The pancreas is a glandular organ that is located in the abdominal cavity and plays a significant role in the digestion process. This gland is responsible for the secretion of juice containing enzymes necessary for normal digestion, in particular, for the breakdown of fats and the regulation of sugar metabolism in the body. With various violations of pancreatic secretion (its inflammation - acute or chronic pancreatitis), the digestion of food, as well as the breakdown of sugar, worsen, which can cause a serious illness - diabetes.
A diet for pancreatic diseases is one of the most important measures that contribute to successful treatment, as well as the prevention of diseases of the gastrointestinal tract. Different periods of the disease (pancreatitis) are characterized by special nutritional requirements: from the absolute rejection of oral intake of water and food (in the acute stage of relapse) to the appointment of a diet corresponding to the functional state of the pancreas (during the recovery period).
As a rule, in patients with chronic pancreatitis, there is a loss of appetite, and sometimes an aversion to food, especially fatty foods. This disease is characterized by heartburn, bloating, belching, hiccups, a drop in body weight and general weakness. Chronic pancreatitis periodically worsens, most often it occurs as a result of alcohol abuse, after starvation, and also due to psychological trauma and infections (such as flu, tonsillitis, etc.). A pancreatic diet for chronic pancreatitis is not only a treatment method, but also an important condition for preventing exacerbations, and, consequently, the further development of the disease.
The basis of the menu for pancreatic diseases is the physiological (and sometimes elevated) norm of protein content with a sharp restriction of fats and foods rich in substances that stimulate the secretion of digestive juice. A diet for pancreatic diseases involves limiting the intake of carbohydrates and even their complete exclusion in the case of diabetes.
During acute pancreatitis or with exacerbation of chronic in the first 2-3 days fasting is prescribed. On these few days, it is allowed to use 1-1.5 liters of still mineral water at room temperature (4-5 times 200 ml each), as well as a broth of wild rose (1.5-2 cups).
Then, on the 2-3 day of illness, a 5-7-day diet for pancreatic diseases No. 5p should be prescribed. Diet number 5p chemically and mechanically sparing. It is necessary to exclude products that promote bloating, containing extractive substances and coarse fiber. Steamed or cooked, semi-liquid or liquid consistency is preferred. 5-7 meals a day are recommended.
The diet for pancreatic diseases No. 5p (for acute pancreatitis) prescribes the following dishes and products:
- mucous soups from cereals - semolina, oatmeal, rice on a weak broth from vegetables or water;
- dishes of fish and meat of low-fat varieties (fish - cod, perch, pike perch, meat - chicken, rabbit, beef);
- dairy dishes - freshly prepared cottage cheese of a pasty consistency;
- vegetable dishes - carrots, potatoes, cauliflower, zucchini in the form of steam puddings and mashed potatoes;
- fruits - baked apples;
- sweet dishes - jelly, mousse and jelly on sorbitol and xylitol, mashed fruit compotes;
- drinks - broth of wild rose, mineral water, weak tea.
It is forbidden to use fish, meat, mushroom broths, fatty fish, meat and poultry, fried foods, raw fruits and vegetables, radishes, white cabbage, onions, radishes, spinach and rutabaga, canned food, sausages, smoked meats, pastries, spices and alcoholic drinks.
The diet for chronic pancreatitis is almost the same as for acute, it also limits the intake of carbohydrates and fats, but contains an increased amount of protein. It should be remembered that food should be at an acceptable temperature: not very hot and not too cold. This diet must be followed for a fairly long time and systematically.