Diet in atrophic gastritis with low acidity

Diet for gastritis with low acidity is used at all stages of the disease. Let's consider its features, rules for compiling a menu and useful recipes.

Hypoacid or gastritis with low acidity is an inflammatory lesion of the gastric mucosa. With this pathology, the glands that produce hydrochloric acid atrophy. This leads to a decrease in the acidity of the gastric juice, which is unable to effectively dissolve and digest food. This causes a violation of the absorption and assimilation of nutrients, the development of pathological and deficiency conditions.

The disorder occurs for the following reasons:

• External – various nutritional disorders, overeating, consumption of hard-to-digest foods, abuse of salty, fatty and fried foods, smoking, alcoholism, Helicobacter pylori infection.
• Internal – inflammatory diseases of the gastrointestinal tract, formation of antibodies to the cells of the gastric mucosa, endocrine disorders.

The above factors provoke inflammation and damage to the mucous membrane of the gastrointestinal tract. This leads to the cells losing their regenerative properties, the work of the glands is gradually disrupted, the production of hydrochloric acid and gastric juice decreases, and the cells of the organ die. The inflammatory process leads to a violation of intestinal motility, and the contents of the duodenum may be thrown into the stomach, which provokes acute inflammation.

Treatment of gastritis is aimed at restoring the normal functioning of the diseased organ. Food should stimulate the secretion of gastric juice and not irritate the mucous membrane. In order for the body to cope with the disease, it is necessary to follow a diet. Therapeutic nutrition will provide the body with proteins, fats and carbohydrates. The diet should be gentle and complete at the same time.

A diet for hypoacid gastritis allows you to increase the acidity of gastric juice. Failure to follow the gastroenterologist's treatment recommendations can lead to the following problems:

• Dysfunction of the stomach and other digestive organs.
• Deficiency of vitamins and other nutrients.
• Change in body weight due to fear of painful symptoms after eating.
• Ulcer, gastric bleeding.
• Oncological lesions of the stomach.

It is recommended to eat small portions 4-6 times a day. All dishes should be warm and properly cooked. It is better to boil, stew or steam food. The basis of the diet should be lean meats and fish, lean and milk soups, sweet berries and fruits. It is forbidden to eat spicy, salty, smoked foods, sauces, marinades, fresh bakery and confectionery products, carbonated drinks and foods with a high fiber content. It is necessary to follow the therapeutic diet for a month, after which the menu can be expanded.

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Diet for atrophic gastritis with low acidity

Inflammation of the stomach very often leads to serious complications and consequences. A diet for atrophic gastritis with low acidity is prescribed to minimize the pathological process. Atrophy is a process of change and death of cells that are responsible for the normal functioning of the body. Pathology causes a violation of the structure of cells, due to which they stop producing acid, which is responsible for digestion of food. Without enzymes and mucus, the absorption of nutrients is disrupted, and deficiency conditions develop.

Depending on the severity, the following types of atrophic changes in the stomach are distinguished:

• With moderately reduced secretion (hypoacid gastritis).
• With zero acidity (anacid gastritis).

Each type of disease requires a complete, but mechanically gentle diet. Food should provide moderate stimulation of the gastric glands and normalize the motor function of the gastrointestinal tract.

Basic rules of therapeutic nutrition:

• Cook food by steaming, boiling or stewing, that is, using gentle processing methods.
• Eat food at room temperature, chew or chop it thoroughly.
• Meals should be fractional, 5-6 times a day.
• Before meals, it is recommended to drink ½ glass of still mineral water, as it stimulates the secretion of hydrochloric acid.
• You need to eat in a calm, comfortable environment and avoid snacking.

To prevent hypovitaminosis and other pathological conditions in gastritis with atrophic changes, the diet should include juices from berries and fruits, herbal and plant decoctions. It is recommended to adhere to dietary nutrition until the functions of the affected organ are fully restored.

