The term pancreatitis defines an inflammatory process localized in the tissues of the pancreas (pancreas). The acute or chronic course of the disease of varying severity leads to a violation of the functional state of the organ, which affects the process of digestion. Treatment of pancreatitis, regardless of the severity of the course, the nature and origin of the pathological process, necessarily includes the use of dietary recommendations. According to the classification of diets, the pancreatitis table is marked 5p.
The main feature of the diet
The main goal of the diet in acute or chronic pancreatitis is to significantly reduce the functional load of the pancreas, which helps to quickly reduce the severity of the inflammatory process. The diet has some of the following distinguishing features:
- The amount of carbohydrates (mainly due to sugar and other easily digestible disaccharides) and fats in the diet is reduced.
- Increasing the protein content in the diet.
- A sharp restriction in the intake of extractable organic compounds, purine bases, refractory fats, essential oils, cholesterol, coarse fibers, which significantly increases the load on the organs of the digestive system.
- Increasing the content of lipotropic compounds and vitamins.
- Dishes should be steamed or boiled. Food stew is limited. Avoid fried foods.
- The number of cold and very hot dishes is limited.
The chemical composition, the daily content of the main organic compounds, as well as the energy value of the diet for pancreatitis include the following indicators:
- Proteins - 110-120 g, of which 60-65% should be of animal origin.
- Carbohydrates - 350-400 g, of which 30-40 g of sugar is allowed. It is recommended to take 20-30 g of xylitol sweetener.
- Fats - 80 g, of which 15-20% are of vegetable origin.
- Table salt (sodium chloride) - 10 g.
- Free liquid - 1, 5 l.
- Energy value - 2600-2700 kcal.
The recommended food intake is 5-6 times a day, and single portions are small. This makes it possible to reduce the load on the entire digestive system in general and the pancreas in particular.
Mechanism of therapeutic action
The pancreas is a functionally important organ of the digestive system. It produces digestive enzymes (protease, lipase, amylase), which are responsible for breaking down proteins, fats and carbohydrates in the lumen of the small intestine. With the development of an inflammatory reaction provoked by various reasons, gland cells are damaged, as well as tissue swelling. At the same time, the excretory ducts of the pancreas are compressed, the outflow of the contents is disturbed, which can subsequently lead to the death of the tissue, which is provoked by the release of digestive enzymes (pancreoncosis). To avoid complications of inflammation, it is important to reduce the load on the pancreas, for which the 5p diet was developed.
The essence of dietary recommendations is to significantly reduce the amount of carbohydrates and fats with food. This at the regulatory level leads to a decrease in the functional activity of the pancreas, the production of digestive enzymes and a decrease in the probability of the development of pancreatic necrosis. Fractional frequent meals with small portions make it possible to reduce the load on all organs of the digestive system, which helps to quickly reduce the severity of the inflammatory process of the pancreas. By increasing the amount of lipotropic compounds and vitamins, it is possible to improve the course of metabolic processes in liver tissues and other parenchymal organs of the digestive system.
testimonials
The implementation of dietary recommendations is indicated in the development of chronic pancreatitis during the period of remission (improvement of the functional state) or the acute course of the inflammatory process during the recovery (recovery) period. Also, the diet can be used for combined inflammation of the pancreas, gall bladder, and liver.
Contraindications
With a pronounced acute course of the inflammatory process, it is not recommended to use a diet for pancreatitis, because in this case table 0 (complete lack of food) is prescribed for several days. Basic food organic compounds in the form of monomers are administered parenterally by intravenous drip (amino acids, glucose). Also, if necessary, intensive treatment is prescribed using drugs of different pharmacological groups.
Allowed products
The use of a diet during pancreatitis involves the consumption of permitted foods, the list of which is quite diverse and includes:
- The first dishes are soups cooked in water with the addition of vegetables (carrots, potatoes, pumpkin, zucchini), cereals (semolina, rice, buckwheat), vermicelli, a small amount of butter is allowed.
- Meat - lean meat, which includes chicken, rabbit, veal, beef, lean turkey. Before cooking, the meat is freed from the skin (poultry meat), tendons. Boiling or steaming is recommended.
- Vegetables - potatoes, cauliflower, zucchini, green peas, carrots, beets, pumpkin boiled, baked or steamed.
- Cereals - oats, buckwheat, semolina, rice Cereals that are cooked in water or with a little milk. They can also be added to soufflés and puddings.
- A ripe, sweet fruit or berry that can be eaten fresh or baked.
- Dairy products - low-fat whole milk in limited quantities, under its normal tolerance, yogurt, cottage cheese, cream.
- Sweets - mousse, jelly, jelly, marmalade, which are prepared using xylitol (sweet).
- Chicken eggs - limited, 2 pieces per day in the form of an omelette.
- Flour products - yesterday's bread made from wheat or rye flour, low-fat products.
- Fats - butter, vegetable oil.
- Drinks - green, weak black tea, fruit juices, compotes, rose broth.
Prohibited products
Against the background of the implementation of dietary recommendations for pancreatitis, the use of the following foods is excluded:
- Soups, cabbage soup, borscht on meat, fish broth, beets, okroshka.
