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 causes a violation of the functional state of the organ, which affects the digestive process. Treatment of pancreatitis, regardless of the severity of the course, the nature and origin of the pathological process, necessarily includes the use of nutritional recommendations. According to the classification of diets, 5p is marked in the pancreatitis table.
The main feature of the diet
The main goal of a diet for acute or chronic pancreatitis is to significantly reduce the functional load of the pancreas, which contributes to a rapid decrease in 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 fat is reduced in the diet.
- Increasing the amount of protein in the diet.
- A sudden restriction of consumption of extractive organic compounds, purine bases, refractory fats, essential oils, cholesterol, coarse fibers, which significantly increase the load on the organs of the digestive system.
- Increasing the amount of lipotropic compounds and vitamins.
- Dishes should be boiled or boiled. Food stewing is limited. Avoid fried food.
- The number of cold and too hot dishes is limited.
The chemical composition, the daily amount of the main organic compounds and the energy value of the pancreatitis diet include the following indicators:
- Protein - 110-120 g, of which 60-65% should be of animal origin.
- Carbohydrates - 350-400 g, of which 30-40 g of sugar is allowed. It is recommended to use 20-30 g of the sweetener xylitol.
- 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.
It is recommended to eat 5-6 times a day, and each portion should be small. This allows you to reduce the load 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 (proteases, lipases, amylases) that are responsible for breaking down proteins, fats and carbohydrates in the lumen of the small intestine. After the development of an inflammatory reaction caused by various causes, the cells of the gland are damaged, and tissue edema also occurs. At the same time, compression of the excretory ducts of the pancreas develops, the outflow of contents is disturbed, which can later provoke the death of tissues caused by the release of digestive enzymes (pancreonecosis). In order to avoid complications of inflammation, it is important to reduce the load on the pancreas, for which the 5p diet was created.
The essence of the nutritional recommendations is to significantly reduce the amount of carbohydrates and fats received from food. As a result, at the regulatory level, the functional activity of the pancreas decreases, the production of digestive enzymes decreases and the probability of pancreatic necrosis develops. Partial, frequent eating in small portions allows you to reduce the load on all organs of the digestive system, which helps to quickly reduce the severity of the inflammatory process of 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 case of chronic pancreatitis during remission (after improvement of the functional state) or in case of an acute course of the inflammatory process during the recovery (recovery) period. The diet can also be used in case of combined inflammation of the pancreas, gall bladder, and liver.
Contraindications
In the case of a pronounced acute course of the inflammatory process, the pancreatitis diet is not recommended, since in this case table 0 (complete lack of nutrition) is prescribed for a period of up to several days. The main organic compounds of nutrients in the form of monomers are injected intravenously by drip (amino acids, glucose). Also, if necessary, intensive treatment using drugs of various pharmacological groups is prescribed.
Allowed products
Diet for pancreatitis includes the use of permissible 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, zucchini), grains (semolina, rice, buckwheat), vermicelli, a small amount of butter is allowed.
- Meat - lean meat, which includes chicken, rabbit, veal, beef, turkey without skin. Before cooking, the meat is cleaned from the skin (poultry), tendons. Boiling or steaming is recommended.
- Vegetables - potatoes, cauliflower, zucchini, green peas, carrots, beets, pumpkin boiled, fried or steamed.
- Cereals - cereals made of oats, buckwheat, semolina, rice, which are boiled 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 roasted.
- Dairy products - low-fat whole milk in limited quantities, taking into account its normal tolerance, yogurt, cottage cheese, cream.
- Sweets - mousse, jelly, jelly, marmalade, which are prepared using xylitol (sweetener).
- Chicken eggs - limited, 2 pcs per day in the form of omelets.
- Flour products - yesterday's bread from wheat or rye flour, lean products.
- Fats - butter, vegetable oil.
- Drinks - green, weak black tea, fruit juice, compotes, rosehip broth.
Prohibited products
Taking into account the implementation of nutritional recommendations for pancreatitis, the following foods should not be consumed:
- Soups, cabbage soup, borscht on meat, fish broth, beets, okroshka.
- Fatty meat (duck, goose, pork, lamb), fried, stewed dishes from it, smoked meat, sausages.
- Fatty, fried, stewed, 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 crumbed cereals is limited.
