Kefir for pancreatitis

Diet is important for any gastrointestinal disease, especially when developing pancreatitis. There are conflicting interpretations of the effect of kefir on pancreatitis. Some sources talk about its contraindications, while other authors insist on the undoubted benefits of kefir for patients with pancreatitis. Where is the truth?

The word kefir comes from the Turkish word keyif, which means “to feel good” after drinking it (Lopitz-Otsoa et al., 2006; Tamime, 2006). [ 1 ] Kefir drink originates from the Caucasus Mountains, a traditional product widely consumed in Eastern Europe, Russia, and Southwest Asia (Tamime, 2006).

Kefir is characterised by its characteristic yeast flavour and effervescent mouthfeel. The main products of kefir fermentation are lactic acid, ethanol and CO2, which give the drink its viscosity, acidity and low alcohol content. Minor components may also be found, including diacetyl, acetaldehyde, ethyl and amino acids, which contribute to the flavour profile (Rattray and O'Connel, 2011). The drink differs from other fermented milk products as it is not the result of the metabolic activity of one or more microbial species (Farnworth and Mainville, 2008).

Homofermentative lactic acid bacteria have been found in kefir, including Lactobacillus such as L. delbrueckii subsp. bulgaricus, L. helveticus, L. kefiranofaciens subsp. kefiranofaciens, L. kefiranofaciens subsp. kefigranum and L. acidophilus; Lactococcus spp. L. lactis subsp. lactis and L. lacti s subsp. cremoris and Streptococcus thermophilus, as well as heterofermentative lactic acid bacteria including L. kefiri, L. parakefiri, L. fermentum and L. brevis (Leite et al., 2012; Rattray and O'Connel, 2011) [ 2 ] and citrate-positive strains of L. lactis (L. lactis subsp. lactis biovar diacetylactis), Leuconostoc mesenteroides subsp. cremoris and Leuconostoc mesenteroides subsp. mesenteroides (Leite et al., 2012; Lopitz-Otsoa et al. 2006; Rattray and O'Connel, 2011).

In kefir, lactic acid bacteria are primarily responsible for converting lactose present in milk into lactic acid, resulting in a decrease in pH. Other microbial components of kefir include lactose-fermenting yeasts, which produce ethanol and CO2. Non-lactose-fermenting yeasts and acetic acid bacteria are also involved in this process (Magalhães et al., 2011; Rattray and O'Connel, 2011).

Can you drink kefir if you have pancreatitis?

Pancreatitis requires a special diet, this is one of the components of treatment. You can start eating solid food one or two days after an episode of acute pancreatitis, but doctors recommend starting with food that is easy to digest and contains little fat. [ 3 ]

To answer patients who ask whether kefir can be drunk with pancreatitis, it is necessary to conduct an analysis for compliance with dietary principles. Looking ahead, it can be stated that kefir is needed for pancreatitis, but not any, but one that meets several criteria. Pros and cons of the drink:

• The soft consistency does not mechanically irritate the walls of the gastrointestinal tract.
• At room temperature it does not cause thermal irritation.
• A hot drink turns into cottage cheese with hard lumps, a cold one is also harmful.
• Fatty kefir increases gastric secretion, which is very undesirable in case of inflammation.
• A strong drink that is produced on the third day has the same effect; and a weak drink is understood to be a fresh product (one day old).

To sum it up, you can choose the right option: weak, low-fat, room temperature. Low-fat homemade yogurt is allowed. This product normalizes digestion, stimulates metabolism, synthesizes vitamins and proteins. Drink 200 ml - in the evening, shortly before bed, or use in salads - vegetable and fruit.

At the acute stage, kefir is contraindicated; when exiting it, it is gradually included in the diet, starting with 50 ml. The portion is increased depending on how you feel; it is important to wait until there is a stable absence of painful sensations in the area of the pancreas.

You can't drink the product if you have high acidity or diarrhea. And it's clear why: even a fresh drink contains acidity, and it also has a laxative effect. Both are unnecessary in this case.

