Subproducts in pancreatitis: sausage, sausages, dumplings, pate

The choice of food by-products for patients suffering from inflammatory diseases of the gastrointestinal tract is very limited. The fact is that many by-products with pancreatitis can cause a sharp deterioration in health. In small quantities, they are allowed to be introduced into the menu only at the recovery stage, during the expansion of the diet. It is highly advisable to buy such products from trusted sellers or manufacturers.

Offal for pancreatitis: which ones are allowed and which ones are not?

First of all, by-products are understood to mean the internal and low-value parts of the animal carcass. This category includes the liver and kidneys, heart, brain (including bone), udder and lungs, tails and ears, stomach, head, skin, etc.

The main mass of meat and some culinary products are made on the basis of offal. For example, liver, lungs and heart are added to fillings for pies, casseroles, pates and sausages. Kidneys, tongue, soft tissues of the head, skin, udder are used to prepare preserves, smoked products, sausages. Many offal are often included in pates, second-rate and liver sausages, headcheese.

Even exquisite restaurant dishes are prepared from parts such as tongue or bone marrow: they are served with herbs, fruit purees, sauces and even nuts.

Dietary nutrition also involves the use of offal. However, pancreatitis is a disease that is especially "capricious" to food. Moreover, the specified products contain a large percentage of cholesterol, which is especially undesirable in case of damage to the pancreas.

Gastroenterologists consider only such types of offal as chicken liver and tongue to be relatively safe for pancreatitis. To avoid aggravation of the disease, these products are allowed to be introduced only at the stage of stable remission. If we are talking about sausages, then it is better not to mention them in the diet at all. But if you are one hundred percent sure of the reliability of the manufacturer, then it is allowed to eat dairy sausages, diabetic or doctor's sausage only of the highest grade - at the stage of recovery and in small quantities.

It is better to avoid any other offal when you have pancreatitis.

Sausage for pancreatitis

Unfortunately, many sausage products today do not stand up to any criticism: the standard ingredients in them have long been considered not meat, but offal, soy protein, starch and flour (including bone), as well as a lot of chemical additives. It is very, very difficult to choose a quality and especially dietary product for pancreatitis. In principle, the use of any sausages by patients must be approved by a doctor. It is easy to harm your health, but recovery from pancreatitis is quite difficult and lengthy.

How to choose the right sausage and how to eat it?

• Focus on the manufacturer, including visiting the plant and personally observing the quality of production. Sometimes some companies organize "open days" or post demonstration videos on the Internet. In addition, you can often find the results of test purchases of sausages from various well-known manufacturers.
• A quality product will not be cheap and cannot have a long shelf life (ideally it is 1-1.5 weeks).

If possible, it is better to cook sausage at home: then you will know exactly what ingredients it consists of and what quality they are. From offal, you can add chicken liver and tongue.

Sausage products from the store - even those with excellent composition - should not be consumed frequently and in large quantities. Try eating a small piece: if its consumption does not cause negative symptoms, then you can eat the product 1-2 times a week, in a portion of no more than 50 g.

Boiled sausage for pancreatitis

The quality of today's cooked sausage is legendary: it is made from all sorts of things, and by-products in it pose the least danger. But during a period of stable relief of the condition, you can take a risk and try to choose a really high-quality product. The choice should be made exclusively among premium products - as a rule, these are sausages "Doctor's", "Diabetic", etc.

What to look out for:

• read the composition, categorically avoid products with a high content of chemical additives, as well as with a high percentage of by-products;
• find the production date on the packaging, remember – the product must be fresh;
• Do not buy sausages of bright pinkish colors, since natural boiled meat and even offal, as a rule, have a grayish tint.

If you managed to find a quality product without "chemicals", vegetable protein and offal, then even in this case you should not abuse it. Eating boiled sausage is possible only with a stable subsidence of symptoms, in an amount of no more than 50 g at a time, 1-2 times a week. Naturally, frying sausage slices, making sandwiches with butter from them is strictly prohibited.

Doctor's sausage for pancreatitis

In Soviet times, the concept of doctor's sausage was equated to a therapeutic dietary food: this sausage product did not contain not only chemicals, but also by-products, since it was produced according to all GOST requirements and was originally intended for consumption by people with gastrointestinal problems. Has the composition of doctor's sausage changed since then, and is it allowed for pancreatitis?

