Diet for gastric ulcer and 12-rectum ulcer

Regime for gastric ulcer and duodenal ulcer

In case of gastric ulcer and duodenal ulcer, it is necessary to ensure a protective regime with limitation of physical and emotional stress, stop smoking and drinking alcohol. Recommendations for lifestyle changes should be given in accordance with the general condition of the patient and the presence of other diseases.

During an exacerbation of peptic ulcer disease, nutrition should be gentle in thermal, mechanical and chemical terms.

• Thermal sparing means eating food that is not too hot (up to 60 °C) and not too cold (at least 15 °C).
• Mechanical sparing involves the consumption of only liquid and mushy food.
• Chemical sparing involves eliminating everything that stimulates gastric secretion: strong tea and coffee, drinks with carbon dioxide and alcohol, coffee-containing drinks, any spices, any spicy, fatty, fried foods, black and fresh (soft) bread, rich meat, fish, mushroom broths (including strong vegetable broths), canned food.

Diet for gastric ulcer and duodenal ulcer

Nutrition for gastric ulcer and duodenal ulcer should be frequent, fractional, mechanically and chemically gentle, with the exclusion of dishes that cause or intensify the clinical manifestations of the disease (for example, hot spices, pickled and smoked foods).

Currently, dietary recommendations for patients with peptic ulcer disease are less strict than they used to be, since the disease has been studied more deeply, but, nevertheless, the importance of therapeutic nutrition in therapy plays an important role. It is no secret that one of the main causes of serious exacerbations of peptic ulcer disease is dietary errors, neglect of diet, so the role of rational nutrition in preventing exacerbations is difficult to overestimate.

Until 2004, there was a system of therapeutic nutrition that included the use of 15 basic diets (these diets were also called therapeutic nutrition tables). The diet numbers corresponded to disease groups: tables 1 through 5 were intended for patients with digestive diseases, table 6 for patients with metabolic disorders, table 7 for kidney patients, etc.

Currently, this dietary nutrition system has been changed, and instead of 15 tables, a “New Nomenclature of Diets” (also known as a system of standard diets) has been introduced, comprising 5 main options, within which all the tables of therapeutic nutrition are distributed.

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Mineral waters for peptic ulcers

It is useful for patients with ulcers to drink mineral water. How to choose it correctly? What time to drink it?

During remission, Borjomi, Essentuki No. 4, Smirnovskaya No. 1, Slavyanovskaya, Berezovskaya, and Jermuk are useful. The use of highly mineralized mineral waters is not recommended: Batalinskaya, Essentuki No. 17.

During the day, 200 ml (a glass) of mineral water is usually prescribed 3 times a day.

Taking mineral water may be accompanied by a balneological reaction: 5-15 days after the start of taking the water, pain appears or intensifies, dyspeptic symptoms (heartburn, belching) are noted. In this case, you should either reduce the dose and frequency of water intake, or stop taking the water for 1-2 days. Individual reactions in the form of nausea, vomiting, diarrhea are also possible, which requires mandatory consultation with the attending physician or cancellation of treatment with waters.

For increased secretory function of the stomach: drink warm mineral water in small sips for 5-7 minutes 30 minutes before meals and 1.5-2 hours after meals.

To relieve heartburn and stomach pain, it is recommended to drink water slowly, in small portions (50 ml) every 15-20 minutes.

Attention! Mineral water is heated in a bottle in a water bath to 38-40 °C.

For reduced gastric secretory function: drink cool mineral water 10-25 minutes before meals.

Attention! Sometimes, taking into account the course of the disease, the doctor recommends drinking mineral water after meals.

Diet in the first 10-12 days from the onset of exacerbation of gastric ulcer and duodenal ulcer

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Diet No. 1a

During this period the following are permitted:

• slimy soups made from semolina, oatmeal or rice;
• liquid mashed porridge (all cereals are allowed except millet) with the addition of milk;
• soft-boiled eggs;
• steamed omelettes;
• milk, cream, steamed cottage cheese soufflé;
• steamed soufflé once a day from lean chicken, beef or skinless fish;
• kissels made from sweet berries and fruits;
• butter (only) (added to the finished dish).