Kefir for acute pancreatitis

Dietary fermented milk product is a supplier of valuable components. Kefir for pancreatitis is a source of animal protein, which is necessary for the daily work of the pancreas.

At the acute stage, the patient is prescribed a fasting diet for the first 2 days, with drinking water and rosehip tea. Then a special gentle diet is prescribed.

• Kefir for acute pancreatitis is included in the patient’s menu about a week and a half after the attack.

The drink should be low-fat, at room temperature. Dose – 50 ml (1/4 cup). If the drink is well tolerated by the body, and the patient's condition is steadily improving, the amount is increased and brought to 200 ml. Daily supplement – up to 15 ml.

• Why is this seemingly 100% dietary product not prescribed at the onset of the acute form and during the exacerbation of the chronic form?

Gastroenterologists explain that in an inflamed state, the channels and ducts of the glandular organ are clogged, which is why enzymes do not come out, but accumulate inside. This leads to its death. And since kefir promotes the production of enzymes, the inflammation and all the dangerous consequences associated with it are further intensified.

It is healthier to drink kefir in the evening, 30-60 minutes before bed, and there is a logical explanation for this:

• serves as a light supper;
• prevents the feeling of hunger, but does not overload digestion;
• At night, Ca is absorbed more actively.

Kefir for exacerbation of pancreatitis

Pancreatitis can be acute and chronic, each has its own characteristics of the course, treatment, diet. This is what determines the indications or contraindications of kefir for pancreatitis. One thing is certain: the pancreas reacts sharply to inappropriate nutrition - with pain, disorders, discomfort.

• The main thing in the nutrition system is not to provoke attacks of the disease. There are especially many restrictions at first: fats, fiber, sugar, fried foods are excluded.

You will have to forget about tasty but harmful products for a long time, perhaps forever. Then the diet is expanded, but the principles of proper nutrition for a person with pancreatic problems should become a daily rule. The consumption of protein products increases, multivitamins are included.

• Low-fat kefir is prescribed for exacerbation of pancreatitis as the process subsides.

At the peak of development, a starvation diet is recommended, and then a gradual introduction of food, with an even distribution of calories and load during the day. Fractional meals, up to six times. The more carefully the diet is followed, the sooner the recovery will come.

Low-fat kefir is served for a second breakfast, after the main course (porridge, steamed cutlet, omelet), several times a week. Or before bed, as a daily light supper.

Use a fresh weak drink, with a minimum of fat, without preservatives and other additives. Keep it out of the refrigerator so that the temperature is comfortable for digestion. With daily use, increase the portion gradually: start with 50g, add 10, eventually bring it to a 200-g glass.

Kefir for pancreatitis and cholecystitis

A healthy pancreas secretes digestive juice that breaks down food components in the duodenum into simple compounds that are absorbed by the small intestine. The organ also produces insulin and lipokin, which are necessary for carbohydrate metabolism and to prevent liver degeneration.

• Among the causes of inflammation of the gland, the first places are an excess of fatty foods in the diet and alcohol abuse. Kefir for pancreatitis is included in the diet according to a special method, depending on the stage of the pathological process.

Bile is a natural emulsifier, used to break down lipids. It divides the whole fat film into separate drops to speed up the digestion and absorption of fats. It is produced in the liver and accumulates in a special bladder that has an outlet in the duodenum. When problems arise in this well-functioning system, the bladder becomes inflamed and cholecystitis develops. This is facilitated by unhealthy food with a predominance of fatty dishes.

• Both organs are often inflamed at the same time; a special component of therapy in this case is diet No. 5, which serves to facilitate the digestion of food.

Kefir is necessary for therapeutic nutrition in case of pancreatitis and cholecystitis. As in case of pancreatitis, it normalizes microflora, enriches with animal proteins, vitamins, microelements, improves the digestive system and the general condition of the patient.

