The term pancreatitis defines an inflammatory process that is localized in the tissues of the pancreas (pancreas). The acute or chronic course of the disease of varying severity leads to a violation of the functional state of the organ, which affects the process of digestion. Treatment of pancreatitis, regardless of the severity of the course, the nature and origin of the pathological process, necessarily includes the use of dietary recommendations. According to the classification of diets, the pancreatitis table is marked 5p.
The main feature of the diet
The main objective of the diet in acute or chronic pancreatitis is a significant decrease in the functional load on the pancreas, which contributes to a rapid decrease in the severity of the inflammatory process. The diet has several of the following distinguishing features:
- In the diet, the amount of carbohydrates (mainly due to sugar and other easily digestible disaccharides) and fats is reduced.
- Increase the protein content in the diet.
- A sharp restriction in the intake of extractive organic compounds, purine bases, refractory fats, essential oils, cholesterol, coarse fiber, which significantly increase the load on the organs of the digestive system.
- Increasing the content of lipotropic compounds and vitamins.
- Dishes should be steamed or boiled. Stowage of food 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, of which 60-65% must be of animal origin.
- Carbohydrates - 350-400 g, of which 30-40 g of sugar are allowed. It is recommended to take 20-30 g of xylitol sweetener.
- Fats - 80 g, of which 15-20% are of vegetable origin.
- Table salt (sodium chloride) - 10 g.
- Free liquid - 1. 5 liters.
- Energy value - 2600-2700 kcal.
The recommended food intake is 5-6 times a day, while individual portions should be small. This makes it possible to reduce the load on the entire digestive system in general and on the pancreas in particular.
Mechanism of therapeutic action
The pancreas is a functionally important organ of the digestive system. It produces a series of digestive enzymes (protease, lipase, amylase) that are responsible for breaking down proteins, fats and carbohydrates in the lumen of the small intestine. With the development of an inflammatory reaction provoked by several reasons, damage to glandular cells occurs, in addition to tissue edema. At the same time, compression of the excretory ducts of the pancreas develops, the outflow of contents is disturbed, which can later lead to tissue death, provoked by the release of digestive enzymes (pancreonercosis). To avoid complications from inflammation, it is important to reduce the load 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 accompany food. This at the regulatory level causes a decrease in the functional activity of the pancreas, the production of digestive enzymes and the probability of developing pancreatic necrosis decreases. Frequent meals divided into small portions allow 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 the tissues of the liver 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 functional status) or in the acute course of the inflammatory process during the period of convalescence (recovery). Also, the diet can be used for combined inflammation of the pancreas, gallbladder, liver.
contraindications
With a pronounced acute course of the inflammatory process, the use of a diet for pancreatitis is not recommended, as in this case table 0 (complete lack of nutrition) is prescribed for a period of up to several days. The main organic nutrient compounds in the form of monomers are administered parenterally by intravenous drip (amino acids, glucose). In addition, if necessary, intensive treatment is prescribed with drugs of various pharmacological groups.
allowed products
Using a diet for pancreatitis involves eating permitted foods, the list of which is quite diverse and includes:
- First courses are soups boiled in water with the addition of vegetables (carrots, potatoes, pumpkin, zucchini), cereals (semolina, rice, buckwheat), vermicelli, a small amount of butter is allowed.
- Meat - lean meats, which include chicken, rabbit, veal, beef, skinless turkey. Before cooking, the meat is released from the skin (poultry), from the tendons. It is recommended to boil or steam it.
- Vegetables - potatoes, cauliflower, zucchini, peas, carrots, beets, boiled, roasted or steamed pumpkin.
- Cereals - oat cereals, buckwheat, semolina, rice, which are boiled in water or with a little milk. They can also be added to souffles and puddings.
- Ripe, sweet fruits or berries that can be eaten fresh or baked.
- Dairy products - low-fat whole milk in limited quantities, subject to your normal tolerance, yogurt, cottage cheese, cream.
- Sweets - mousse, jam, jelly, marmalade, which are prepared with xylitol (a sweetener).
- Chicken eggs - limited, 2 pieces per day in the form of omelets.
- Flour products - yesterday's bread made from wheat or rye flour, lean products.
- Fats - butter, vegetable oil.
- Drinks - green, weak black tea, fruit juices, jams, rosehip broth.
prohibited products
In the context of implementing dietary recommendations for pancreatitis, the use of the following foods is excluded:
- Soups, cabbage soup, beef borsch, fish broth, beets, okroshka.
- Fatty meats (duck, goose, pork, lamb), fried foods, stews, smoked meats, sausages.
- Fatty fish, fried, stewed, salted, caviar, canned.
