The term pancreatitis defines an inflammatory process localized in the tissues of the pancreas (pancreas). The acute or chronic course of the disease of varying severity causes a disturbance in the functional state of the organ affecting the digestive process. Treatment of pancreatitis, regardless of the severity of the course, the nature and origin of the pathological process, necessarily involves the use of dietary recommendations. According to the classification of diets, the table for pancreatitis is marked with 5p.
The main feature of the diet
The main goal of the diet in acute or chronic pancreatitis is to significantly reduce the functional load on the pancreas, which helps to quickly reduce the severity of the inflammatory process. The diet has several of the following distinguishing features:
- The amount of carbohydrates (mainly due to sugar and other easily digestible disaccharides) and fats in the diet decreases.
- Increasing the protein content in the diet.
- A sharp restriction in the intake of extractive organic compounds, purine bases, refractory oils, essential oils, cholesterol, coarse fibers, which significantly increase the load on the organs of the digestive system.
- Increasing the content of lipotropic compounds and vitamins.
- Food should be steamed or boiled. Cooking is limited. Avoid fried foods.
- The number of cold and very hot dishes is limited.
The chemical composition, the daily content of the main organic compounds, as well as the energy value of the diet for pancreatitis include the following indicators:
- Proteins - 110-120 g, 60-65% of which should be of animal origin.
- Carbohydrates - 350-400 g, of which 30-40 g of sugar is allowed. It is recommended to take 20-30 g of xylitol sweetener.
- Fats - 80 g, 15-20% of which are of vegetable origin.
- Table salt (sodium chloride) - 10 g.
- Free liquid - 1. 5 liters.
- Energy value - 2600-2700 kcal.
The recommended food intake should be 5-6 times a day, and single portions should be small. This allows to reduce the burden on the entire digestive system in general and the pancreas in particular.
Mechanism of therapeutic action
The pancreas is a functionally important organ of the digestive system. It produces a number of digestive enzymes (protease, lipase, amylase) responsible for the breakdown of proteins, fats and carbohydrates in the lumen of the small intestine. With the development of an inflammatory reaction caused by various reasons, gland cell damage and tissue edema occur. At the same time, compression of the excretory ducts of the pancreas develops, the flow of contents is disturbed, which can later lead to tissue death provoked by the secretion of digestive enzymes (pancreonercosis). To prevent complications of inflammation, it is important to reduce the burden on the pancreas, for which the 5p diet was developed.
The essence of dietary recommendations is to significantly reduce the amount of carbohydrates and fats that come with food. This leads to a decrease in the functional activity of the pancreas at the regulatory level, the production of digestive enzymes, and a decrease in the likelihood of developing pancreatic necrosis. Fraction in small portions often allows you to reduce the load on all organs of the digestive system, which helps to quickly reduce the severity of the inflammatory process in the pancreas. By increasing the amount of lipotropic compounds and vitamins, it is possible to improve the course of metabolic processes in liver tissues and other parenchymal organs of the digestive system.
Indications
The implementation of dietary recommendations is indicated in the development of chronic pancreatitis in remission (improvement of the functional state) or in the acute course of the inflammatory process during the recovery (recovery) period. Also, the diet can be used for combined inflammation of the pancreas, gall bladder, and liver.
Contraindications
It is not recommended to use a diet for pancreatitis with a sharp acute course of the inflammatory process, because in this case table 0 (complete lack of nutrition) is prescribed for a period of up to several days. Basic nutritional organic compounds in the form of monomers are given parenterally by intravenous drip (amino acids, glucose). Also, if necessary, intensive treatment using drugs of different pharmacological groups is prescribed.
Permitted products
Using a diet for pancreatitis involves the intake of allowed foods, the list of which is quite diverse and includes:
- The first dishes are soups boiled in water with the addition of vegetables (carrots, potatoes, pumpkins, pumpkins), cereals (semolina, rice, buckwheat), vermicelli, a small amount of butter is allowed.
- Meat - lean meats, including chicken, rabbit, veal, beef, skinless turkey. Before cooking, the meat is freed from the skin (poultry), tendons. It is recommended to boil or steam it.
- Vegetables - potatoes, cauliflower, zucchini, green peas, carrots, beets, pumpkin boiled, baked or steamed.
- Cereals - oats, buckwheat, semolina, rice cooked in water or with a little milk. They can also be added to soufflés and puddings.
- Ripe, sweet fruits or berries that can be eaten fresh or cooked.
- Dairy products - a limited amount of low-fat milk, yogurt, cottage cheese, cream, taking into account normal tolerance.
- Sweets - mousse, jelly, jelly, marmalade made using xylitol (sweetener).
- Chicken eggs - limited, 2 pieces per day in the form of an omelette.
- Flour products - yesterday's bread made from wheat or rye flour, lean products.
- Fats - butter, vegetable oil.
- Drinks - green, weak black tea, fruit juices, compotes, rose hip juice.
Prohibited Products
Against the background of the implementation of dietary recommendations for pancreatitis, the use of the following foods is excluded:
- Soups, cabbage soup, meat borsch, fish broth, beet, okroshka.
