Dairy products in pancreatitis

Milk and various products made from it are loved not only for their taste, but also for their nutritional value, the presence of protein necessary for life, including albumins and globulins, essential fatty acids, lactose, vitamins, minerals, especially calcium. Protein is very important for the pancreas, it ensures the normal synthesis of its enzymes. However, not all dairy products are useful for pancreatitis.

Which ones are allowed and which ones are not?

The most common is cow's milk. It comes in different fat content, processing methods, and many other dairy products are made from it. Which of them can and cannot be consumed by patients with inflammation of the pancreas?

Whole milk is strictly contraindicated in pancreatitis. However, the composition of food in the acute phase of the disease should contain at least a third of the daily norm of all milk proteins, and in the remission stage - up to 60%.

That is why after 3 days of therapeutic fasting, during an exacerbation, the first dairy product is introduced - liquid mashed porridge on low-fat milk. For this, a product with 2.5% fat, half diluted with water, is used.

Even several months after acute pancreatitis, they do not switch to fattier milk, except perhaps dilute it with less water.

Goat milk for pancreatitis

It is considered the most useful, it contains lysozyme, which promotes the regeneration of organ tissue damaged due to inflammation. Goat milk does not cause allergies, neutralizes hydrochloric acid, enriches the body with vitamins, micro- and macroelements. [ 1 ]

Its fat is more easily absorbed by the body due to small fat globules that are not connected to each other, it has more essential fatty acids than cow's fat. And yet, in case of pancreatitis, it is recommended to dilute it and use it in dishes, rather than drink it whole.

Fermented milk for pancreatitis

Low-fat dairy products are preferable for the affected pancreas; they are part of diet No. 5p, intended for this disease. Store shelves are overflowing with them, and it is often difficult to navigate their assortment. But the main thing to pay attention to is fat content and production date. And it is best to produce them yourself to be sure of their safety.

Yogurt for pancreatitis

Yogurt is obtained by the interaction of milk with special microorganisms. It has a positive effect on the microflora of the digestive tract, increases immunity, which makes it possible to cope with the inflammatory process faster, improves intestinal peristalsis and eliminates constipation. Its bacteria help break down lactose and protein into amino acids, reducing the load on the gland. [ 2 ]

Yogurt is introduced into the menu after the exacerbation has been eliminated. Its fat content cannot exceed 3% and there should be no fillers. It is best to prepare the drink at home using a starter culture, which can be purchased in stores, using a yogurt maker. If you feel well, various fruits and berries are added to it, which makes it much more appetizing.

Ryazhenka for pancreatitis

A traditional fermented milk drink of the Slavs, prepared from baked milk. It gets its creamy color from melanoids, which are formed as a result of the interaction of proteins and milk sugar under the influence of high temperatures.

Ryazhenka is rich in calcium, phosphorus, magnesium, potassium, sodium, vitamins A, C, E, PP, B1, B2, beta-carotene, mono- and disaccharides. Two hundred and fifty grams of the drink provides a quarter of the body's daily need for calcium and a fifth of phosphorus. It is well absorbed, normalizes the functioning of the digestive organs, and helps restore the acid-base balance.

In case of pancreatitis, low-fat fermented baked milk is allowed during the period of stable remission. It is recommended to drink it, separating it from the consumption of other protein foods.

Sour cream for pancreatitis

Many dishes of our national cuisine are unthinkable without sour cream. The symptoms of an exacerbation do not allow its use, but what to do during a period of calm? A stable absence of painful manifestations of pancreatitis allows you to consume a low-fat dairy product in small doses. You need to start with a teaspoon, while monitoring your condition, gradually increasing. It is best not to eat it in its pure form, but to season salads, add to sauces, soups.

Serum for pancreatitis

Whey is separated from sour milk by heating and curdling. It is a healthy product for the body due to its low fat content and easily digestible protein. It also contains other valuable nutrients such as minerals: calcium, potassium, phosphorus, iron, magnesium; many vitamins, including groups B, A, C, PP, E.

The serum quenches thirst well in the summer, as well as hunger, without causing excess weight gain, improves blood circulation, heals inflammatory lesions of the digestive tract, increases the body's resistance, and prevents the development of atherosclerosis.

Its disadvantage in pancreatitis is the presence of lactose and the ability to increase stomach acidity. The stability of the patient's condition allows the drink to be introduced into the diet. It is best to drink it in the morning, starting with half a glass, gradually increasing to a full one. Preference should be given to a product prepared at home.

Sour milk for pancreatitis

Sour milk is the result of fermenting milk. It is much better absorbed due to the fact that lactose is more easily broken down by lactic acid bacteria. But it is precisely because of the high content of lactic acid that it is not recommended to drink it earlier than a month after an exacerbation. In addition, it should be consumed freshly prepared, the longer it is stored, the more sour it becomes.

Sour milk should be used as a stand-alone product, and can be sweetened with honey or sweet berries.

Kumiss for pancreatitis

Kumiss is not often found on the shelves of our stores, because it is made from mare's milk, the cultivation of which is not typical for our livestock industry. In fact, it is a very nutritious product that has a beneficial effect on many organs, including the pancreas. It normalizes its secretory activity, relieves inflammation.

Milkshake for pancreatitis

The recipe for this drink itself makes it unacceptable for patients with pancreatitis, since it uses chilled milk, ice cream, berries and fruits. Even if you use low-fat ingredients, the cold temperature of the dishes is unacceptable for pancreatic pathology.

Cream for pancreatitis

Another undesirable product for pancreatitis is cream. The reason for this is its high fat content. Although it varies from 9% to 58%, even the minimum can harm the organ. Only with persistent and long-term remission can you allow yourself a spoonful a day of the least fatty ones.