Diet for pancreatitis and cholecystitis

Diet for pancreatitis and cholecystitis is a very important point in the treatment of these diseases.

Any, even the most expensive and newest therapeutic means will not bring results if the patient ignores dietary recommendations. Why is diet so important for recovery? How to change your diet? What can and cannot be eaten with pancreatitis and cholecystitis? You will learn all about this from this material.

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What is the diet for pancreatitis and cholecystitis?

The pancreas and gallbladder are organs that provide the main digestive processes in the body. For this reason, it is impossible to count on the success of treatment procedures without making changes in nutrition. In addition, the inflammatory process from one organ can spread to others, negatively affecting the functioning of the digestive system as a whole.

Typically, a set of therapeutic measures consists of following a regimen, dietary table No. 5, and in case of concomitant pathologies of the gastrointestinal tract - diet No. 5a.

What is the essence of diet No. 5?

• First of all, it is a regular diet consisting of three full meals and two or three snacks. Fasting and overeating are excluded.
• Secondly, you should eat small portions, enough to not feel hungry, but not too high in calories.
• Thirdly, it is necessary to monitor the temperature of the food consumed. You cannot eat too cold or too hot food. Ideally, products should have a temperature of about 40-45 °C.
• The products should not be rough and create additional load on the digestive system. You should avoid eating fibrous foods containing a large amount of fiber. When preparing dishes, it is best to grind and grind the products to facilitate the work of the gastrointestinal tract.
• It is recommended to cook food in a steamer, boil or bake, but under no circumstances fry it.
• Consumption of chicken eggs should be reduced to 2-3 per week, and it is preferable to eat only the protein.
• Limit consumption of coffee and strong tea, avoid alcohol.
• When compiling a menu, it is necessary to take into account the daily balance of proteins, fats, carbohydrates: the amount of protein foods should be increased, and fats and fast carbohydrates should be reduced.

In the acute stage of cholecystitis and pancreatitis, for the first 2-3 days it is recommended to abstain from food altogether and drink only pure still water or rosehip infusion (up to 1 l/day).

For the next 2-3 days, unsweetened warm drinks are allowed: tea with dried bread, pureed soup or milk porridge (diluted with water), an egg white omelet cooked in a steamer.

After a week, the diet can be supplemented with low-fat and non-acidic cottage cheese, vegetable soups or side dishes (from carrots, potatoes, beets and other vegetables except cabbage).

Around the 8th-9th day, you can add fish or white meat that was cooked in a steamer, as well as steamed meatballs and cutlets to your diet.

A gentle diet for pancreatitis and cholecystitis should be followed by the patient for 6-12 months, until a stable period of remission and stable research results are achieved.

Diet for chronic cholecystitis and pancreatitis

A special diet for chronic cholecystitis and pancreatitis is designed to restore the normal functioning of damaged organs, in this case the gallbladder and pancreas. Patients are prohibited from eating foods that provoke increased secretion of bile and digestive enzymes. Such foods include salty, fried, smoked, fatty foods, carbonated and alcoholic beverages. They completely exclude the use of food from fast food restaurants, as well as dry food and food on the run.

When treating a chronic course of the disease, it is important to observe moderation in food: overeating increases the load on the organs affected by the inflammatory process. The quality of the food consumed is also important: all products must be fresh, and dishes must be freshly prepared.

The menu excludes those products that are difficult to process in the stomach, increase the secretory activity of the digestive system, and cause excess gas in the intestines.

The menu for each patient should be selected individually, taking into account the severity of the disease and the allergic sensitivity of the body. Nutrition should be complete, rational and sufficiently caloric.

Below in our article we will list permitted and prohibited foods for cholecystitis and pancreatitis.

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Diet for pancreatitis, cholecystitis and gastritis

A nutritionist, when prescribing a particular type of nutrition, should always take into account other concomitant diseases occurring against the background of the main pathology. Gastritis, occurring against the background of inflammation of the gallbladder and pancreas, requires a revision of the diet with an emphasis on the degree of acidity of the gastric juice.

The dietary features for pancreatitis, cholecystitis and gastritis can also be applied to other diseases of the digestive tract. This is fractional and moderate nutrition, the absence of long intervals between meals, adherence to a daily dietary routine (regime). It is important to avoid overeating, eating food on the run and dry food, not to drink alcohol and not to smoke, since tobacco smoke and resins swallowed with saliva also negatively affect the composition of gastric juice and irritate the walls of the stomach.

The simultaneous course of inflammatory processes in the pancreas, stomach and gall bladder is a forced signal from your body, indicating major problems and nutritional disorders that cannot be ignored. If you do not start monitoring what and how you eat, there may be no hope for recovery.

