buckwheat, barley, rice, vermicelli, horns.
Of these, you can make mucous, pureed soup, cream soup, porridge, soufflé, steam pudding. Potatoes, carrots, beets, pumpkins, zucchini, squash are allowed. Vegetables should be steamed or in water. Can make vegetable steam pudding. Boiled vegetables should be rubbed or chopped and added to the cereal broth.
From fruits in the diet, you can use non-acidic ripe apples in baked or grated form, prepare compote from them. Compotes of dried fruits are recommended. Sour berries and sour fruits should not be consumed. You can use non-acidic juices.
Of the sauces, bechamel sauce made from flour and milk is allowed, do not brown the flour. Salt - 8-10 g.
It is forbidden to eat plenty of food, so one of the features of nutrition in chronic pancreatitis is to reduce the daily amount of food. In chronic pancreatitis, the daily volume of food should be 2-2.5 kg. This volume includes fluid. Food needs to be taken often and in small portions.
PRODUCTS RECOMMENDED FOR CHRONIC PANCREATITISE
dried white bread or yesterday, white crackers;
vegetable soups, various cereals, pasta, vegetarian;
lean meats (beef, veal, rabbit, chicken, turkey, mashed potatoes, soufflés, meatballs, tender meat pieces), cooked by boiling in water or steamed;
low-fat varieties of fish (cod, perch, pike, saffron, carp, bream) boiled or steamed, in pieces and in chopped form;
milk - by portability, it is better to add to the dishes; freshly prepared low-fat non-sour cottage cheese, as well as dishes from it steam cooking; non-sour fermented milk drinks (kefir, sour milk, ryazhenka), non-sharp cheese, Russian, Uglich, Yaroslavl;
eggs in the form of protein omelets;
various cereals, especially oatmeal and buckwheat, in the form of puddings, cereals, souffles; boiled noodles and vermicelli;
shredded various vegetables boiled in water or steamed; sweet apples and dried fruits, mashed, baked, in the form of juices, compotes, jelly, mousse;
dairy, fruit and berry dressings; tea, tea with milk, dogrose broth, non-acidic juices;
butter is added to the finished dish.
rye and fresh bread, puff pastry and fancy pastry, soups with meat, fish, chicken and mushroom broths, cabbage soup, borscht, beetroot soup, okroshka, fatty meats, fish, poultry, smoked meat, pickles, marinades, liver, kidneys, brains, cream , fatty creams, sour cream, spicy cheese, eggs, legumes, millet, white cabbage, radish, radish, onion, garlic, sorrel, spinach, cold snacks, honey, jam, ice cream, sauces in meat and fish broth, spices, black coffee , cocoa, carbonated and cold drinks, grape juice.
Medical nutrition should contain 120-130 g of proteins, 70-80 g of fat, 350 g of carbohydrates. Caloric intake is 2700 - 2800 kcal. Table salt 8-10 g, 1.5 l free liquid. Weight ration 2.5 kg.
The food is cooked by boiling in water or steamed, given in a shabby and crushed form. Eating 4-5 times a day.
In chronic pancreatitis, well-being depends directly on perseverance and patience with dietary restrictions. Proper nutrition significantly increases the effectiveness of treatment in general.
SAMPLE MENU FOR CHRONIC PANCREATITISE
First breakfast: boiled meat with mashed potatoes, tea with milk.
Second breakfast: low-fat cottage cheese, baked apple.
Lunch: mucous hercules soup (half a serving), steam meat souffle with noodles, fruit jelly.
Lunch: omelet protein steam, broth hips.
Dinner: stewed cheese souffle, tea with milk.
On the day: yesterday's white bread 250 g, sugar 30 g, butter, 15 g.
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