Today, sausage called "Doctor's" is produced by almost all well-known and little-known meat processing plants. And not all of them make a truly high-quality product, since in the current economic conditions it is simply unprofitable.

Considering that gastroenterologists do not recommend eating sausages due to the presence of offal and other harmful components, you should approach the choice of such a dietary product very responsibly. Read the composition, find out in detail about the manufacturer, read reviews and the results of test purchases. It is good if you can find high-quality doctor's sausage, but even in this case it can only be consumed at the recovery stage, no more than a couple of times a week, in a portion not exceeding 50 g.

Is it possible to eat dumplings if you have pancreatitis?

Pelmeni – even homemade, with meat and without offal – are quite heavy food for a sick pancreas. First of all, the combination of meat and dough requires increased production of digestive enzymes, which is not good at all with pancreatitis. If you ignore the recommendations of nutritionists and regularly eat pelmeni with pancreatitis, you can significantly delay the process of organ recovery, or achieve further progression of the disease.

It doesn’t really matter what kind of filling the dumplings have – it could be minced meat or even offal in the form of liver: the simultaneous presence of animal protein and boiled dough has an adverse effect on the digestive system.

Industrially produced dumplings are even more dangerous. They mostly consist of offal, vegetable protein (soy protein), and all sorts of additives (flavor enhancers, aromatic additives, etc.).

If you really want pelmeni, you can offer a patient with stable remission of pancreatitis to eat several pieces of homemade, while the dough shell should be put aside. At the stage of exacerbation of the disease, the use of manti, pelmeni is strictly prohibited.

Baby food for pancreatitis

Baby food – namely, various baby cereals, purees and mixtures – is often classified as dietary food products. We usually think: if a small child can eat it, then an adult can too, even if he suffers from pancreatitis. Is this really true?

Baby vegetable or fruit masses are a separate topic for discussion. At the moment, let's talk about purees that are prepared on the basis of meat or offal.

Of course, pureed pieces of meat or liver intended for baby food are always better than regular "adult" canned food. Some cans, in addition to meat products, also contain vegetables - for example, broccoli or zucchini, or have a rich vitamin composition. But manufacturers are different, and not all of them conscientiously follow the recommendations of pediatricians and pediatric nutritionists. For example, the product may contain artificial additives, dyes, flavors, acids. Therefore, before choosing a healthy puree (both for a patient with pancreatitis and for a child), you need to carefully reread the composition of the product. Optimally, it should be represented by meat (turkey, chicken, etc.) or offal (liver), rice or other flour (corn, buckwheat), vegetable oil and salt. This puree can be included in the diet for pancreatitis, but not too often: for example, it is convenient to eat such a jar on the road, when there is no opportunity to eat freshly prepared dietary food. In other cases, it is better to prefer high-quality home cooking.

Pate for pancreatitis

Pates are easier to digest than whole pieces of meat or offal, so if they have the right composition, they can be included in the diet of a patient with pancreatitis. What is meant by the right composition? The pate should consist of ingredients that do not overload the pancreas.

• You cannot add fat, including fatty meat, lard, trimmings, or heart.
• You cannot use lamb, pork or veal.
• Ingredients for the pate should not be fried, but only boiled or steamed.
• Butter or margarine should not be added: skim milk, cereals, flour, egg whites and stewed vegetables are used instead.
• You cannot add mushrooms, spices, onions, or garlic.

Of course, you should not offer industrially produced pates to a patient with pancreatitis. The dish is prepared at home, from high-quality meat, fish or vegetables. You can use such offal as tongue, liver (in small quantities).

Homemade pate is eaten exclusively fresh (i.e., immediately after preparation) in pancreatitis, in quantities of no more than 25 g per serving. The dish is consumed infrequently - 1-2 times a week during the stage of stable remission.

Can you eat sausages if you have pancreatitis?

Sausages come in different varieties: it is not for nothing that shop windows are bursting with variety. How can you avoid confusion and choose the right product, permitted for pancreatitis?

Sausages vary not only in price category, but also in grade and quality. The cheaper the product, the more by-products and third-party components it contains (and meat, respectively, less, or none at all).