Basic principles of the diet:

• a fractional diet is established: 5-6 times a day in small portions at certain times;
• the daily weight of the diet should not exceed 2-2.5 kg;
• the amount of table salt is limited to 3-6 g (for information: 1 level teaspoon contains 5 g of salt);
• The daily amount of carbohydrates is up to 200 g, the amount of proteins and fats is normal: proteins - up to 100 g, fats - up to 90 g.

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Diet for the next 10-12 days from the onset of exacerbation of gastric ulcer and duodenal ulcer

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Diet No. 16

The diet is expanded by introducing white bread rusks (up to 100 g per day), cereal and milk soups, meat (beef, rabbit), poultry (chicken) or fish (low-fat, tender varieties - pike perch, cod) in the form of steamed cutlets or meatballs.

Diet after 20-24 days from the onset of exacerbation of gastric ulcer and duodenal ulcer

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Diet No. 1

The diet becomes more varied, but certain dietary restrictions may persist for quite a long time.

The diet includes:

• yesterday's wheat bread;
• dry biscuits or dry sponge cake;
• baked pies 1-2 times a week with boiled meat and eggs, or with apples, or with jam;
• pureed vegetable soups;
• vegetable puree;
• boiled vermicelli,
• fresh cottage cheese, sour cream, mild cheese;
• sweet fruits and berries, carrot and beetroot juices, fruit sauces;
• dill, parsley leaves.
• Meat, poultry and fish (beef, rabbit, chicken, cod, pike perch) are allowed to be cooked in one piece. However, spices (mustard, cinnamon, horseradish, etc.), coarse, irritating food (turnip, radish, radish, beans, peas, etc.), hot sauces and seasonings, spicy, fatty, fried foods, refractory fats are still prohibited.

Basic principles of the diet:

• a fractional (5-6 times a day) diet is maintained;
• dishes are prepared by boiling, mashing or steaming;
• the daily weight of the diet should not exceed 3 kg;
• the daily amount of table salt should not exceed 10 g;
• The daily amount of proteins, fats and carbohydrates is normal: proteins - up to 100 g, fats - up to 90 g, carbohydrates - 400 g; the daily amount of free liquid is 1.5 l.

During the period of remission of peptic ulcer disease, nutrition should be regular (at least 4 times a day) and complete (contain a physiological amount of proteins, fats, carbohydrates, vitamins, microelements).

The restrictions apply to:

• alcohol, hot spices, herbs, that is, anything that irritates the mucous membrane
• volume of food consumed - you can't overload your stomach.

During stable remission, the diet of a person suffering from peptic ulcer disease should be close to the diet of a healthy person.

But the following should be practically excluded:

• uncooked garlic, onions, turnips, radishes;
• mustard;
• tomatoes in any form;
• cranberry;
• strong natural coffee.

Consumption of sorrel and oranges is limited.

It is recommended to include bananas, wild strawberries, white cabbage juice, potato juice, oat broth, fragrant celery, cherries, blueberries, and sweet apples in the diet.

List of dishes and technology of their preparation during a diet for gastric ulcer and duodenal ulcer

Approximate list of dishes for diet No. 1a

First courses

• rice milk slimy soup
• oat milk slimy soup
• barley soup milky slimy
• pearl barley soup milk slimy
• semolina milk soup

Main courses of meat

• steamed soufflé from boiled beef
• steamed soufflé from boiled chicken

Main courses of fish

• boiled cod dumplings
• steamed soufflé from boiled cod
• steamed soufflé of boiled fish with vegetable oil

Egg dishes

• soft-boiled egg
• steamed omelette

Dairy products dishes

• steamed curd soufflé from fat or semi-fat cottage cheese with sugar

Cereal and pasta dishes

• viscous semolina milk porridge
• liquid semolina milk porridge
• rice milk porridge, pureed, liquid
• porridge from cereal "Hercules" milk viscous
• porridge from cereals "Hercules" milk liquid

Drinks

• milk
• rosehip decoction

Attention! For some patients suffering from peptic ulcer, drinking fresh cow's milk leads to increased pain in the epigastric region, worsening of the disease, and slowing down of ulcer healing. If a feeling of discomfort in the stomach occurs when drinking milk, milk should be excluded from the menu.