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Diet for gastritis with low acidity

To eliminate inflammation of the gastric mucosa, patients are prescribed therapeutic nutrition. For gastritis with low acidity, a diet rich in choleretic substances is recommended. Food should provide chemical stimulation of the gastric glands, but not cause mechanical damage to the mucosa. As a rule, patients are prescribed diet table No. 4 B/V.

In terms of chemical composition, the diet should be complete:

• Caloric content – 2000-3000 kcal
• Proteins – 100 g.
• Fats – 80-90 g.
• Carbohydrates – 400 g.

Food should contain a minimum of fat, as it slows down the process of secretion of gastric juice. Food should be chopped in order not to irritate the stomach. It is contraindicated to consume too hot or cold dishes/drinks, food should be at room temperature. Products should be boiled, steamed, stewed or baked.

Diet menu for gastritis with low acidity

The diet for inflammation of the gastric mucosa, in which the glands that produce hydrochloric acid gradually atrophy, should be as gentle as possible. Particular attention should be paid not only to the choice of products, but also to the method of their preparation. Food should be baked, boiled or stewed, without adding oils, fat or spices. Let's consider an approximate menu of a diet for gastritis with low acidity:

Monday

• Breakfast: oatmeal with milk and fruit, rosehip infusion or tea.
• Snack: a sweet apple without the skin or a glass of kefir with a spoonful of honey.
• Lunch: chicken soup with meatballs, mashed potatoes with steamed vegetables.
• Snack: tea or juice with crackers from yesterday's bread or biscuits.
• Dinner: baked fish with rice.
• Second dinner: yogurt.

Tuesday

• Breakfast: boiled egg, glass of kefir.
• Snack: low-fat cottage cheese with banana.
• Lunch: vegetable soup, buckwheat with steamed chicken cutlet.
• Snack: vegetable salad dressed with vegetable oil and flax seeds.
• Dinner: baked apple or pumpkin with a spoonful of honey and tea.
• Second dinner: kefir with croutons.

Wednesday

• Breakfast: low-fat cottage cheese and tea.
• Snack: a slice of stale bread and a glass of kefir.
• Lunch: buckwheat soup with chicken, durum wheat pasta with boiled vegetables.
• Snack: fruit juice, crackers or biscuits.
• Dinner: steamed pollock with rice.
• Second dinner: yogurt.

Thursday

• Breakfast: boiled buckwheat porridge with milk, rosehip infusion.
• Snack: vegetable salad dressed with non-acidic sour cream.
• Lunch: fish soup, potato casserole.
• Snack: tea or natural juice with marshmallows.
• Dinner: baked chicken breast with hard cheese and vegetables.
• Second dinner: kefir with croutons.

Friday

• Breakfast: oatmeal and a glass of kefir.
• Snack: banana casserole with cottage cheese.
• Lunch: borscht with chicken broth and no beans, mashed potatoes and vegetable salad.
• Snack: a glass of kefir or rosehip infusion.
• Dinner: Bread with fish pate and butter.
• Second dinner: yogurt with crackers or biscuits.

Saturday

• Breakfast: baked apple with honey and tea.
• Snack: lazy dumplings made from low-fat cottage cheese with sour cream.
• Lunch: pasta with a cutlet and a salad of boiled beets, dressed with vegetable oil.
• Snack: banana and a glass of juice.
• Dinner: baked vegetables and boiled chicken fillet.
• Second dinner: a glass of kefir with a spoonful of honey.

Sunday

• Breakfast: oatmeal with water, banana and tea.
• Snack: boiled egg, slice of black bread with butter.
• Lunch: vegetable noodle soup, carrot cutlets with buckwheat.
• Snack: salad of sweet fruits and berries, dressed with plain yogurt.
• Dinner: boiled fish and mashed potatoes.
• Second dinner: a glass of kefir.

By following the treatment menu for 1-3 months, you can put gastritis into remission, normalize acidity levels, and improve the health of the entire body. When eating, do not forget about the drinking regime. Patients are recommended to drink 1.5-2 liters of purified mineral water per day. To improve intestinal motility and prevent overeating, you need to drink a glass of water 30 minutes before eating.

