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Pancreatitis diet

  1. Why to keep a diet
  2. Nutrition in the acute stage of pancreatitis
  3. Diet rules in chronic pancreatitis
  4. How to make a pancreatitis diet

Pancreatitis diet

The organization of proper everyday nutrition is of great importance for people suffering from pancreatitis. The disease affects the pancreas. It refers to the organs of the digestive system and is responsible for the secretion of a complex of enzymes which act in the lumen of the duodenum. Therefore, the inflammation of this organ is accompanied by a disoder of the digestion of basic substances (nutrients) and the development of secondary intestinal disorders, and this requires compliance with certain food restrictions.

In medicine the system of therapeutic and prophylactic pancreatitis diet is called table No. 5p according to Pevzner. It can have different degrees of food restrictions. The menu for pancreatitis diet is selected taking into account a number of factors. The diet depends on the stage and form of the disease, the severity of the main symptoms and the degree of enzyme deficiency. When pancreatitis is combined with cholecystitis, diet 5a is usually prescribed.

Why to keep a diet

Treatment and pancreatitis diet are interrelated concepts. The proper daily diet allows to solve a number of important tasks:

  • Elimination of excessive load on the inflamed pancreas, which is provided by divided nutrition and exclusion of hard to digest dishes. In pancreatitis, this is a paramount task.
  • Providing full digestion of basic nutrients. Harmoniously made menu in pancreatitis ensures the necessary amount of nutrients, and the adequate amount of food eaten and the balance of dishes contribute to their sufficient digestion under the action of pancreatic enzymes.
  • Prevention of recurrence, because the relapse in this disease in the vast majority of cases is associated with nutrition inaccuracies. Therefore, chronic pancreatitis diet is desirable to be kept constantly.
  • Reduction of the risk of developing diabetes. The fact is that the pancreas applies not only to the digestive system, but also it is an endocrine (hormonally active) organ. Its tissues contain special formations - islets of Langerhans. They produce hormone insulin, with its insufficient production diabetes develops. Chronic or often recurring inflammation is fraught with gradual death of functionally active cells, including the islets of Langerhans. That is why pancreatitis is considered as one of the main risk factors for the development of diabetes, and nutrition inaccuracies as an important predisposing factor.

Pancreatitis diet is aimed at creating conditions under which the digestion will be maximally full.

Nutrition in the acute stage of pancreatitis

«Prohibited» food In the acutest stage of the disease with severe pain syndrome and signs of a significant digestive disorder, a short fasting therapy can be used. This recommendation was voiced by the doctors of past centuries who in acute pancreatitis prescribed their patients cold (on the area of the inflamed organ), hunger and physical rest. During this period non-irritating vitamin and alkaline drink is permissible, parenteral (intravenous) nutrition is prescribed if necessary. And the use of enzymes during this period is inexpedient, because the intestine simply does not receive any food to digest.

Fasting in acute pancreatitis usually lasts 2-3 days. During this time the symptoms subside, which allows to go over to dietary nutrition - step-by-step:

  1. The first days after fasting the food is low-calorie and as light as possible. The dishes are pureed, semi-liquid, rubbed. They are boiled or steamed, when serving they are cooled to body temperature. Such a menu is predominantly carbohydrate and does not expect the use of multicomponent recipes and spices.
  2. After a decrease of severe symptoms of pancreatitis, the food becomes more diverse and caloric. The menu is expanded gradually, guiding by the state of health and the degree of assimilation of food. On 4-5 day, easily digestible proteins (cottage cheese, boiled non-fatty meat, eggs) are introduced, followed by a small amount of butter. Oils are not used yet. The dishes are still boiled and steamed. They are no longer rubbed, but crushed or served in the form of soups, souffle and puddings.
  3. During the next 8-12 months, pancreatitis diet remains sparing and divided, although not so strict. In general, during this period the diet resembles the menu in chronic pancreatitis. Oils are introduced, the dishes become more diverse.

From the first days after the completion of fasting the diet is supplemented by the intake of enzyme drugs. For this purpose, for example, Micrasim® is prescribed. This allows to compensate partially for the lack of your own pancreatic enzymes, avoid overload of it. This is especially important when eating fat-containing food.