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Sample one-day menu for diet No. 1a

First breakfast

• soft-boiled egg
• 1 glass of milk (can be diluted with water)

Lunch

• fruit jelly
• milk

Dinner

• slimy milk soup
• steamed meat or fish soufflé
• lemon jelly

Afternoon snack

• rosehip decoction
• omelette

Dinner

• porridge
• egg or curd soufflé

At night: 1 glass of milk or 1 glass of rosehip decoction

1. Rice slimy milk soup is also included in diet No. 16

Ingredients: rice, cow's milk, chicken egg, sugar, butter, water, salt.

Method of preparation. Cook rice for at least an hour until completely cooked, then strain. Boil the resulting slimy broth, add sugar, salt and season with egg-milk mixture. Put butter in the finished dish.

Technology for preparing the egg-milk mixture: beat the raw egg with a fork and, stirring constantly, pour in hot milk, heat until thickened, but do not bring to a boil.

2. Slimy oat milk soup with vegetable oil is also included in diet No. 16

Ingredients: oatmeal or Hercules oat flakes, pasteurized cow's milk, water, chicken egg, sugar, vegetable oil, salt.

Method of preparation. Cook oat flakes or groats over low heat until completely cooked, strain through a sieve, do not rub. Bring the resulting slimy broth to a boil, then remove from heat, add vegetable oil, season with egg-milk mixture (see cooking technology in recipe No. 1).

3. Steamed omelette is also included in diet No. 16, No. 1

Ingredients: chicken eggs, pasteurized cow's milk, salt, butter.

Method of preparation. Combine milk and eggs, add salt, mix well. Grease a deep baking tray (or metal dish) with oil, pour the mixture into it. Cook on steam or in the oven. Before eating, pour melted butter over the omelette.

4. Steamed cottage cheese soufflé is also included in diet No. 16, No. 1

Ingredients: full-fat or semi-fat cottage cheese, wheat flour or semolina, chicken egg, sugar, pasteurized cow's milk, butter.

Method of preparation. Separate the egg white from the yolk. Rub the cottage cheese, add the egg yolk, sugar and milk, then add semolina (or flour), mix everything thoroughly. Beat the white into a thick foam, add it to the prepared curd mass, mix thoroughly. Grease a deep baking tray with oil, put the prepared mass in it, steam.

5. Steamed soufflé from boiled beef is also included in diet No. 16

Ingredients: beef, pasteurized cow's milk or 20% fat sour cream, chicken egg, wheat flour, salt, butter.

Method of preparation. Cool the beef and grind it twice through a fine mesh of a meat grinder. Add white sauce (milk or sour cream) to the minced meat in small portions, mixing well. Separate the egg white from the yolk, add the yolk to the prepared mass, add salt. Beat the white and also add to the meat puree. Grease a frying pan with oil, put the prepared mass in it and steam cook. Before serving, pour melted butter over the soufflé.

Technology for preparing white (milk) sauce: pour hot milk in a thin stream into wheat flour dried in a frying pan, stirring until a homogeneous mass is obtained.

Technology for preparing white (sour cream) sauce: combine wheat flour dried in a frying pan with sour cream, mix thoroughly until a homogeneous mass without lumps is obtained.

6. Semolina milk porridge is also included in diet No. 16, No. 1

Ingredients: semolina, pasteurized cow's milk, water, sugar, salt, butter.