Dishes for gastritis with low acidity

Many patients with digestive system diseases face difficulties during the diet. Since therapeutic nutrition involves a number of restrictions. Dishes for gastritis with low acidity should be prepared with gentle heat treatment, a minimum amount of fat and spices.

Recommended dishes for hypoacid inflammation of the gastrointestinal tract:

• Unsweetened baked goods with cottage cheese, boiled lean meat, fish, fruits, vegetables or berries.
• Dry biscuits with sweet jams, marmalade or preserves.
• Soups based on fish, vegetable or low-fat meat broth. You can eat dairy, first courses with pasta.
• Meat and poultry without skin and fat: chicken, turkey, rabbit, young lean lamb. Meat can be boiled, baked, made into cabbage rolls, homemade sausages or cutlets.
• Low-fat types of fish, boiled and baked. You can make quenelles, meatballs, and soufflés from fish.
• The basis of the diet should be dishes from cereals. Buckwheat, oatmeal, rice and other porridges are allowed for consumption. You can cook pilaf from them, boil or stew with vegetables.
• Appetizers allowed include salads of fresh vegetables, seasoned with vegetable oil or low-fat sour cream. You can also eat seafood, low-fat cheese, and diet sausages.
• Sour cream, low-fat cottage cheese and dishes made from it (pudding, casseroles, lazy vareniki), kefir.
• Vegetable dishes should be boiled or stewed. Non-acidic sauerkraut is allowed.
• Sweet dishes include berry and fruit jams, marmalade, honey, marshmallows, pastilles, and sugar.

Meals should be prepared from products that stimulate the secretion of gastric juice. It is necessary to steam, bake or boil. Smoked or fried dishes are contraindicated, as they contain a large amount of fat, which increases the secretion of gastric juice. Food should be served warm, it is advisable to chop/puree the products. To facilitate the digestion process, it is not recommended to eat dense and liquid food at the same time. You should eat at the same time, that is, according to a strict schedule.

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Sauerkraut

In case of hypoacid gastritis, sauerkraut can be included in the diet. Unlike fresh cabbage, which causes heartburn, abdominal pain, nausea and vomiting, sauerkraut has a beneficial effect on the gastrointestinal tract and the digestive process.

Sauerkraut should be consumed during the period of remission of the disease. The dish improves intestinal motility and microflora, eliminates constipation and inflammation of the mucous membrane. The vegetable can be used as a preventive measure against gastritis and stomach ulcers.

With low acidity, cabbage promotes the production of gastric juice. Sauerkraut and its brine are contraindicated in hypertension, kidney disease and cardiovascular disease, gastritis with high acidity.

Soups for gastritis with low acidity

Doctors prescribe a therapeutic diet to all patients with inflammatory diseases of the digestive system. Nutrition is combined with drug therapy and other procedures aimed at restoring the damaged organ. The basis of the diet should be dishes that improve the secretion of gastric juice, but do not cause irritation.

Soups for gastritis with low acidity are prepared according to special recipes. First courses can be based on vegetable, meat or fish broths, milk. Cereals, potatoes or pasta can be added to them. Soups should have a puree consistency in order to envelop the damaged stomach. Chopped products simplify the digestion process and it is much easier for the body to process such food.

Rules for preparing first courses for hypoacid inflammation of the gastrointestinal tract:

• The broth used for soups should not be strong or rich. Bones, fatty meat, hot spices and seasonings are prohibited for cooking.
• All ingredients should be finely chopped or pureed. Vegetables should be cooked in broth, but not overcooked.
• To give the soup a thick consistency, you can use beaten egg whites and replace the butter with vegetable oil.
• The finished dish should not be fatty, the serving temperature of the soup should be from 15 to 60 °C.
• To prepare healthy slimy soups, you need to use rice or millet; semolina and ground cereals are prohibited.

Let's look at popular soup recipes for patients with gastritis and low acidity:

Rice soup puree with milk.

• Lean boiled veal (beef) 100 g.
• Vegetable broth 350 ml.
• Boiled white rice 200 g.
• Low-fat milk 150 ml.
• Egg yolk 1 pc.