- White cabbage, turnips, sorrel, sweet peppers, eggplants, radishes, onions, garlic, spinach, mushrooms, radishes.
- Spices, spicy, fatty sauces, especially cooked in meat broth.
- Coffee, cocoa, carbonated and cold drinks.
- Creamy confectionery, chocolate, ice cream, sweets that contain a lot of sugar.
- Animal fats.
Nutritional characteristics
A proper diet for pancreatitis involves following some of the following recommendations and eating habits:
- A sparing regimen is mandatory in the menu of acute pancreatitis or an exacerbation of a chronic process. The amount of food is severely restricted until temporary therapeutic fasting (diet 0). After the severity of the inflammatory process subsides, the menu gradually expands, but the food is served chopped.
- In chronic pancreatitis, the 5p diet is used without a sparing regimen. This includes the normal temperature regime, except for very hot and very cold dishes.
- Due to the course of the acute inflammatory process in the tissues of the pancreas, a person needs to be hospitalized in a medical hospital, where the doctor sets nutritional recommendations. If there is a high probability of developing pancreatic necrosis in the first days, a 0 diet is prescribed under the close supervision of a doctor.
- It is recommended to eat at least 5 times a day in small portions, which allows you to significantly reduce the burden on the pancreas.
- The last meal is recommended no later than 2 hours before bedtime. In modern recommendations, the time from dinner to bedtime is increased to 3-4 hours.
- In case of chronic pancreatitis, the diet is prescribed for a long time, which is necessary primarily in order to prevent the exacerbation of the inflammatory process in the pancreatic tissues.
An example of a weekly menu
Monday
- Breakfast - buckwheat porridge cooked in milk, bread and butter, weak black tea.
- Lunch - fresh pear.
- Lunch - soup with vegetables boiled in water, pasta stew with chicken, apple jelly.
- Snack - biscuit cookies, rosehip broth.
- Dinner - boiled boneless fish, mashed potatoes with a small amount of butter, green tea.
tuesday
- Breakfast - boiled vegetable vinaigrette, cheese sandwich, green tea.
- Lunch - cottage cheese casserole with prunes.
- Lunch - milk soup with rice, stewed carrots with boiled chicken, fruit compote.
- Afternoon snack - lean cookies with freshly squeezed fruit juice.
- Dinner - macaroni with cottage cheese, boiled in water, jelly.
on Wednesday
- Breakfast - apple and carrot salad, chopped steamed meatballs, fruit juice.
- Lunch - fried pear.
- Lunch - vegetable soup cooked in milk, boiled boneless fish with rice porridge, fresh fruit.
- Snack - cookies, dried fruit compote.
- Dinner - rice porridge cooked in milk, cheese sandwich, apple compote.
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 on a decoction of dried fruits, cottage cheese pudding, baked apple.
- Snack - fruit jelly.
- Dinner - buckwheat porridge cooked in water, with steamed beef cutlets, non-carbonated mineral water.
friday
- Breakfast - cheesecakes with carrots, black tea.
- Lunch - cottage cheese with low-fat sour cream.
- Lunch - soup with barley and carrots cooked 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 - fresh banana.
- Lunch - borscht cooked in vegetable broth, vegetable and chicken casserole, fruit compote.
- Snack - dry biscuit, dried fruit compote.
- Dinner - casserole with pasta and boiled beef, kefir.
sunday
- Breakfast - soup with potato dumplings, boiled in milk, weak black tea.
- Lunch - fresh sweet apple.
- Lunch - cabbage soup cooked in vegetable broth, boiled pasta with steamed meatballs, compote.
- Snack - biscuit cookies, rosehip broth.
- Dinner - omelet from chicken eggs, lazy noodles with cottage cheese, kefir.
Doctor's opinion
Diet for pancreatitis is biologically based. Reducing the functional load of the pancreas significantly reduces the risk of complications, including pancreatic necrosis, and also accelerates the inflammatory process in the tissues of the organ. At the same time, the severity of edema decreases, the outflow 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 of the pancreas during acute inflammation or during the chronic course of the disease. In the case of acute pancreatitis, due to the high risk of pancreatic necrosis, the 0 diet, which is therapeutic fasting, can be prescribed in a medical hospital.