Method of preparation. Boil milk (or a mixture of milk and water), add salt and sugar, then pour semolina into it in a thin stream, stirring constantly. Cook for 5 to 20 minutes depending on the quality of the semolina. Add butter to the porridge before eating.

7. Liquid milk rice porridge is also included in diet No. 16

Ingredients: rice, pasteurized cow's milk, water, salt, sugar, butter.

Method of preparation. First rinse the rice in cold water, then in warm water. Add a little salt and rice to boiling milk (or a mixture of water and milk) and cook at a low boil for about an hour. Then rub the hot porridge through a sieve, add sugar, and bring to a boil. Before eating, pour melted butter over the porridge.

8. Rosehip decoction is also included in diet No. 16

Method of preparation. Rinse dried rose hips with cold water, pour boiled water over them. For 20 g of rose hips, take 200 g of water (1 glass). Boil the hips in a stainless steel container under a tightly closed lid. Then leave in a cool place for 3-4 hours, strain.

Note: the fruits for making the decoction must be cleared of seeds, hairs and crushed. If uncrushed rose hips are used, they should be infused after boiling for at least 8-10 hours.

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Approximate list of dishes for diet No. 16

First courses

• slimy rice milk soup
• slimy oat milk soup
• slimy barley milk soup
• slimy pearl milk soup
• semolina milk soup

Meat dishes

• steamed soufflé from boiled beef
• boiled beef dumplings
• Steamed beef meatballs
• steamed beef cutlets
• steamed soufflé from boiled chicken

Fish dishes

• boiled cod dumplings
• steamed soufflé from boiled cod
• steamed soufflé from boiled fish
• with vegetable oil

Egg dishes

• soft boiled eggs steam
• omelette

Milk-based dishes

• steamed cottage cheese souffle

Porridge

• semolina milk porridge viscous or liquid
• rice porridge strained milk liquid
• porridge from cereal "Hercules" milk viscous or liquid
• mashed buckwheat porridge viscous milk
• rice porridge, mashed, milky, viscous

Drinks

• rosehip decoction

Sample one-day menu for diet #16

First breakfast

• protein omelette
• buckwheat porridge (or rice, or semolina, or from "Hercules" cereal) milk mashed
• glass of milk

Lunch

• fruit jelly - 1 glass

Dinner

• rice soup (or pearl barley, or barley) milk mashed
• steamed meatballs (or steamed cutlets, or steamed chicken soufflé) fruit jelly

Afternoon snack

• rosehip decoction - 1 glass with a cracker

Dinner

• fish cutlets with vegetable oil (or steamed fish soufflé)
• fruit jelly

At night: 1 glass of milk

9. Boiled beef dumplings are also included in diet No. 1

Ingredients: beef, pasteurized cow's milk, wheat flour, chicken egg, butter, salt.

Method of preparation. Pass the beef through a fine mesh of a meat grinder 2-3 times, add salt. Prepare a white milk sauce (see the cooking technology in recipe No. 5), cool it and, stirring continuously, add it to the mince, add an egg to the mince, mix everything well. Form quenelles (quenelles are round balls that are made from mince with a tablespoon). Wet the saucepan with water, put the quenelles in it. Steam or boil over low heat until done - the quenelles should float. Before eating, pour melted butter over the quenelles.

10. Steamed beef cutlets are also included in diet No. 1

Ingredients: beef, wheat bread, water, butter, salt.

Method of preparation. Mince the beef twice, mix with bread soaked in water, mince the mixture again, add salt, and beat. Form cutlets (bites) from the mixture, and steam them.

11. Buckwheat milk porridge, viscous and strained, is also included in diet No. 1.

Ingredients: buckwheat, pasteurized cow's milk, sugar, water, butter, salt.

Method of preparation. Pour buckwheat into a boiling mixture of milk and water, add salt and cook under a lid on low heat until done. Then strain the hot ready porridge, add salt, sugar and heat again in a water bath. Before use, pour melted butter over the porridge.