Rub boiled rice through a sieve, chop meat with a blender or finely chop. Mix vegetable broth and milk, put on low heat and boil. As soon as the soup boils, remove foam and add rice puree with meat. If desired, you can add ½ spoon of butter and dried herbs.

Potato soup to improve gastric juice secretion.

• Potatoes 3-4 pcs.
• Carrot 1 pc.
• Olive oil 1-2 tablespoons.
• Egg 2 pcs.
• Water 500 ml.
• Dried herbs or fresh greens and a couple of pieces of stale bread.

Wash the vegetables, peel them, chop them into cubes, add water and put them to boil. As soon as the water boils, add olive oil and chopped herbs, add salt. Beat the eggs and add to the soup. Cut the bread into cubes, dry them in the oven and serve with the soup.

Chicken soup.

• Potatoes 3-4 pcs.
• Chicken carcass or chicken meat 500-700 g.
• Carrot 1 pc.
• Dill.

Peel the chicken, pour water over it and let it boil. As soon as the meat is ready, take it out and strain the broth. Add diced carrots and potatoes to the broth. Grind the finished chicken, chop the dill and add everything to the soup. Bring to a boil, let it cool a little and you can eat it.

Pumpkin and zucchini puree soup.

• Pumpkin 200 g.
• Zucchini 200 g.
• Vegetable broth or water 1-1.5 l.
• Sour cream 2 teaspoons.
• White flour and butter.

Peel the pumpkin and zucchini, cut into small cubes, add water or broth and cook until soft. Once the vegetables are ready, chop them with a blender in the broth or rub through a sieve. To prepare the sauce, mix the flour, butter and sour cream, fry everything in a frying pan and add a spoonful of broth. Boil the sauce for 3-5 minutes and add to the finished soup.

Fruit soup with oatmeal.

• Oat flakes 150 g.
• Apple 1 pc.
• Pear 1 pc.
• Prunes, dates 3-5 pcs.
• Butter 1 teaspoon.

Pour 1.5 liters of water over the oatmeal and let it boil. Grind all the fruits thoroughly and add to the oatmeal. Add salt or sugar to taste and boil for 5-7 minutes. Once the soup has cooled down a bit, add butter and you can eat it.

Recipes for gastritis with low acidity

Any therapeutic diet can be not only healthy, but also tasty. Recipes for gastritis with low acidity allow you to diversify your diet menu with healthy food that helps restore the digestive organs.

Recipes for dishes permitted for hypoacid gastritis:

Lazy dumplings.

• Low-fat cottage cheese 300 g.
• Egg 1 pc.
• Oat flakes 30 g.
• Sugar and salt to taste.

The cottage cheese must be rubbed through a sieve or chopped with a blender. Add chopped oatmeal, egg, salt and sugar to the cottage cheese. Mix everything thoroughly and mold small balls from the resulting mass. Boil water and cook all the cottage cheese balls in it. Cooking time is 2-3 minutes. You can add yogurt or low-fat sour cream to the lazy dumplings.

Pancakes in the oven with fruit.

• Oatmeal (crushed) or oat flour 150 g.
• Buckwheat flour 150 g
• Water/kefir or milk 100 ml.
• Egg 1 pc.
• Salt and sugar to taste.
• Vegetable oil.

Mix flour with salt and sugar, add egg and liquid. Mix everything thoroughly and add vegetable oil. You can add chopped fruits, vegetables or pieces of boiled meat to the liquid dough. Pour part of the dough in a thin layer on a baking sheet (sprinkle with oil or lay baking paper). Put the dough in the oven, the recommended baking temperature is 180 °C for 5 minutes. Diet pancakes can be served with sour cream, berry or fruit jams or a piece of butter.

Diet cutlets.

• Lean meat 500 g.
• Milk 100 ml.
• Egg 1 pc.
• Vegetable oil.
• Crushed oatmeal for breading.
• Salt or herbs to taste.

Grind the meat into mince using a meat grinder or blender. Add milk, egg and spices to the mince. Mix everything thoroughly, form cutlets and roll in breadcrumbs. Cutlets can be baked in the oven on a baking sheet greased with vegetable oil or use a steamer.

