Meat products in pancreatitis: which can and which can not?

The pancreas is one of the organs of the digestive system. It synthesizes enzymes contained in pancreatic juice, with the help of which the food we consume is broken down. Anatomically, it is connected by a duct to the duodenum, where the juice should flow and help digest food. But it happens that this process begins in the organ itself, which causes damage to its own tissues, inflammation occurs - pancreatitis. In order not to aggravate the condition of the pancreas, a thorough and careful approach to nutrition is required. Patients have to follow a special diet, which does not have a place for all meat products. [ 1 ]

Which ones are allowed and which ones are not?

In pancreatitis, not only the food, but also the method of cooking, food temperature, portion size, and frequency of intake play a major role. Fractional meals, exclusion of coarse fiber, too warm or cold, fried, salty, smoked, promoting gas formation, increased gastric and pancreatic juices - these are the main requirements for the menu for this pathology.

As for meat, a more detailed analysis is required, since there are different sources, varieties and their impact on the pancreas. What is certain is that fatty varieties and rich broths are prohibited.

Meat for pancreatitis

Meat is necessary for humans, first of all, as proteins, consisting of amino acids involved in metabolism, cell renewal, and muscle mass building. In addition, it contains iron, potassium, phosphorus, and B vitamins.

In case of pancreatitis (excluding acute periods), it is forbidden to consume meat containing refractory fats and extractive substances that cause increased secretion of enzymes. Using this criterion, we will analyze its various types.

Beef for pancreatitis

Beef is a source of proteins of high biological value and other substances useful for the body (vitamins K, E, PP, group B, minerals: tin, nickel, molybdenum, fluorine, cobalt, magnesium, potassium, etc.), it is absorbed by it by 60%. However, the meat of adult animals contains a lot of collagen, elastin, fat.

For patients with pancreatitis, it is recommended to consume veal tenderloin, minced in a meat grinder. Steamed, boiled or baked meatballs, meatballs, soufflés, quenelles are prepared from tender mince.

In the phase of stable remission, the menu includes well-steamed or baked natural meat, cleaned of tendons and films.

Chicken for pancreatitis

Chicken meat is a dietary type of meat, but it is also rich in animal proteins, phosphorus, calcium, iron, and vitamins. It strengthens the body's defenses well, so it is used immediately after operations and during serious illnesses.

Despite the delicate structure of the fibers, by the end of the second week of exacerbation of pancreatitis, only dishes made from minced chicken fillet are recommended. Only after 2 months can you eat whole meat, but without skin and cooked in a dietary way.

Chicken broths are also rich in extractive substances, so only in the case of long-term stable remission are secondary ones used (the first ones are drained) for preparing soups or borscht.

Turkey for pancreatitis

Turkey is the number one meat for pancreatitis. It is 95% absorbed by the body, even its fats are distinguished by this, it is low in calories, it has little cholesterol, collagen and elastin, it is hypoallergenic, and saturates well. Turkey meat contains twice as much iron as beef, and other useful components accelerate the regeneration processes of the pancreatic mucosa, accelerating its healing.

Turkey is introduced into the diet immediately after therapeutic fasting. At first, boiled meat is minced in a meat grinder to eliminate its extractive components; over time, it can be baked, boiled, without grinding.

For chronic pancreatitis, you can make broth from turkey meat by draining the first liquid after it boils.

Lamb for pancreatitis

Lamb meat is included in the cuisines of many Eastern countries. Despite the specific, not entirely pleasant smell, in the hands of a skilled cook this meat turns into a fragrant and tender delicacy.

Unfortunately, its fat is the most refractory in comparison with other types. For digestion, such meat requires a large amount of digestive enzymes. It is not suitable for patients with pancreatitis, especially during periods of exacerbation.

A long-term stable state of the pancreas allows the consumption of young lamb meat in small quantities (150-200g), prepared by stewing or boiling.

Pork for pancreatitis

Pork is not a dietary product, and it is considered one in case of pancreatitis. It contains a lot of fats and extractive components that increase the secretory activity of the pancreas and stomach, which has a negative effect on the organ. In addition, pork is an allergen due to the increased concentration of histamine.

Fans of this type of meat can occasionally treat themselves to a lean piece if there have been no unpleasant symptoms associated with digestion for a long time.

Tongue in pancreatitis

Many people believe that if the meat of a certain animal is allowed for pancreatitis, then its tongue is also considered a dietary product. In fact, this is not true. The explanation is that this part of the animal contains a lot of cholesterol, to which the pancreas reacts extremely negatively. For example, beef tongue contains more of it than pork. Despite the fact that it is boiled in water, it still contains an organic compound that is dangerous for the organ. Therefore, delicacy pork and beef tongues are strictly prohibited for pancreatitis.

Shashlik for pancreatitis

As you know, shashlik is made from meat tenderloin, pre-marinated and strung on skewers, over hot coals. The classic recipe is certainly not suitable for dietary nutrition, since it mainly uses pork or lamb, and various hot spices and vinegar are used for marinating.

In periods not very distant from exacerbations, this dish has no place on the patient's table at all. During a long period of absence of complaints, you can occasionally treat yourself to shashlik from chicken fillet, veal, and do not include mayonnaise, vinegar, pepper in the marinades.

The meat can be lightly salted, seasoned with lemon juice, the greens can be chopped and allowed to absorb their aromas. Open fire is not suitable for cooking, only coals or barbecue.

Lard for pancreatitis

Lard is loved by many for its excellent taste, for the fact that it saturates well, gives us energy. In addition, it is well absorbed, is a source of arachidonic acid, which is essential for building cell membranes, contains selenium, which plays an important protective role in the body, removes toxins, is rich in fat-soluble vitamins, on which the condition of the skin, hair, and nails depends.

But, alas, for the pancreas, salted, fried, baked, smoked food is unacceptable. Only at the stage of long-term remission can you allow yourself a little bit of fresh, unsalted food.