Pancreatitis diet

Cooking vegetables to treat pancreatitis

Pancreatitis (inflammation of the pancreas) is a disease characterized by severe pain syndrome, which brings severe pain to patients. In addition to the obvious pain, the body also undergoes unpleasant changes related to pancreatic dysfunction, which often leads to obesity. The problem is that the enzymes secreted by the pancreas help digest and assimilate protein, fat, and carbohydrates in food under normal conditions, and their hormones regulate blood glucose levels. Interference in the work of the pancreas leads to excessive activation of enzymes, which suddenly become aggressive to the environment and begin to behave destructively.

Pancreatitis is a disease that is always unexpected: the first attack occurs when the pancreas begins to attack its own enzymes. The acute manifestations of the disease are eliminated quickly enough, but there is always the risk of subsequent slow development of the disease and the diagnosis of chronic pancreatitis.

The main method of treating pancreatitis is diet.

The most basic condition for the treatment of pancreatitis and other diseases is compulsory diet. For the first time (2-3 days) after an acute attack, it is recommended to refuse food completely and starve to death. It should be noted here that the body usually "knows" that it should wait for food, so patients with acute pancreatitis rarely have an appetite.

A few days of hunger is necessary for the affected pancreas, first of all, in order to let it rest-when eating, it releases enzymes into this organ. These enzymes are necessary to digest food that enters the stomach, but these enzymesIt is the same to behave aggressively. Cause inflammation and pain. This situation is similar, such as a broken leg: in order to allow the bones and tissues of the injured leg to heal, rest completely with the help of a cast, and no stepping on it. The only allowed to use non-gas warm alkaline mineral water.

The recurrent state and at least the relatively chronic form of the pancreas at complete rest are prerequisites for the onset of stable remission. Therefore, the pancreatitis diet is not only an effective treatment method, but also the main rule to prevent the deterioration of the disease, thereby inhibiting its further development.

Features of pancreatitis diet (table 5)

Pancreatitis diet is not earlier than the fourth day (before that, only complete starvation). According to the diet classification generally accepted by medical institutions, the nutrition of pancreatitis is the No. 5 diet. Food should be divided 5-6 times a day, excluding snacks between meals.

The essence of the diet is to reject all foods that increase the formation of stomach acid and stimulate pancreatic enzyme activity. After the disease worsens, the doctor strongly recommends that you go on a long-term diet-at least 8 months. But this does not mean that after these few months of "torture" with a rather difficult diet, the ninth one should collapse and completely make up for the lost opportunity.

The diet of chronic pancreatitis is a certain diet culture that has entered the life of patients for a long time. Naturally, sometimes it is very difficult to give up many fasting and favorite dishes, but the memory of severe abdominal pain helps to eat correctly instead of succumbing to temptation. After all, even a small percentage of harmful products can cause acute attacks and must be removed in the hospital.

Patients with pancreatitis should prepare meals according to the principle of "mechanical retention" of the digestive organs: it is best to steam the food, or in extreme cases, boil it and mash or chop it. Frying, grilling, smoking, grinding are not allowed. Heat-treated fat can also damage the pancreas, so any type of oil—butter and vegetable oil—should be cold-added to ready-made dishes.

You can eat:

  • Vegetables (boiled, steamed or stewed);
  • From soup: only vegetables (do not use onions, garlic and cabbage) or dairy products and grains, chronic form and without deterioration, soups containing secondary broth are allowed
  • Lean meat, poultry or fish (boiled or steamed);
  • Boil noodles or vermicelli;
  • Congee (milk or boiled in water), except millet;
  • Omelet, white cheese casserole (steam);
  • Dry biscuits, jams, biscuits, marshmallows, marshmallows (limited quantities-no more than two or three pieces per day);
  • Non-acid dairy products, light cheese;
  • Yesterday's wheat bread;
  • Jam or honey (limited quantity-one or two tablespoons per day);
  • From fruit: roasted sweet apple puree;
  • From beverages: candied fruit, jelly, light tea.

Products that are forbidden to be consumed in any form:

  • Fat broth
  • All sour, spicy and greasy food;
  • Offal (sausage, sausage, wiener, etc. ), bacon;
  • Canned food and kimchi;
  • Fatty fish (catfish, halibut, salmon, carp, mullet), caviar;
  • Yogurt, glazed curd and fatty acid cream;
  • Lamb and pork fat;
  • Rye bread, fresh biscuits, pastries, cakes, caramel, hard candy, chocolate and chocolate;
  • From beverages: coffee, strong tea, cocoa, carbonated drinks, kvass;
  • From fruits: citrus and sour taste;
  • From vegetables: turnips, turnips, spinach, turnips, sorrel.