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Approximate list of dishes for diet No. 1

First courses

• rice soup with potatoes and carrots
• oatmeal soup with zucchini
• cauliflower soup puree
• vegetarian soup with vermicelli

Meat dishes

• boiled beef dumplings
• Steamed beef meatballs
• steamed beef cutlets
• steamed beef roll stuffed with omelette
• Boiled beef stroganoff
• potato casserole stuffed with boiled
• mashed beef potato casserole stuffed with boiled
• with pureed beef and vegetable oil
• zucchini stuffed with boiled mashed beef
• boiled beef tongue
• boiled chicken
• steamed soufflé from boiled chicken

Fish dishes

• boiled cod (with skin)
• cod baked in milk sauce (fillet)
• cod baked in milk sauce with vegetable
• butter (fillet) steamed cod cutlets (meatballs) boiled cod dumplings steamed boiled cod soufflé boiled sea bass (with skin) boiled pollock

Egg dishes

• soft-boiled egg
• steamed omelette

Milk-based dishes

• steamed cottage cheese souffle

Dishes from cereals, pasta

• viscous semolina milk porridge
• rice porridge viscous milk strained
• porridge from cereal "Hercules" milk viscous
• porridge buckwheat strained milk viscous

Side dishes of cereals, vegetables, pasta

• viscous rice porridge strained milk
• boiled vermicelli
• carrots stewed in milk sauce
• carrot puree
• beetroot puree
• vegetables stewed in milk sauce
• complex vegetable side dish (carrot puree, green peas)

Salads, appetizers

• beetroot and apple salad with sour cream
• dill with sour cream
• parsley with sour cream
• tomato salad with vegetable oil

Fruits, berries, drinks

• baked apple
• fresh apple compote strained
• grape juice jelly
• grape juice jelly
• milk jelly
• fruit juice mousse

Sample one-day menu for diet #1

First breakfast

• soft-boiled egg
• mashed milk buckwheat porridge (or other cereals)
• tea with milk

Lunch

• baked apple

Dinner

• vegetarian soup with vermicelli (or rice milk mashed)
• Steamed beef cutlets with mashed potatoes
• fruit jelly

Afternoon snack

• rosehip decoction, rusk

Dinner

• boiled sea bass with vegetable garnish
• tea with milk

At night: milk

12. Cream of rice soup with potatoes and carrots

Ingredients: rice, potatoes, cow's milk, water, butter, sour cream, chicken egg, salt.

Method of preparation. Pour hot water over the rice, cook for an hour, rub through a sieve. Cut the carrots into slices, boil, rub. Add hot milk, finely chopped raw potatoes, grated carrots, salt to the water where the carrots were cooked and bring to a boil. Season the soup with the egg-milk mixture (see cooking technology in recipe No. 1).

13. Strained oat milk soup

Ingredients: Hercules oatmeal, pasteurized cow's milk, chicken egg, sugar, salt, water, butter.

Method of preparation. Boil the oatmeal until fully cooked and strain together with the liquid. Salt the resulting broth, add sugar and hot milk, bring to a boil. Remove from heat and season the soup with the egg-milk mixture (see the cooking technology in recipe No. 1).

14. Vegetarian soup with vermicelli

Ingredients: vegetable broth, onions, carrots, parsley root, butter, potatoes, vermicelli, 20% fat sour cream, parsley, salt.

Method of preparation. Chop the onion, carrot and parsley root, sauté in a deep frying pan in a small amount of vegetable broth with the addition of oil. Finely chop the potatoes. Add the prepared vegetables and potatoes to the vegetable broth, salt, and cook until done. Boil the vermicelli separately, combine with the vegetable broth, and bring to a boil. Season the soup with sour cream before serving.

15. Beef roll stuffed with omelette

Ingredients: beef, wheat bread, cow's milk, water, chicken egg, butter, salt.