- Any dairy products high in fat and sugar, including lactose (milk sugar).
- Legumes, the use of barley, corn, pearl barley and brittle cereals is limited.
- White cabbage, turnip, sorrel, peppers, eggplant, radish, onion, garlic, spinach, mushrooms, radish.
- Spices, hot and fatty sauces, especially those cooked in broth.
- Coffee, cocoa, soft drinks and soft drinks.
- Confectionery cream, chocolate, ice cream, sweets containing a significant amount of sugar.
- Animal fats.
nutritional characteristics
Proper use of the pancreatitis diet involves following several of the following nutritional recommendations and habits:
- The menu for acute pancreatitis or exacerbation of a chronic process includes a mandatory preservation regimen. The amount of food is strongly limited until temporary curative starvation (diet 0). As the severity of the inflammatory process decreases, the menu gradually expands, but the food is served in a crushed form.
- In chronic pancreatitis, a 5p diet is used without a sparing regimen. It includes the usual temperature regime with the mandatory exception of very hot and very cold dishes.
- The acute course of the inflammatory process in the tissues of the pancreas requires hospitalization of a person in a medical hospital, where the doctor determines dietary recommendations. If there is a high probability of developing pancreatic necrosis in the first few days, a 0 diet is prescribed under close medical supervision.
- It is recommended to eat food at least 5 times a day in small portions, which allows you to significantly reduce the load on the pancreas.
- It is recommended that the last meal be taken no later than 2 hours before the intended sleep. In modern recommendations, the time period between dinner and bedtime is increased to 3-4 hours.
- In chronic pancreatitis, a diet is prescribed for a long period of time, which is mainly necessary to prevent an exacerbation of the inflammatory process in the tissues of the pancreas.
Sample menu of the week
Monday
- Breakfast - buckwheat porridge cooked in milk, bread and butter, weak black tea.
- Lunch - fresh pear.
- Lunch - soup with vegetables, boiled in water, pasta casserole with chicken meat, apple jam.
- Snack - Biscuit cookies, rosehip broth.
- Dinner - boiled fish without bones, mashed potatoes with a small amount of butter, green tea.
Tuesday
- Breakfast - boiled vegetable vinaigrette, cheese sandwich, green tea.
- Lunch - cottage cheese casserole with the addition of prunes.
- Lunch - milk soup with rice, boiled carrots with boiled chicken, fruit compote.
- Afternoon Snack - Skinny biscuits with freshly squeezed fruit juice.
- Dinner - macaroni and cottage cheese, boiled in water, jam.
Wednesday
- Breakfast - apple and carrot salad, chopped steamed chops, fruit juice.
- Lunch is a baked pear.
- Lunch - vegetable soup cooked in milk, boneless fish cooked with rice porridge, fresh fruit.
- Snack - cookies, dried fruit compote.
- Dinner - rice porridge cooked in milk, cheese sandwich, applesauce.
Thursday
- Breakfast - semolina porridge, cooked in milk, with the addition of prunes, weak black tea.
- Lunch - carrot puree with apple jam.
- Lunch - vegetable soup cooked in a decoction of dried fruits, cottage cheese pudding, baked apple.
- Snack - fruit jelly.
- Dinner - buckwheat porridge, boiled in water, with steamed chops, 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 meat, fruit jam.
- Snack - fresh sweet 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 a fresh banana.
- Lunch - borscht cooked in vegetable broth, casserole made from vegetables and chicken, fruit compote.
- Snack - dry biscuit, dried fruit compote.
- Dinner - casserole with noodles and boiled meat, kefir.
Sunday
- Breakfast - soup with potato dumplings, boiled in milk, weak black tea.
- Lunch is a fresh sweet apple.
- Lunch - cabbage soup cooked in vegetable broth, noodles cooked with steamed cutlets, compote.
- Snack - Biscuit cookies, rosehip broth.
- Dinner - an omelet made from chicken eggs, lazy dumplings with cottage cheese, kefir.
doctor's opinion
The diet for pancreatitis is biologically correct. By reducing the functional load on the pancreas, the risk of complications, including pancreatic necrosis, is significantly reduced, and the inflammatory process in the tissues of the organ is also accelerated. At the same time, the severity of edema decreases, the output of pancreatic juice and bile improves, which contributes to the normalization of the functional activity of all organs of the digestive system. Dietary recommendations are intended to reduce the functional load on the pancreas during the period of acute inflammation subsidence or in the context of the chronic course of the disease. In the case of acute pancreatitis, due to the high risk of developing pancreatic necrosis in a medical hospital, diet 0, which is therapeutic starvation, may be prescribed.