The vast majority of nutritionists do not recommend eating any sausage products for pancreatitis, since the benefits from them are unlikely, but there is plenty of harm. But there are cases when the patient still wants to try the product, but does not know how to minimize its harm. What you should pay attention to:

• Sausages contain a high percentage of salt, which irritates the digestive tract. To reduce its content a little, the products should be boiled in water, and not cooked in a microwave oven, baked or even eaten raw.
• In case of pancreatitis, it is theoretically allowed to consume only the highest grade sausages, which fall under the category of dietary products. Unfortunately, most sausage products contain mainly offal in the form of cartilage, skins and even bones, as well as other components, including artificial ones, so the choice of an adequate product should be especially careful.
• The shorter the list of ingredients in sausages, the better. The abundance of additives of unknown origin makes the product inapplicable for pancreatitis.
• Sausages should not contain hot spices and seasonings, so you should pay attention to dietary and diabetic types of this product.

During exacerbation of pancreatitis, any, even dietary sausage products are prohibited. Adding certain types of products is possible no earlier than 10 weeks after the disappearance of symptoms of the disease. But even in this case, sausages are consumed no more often than once or twice a week.

Crab sticks for pancreatitis

Crab sticks are a specific product that is known to everyone, but few know what it is actually made of. Judging by the price, one can already conclude that there is definitely no crab meat in such sticks. But where does such a soft taste of seafood, snow-white color and pleasant aroma come from?

Unfortunately, almost none of the ingredients in crab sticks fall into the category of healthy food. Here is an approximate list of ingredients:

• minced fish, called "surimi" (ideally this is the fillet part of ocean fish, but in most cases we find instead the usual ground and repeatedly washed fish offal);
• flavoring and coloring agents (can be either natural or chemical);
• protein part of chicken eggs;
• starch and other thickeners;
• vegetable oils;
• sugar and salt;
• stabilizing and preservative substances;
• soy protein.

What do gastroenterologists say about crab sticks? According to them, regular consumption of this offal is extremely undesirable even for healthy people, and with pancreatitis it is even more contraindicated: the sticks should not be consumed in any form, in any quantity, regardless of the stage of the disease.

Mayonnaise for pancreatitis

Dishes based on offal are often flavored with all sorts of sauces and dressings: sometimes this is necessary to hide an undesirable taste, or, on the contrary, to make the dish richer. Mayonnaise is undoubtedly the most popular sauce in almost all post-Soviet countries. It is affordable, you can buy it in any grocery store, and its taste allows you to use the sauce in almost any dish: it is added to salads, meat and fish, it perfectly complements side dishes, hot and cold dishes, and even sandwiches.

It is paradoxical, but everyone knows that mayonnaise is harmful. And yet, it continues to be consumed everywhere – including by patients suffering from digestive disorders. This causes great harm to both the stomach and the pancreas: mayonnaise is strictly prohibited for pancreatitis, as are smoked foods or alcohol.

What is the danger?

• Mayonnaise is a predominantly fatty product. It typically contains about 60-70% fat. The so-called "diet" types of this sauce may contain a slightly smaller amount - about 40-50%, but this figure is still considered high. As a result of consuming such a product, people with pancreatitis immediately experience a worsening condition: nausea, abdominal pain, diarrhea.
• Any mayonnaise, including homemade, contains an acidic component - this can be vinegar or citric acid, which irritate the mucous tissues of the digestive organs. This can lead to a sharp exacerbation of the disease.
• In addition to the acid, other ingredients of the sauce also have an irritating effect - for example, spices and mustard. Additional irritants are coloring, thickening, stabilizing, preserving, flavoring substances, as well as flavor enhancers and emulsifiers. Such additives cause a failure of intracellular metabolism, suppress protective cellular factors, slow down recovery and stimulate the development of inflammatory processes.

Nutritionists claim that after consuming mayonnaise, a new wave of exacerbation of pancreatitis is almost guaranteed. Even homemade analogues of this sauce should not be included in the diet - they are no less fatty, as they are prepared on the basis of vegetable oil, and also contain acids - for example, lemon juice.

Therefore, experts advise against experimenting with health: offal for pancreatitis should be chosen with caution, and sauces - including any mayonnaise - should be completely avoided. The overall health of the entire body depends on the quality of nutrition.