Dietary recommendations must be followed along with the medication therapy prescribed by the therapist. Only complex treatment will allow the maximum acceleration of the recovery of damaged organs and prevent the recurrence of the inflammatory process. By the way, to prevent relapse, you will have to follow the rules of proper nutrition for as long as possible.

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Diet menu for pancreatitis and cholecystitis

An approximate version of a diet menu for pancreatitis and cholecystitis for a week:

Monday.

• Breakfast. A portion of oatmeal, a cup of tea with milk, a cracker.
• Snack. Apples baked with cottage cheese, a spoonful of sour cream.
• Lunch. A serving of vegetable soup, boiled chicken breast with beetroot salad, rosehip drink.
• Afternoon snack. Pear.
• Dinner. A portion of boiled vermicelli sprinkled with cheese, compote.
• Shortly before bed. A cup of kefir.

Tuesday.

• Breakfast. Soft-boiled egg, cup of green tea with cookies.
• Snack. Sweet apple.
• Lunch. Celery soup, steamed fish, tomato and cucumber salad, jelly.
• Afternoon snack. Banana.
• Dinner. A portion of rice casserole, compote.
• Before bed. A cup of milk.

Wednesday.

• Breakfast. Cheesecakes with honey sauce, a cup of coffee with milk.
• Snack. Kissel with crackers.
• Lunch. Rice and carrot soup, steamed cutlets with stewed carrots, fruit compote.
• Afternoon snack. Fruit jelly with crackers.
• Dinner. Vegetable stew, milk sausage, green tea.
• Before bed. A cup of kefir.

Thursday.

• Breakfast. Cottage cheese casserole with low-fat sour cream, green tea.
• Snack. Oatmeal jelly with a crouton.
• Lunch. Soup with meatballs, buckwheat porridge with steamed meat, compote.
• Afternoon snack. A few sweet plums.
• Dinner. Potato side dish with milk sausage, tea.
• Before bed. A cup of fermented baked milk.

Friday.

• Breakfast. Macaroni and cheese, a cup of tea with milk.
• Snack. Cottage cheese with sour cream.
• Lunch. Pumpkin soup, boiled meat with noodles, berry compote.
• Afternoon snack. Banana.
• Dinner. Fish casserole, a portion of stewed vegetables, tea.
• Before bed. A cup of kefir.

Saturday.

• Steamed omelette, coffee with milk, cracker.
• Snack. A rusk with jam, tea.
• Lunch. Noodle soup, fish cakes with stewed carrots, compote.
• Afternoon snack. Kissel, cheese crackers.
• Dinner. A portion of rice with dried fruits, jelly.
• Before bed. A cup of milk.

Sunday.

• Breakfast. Rice pudding with pieces of fruit or berries, green tea.
• Snack. A serving of fruit salad with yogurt.
• Lunch. Potato and carrot soup, navy-style macaroni (with boiled meat), compote.
• Afternoon snack. A cup of tea with milk, biscuits.
• Dinner. Potato cutlets with a piece of fish, tea.
• Before bed. A cup of kefir.

As you can see, the menu for pancreatitis and cholecystitis can be quite varied. Without limiting yourself in food, you simply remove prohibited products from the diet, replacing them with others that are more suitable for good digestion.

Below we will tell you about some simple recipes that you can use to prepare delicious dishes while following this diet.

Diet recipes for pancreatitis and cholecystitis

Those who are forced to follow a diet for cholecystitis and pancreatitis often have to ask: what can be prepared from the set of products that are allowed for this pathology? Believe me, there are many such dishes, just turn on your culinary imagination and go for it!

Here are some examples of some of these dishes.

• Vegetable soup with cheese meatballs

You will need: 2 ½ l of water (or vegetable broth), one bell pepper, one carrot, one medium onion, 5 potatoes, 100 g of mild cheese (Dutch is fine), one egg, 100 g of flour, herbs, a little butter and salt.

Grate the cheese, add a little softened butter, flour, egg, some greens and salt. Mix and put in the refrigerator for half an hour.

Meanwhile, grate the carrots coarsely, cut the bell pepper into strips, and dice the onion and potatoes. Put everything in boiling water and boil for about 15 minutes.

While the soup is cooking, roll small balls (about the size of peanuts) from the cheese mass, add them to the pot with the soup, stir and cook for another 15 minutes. Salt the soup and add spices if desired. Sprinkle with herbs when serving.

• Potato cutlets with sausage

You will need: about seven medium potatoes, one onion, greens, 200 g hard cheese, 250 g milk sausage, 3 eggs, 3 tablespoons flour, sour cream.

Boil the potatoes, cool and grate them. Add finely chopped sausage and grated cheese. Add raw eggs, chopped greens and onions, 2 tablespoons of flour, salt. Form cutlets, bread in flour and cook in a steamer. Serve with sour cream.