Keeping the pancreatitis diet is the most important treatment factor during the aggravation period. It contributes to the gradual normalization of the inflamed pancreas and the entire digestive tract. And the prescribed drugs help to cope with the symptoms, partially relieve the load from the affected organ and compensate for the relative enzyme deficiency.

Diet rules in chronic pancreatitis

It is important to understand that pancreatitis diet is needed not only during the aggravation period. It plays an important role even after the main symptoms subside, especially when the disease passes into a chronic form. Inaccuracies in pancreatitis nutrition even in this period are fraught with a rapid and significant worsening of the state. In this case they speak of a relapse or aggravation of the disease, and the therapeutic tactics used in this case is similar to that of the primary acute attack of the disease.

Therefore, the diet in chronic pancreatitis has more supportive and preventive significance. When it is kept, a person does not suffer from physical discomfort and a tangible worsening of the quality of life. Although some people need a lot of time to get used to strict prohibitions on certain food and dishes.

On the recommendation of a doctor, such a diet is often combined with a supportive drug therapy - the intake of enzyme drugs.

«Prohibited» food: what should be excluded in pancreatitis

Product Why is it excluded in pancreatitis
Is it possible to juice pancreatitis
Juices in pancreatitis are considered undesirable. The acid contained is often irritating and provokes increased production of gastric juice and all digestive enzymes. And this is fraught with aggravation of pancreatitis. Only in a period of persistent improvement, diluted juices are sometimes allowed.
Fruits and berries in pancreatitis
Fresh (heat treated) fruits, berries
They have approximately the same effect on the digestive tract as juices. Fruits in pancreatitis can be eaten occasionally in baked form or as a part of non-concentrated compotes.
Pickles in pancreatitis
Sour and fiber-rich vegetables. Pickles, marinades, canned food (including homemade products)
They have irritating effect. Especially in pancreatic tomatoes, turnip, radish, garden radish, spinach and sorrel, fresh cabbage are undesirable. Sour vegetables, pickled and salted for long-term storage products, canned food.
Fungi in pancreatitis
Beans. Mushrooms.
The vegetable protein contained in them can provoke an increased activity of the pancreas. In addition, legumes contribute to increased flatulence in the lumen of the intestine, which usually affects negatively the health of a person with chronic pancreatitis.
Alcohol in pancreatitis
Alcohol, carbonated drinks

They stimulate the production of all digestive enzymes, affect irritatingly the mucosa of the entire gastrointestinal tract.

Approximately in 25% of cases the aggravation of pancreatitis is associated with the use of alcohol.

Bread with pancreatitis
Fresh bread, pastry, confectionery

They are a source of a large quantity of rapidly digestible carbohydrates, which provoke a rapid emission of a significant amount of insulin. And this is accompanied by a significant stimulation of the pancreas.

Its overload is also promoted by the combination of a large amount of carbohydrates and fats in pastry, creams, baking.

Fried with pancreatitis
Fried dishes

The frying of food with the formation of a characteristic appetizing crust is accompanied by potentially harmful substances. These include nitrosamines, acrolein, acrylamide and some others. They have a carcinogenic effect, irritate the muscosa of the digestive tract and provoke an increased production of enzymes.

Frying is also accompanied by an increase in the fat content of the product. As a result, its digestion requires more time and enzymes, which the pancreas is not able to provide in pancreatitis.

Smoked food for pancreatitis
Smoked and cooked smoked sausages, frankfurters and sausages with a large amount of additives are prohibited. They irritate and unnecessarily stimulate the entire digestive tract. But boiled sausages from low-fat meat, poultry meat ham are allowed sometimes.
Sauces for pancreatitis
Mayonnaise, ketchup, other sauces of industrial production
They have irritant effect on the mucosa of the gastrointestinal tract, stimulate the pancreas excessively.
Crisps and crackers for pancreatitis
Snacks (chips, flavored crackers, etc.), biscuits and cakes of industrial production
The numerous chemical compounds in their composition irritate the digestive tract. And an increased amount of low-quality fats provokes an overload of the pancreas.