Pollock with vegetables.

• Pollock fish 1 kg.
• Fish broth or water 350 ml.
• Carrots, onions, tomatoes, 1-2 each.
• Vegetable oil.
• Spices to taste.

The fish must be scaled and gutted, washed and dried. Cut the pollock carcass into portions, sprinkle with salt and approved spices. Grate the carrots, chop the onion and tomatoes. Pour vegetable oil and half of the raw vegetables into a deep frying pan. Place the fish and remaining vegetables on top of the vegetables. Pour broth or water over everything. The dish should be cooked for 40-60 minutes over low heat with the lid closed.

Fruit and curd dessert.

• Low-fat cottage cheese 500 g.
• Low-fat sour cream 300 g.
• Instant gelatin or agar-agar 30 g.
• Bananas, strawberries, apples, kiwi and other fruits to taste.
• Sugar or honey, vanilla.

Mix cottage cheese with sugar or honey and sour cream. Add chopped fruit and pre-prepared gelatin or agar-agar to the resulting curd mass. Pour the well-mixed mixture into a mold with sides, which must be covered with cling film. The dessert should stand in the refrigerator for 2-3 hours to harden. Take the finished dish out, cut into portions and, if desired, decorate with berries.

A diet for gastritis with low acidity allows you to effectively and painlessly restore the damaged mucous membrane. It is necessary to adhere to the therapeutic diet not only during exacerbations of the disease, but also during periods of remission. This will prevent the pathology from becoming chronic.

Allowed foods for gastritis with low acidity

Depending on the stage of gastric inflammation and the symptoms that arise, the patient is prescribed a special therapeutic diet. Allowed products for gastritis with low acidity in the acute stage are presented by diet table No. 4 B/V.

After a recent exacerbation of the pathology or when the disease is still in a sharp form, diet 4B is indicated. It completely excludes products that can provoke putrefactive processes in the body or cause a sharp stimulation of gastric juice.

Allowed products for diet No. 4B (exacerbation of the disease):

• Yesterday's or dried-out bread, rusks, biscuits, hard and unleavened cookies.
• Soups on low-fat broths with mashed cereals and chopped vegetables, cream soups.
• Dietary meat and fish, steamed, baked or boiled.
• Fermented milk drinks, non-acidic sour cream, cream, cottage cheese, mild hard cheeses, soft-boiled eggs, butter.
• Boiled, pureed vegetables: carrots, pumpkin, potatoes, cauliflower, tomatoes, zucchini.
• Boiled porridges except pearl barley and millet.
• Steamed casseroles and puddings.
• Sweet fruits without skin.
• Weak tea, coffee, cocoa, jelly, rosehip infusion, natural berry and fruit juices.
• Sweets: sugar, marmalade, marshmallows, honey, jam.

As soon as the exacerbation stage is over, the patient is prescribed diet table No. 4B, which is more extensive. When eating, it is recommended to adhere to a fractional regimen: 4-6 meals a day, in small portions. The temperature of the food consumed should be room temperature, cold or too hot is contraindicated.

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Prohibited foods for gastritis with low acidity

Since the main cause of stomach inflammation is poor nutrition, there are prohibited foods. With gastritis with low acidity, it is contraindicated to eat the following foods:

• Fresh bakery products, pastries made from puff pastry or rich dough.
• Fatty fish and meat, canned food, smoked foods.
• Beef, lamb, pork fat.
• Okroshka, milk, pea, bean and millet soups.
• Hard boiled eggs.
• Corn, barley, wheat, pearl barley and bean porridge.
• Vegetables: cucumbers, peppers, mushrooms, rutabaga, onions, garlic.
• Sour fruits and berries with large grains (raspberries, currants) or rough skin.
• Hot and sour sauces, mustard, horseradish, black and red pepper.
• Ice cream, chocolate.

Consumption of the above-described products may provoke an exacerbation of the disease or worsen painful symptoms in the acute stages of the disorder.