Benefits of kefir

Kefir is a tasty, pleasant drink, a source of easily digestible proteins, Ca, and minerals. It is allowed for consumption in pancreatitis when other products are prohibited. [ 4 ] Benefits of kefir:

• normalizes beneficial microflora and prevents the proliferation of pathogenic microbes and rotting;

Santos et al. (2003) observed antagonistic behavior of lactobacilli isolated from kefir grains against E. coli, L. monocytogenes, Salmonella Typhimurium, S. Enteritidis, Shigella flexneri and Y. enterocolitica. [ 5 ] Silva et al. (2009) [ 6 ] observed inhibition of Candida albicans, Salmonella Typhi, Shigella sonnei, Staphylococcus aureus and E. coli by kefir cultured in brown sugar. On the other hand, Chifiriuc et al. (2011) [ 7 ] observed that kefir exhibited antimicrobial activity against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, E. faecalis and S. Enteritidis, but did not inhibit P. aeruginosa and C. albicans.

All these studies show that the antimicrobial activity of kefir is associated with the production of organic acids, peptides (bacteriocins), carbon dioxide, hydrogen peroxide, ethanol and diacetyl. These compounds may have beneficial effects not only in reducing food pathogens and destructive bacteria during beverage production and storage, but also in the treatment and prevention of gastroenteritis and vaginal infections (Farnworth, 2005; Sarkar, 2007).

• restores acid-base balance;
• has a mild calming effect;
• improves appetite;
• maintains the patient's strength;
• strengthens the immune system. [ 8 ]

The stimulation of the immune system occurs due to the action of exopolysaccharides found in kefir grains (Farnworth, 2005; Furukawa et al., 1992). Medrano et al. (2011) [ 9 ] found that kefiran was able to alter the balance of immune cells in the intestinal mucosa. Vinderola et al. (2005) demonstrated the immunomodulatory capacity of kefir in the immune response of the intestinal mucosa of mice.

100g of the product contains about 3g of protein, 4g of carbohydrates, up to 2.3g of fat. There are various vitamins and minerals. Caloric content is from 30 to 53 kcal.

If possible, kefir for pancreatitis is prepared independently. This is a simple procedure, easily performed in the home kitchen. Recipe:

• Pour 100 g of kefir or sour milk and a little sugar into 900 ml of pasteurized milk. Mix, cover tightly, keep warm for 24 hours. Stir before use, keep the rest in the cold; leave 100 g for the next dose.

Historically, kefir has been recommended for the treatment of a number of clinical conditions such as gastrointestinal problems, hypertension, allergies and coronary heart disease (Farnworth and Mainville, 2008; Rattray and O'Connel, 2011). However, the inherent variability in kefir production conditions across studies makes it difficult to make comparisons between published scientific results (Farnworth, 2005; Farnworth and Mainville, 2008; Rattray and O'Connel, 2011).

Fermentations of kefir grain from different substrates have been assessed (Farnworth, 2005; Magalhães et al., 2010a; Öner et al., 2010) and a wide range of bioactive compounds such as organic acids, CO2, H2O2, ethanol, bioactive peptides, exopolysaccharides (kefiran) and bacteriocins have been observed. These compounds may act independently or together to produce the various health benefits associated with kefir consumption (Garrote et al., 2010; Rattray and O'Connel, 2011). According to Marquina et al. (2002) [ 10 ], kefir consumption significantly increased the number of lactic acid bacteria in the intestinal mucosa and decreased the populations of Enterobacteriaceae and Clostridia. The healing and anti-inflammatory activity of kefir was observed after seven days of treatment with kefir gel (Rodrigues et al., 2005). [ 11 ]

The anticarcinogenic role [ 12 ] of fermented dairy products can be generally explained by suppression of early stage tumors, inhibition of enzymatic activity that converts procarcinogenic compounds into carcinogens, or activation of the immune system (Sarkar, 2007). [ 13 ]

Possible mechanisms proposed for the hypocholesterolemic activity of lactic acid bacteria may include inhibition of exogenous cholesterol absorption in the small intestine, cholesterol binding and incorporation into bacterial cells and cholesterol uptake, and suppression of bile acid reabsorption through enzymatic deconjugation of bile salts (Wang et al., 2009). [ 14 ]

The antidiabetic effects of kefir have been proven. [ 15 ]

Despite the undoubted benefits of kefir, in case of pancreatitis it should not be taken as you please, but according to the recommendations of doctors.

