Diet in chronic pancreatitis as part of treatment

Among the therapeutic measures for such a serious pathology of the pancreas and disruption of its normal functioning, the treatment of chronic pancreatitis with diet takes the first place.

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What is the diet for chronic pancreatitis?

Regardless of the etiology of the inflammatory process in the pancreas and its nature, gastroenterologists recommend diet 5 for chronic pancreatitis according to Pevzner, or more precisely, diet 5p, prescribed for chronic pancreatitis in the remission stage, when the exacerbation passes. The first most important rule of this diet is fractional nutrition, that is, you need to eat five times a day, approximately every four hours. At the same time, the daily calorie content should not exceed 2800 kcal, and the breakdown by nutritional components looks like this: no more than 120 g of proteins, 70-80 g of fats (in the form of vegetable and butter), 400 g of carbohydrates (in the form of refined sugar - 35 g) and no more than 10 g of salt per day. It is useful to drink up to one and a half liters of water per day.

Since the main principle of dietary nutrition for this pathology is to minimize the physiological load and chemical impact on the digestive tract and pancreas, some products, all extractive substances, and all dishes prepared by frying should be excluded from the diet. The main methods of culinary processing for this pathology should be boiling, steaming, and baking in the oven (but not in an open way, but in a closed container or in foil - so that there is no crust).

In addition, the dishes should contain sufficiently chopped or ground into a homogeneous mass ingredients (to facilitate digestion and better absorption of nutrients) and have a comfortable temperature for the esophagus - that is, within +40-42 ° C. It is especially important to adhere to these rules if a diet is prescribed for an exacerbation of chronic pancreatitis, when the first two or three days it is useful for patients to fast and drink water and non-concentrated rosehip decoction (without sugar).

Diet recipes for chronic pancreatitis

Recipes for a diet for chronic pancreatitis - taking into account all the excluded and permitted products - are practically the same as in the case of the need to follow a diet for pancreatitis, and their detailed description (diet soup-puree, oatmeal soup, carrot and meat soufflé) can be found in our publication Recipes for a diet for pancreatitis, Diet for pancreatitis, Diet for exacerbation of pancreatitis, and Diet for inflammation of the pancreas.

We hope this information will help you in the treatment of chronic pancreatitis.

What should you not eat if you have chronic pancreatitis?

So, what should you not eat with chronic pancreatitis? Doctors have included in the category of prohibited foods everything that has an excess of animal fats: fatty meats, poultry and fish (and, accordingly, broths); pork fat (including in the form of brisket or loin); canned meat and fish; cooking fats; dairy products containing a high percentage of fat; hard-boiled egg yolks; cakes and pastries with butter cream. You should also avoid sausages, since fat is added to the mince during their production.

Fresh bread, buns and pies made from yeast dough, pasta (except for thin vermicelli), pearl barley and wheat groats complicate the digestion process, so it is not recommended to eat them. Remember that with chronic pancreatitis you cannot eat: pickles and marinades, sauces with hot spices, ketchup, mayonnaise, mustard; you cannot drink: carbonated, alcoholic and low-alcohol drinks, strong coffee and tea, sour fruit and berry juices.

You will have to exclude vegetables such as cabbage (white cabbage), cucumbers, tomatoes, radishes, sweet peppers, onions, garlic, spinach, sorrel, and all legumes from your diet. Mushrooms are considered heavy food, so they are also prohibited.

Nutritionists also advise not to overindulge in sweets and foods with a high glycemic index, since with significant amounts of carbohydrates the pancreas will have to synthesize more insulin, which is unacceptable for a diet for chronic pancreatitis.

What can you eat with chronic pancreatitis?

Treatment with proper nutrition will be successful if the diet menu for chronic pancreatitis includes all of the following products and dishes.

These include: first courses based on low-fat chicken broth and vegetable soups with potatoes, carrots, zucchini, cauliflower and Brussels sprouts, vermicelli and cereals; thin porridges with skim milk or milk mixed with water (oatmeal, rice and buckwheat are best); low-fat cottage cheese and dishes based on it; fermented milk products (except sour cream and cream).

The animal proteins necessary for the body should be obtained by eating lean meat (young beef, chicken, rabbit), low-fat fish, low-fat dairy products, mild cheese and egg whites. Moreover, these products should be prepared without using fats. Eggs (one per day) are allowed in the preparation of dishes, and butter (25-30 g per day) and refined vegetable oil (1.5-2 tablespoons) can be added to ready-made dishes.

With chronic pancreatitis, you can eat unsweetened wheat crackers, biscuits, boiled vegetables, ripe fruits and berries, dairy dishes, jelly, weak tea and decaffeinated coffee drinks, butter and vegetable oil, and add them to ready-made dishes.