- Fatty meats (duck, goose, pork, lamb), fried and baked dishes, smoked meat, sausages.
- Oily, fried, baked, salted fish, caviar, canned food.
- Any dairy products high in fat and sugar, including lactose (milk sugar).
- The use of legumes, barley, corn, pearl barley and small grains is limited.
- White cabbage, turnip, sorrel, sweet pepper, eggplant, radish, onion, garlic, spinach, mushroom, radish.
- Spices, spicy, fatty sauces, especially those cooked in meat broth.
- Coffee, cocoa, carbonated and cold drinks.
- Creamy confectionery, chocolate, ice cream, sweets containing a significant amount of sugar.
- Animal fats.
Nutritional Characteristics
Proper use of a diet for pancreatitis involves following some of the following recommendations and eating habits:
- For acute pancreatitis or an exacerbation of a chronic process, the menu includes a mandatory backup regimen. The amount of food is sharply restricted until temporary therapeutic starvation (diet 0). As the severity of the inflammatory process decreases, the menu is gradually expanded, but the food is served in crushed form.
- In chronic pancreatitis, the 5p diet is used without a precautionary regimen. This includes the usual temperature regime, excluding very hot and very cold foods.
- An acute course of the inflammatory process in the tissues of the pancreas requires hospitalization of a person in a medical hospital, where the doctor prescribes dietary recommendations. If there is a high probability of developing pancreatic necrosis in the first days, 0 diet is prescribed under close medical supervision.
- It is recommended to eat in small portions at least 5 times a day, which allows you to significantly reduce the burden on the pancreas.
- It is recommended to have the last meal 2 hours before the intended sleep. In modern recommendations, the time between dinner and bedtime is increased to 3-4 hours.
- In chronic pancreatitis, a long-term diet is prescribed, which is necessary to prevent exacerbation of the inflammatory process, primarily in the tissues of the pancreas.
Sample menu for the week
Monday
- Breakfast - buckwheat porridge boiled in milk, bread and butter, weak black tea.
- Lunch - fresh pears.
- Lunch - vegetable soup boiled in water, noodle stew with chicken meat, apple jelly.
- Snack - biscuits with biscuits, rose water.
- Dinner - boiled fish without bones, mashed potatoes with a small amount of oil, green tea.
Tuesday
- Breakfast - boiled vegetable vinaigrette, cheese sandwich, green tea.
- Dinner - cottage cheese stew with black plums.
- Lunch - milk soup with rice, boiled carrots with boiled chicken, fruit compote.
- Afternoon snack - fat-free cookies with freshly squeezed juice.
- Dinner - cottage cheese boiled in water, pasta with jelly.
Wednesday
- Breakfast - apple and carrot salad, chopped steamed cutlets, fruit juice.
- Dinner is baked pears.
- Lunch - vegetable soup boiled in milk, boneless fish boiled with rice porridge, fresh fruit.
- Snack - biscuits with biscuits, dried fruit compote.
- Dinner - rice porridge cooked in milk, cheese sandwich, apple compote.
Thursday
- Breakfast - semolina porridge, boiled in milk, with the addition of prunes, weak black tea.
- Lunch - carrot puree with apple jam.
- Lunch - dried fruits, cottage cheese pudding, vegetable soup cooked on baked apples.
- Snack - fruit jelly.
- Dinner - buckwheat porridge boiled in water, beef steam cutlets, still mineral water.
friday
- Breakfast - cheesecakes with carrots, black tea.
- Lunch - cottage cheese with low-fat sour cream.
- Lunch - soup with barley and carrots boiled in water, cabbage rolls cooked with rice and boiled chicken, fruit jelly.
- Snack - sweet fresh apple.
- Dinner - potatoes boiled in water, boiled fish without bones, kefir, a piece of bread.
Saturday
- Breakfast - cheesecakes with fruit jam, green tea.
- Lunch is fresh bananas.
- Lunch - borscht cooked in vegetable broth, vegetable and chicken stew, fruit compote.
- Snack - dry biscuit, dry fruit compote.
- Dinner - pasta and boiled beef, stew with kefir.
Sunday
- Breakfast - soup with potato dumplings boiled in milk, weak black tea.
- Lunch is fresh sweet apples.
- Lunch - cabbage soup cooked in vegetable broth, boiled pasta with steam cutlets, compote.
- Snack - biscuits with biscuits, rose water.
- Dinner - omelet made from chicken eggs, lazy dumplings with cottage cheese, kefir.
Doctor's opinion
Diet for pancreatitis is biologically healthy. By reducing the functional load of the pancreas, the risk of complications, including pancreatic necrosis, is significantly reduced, and the inflammatory process in the body's tissues is also accelerated. At the same time, the severity of edema decreases, the flow of pancreatic juice and bile improves, which contributes to the normalization of the functional activity of all organs of the digestive system. Diet recommendations are designed to reduce the functional load on the pancreas during the period of reducing acute inflammation or against the background of the chronic course of the disease. In the case of acute pancreatitis, since the risk of developing pancreatic necrosis in a medical hospital is high, a 0 diet with therapeutic starvation can be prescribed.