Method of preparation. Mince the beef twice, mix with bread soaked in water and squeezed out, mince again, add salt, mix well. Make a steam omelette from milk and eggs, cool. Put the meat mixture in a thin layer on a cloth soaked in water, put the omelette in the middle, roll it up, put it on a baking sheet soaked in water, and steam it. Before use, pour melted butter over the dish.

16. Boiled beef stroganoff

Ingredients: beef, carrots, pasteurized cow's milk, wheat flour, 20% fat sour cream, butter, parsley, salt.

Method of preparation. Boil the beef and chop into strips. Prepare white sour cream sauce (see cooking technology in recipe No. 5). Boil the carrots and mash. Put the chopped meat in a saucepan, add salt, carrots, butter, mix everything and cook until done over low heat (at least 10-15 minutes). Sprinkle the dish with chopped herbs before eating.

17. Vegetables stewed in milk sauce

Ingredients: zucchini, carrots, potatoes, pasteurized cow's milk, wheat flour, butter, salt.

Method of preparation. Boil the potatoes until half-cooked, drain the broth. Finely chop the carrots and zucchini, sauté separately in a small amount of water. Prepare the milk sauce (see the cooking technology in recipe No. 5). Combine all the vegetables, pour in the sauce and simmer until done for 10-15 minutes.

18. Boiled chicken

Ingredients: chicken, carrots, parsley, salt.

Method of preparation. Place the chicken in hot water, bring to a boil, after removing the foam add carrots and parsley, salt, cook until done over low heat. Before use, divide into portions.

19. Boiled tongue

Ingredients: beef tongue (can be frozen), onion, carrot, parsley root, salt.

Method of preparation. Pour hot water over the tongue, add roots and salt, boil over low heat. Then place the tongue in cold water and remove the skin. Cut the tongue into portions, place in a container, pour in the broth in which the tongue was boiled, bring to a boil.

20. Boiled cod (with skin and bones)

Ingredients: gutted cod (headless), onions, carrots, butter, salt.

Method of preparation. Salt the water, add carrots and onions, put the cod in there, cut into portions. Boil the fish until done, then drain the liquid. Before eating, pour melted butter over the dish.

21. Steamed cod cutlets

Ingredients: gutted cod (headless), wheat bread, water, chicken egg, butter, salt.

Method of preparation. Remove the bones from the fish and mince it together with the bread soaked in water. Salt the mince, add an egg, mix everything well. Form cutlets and steam them. Before use, pour melted butter over the cutlets.

22. Cod baked in white sauce

Ingredients: gutted cod (headless), wheat flour, pasteurized cow's milk, butter, salt.

Method of preparation. Remove bones from the fish, remove skin, cut into portions, then simmer in water for 10-15 minutes. Prepare milk sauce (see cooking technology in recipe No. 5). Place fish pieces on a baking sheet, pour sauce over, sprinkle with oil and bake in the oven.

23. Mashed potatoes

Ingredients: potatoes, pasteurized cow's milk, butter, salt.

Method of preparation. Boil potatoes in salted water until done, drain water. Mash potatoes, pour hot milk into them, mix well. Before use, pour melted butter.

24. Complex vegetable side dish

Ingredients: carrots, canned green peas, butter, salt.

Method of preparation. Cut carrots into slices, sauté in a small amount of water, rub, add butter, heat. Heat canned green peas in broth until boiling, drain the broth. Combine vegetables and pour melted butter over before use.

25. Beetroot and apple salad with sour cream

Ingredients: sweet apples, peeled and seeded, beets, 20% fat sour cream, salt.

Method of preparation. Boil beets until done, cut into strips, cool. Cut apples into strips, combine with beets, season with sour cream. Lightly salt.

26. Compote of fresh mashed apples

Ingredients: sweet apples, peeled and seeded, sugar, water.

Method of preparation. Finely chop the apples, pour in water, bring to a boil, rub together with the liquid. Then add sugar and bring to a boil again.