In addition, you must always forget the following products:

  • Any alcoholic beverage, including low-alcohol cocktails;
  • Regarding hot spices and seasonings;
  • French fries, cheeseburgers, hot dogs and similar foods;
  • About potato chips, biscuits, nuts, etc.

Delicious recipes for pancreatitis

Steamed Meat Pudding

You will need:

  • 120 grams beef;
  • 20 grams of butter;
  • 10 grams semolina;
  • 1/3 cup water
  • egg.

The pre-washed tendon and fatty meat are boiled, chopped several times, and then mixed with semolina porridge, and the whipped protein and raw egg yolk are added to the resulting mixture. After that, you should knead the "dough" carefully, place it on a greased plate, smooth the top, and then steam the resulting pudding.

Snowball with fruit gravy

You will need:

  • Half an egg white
  • 25 grams of sugar;
  • 50 grams of strawberries;
  • 10 grams of potato flour;
  • 100 grams of water;
  • A little vanillin.

The protein must be whipped into a thick foam, and then vanillin and 15 grams of sugar are gradually added without stopping the whipping. Then scoop the whipped protein into a deep dish filled with boiling water. After a few minutes, turn the snowballs over, cover them, and let them sit for a while (5-6 minutes), then be sure to take them out, put them on the sieve, and let the water drain. Pour the made snowballs into a sauce made of strawberries, potato flour and sugar (10 grams).

banana cake

You will need:

  • 2 bananas, 1-2 peaches;
  • 0. 5 liters of sugar-free low-fat yogurt;
  • Cookies
  • 1 cup of water;
  • 2 packs of gelatin.

Dissolve the gelatin in a cup of hot water and let it cool slightly. After that, add the yogurt to the gelatin and stir gently. Place the plastic bag or foil on the bottom of the mold or ordinary pan or bowl. Our cake is layered: a layer of biscuits, a layer of yogurt and gelatin cream, a layer of bananas, a layer of cream, a layer of biscuits, a layer of cream, a layer of peaches, a layer of cream. Decorate with banana slices. Then put the resulting cake in the refrigerator for a while-to make it hard.

Casserole noodles

You will need:

  • 30 g vermicelli;
  • 30 grams of milk;
  • 7 grams of sugar;
  • 35 grams cottage cheese;
  • 1/4 egg.

Boil the noodles in salted water until soft, discard on a sieve and refrigerate. Then put the grated white cheese, eggs beaten with milk, and sugar into the cold noodles and stir gently. Spread butter on the plate and bake the dough in the oven, making sure that no brown crust is formed on the top. If you suddenly "miss" this moment, use a sharp knife to remove the outer shell of the casserole.

Fish dumplings

You will need:

  • 300 g lean fish fillets;
  • 1/4 part of a stale bread;
  • Half a cup of milk
  • The protein of 2 eggs.

Grate the fish and bread, add milk, and mix thoroughly. Then add the whipped egg whites and mix again. Boil dumplings in boiling brine.

Curd souffle

You will need:

  • 300 grams cottage cheese;
  • 300 grams of sweet apples;
  • 4 eggs;
  • 80 grams of sugar;
  • 50 grams semolina;
  • 40 grams of butter;
  • Vanillin
  • Optional raisins.

Grate the apples and mix with cottage cheese. Melt butter, cool and add sugar and egg yolk. Combine the two groups into one and mix well. Then add vanillin and a few raisins. Beat the egg whites into a thick foam and add to the total mass. Spread butter on the mold, put the resulting substance on top, and sprinkle ground bread crumbs on top. Put it in the preheated oven and bake at 180 degrees for 25-30 minutes.


You will need:

  • 5 pieces. potato;
  • The same number of pumpkins (by volume);
  • 1 carrot;
  • 1 onion;
  • 2 tablespoons. Tablespoon of vegetable oil;
  • Dill or parsley.

Cut the potatoes and pumpkin into cubes. Finely chop carrots and onions. Put all the vegetables in a pan: the first layer is onions, then potatoes, pumpkins, and carrots. Add a little salt, add water to about half of the volume, and cook over a low heat. Then, finally, add vegetable oil, vanilla, boil, turn off the heat, and let it sit for a while.

Zander in tin foil

You will need:

  • 600 grams of pike perch fillets;
  • 1 carrot;
  • 1 onion;
  • 1 tbsp. A spoonful of butter
  • 2 tablespoons. A tablespoon of lemon juice and vanilla.

Cut the fish fillets into small pieces, add a pinch of salt, and place each piece on a separate foil. Grate the carrots on a fine grinder, chop the onions, and sprinkle with lemon juice. Put a small piece of butter (0. 5 teaspoon), chopped carrots and onions on the fish. Wrap the edges of the foil so that the top does not touch the onion, transfer the sachet to a baking tray, and put it in a hot oven for 30 minutes (180-200 degrees). Sprinkle herbs on the finished fish.