Also fat, fatty meats, lard, sour-milk products of high fat content, vegetables fried in oil (for soups and sauces) are undesirable. Whether in pancreatitis it is possible to eat other products with a sufficiently high percentage of fat, it is necessary to specify with your doctor or dietitian.

And what is allowed to eat?

cereals for pancreatitis
Buckwheat, semolina, oats, wheat cereals and rice are used. Millet and fine-ground barley are permissible infrequently, only with good tolerability. Pearl barley is rarely used, for most people it is difficult to digest.
Vegetables in pancreatitis
Mainly boiled or steamed. Zucchini, carrots, cauliflower, peas, potatoes, beets, cucumbers are allowed. Tomatoes are introduced during a period of sustained improvement in a small amount and only in case of good tolerability.
Meat with pancreatitis
Meat, poultry
Low-fat types (beef, rabbit, chicken, turkey). The found streaks of fat in meat must be carefully cut. Meat is boiled, steamed. In the period of sustained improvement, it is sometimes permissible to bake it in a sleeve without pickling.
Fish in pancreatitis
Low-fat types, steamed or boiled. To stew in a small amount of water is not recommended, as this contributes to the formation of irritating extractives. Pikeperch, cod, pollack, pike, carp, perch, hake, blue whiting are suitable.
Eggs in pancreatitis
Fried and hard-boiled eggs are excluded. Steamed and baked omelets are preferred, but other cooking methods may be used.
Milk under pancreatitis
Dairy products
Only low-fat. You can eat cottage cheese, acidophilin, kefir, sour clotted milk. Basically milk goes as an additive to cereals and drinks, as a part of souffle and omelets. Cheese - low-fat types are allowed in a small amount, and only as an additive to dishes.
Bread with pancreatitis
Bread, biscuits
Bread is recommended wheat, stale, dried. Biscuits are eaten infrequently, and it should be biscuit, not short pastry.

Fruits with pancreatitis
Fruits, berries

Mainly baked or as a part of compotes, kissels, jellies, mousses, pastilles. Apples, dried fruits (in a small amount) suit optimally.

What to drink in pancreatitis
Weak tea (with a small amount of lemon), not concentrated compotes, mineral water, rose hips infusion


How to make a pancreatitis diet

An exemplary menu in pancreatitis usually includes 3 main meals (breakfast, dinner, supper), 2 snacks between them and sour milk drink before sleep.

For breakfast it is preferable to cook viscous porridges with water, during a period of stable improvement diluted milk is used for cooking. First they are grinded or served as a souffle, in the subsequent it is sufficient to boil soft well. Breakfast is complemented by a sandwich of daily dried bread with a small amount of butter (no more than 10 grams per day). You can eat a piece of low-fat cheese or low-fat ham.

Lunch (snack) can consist of a curd or meat souffle, a baked apple with cottage cheese or honey, sweetened cottage cheese, a steamed or baked omelet. Also compote or rosehip infusion is served.

Dinner consists of various soups, a second course and a drink. Soups are cooked with the second broth and sometimes a small amount of sour cream is added. The second course necessarily includes a protein dish, which can be supplemented with a vegetable or cereal garnish.

For the second snack the choice of dishes is about the same as for the first snack. It can also consist of kissel and biscuits, sometimes a banana.

Supper should be enough easy for digestion, but with enough protein and carbohydrates. These can be souffle, puddings, meat-curd quenelles, meat rolls in omelets, boiled meat/fish, garnish is added to them.

Before sleep – kefir or other permitted non-fatty sour milk products.

Keeping the pancreatitis diet can quickly improve and permanently stabilize the state. The therapeutic diet of the table 5p is balanced, provides the body with all necessary nutrients, spares the affected pancreas as much as possible and helps to normalize its function.

In the absence of inaccuracies in diet, pancreatitis remains compensated for a long time and is not accompanied by discomfort symptoms, additional intake of enzyme drugs allows to avoid insufficient digestion of food.

Important: before use, read the instructions or consult your doctor.

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