- Fatty meat (duck, goose, pork, lamb), fried, stewed dishes from it, smoked meat, sausages.
- Fatty, fried, stewed, salted fish, caviar, canned food.
- Any dairy product containing fat and sugar, including lactose (milk sugar).
- The use of legumes, barley, corn, pearl barley and crushed grains is limited.
- White cabbage, turnip, sour, sweet pepper, eggplant, radish, onion, garlic, spinach, mushroom, radish.
- Spices, spicy, fatty sauces, especially those cooked in meat broth.
- Coffee, cocoa, carbonated and cold drinks.
- Creamy confectionery, chocolate, ice cream, sweets containing a significant amount of sugar.
- animal fats.
nutritional characteristics
The correct use of diet in pancreatitis includes following some of the following recommendations and eating habits:
- The menu for acute pancreatitis or exacerbation of the chronic process includes a mandatory general regimen. The amount of food is severely limited until temporary medical starvation (diet 0). As the severity of the inflammatory process decreases, the menu gradually expands, but food is eaten in a crushed form.
- In case of chronic pancreatitis, the 5p diet is used without a sparing regimen. It includes the usual temperature regime with the mandatory exception of very hot and very cold dishes.
- The acute course of the inflammatory process in the tissues of the pancreas requires the person to be hospitalized in a medical hospital, where the doctor prescribes dietary recommendations. If there is a high probability of developing pancreatic necrosis in the first days, diet 0 is prescribed under the strict supervision of a doctor.
- It is recommended to eat food at least 5 times a day in small portions, which makes it possible to significantly reduce the load on the pancreas.
- The last meal is recommended no later than 2 hours before bedtime. In modern recommendations, the time period before dinner and bedtime increases to 3-4 hours.
- In case of chronic pancreatitis, a diet is prescribed for a long period of time, which is necessary, first of all, to prevent the exacerbation of the inflammatory process in the pancreatic tissues.
Sample menu for the week
Monday
- Breakfast - buckwheat porridge cooked in milk, bread and butter, weak black tea.
- Lunch - fresh pear.
- Lunch - soup with vegetables, boiled in water, noodle casserole with chicken, apple jelly.
- Food - biscuits, rose broth.
- Dinner - boiled fish without bones, mashed potatoes with a small amount of butter, green tea.
Tuesday
- Breakfast - boiled vegetable vinaigrette, cheese sandwich, green tea.
- Dinner - cottage cheese with the addition of prunes.
- Lunch - milk soup with rice, stewed carrots with boiled chicken, fruit compote.
- Afternoon breakfast - lean cookies with freshly squeezed fruit juice.
- Dinner - pasta with cottage cheese, boiled in water, jelly.
Wednesday
- Breakfast - apple and carrot salad, steamed cutlet, fruit juice.
- Dinner is baked pears.
- Dinner - vegetable soup cooked in milk, boiled fish with rice porridge, fresh fruit.
- Breakfast - biscuits, dried fruit compote.
- Dinner - rice porridge cooked in milk, cheese sandwich, apple compote.
Thursday
- Breakfast - semolina porridge cooked in milk, with the addition of prunes, weak black tea.
- Dinner - carrot puree with apple jam.
- Lunch - vegetable soup, boiled dried fruits on decoction, curd pudding, baked apple.
- Snack - fruit jelly.
- Dinner - buckwheat porridge, boiled in water, steamed beef cutlets, still mineral water.
Friday
- Breakfast - cheesecakes with carrots, black tea.
- Dinner - cottage cheese with low-fat sour cream.
- Lunch - soup with barley and carrots, boiled in water, cabbage rolls with boiled rice and boiled chicken meat, fruit jelly.
- Snack - sweet fresh apple.
- Dinner - potatoes boiled in water, boiled fish without bones, kefir, a slice of bread.
Saturday
- Breakfast - cheesecakes with fruit jam, green tea.
- Lunch is a fresh banana.
- Lunch - borsch cooked in vegetable broth, vegetable and chicken casserole, fruit compote.
- Breakfast - dry biscuit, dried fruit compote.
- Dinner - casserole with pasta and boiled beef, kefir.
Sunday
- Breakfast - soup with potato pies cooked in milk, weak black tea.
- Lunch is a fresh sweet apple.
- Lunch - cabbage soup cooked in vegetable broth, steamed pasta with cutlets, compote.
- Food - biscuits, rose broth.
- Dinner - omelet made from chicken eggs, lazy dumplings with cottage cheese, kefir.
doctor's opinion
Pancreatitis diet is biologically healthy. By reducing the functional load of the pancreas, the risk of complications, including pancreatic necrosis, is significantly reduced, as well as the inflammatory process in the tissues of the organ is accelerated. At the same time, the severity of swelling decreases, the flow of pancreatic juice and bile improves, which helps to normalize the functional activity of all organs of the digestive system. Dietary recommendations are aimed at reducing the functional load of the pancreas during the period of reduction of acute inflammation or against the background of the chronic course of the disease. In the case of acute pancreatitis, due to the high risk of developing pancreatic necrosis in a medical hospital, diet 0, which is therapeutic starvation, may be prescribed.