Diet with gastric ulcer and duodenal ulcer

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Ulcer of the stomach and duodenum is a serious disease requiring treatment in order to avoid exacerbations. In addition to the medical recommendations of the doctor, the observance of a therapeutic diet aimed at sparing the stomach is indicated. Proper nutrition will ease pain during the period of exacerbation, help to effective treatment and recovery.

Therapeutic diet for gastric ulcer and duodenal ulcer

Gastric and duodenal ulcers occur as a result of the defeat of the spiral microbe Helicobacter pylori of the mucosa. Accompanying the disease with pain in the upper abdomen, heartburn, nausea, belching. Untimely treatment leads to complications, dangerous for human life.

The therapeutic diet for ulcer of the stomach and duodenum is appointed in conjunction with the medicines shown by the doctor and is aimed at shaking the stomach by using the menu of products that do not stimulate the secretion of gastric juice. Useful nutrition in the treatment of the disease is aimed at protecting the gastric mucosa from thermal and mechanical damage, and therefore the food is consumed in the processed form of room temperature.

power Principles

Diet in peptic ulcer of the stomach and duodenum is recognized to reduce the use of the menu of products that increase the secretion of gastric juice. The diet should prevail: porridges, soups, dairy products, poultry, steamed or boiled, vegetables that have been heat-treated. Assigned for a period of 10 to 12 days.

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Nutrition in the treatment of the duodenum should be fractional (4-5 once a day) and low-calorie. All products during the diet are boiled, cooked for a couple, and after grind, pass through a meat grinder, wipe through a sieve. It is necessary to eat dishes in a consistency of soup or liquid porridge. The food should be at room temperature. The consumption of salt should be minimized.

Product List

Diet with gastric ulcer and duodenal ulcer is a list of foods that can be included in your diet:

  • Dried wheat bread, dried biscuits, biscuits;
  • Chicken, dairy, cereal, vegetable soups;
  • Beef, veal, chicken;
  • Milk, yoghurt, sour cream, cream;
  • Low-fat river fish: pike, perch, pike perch;
  • Potatoes, pumpkin, beets, carrots, zucchini;
  • Buckwheat, semolina, oatmeal, rice, pearl barley;
  • Pasta;
  • Raspberries, strawberries, strawberries;
  • Butter and vegetable oil;
  • Compotes, jelly, jelly;

Of drinks with a diet for the treatment of ulcers and duodenal ulcers is indicated the use of mineral water without gas, broths from berries, vegetable and fruit juices (non-acidic).

It is necessary to exclude from the diet at the medical diet shown at an ulcer and a duodenum:

  • Fatty sorts of meat;
  • Fatty varieties of fish (marine);
  • Mushrooms;
  • Fatty, fried, salty foods;
  • Fresh pastries, rye bread;
  • Sausages and canned food;
  • Lard, fats of animal origin;
  • Ice cream;
  • Alcoholic and carbonated drinks.

Menu for every day

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Menu for every day for a diet with gastric ulcer and duodenal ulcer (breakfast, lunch, afternoon snack, dinner):

  • Omelette for a couple;
  • Chicken soup;
  • Milk;
  • Buckwheat porridge with cutlets from beef.
  • Sandwich with butter. Jelly;
  • Milk soup;
  • Kissel;
  • Rice with boiled chicken breast.
  • Semolina. Strawberries;
  • Vegetable soup;
  • Compote;
  • Pasta. Medallions of veal.
  • 2 eggs soft-boiled;
  • Ear from pike;
  • Milk. Cracker;
  • Spaghetti. Beef meatballs.
  • Buckwheat. Raspberries;
  • Pike perch for a couple. Carrot salad;
  • Yogurt;
  • Vegetable puree. Cutlets from beef steamed.
  • Pumpkin porridge;
  • Roll of beef. Beet Salad;
  • Jelly;
  • Pearl barley. Meatballs from chicken to steamed.
  • Oatmeal. Strawberry;
  • Bouillon. Chicken fillet steamed;
  • Yogurt;
  • Fillet of perch. Mashed potatoes.

Recommendations during the period of exacerbation

Diet in the stomach ulcer and duodenal ulcer during the exacerbation should be as gentle as possible. Its main goal is healing ulcers and erosions, reducing inflammation of the mucous membrane of the gastrointestinal tract. Diet during the exacerbation of gastric ulcer and duodenum helps reduce irritation of the mucous membrane, normalizes the process of its repair.

With a diet, all chemical and mechanical stimuli are eliminated. All dishes are cooked either for a couple, or boiled and grinded to the consistency of soup or liquid porridge. The food should be fractional (5-6 meals per day). Dishes are used in a warm form from 15 to 65 degrees. During the period of exacerbation excluded from dietss at the stomach ulcer and duodenum: bread and bakery products, raw vegetables, snacks, fresh fruit, spices and sauces.


Recipes for a therapeutic diet with duodenal ulcer and stomach ulcer:

Beef cutlet steamed

We grind the meat grinder with beef. Soak the bread in milk before swelling, grind it in a meat grinder, add it to ground beef. We add egg, butter, salt. Stir until a homogeneous mass is obtained. We form cutlets. On all sides we roll each cutlet in breadcrumbs. In the multivark add a glass of water, turn on the “Steam cooking” mode. Depending on the size, the cutlets are prepared for 30-50 minutes.

Useful and tasty beef patties perfectly suit the menu for lunch or dinner with a diet for the treatment of stomach and duodenal ulcers.

Vegetable meatballs for a couple

Vegetable meatballs for a couple

We clean the potatoes and carrots from the peel. We rub vegetables on a small grater, squeeze out excess moisture. Add sour cream and flour. Solim to taste, mix until a homogeneous mass is obtained. We form meatballs. We send them to the steamer for 35-40 minutes until ready.

Observing a diet with an ulcer of the stomach and duodenum, you can include in your diet vegetable meatballs as an independent dish, and as a garnish.

Milk soup with vermicelli

Boil the milk, add a pinch of salt and sugar to taste. Little by little throw the vermicelli, avoiding the formation of a lump. Cook on low heat for 15-20 minutes until ready, stirring occasionally.

Milk soup with vermicelli can be included in its diet menu for ulcers of the stomach and duodenum for breakfast.

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Miriam Josey
Miriam Josey is an RD and expert in healthy diets and sustainable lifestyles. She has a B.S from Cal State (Nutritional Science) and an M.S. from the University of Southern California (Nutrition, Healthspan, and Longevity). Miriam’s professional chef certificate allows her to develop rich, non-restrictive diets for weight loss.


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