• Steamed Potato Omelette

We will need: 200 g of boiled potatoes, four eggs, 100 ml of milk, spices and herbs. You can add 50 g of hard cheese.

Grate the potatoes. Separately beat the eggs, milk, salt and spices.

Line the steamer bowl with cling film and put the first layer of potatoes, pour the egg beaten with milk on top. The omelette can be sprinkled with grated cheese and herbs. Cooking time is from 20 to 30 minutes.

• Pumpkin dessert

We will need: pumpkin pieces, cinnamon and sugar.

Place the pumpkin cut into squares in a steamer and sprinkle with sugar and cinnamon. Cooking time is 20 minutes.

• Vegetable pilaf

You will need: a glass of rice, an onion, a zucchini, two medium carrots, an eggplant, a tomato, spices and herbs.

Cut the vegetables into small cubes (cut off the skin from the eggplant first), grate the carrots. Sauté in a saucepan with a small amount of vegetable oil. Pour in the raw rice, mix everything and pour in salted water. The liquid should cover the rice by 2-3 cm. Cover with a lid, bring to a boil and cook, not opening the lid often and without stirring, until the rice is ready. Serve, sprinkled with herbs.

Experts recommend that people who have suffered from inflammatory diseases of the digestive system try to stick to this diet. Even if you have recovered and returned to your normal diet, do not overuse the foods that were prohibited, especially smoked foods and marinades, alcoholic beverages and excessively fatty foods. If you ignore these recommendations, the gallbladder and pancreas may become overloaded again, and the disease will resume.

If the inflammatory process has become chronic, the diet for pancreatitis and cholecystitis should be followed for as long as possible, and preferably for life.

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What can you eat with pancreatitis and cholecystitis?

• Bakery products: dried pieces of rye and wheat bread, unsweetened pies with non-acidic and non-fatty filling (boiled meat, fresh cottage cheese, vegetables - except cabbage), biscuits, unsalted crackers.
• First courses: porridge with diluted milk, vegetable broth, vegetarian soup, possibly with the addition of cereals or pasta.
• Pieces of fish cooked in a steamer or baked in foil, steamed fish cakes and casseroles.
• Meat cleaned of fat and hard fibers: beef, chicken, rabbit, turkey. Pieces of meat can be steamed or boiled, you can make pilaf or steamed meatballs from minced meat.
• Whole milk and fermented milk products: fresh kefir and fermented baked milk, low-fat non-acidic cottage cheese, mild hard cheeses, cottage cheese casseroles, vareniki and unleavened pies with cottage cheese.
• Oils: sunflower, corn and olive, butter – up to 10-15 g per day.
• Cereals: oatmeal and buckwheat porridge, vegetable and low-fat meat pilaf, boiled vermicelli, cereal casseroles.
• Chicken and quail eggs (at first after an exacerbation, it is advisable to consume only egg whites).
• A variety of boiled, stewed or raw vegetables, vegetable side dishes, casseroles, stews and salads.
• Sausage products are not recommended, but sometimes it is allowed to eat high-quality boiled doctor's (or dairy, children's) sausage.
• Non-acidic berries, fruits (preferably cooked in a steamer or oven, or in the form of jelly, compotes, jellies and mousses).
• freshly squeezed juices, weak natural coffee with milk or coffee drink, oatmeal jelly, rosehip drink, herbal and green teas.
• Mild spices, herbs.

Food should be as easily digestible as possible, pieces of food should be chewed well, dinner should be no later than 3 hours before going to bed. To satisfy hunger before bed, you can drink a cup of fresh kefir, milk or compote.

What should you not eat if you have pancreatitis or cholecystitis?

• Fresh buns or bread, fried pies, pastries and puff pastries.
• Mushroom soups, strong rich meat broth, fish soup, borscht with cabbage or sorrel, cold soups.
• Canned fish, roach, smoked and fried fish, caviar.
• Fatty meats, offal, smoked, marinated, fried and canned meats.
• Fatty dairy products, salty and spicy cheeses.
• Beans, peas, lentils.
• Fried eggs and omelettes.
• Vegetables that irritate the walls of the digestive tract and cause gas formation: radishes, cabbage, onions, horseradish, sorrel.
• Animal fat and lard.
• Sweets, chocolates, ice cream, cakes and pastries, sour berries and fruits.
• Carbonated drinks, strong tea and coffee, alcoholic drinks.
• Salt is allowed in moderation, maximum 10 g per day.

It is unacceptable to eat fast food, semi-finished products, sandwiches. Each meal should be taken slowly, all components of the dish should be chewed well to make the work of the gastrointestinal tract as easy as possible. You cannot overeat. Therapeutic fasting can be practiced only with the permission and under the supervision of a doctor.