Chocolate for pancreatitis

It's hard to imagine our life without chocolate. It was discovered long ago by the inhabitants of Central and South America, and it came to Europe later. And for more than half a century of history, it finally won our hearts and stomachs. Those who do not eat a slab product so often, one way or another, are its consumers: it is in cakes, creams, sweets, other confectionery products and just drinking a cup of hot cocoa. Logically, the question arises, is it possible for people with a diagnosis of pancreatitis, because pathology imposes many restrictions on nutrition?

Can chocolate be used for pancreatitis?

To answer it, you need to know what is in the raw materials for chocolate, and the effect of each component on the organ. Cocoa contains about 300 different substances. More than half (54%) are fats, almost 12% are proteins; cellulose, starch, polysaccharides, tannins, water, minerals, organic acids are decreasing. It contains the least caffeine (0.2%).

The calorie content of the grains is quite high - 565 kcal. Depending on the recipes, sugar, vanilla, vegetable oils, lecithin, pectin, raisins, various nuts, preservatives and flavorings are involved in the production of chocolate.

All this clearly indicates that sweetness cannot be eaten during exacerbations. The chronic course of the pathology with stable remission allows some of its varieties in limited doses and with certain reservations. Aggravation of another pathology - cholecystitis makes it a completely prohibited product. [1]

How does chocolate affect the pancreas?

Unfortunately, chocolate cannot be called “organ tolerant”. Its components such as caffeine and oxalates, including oxalic acid, stimulate excessive activity of enzyme secretion, which is unacceptable, because can lead to pancreatic necrosis. The addition of fats, nuts makes the product difficult to digest, increases the load on it. Fast carbohydrates cause the pancreas to produce more insulin, which is fraught with impaired carbohydrate metabolism.

Cholecystitis, although a different pathology, is associated with inflammation of the pancreas. Malfunctions of the digestive tract often affect both organs involved in the process of digesting food and absorbing its beneficial substances by the mucous membranes. With inflammation of the gallbladder, the outflow of bile is hampered, and chocolate generally promotes the formation of stones, which in the end result can lead to a complete blockage of the duct.

For those who have only been diagnosed with pancreatitis, there is an opportunity to choose for themselves those varieties of delicacies, the composition of which minimizes the negative impact on the pancreas. Of course, we are not talking about acute manifestations of the disease, but their stable absence.

Benefits

Chocolate with all reason can be considered a catalyst for good mood and joy. In addition, its benefits have been scientifically proven:

• for the heart and circulatory system - makes blood vessels more elastic, lowers cholesterol and the risk of strokes;
• enriches the body with minerals - especially rich in iron (100g contains about 70% of the daily value), potassium, selenium, zinc;
• effective for losing weight - a small piece gives a feeling of satiety;
• relieves stress;
• prevents the development of diabetes;
• improves brain function;
• fights inflammation. [2], [3]

White chocolate for pancreatitis

This variety is made from cocoa butter without adding powder, using milk powder, vanillin and sugar. It turns out a tile of ivory color and a pleasant caramel flavor. Unscrupulous manufacturers can add trans fats there and not put cocoa products at all. In any case, due to its high carbohydrate content, white chocolate is not recommended for patients.

Bitter chocolate for pancreatitis

The cocoa content in this variety ranges from 70% and above. It has much less sugar and no milk. Due to this, it tastes bitter and less calories than others. It is bitter chocolate without additives that is the most acceptable option for pathology. But you shouldn't get too carried away with it, 40mg (one third of a tile) of a proven product daily with a long absence of symptoms of the disease. It is best eaten after the main meal for dessert.

Sweets for pancreatitis

This type of confectionery has thousands of names. But whatever they are: with filling, covered with glaze, chocolate, caramel, toffee, they contain 60% and more sugar. This makes candy a banned treat for pancreatitis. Such delicacies should be avoided even in the case of a sluggish inflammatory process of the organ.

 

Contraindications

Chocolate is not the best dessert for people who are overweight and do not know the measures in the consumption of sweets, diabetics. In addition, dark chocolate is a strong allergen, it is also contraindicated for migraines. [4]

Possible risks

As a tonic, chocolate can cause insomnia, the ability to irritate the renal epithelium - lead to excessive urination, the vasoconstrictor effect - to dizziness. [5]

How to replace chocolate with pancreatitis?

If you still want something sweet, how can you replace chocolate with pancreatitis? In small doses, you can use honey, natural jelly without sugar, meringues, candied fruits, dried fruits, marshmallow, marmalade, homemade jam, 20-30g halva. The latter, although quite fatty, is allowed during remission due to the presence of polyunsaturated fatty acids, vitamin E. It is an excellent source of energy for the body.

But you can't eat purchased cakes. You need to bake them yourself, for example, a biscuit, soufflé or meringue, alternating the cakes with layers of fruit or low-fat yogurt, cottage cheese.