Gastritis diet and duodenitis diet

The need to adhere to a certain diet for gastritis and duodenitis is one of the main components of treatment. The human diet should be designed in such a way that food does not provoke irritation of the mucous membranes of the stomach and duodenum. In this diet with duodenitis and gastritis should provide the patient with all the necessary nutrients and vitamins, the absorption of which slows down with inflammation.

Brief description of diseases

Gastritis is the most common disease of the digestive system, it worries about 90% of people. The ailment is diagnosed not only in adults, but also in children.

Gastritis is an inflammation of the gastric mucosa that has an acute or chronic course.

  • improper diet;
  • rigid diets;
  • mechanical and chemical damage to the mucosa;
  • bad habits:
  • hormonal disorders;
  • Helicobacter pylori infection with spiraling bacterium.

Duodenitis is called the inflammatory process in the duodenal mucosa. This department of the digestive system performs a very important function – regulates fermentation and neutralizes the edible mass, partially digested in the stomach. The disease occurs due to damage to the mucous solid food particles, malnutrition and intoxications of various nature.

Gastritis and duodenitis are manifested with nervous stress, the use of irritating foods and liquids with pain, heartburn, nausea, digestive disorders and worsening of the general condition. Diseases differ in the degree of destruction of mucous membranes. Isolate the surface (catarrhal), erosive and necrotic gastritis and duodenitis.

In most cases, a fairly conservative treatment of pathologies, the main emphasis in this case is on the food regime.

The principle of nutrition in gastritis and duodenitis is based on a reduction in the severity of the inflammatory process in mucous membranes, this can be achieved by reducing the likelihood of mechanical and thermal stimulation of food. To achieve this, you must adhere to several rules:

  1. The food temperature should be within 20-50 degrees. Cold and hot foods can trigger muscle spasm and increased production of hydrochloric acid.
  2. The consistency of all dishes should be liquid: soups and mashed potatoes. Hard food is strictly prohibited.
  3. The number of meals should be increased to 6 per day. Between them it is recommended to maintain approximately the same interval (up to 3 hours), so that the stomach is not empty and the mucous membranes are not subjected to aggressive action of hydrochloric acid.
  4. Serving size should not exceed 400 ml. Uniform intake of a small amount of food in the stomach and duodenum will support the normal functioning of these organs.
  5. Ways of cooking with digestive diseases – cooking, steaming or baking in foil. Use mayonnaise, mustard and other seasonings is prohibited. During the day you can use no more than a teaspoon of salt.

It is necessary to thoroughly chew any food so as not to subject the digestive system to mechanical irritation.

An important point of the diet in these diseases is the reduction in the amount of carbohydrates and fats in favor of digestible protein. Despite all prohibitions, food should remain full. The total daily calorific value should vary from 2 to 2,5 thousand calories.

This can be achieved if the following foods are included in the diet:

  • dietary meat: rabbit, chicken breast without skin, turkey, veal and beef;
  • rubbed porridge on water or low-fat milk: oatmeal, buckwheat, rice;
  • scrambled eggs;
  • fresh low-fat cottage cheese and yogurt, natural yogurt without additives;
  • puree from boiled vegetables;
  • baked fruit, bananas in fresh form.

It is allowed to please yourself with some kinds of sweets: marshmallow, natural marmalade or pastille. Cook them better yourself, to be sure of the absence of dyes and other harmful additives.

With digestive diseases, they quench their thirst with beverages of room temperature: slightly boiled black or green tea, herbal decoctions, compotes, natural juices (diluted with water).

Strictly forbidden for such diseases include in the diet:

  • fried, smoked, pickled;
  • confectionery, chocolate;
  • fatty meat and fish;
  • dishes with coarse fiber;
  • vegetables and fruits with a sour taste: citrus fruits, cranberries, tomatoes;
  • fresh bakery products;
  • fast food;
  • coffee, alcohol and carbonated drinks;
  • sausages.

With erosive gastritis and duodenitis in the acute stage, you must completely abandon the food on 2-3 days. After allowed to eat light meals in a liquid form: porridge on the water, vegetable grinded soups. Gradually, new products are introduced into the patient’s menu. From the second week after an exacerbation it is possible to add dishes from the crushed meat, boiled or cooked on pair.

The diet and the list of permitted products are determined by the attending physician, he chooses the duration of the diet. To the usual diet, patients return in 5-8 weeks.

If the gastritis or duodenitis has a chronic form, the diet is observed constantly. In those cases when one of the permitted products causes heartburn or other unpleasant sensations, it is excluded from the diet forever, so as not to provoke deterioration.

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