Buckwheat with kefir for pancreatitis

The recipe for buckwheat with kefir for pancreatitis is recommended because the products enhance each other's beneficial properties. Buckwheat acts as a delicate cleanser, a stimulator of the pancreas, which produces hormones. Kefir normalizes the acid-base balance in the gastrointestinal tract, suppresses harmful and maintains beneficial microflora.

• Buckwheat infused with kefir is easily digestible and gives a feeling of satiety. The proteins, calcium, and fiber present in the dish have a positive effect not only on digestion, but also on the body as a whole. The dish has a bactericidal, tonic, and general strengthening effect.

In order for kefir for pancreatitis in combination with buckwheat to bring maximum benefit, it is better to take not whole, but crushed cereal, washed with warm and then cold water. The low-fat fermented milk product is poured over the zeona approximately 3 cm from the top and kept for 10 hours. The optimal ratio of the daily portion is 1 cup of buckwheat to 2 kefir.

It is convenient to do this in the evening, so that in the morning you can eat half and leave the rest for dinner. Such actions are repeated for 10 days. If a second course is required, then first take a 10-day break.

You can only include a kefir-buckwheat dish in your menu during remission. During an exacerbation, fermented milk products are completely prohibited. But in any case, these prescriptions should be made by a doctor, not by the patient himself.

Kefir pies for pancreatitis

Nutrition during pancreatitis is the most important factor in therapy. Mistakes can cause another attack or worsen the course of the disease. Kefir during pancreatitis is used not only as a drink, but also for baking flour sweets. Pancakes, cakes, pies on kefir during pancreatitis diversify the menu and lift the patient's mood. The main thing is that the baked goods are home-made, from high-quality fresh products.

Baked vegetables, fish, and apples are suitable for pie filling. Jelly and yogurt products are acceptable. A good pie is made from shortcrust pastry and fresh apples, layered, with a minimum or no sugar, a juicy charlotte without any fats. For those who react badly to eggs, choose recipes without them.

• Apple pie is not recommended in the acute form and during exacerbations. During remission, charlotte is allowed once a week, one serving for dessert, completely cooled. Bakery products are allowed in small quantities and slightly dried out.

Risks arise if the dish is not prepared at home, without quality guarantees, with too fatty fillings or creams. Fresh pastries, yeast products are not allowed, because they cause fermentation and activate the pancreas. Fresh berries can provoke irritation of the mucous membrane.

Pies, even those baked according to dietary rules, can be harmful to health - if they are abused or included in the diet prematurely. In this case, short-term taste pleasure will be replaced by nausea, pain, heaviness in the stomach.

Contraindications

If kefir is used correctly for pancreatitis, there are no contraindications. Harm can only occur if the dosage or method of use is violated.

The product is not recommended for acute and exacerbation of chronic diseases, diarrhea, high acidity, individual intolerance to fermented milk products.

Risks and possible complications

With any serious disease, risks and possible complications arise from self-treatment or improper treatment.

The use of kefir in pancreatitis is provided by the diet as a gentle product, extremely useful for the gastrointestinal tract. If the regimen and dosage are followed, the risks of its use are reduced to zero.

Kefir is a dynamically fermented dairy product with many different factors that influence the benefits associated with its consumption. These factors include different types of yeast and bacteria, as well as metabolites such as kefiran and other exopolysaccharides. As with other fermented dairy products, kefir has been associated with a number of health benefits, such as cholesterol metabolism and angiotensin-converting enzyme (ACE) inhibition, antimicrobial activity, tumor suppression, increased wound healing, and immune system modulation, including a reduced risk of allergies and asthma.[ 16 ]

In order for the pancreas to serve long and reliably, it should not be overloaded with aggressive food and alcohol. Moderation is the key to not having to go on diets, and even harmless drinks should be consumed on time and in therapeutic doses, like kefir for pancreatitis. Our health is in our hands!