Diet for gastritis of the stomach.

Proper nutrition is of great importance for the prevention and treatment of stomach inflammation. The diet reduces the severity of painful manifestations and increases the effectiveness of therapeutic manipulations.

An imbalance of food components (proteins, fats, carbohydrates, fiber) changes the pH of the stomach and stimulates the pathogenesis of gastritis, including gastric ulcers. All diets for chronic stomach diseases are prepared taking into account the acidity of the gastric environment.

According to nutritional value, gastritis treatment tables are divided into two types:

• Basic diets. The diet contains a sufficient amount of energy necessary to maintain the patient's vital functions and at the same time has a beneficial effect on the walls of the stomach;
• Low calorie diets. In case of exacerbation of the pathogenesis (acute digestive disorders, constipation, diarrhea), a diet with reduced energy value is used for several days.

Diets (tables) used to feed gastritis patients have digital designations. Official medicine has approved fifteen numbered basic therapeutic diets. Some boards come in several variations, designated by letters of the alphabet. For diseases of the stomach, tables No. 1, 1a, 1b, 2, 3 and 4 are recommended. During the period of therapeutic nutrition for gastritis, alcohol and tobacco, as well as fatty, smoked foods, pickled, spicy and sour. food.

The nutrition of patients diagnosed with gastritis is based on several principles that underlie these diets:

• Eliminate hot foods from your diet (more than 60⁰C) and cold (below 15⁰C) dishes;
• Choose the optimal temperature for dietary foods (20-50⁰WITH);
• Use the rules for eating: small meals (up to 5-6 times a day) and regularity (at the same time);
• For hyperacid gastritis, exclude from the diet foods that stimulate the production of hydrochloric acid and irritate the walls of the stomach;
• For hypoacid and anacid gastritis, give preference to foods that accelerate digestion;
• If a person has two diseases at the same time, for example, gastritis and diabetes, foods that are harmful for diabetes should also be excluded from the diet.

What can you eat if you have gastritis with high acidity?

The diagnosis of "chronic gastritis with high acidity" or "chronic hyperacid gastritis" is confirmed by comprehensive medical studies using laboratory and functional diagnostic methods.

The disease is characterized by an increase in the amount of hydrochloric acid, digestive enzymes and other components produced from gastric juice. The acid irritates the walls of the stomach, reduces its functional properties and changes the course of the physiological processes of digestion.

The main symptoms of gastritis with high acidity are pain between meals, heartburn after eating.

For gastritis with high acidity, it is prohibited to consume dishes based on rich mushroom, meat and fish broths, as well as instant semi-finished products. It strongly irritates the taste buds and stimulates the additional production of hydrochloric acid.

The set of dishes that should make up the diet of a patient diagnosed with gastritis with high acidity includes:

• First courses (pureeed soups with vegetables and cereals, noodle soups cooked with water or milk);
• Main dishes (meat, fish, cut into pieces, steamed, boiled or baked, sometimes lightly fried, without crust);
• Side dishes (boiled vegetables, pasta, soft cereals);
• Salads, snacks (boiled vegetable salads, snacks based on lean meats, fish, dairy sausages, cheeses);
• 2. 5% pasteurized milk, some fermented milk products (cream, yogurt, cottage cheese);
• Fruits and berries of sweet varieties;
• Drinks (tea, dried fruit compotes, jellies, juices of some types of fruits, decoctions);
• Bakery products (dry wheat bread, dry cookies);
• Fats (vegetable oils, butter).

More details about each ingredient on the menu for a patient with hyperacid gastritis:

• Beef.It is recommended to use meat of the first category with limited fat content. The energy value of this product is about 218 kcal per 100 g and the ratio of proteins and fats is 1: 1. Beef contains a large amount of macro and microelements, especially phosphorus, sulfur, iron, zinc, copper, chromium, cobalt and molybdenum, as well as a high content of vitamin B. Chopped steamed cutlets, portioned pieces of boiled, stewed and baked meat. They are prepared with beef;
• Mutton.Lean meat is allowed, its energy value per 100 g is about 209 kcal, the ratio of proteins and fats is 1: 1. The product contains many macroelements potassium, sulfur, phosphorus, microelements copper, fluorine. Due to its specific taste and smell, lamb is rarely used in medical institutions, but it is quite possible to cook it at home;
• Rabbit meatThe energy value of 100 g is approximately 183 kcal. The ratio of proteins and fats is 2: 1. Meat contains sufficient macro, microelements and vitamins. Lean rabbit meat is considered one of the best meat products for hyperacid gastritis. Boiled, stewed and baked pieces are prepared;
• Chicken meat.The energy value of 100 g is 90 to 180 kcal, depending on the part of the carcass. The proportion of protein and fat corresponds approximately to that of rabbit meat. The most valuable white meat is skinless chicken breast. Prepare boiled and baked pieces;
• Sausages.Eat as a snack. It is recommended to consume up to 50 g per day of lean varieties of boiled milk and medical sausage. Sausages can be replaced with snacks and offal pâtés;
• Beef tongue.Its energy value is about 173 kcal per 100 g, it is a tasty by-product of the first category. It is nutritious and rich in nutrients. It is used boiled, as a hot snack;
• Sausages. The use of this product is not regulated by the official gastritis diet. Since it is possible to use low-fat varieties of milk sausages, it should be assumed that milk sausages can also be consumed with gastritis with high acidity. It is not recommended to choose smoked and fried sausages, sausages and bacon with a large amount of pork fat;
• Sea fish.Low-fat varieties are recommended. The usual amount of fat in fish is up to 15-20%. Fish with low fat content are marine species (cod, tuna). Its fat content is 0. 4 to 0. 8%, and its protein content is 17. 6% (cod) to 22. 8% (tuna). The energy value of this fish ranges between 148 kcal per 100 (cod) and 297 kcal per 100 g (tuna). Fish contains healthy unsaturated fats (omega-3, omega-6). Low-fat herring soaked in water (milk) is allowed as a snack. For hyperacid gastritis, small amounts of sturgeon caviar are allowed;
• River fish.Low fat content in pike perch and pike. The limited consumption of river fish in medical institutions is due to the large number of small bones. At home, boiled pieces and steamed fish cutlets are prepared;
• Milk.Normally pasteurized cow's milk with 2. 5% fat content is used. Whole milk (directly from a cow) is prohibited in the diet. The energy value of 2. 5% milk is 54 kcal per 100 ml. Pasteurized milk can be consumed without additional heat treatment. Hot dishes are prepared in it: soups, porridge, purees, omelettes. Individual intolerance to milk components is possible;
• CreamThis is milk separated at 10% (regular cream) or up to 35% (heavy cream). Heavy cream is not used in diets, but regular cream is added in small quantities to main dishes, sauces and puddings;
• hard cheesesParmesan, Dutch, Kostroma, Cheddar and others. The energy value is about 355 kcal per 100 g of product. Used as snacks. For gastritis with high acidity, hard cheeses with a limited fat content (30-50%) without spicy additives are recommended. You can consume more than 20-50 grams of cheese a day;
• soft cheesesMascarpone et al. The calorie content of mascarpone cheese is 450 kcal per 100 g of product. For dietary nutrition, you should choose soft, unsalted cheese varieties. A moderate amount of cheese can significantly adjust the balance of proteins and fats of animal origin, as well as microelements in the daily diet of a patient with gastritis;
• Curd.Non-acid varieties are recommended.The fat content varies from 0% (low-fat cottage cheese) to 30% (fatty cottage cheese). The energy and nutritional value of a product of this type is very high. Cottage cheese can be used as curds, cheesecakes, fried without a crust;
• Yoghurt. The standard fat content is 3. 2%. The product is low in calories, only 65 kcal per 100 g. Yogurts contain enough sugar and few acids. The main varieties of yogurt are suitable for dietary nutrition in gastritis;
• Chicken eggs.The energy value is 157 kcal per 100 g of product. The ratio of protein and fat is approximately 1: 1. For gastritis, use fresh eggs produced (obtained from a chicken) no later than seven days ago. Soft-boiled eggs and omelettes with milk or cream are recommended. Raw eggs are prohibited in diet foods due to poor digestibility of raw proteins;

• Porridge.The calorie content of porridge exceeds the energy value of meat products. However, plant carbohydrates provide quick energy. Porridge should not be considered the main component of dietary nutrition for gastritis. To prepare porridge, viscous soups, puddings and other dishes, popular cereals are used: semolina, rice, buckwheat and oats.
• SemolinaEnergy value 100 g 335 kcal. The main amount of energy comes from carbohydrates. Despite the high content of macro, microelements and vitamins, semolina is carefully used in the dietary nutrition of children under 3 years old and elderly people over 70 years old. In these age groups, a high level of individual intolerance to the product was observed;
• rice cerealenergy value 100 g 323 kcal. A 100 gram serving provides approximately 20% of a person's daily energy requirement. Rice contains many useful substances. It contains components that relieve irritation of the stomach walls and has antioxidant properties;
• BuckwheatEnergy value 100 g 335 kcal. Valuable dietary product. Regulates blood cholesterol levels, normalizes metabolic processes, promotes weight loss;
• oat grainsenergy value 100 g 342 kcal. Oatmeal is allowed. Oatmeal porridge (flakes) has a high energy value and contains the maximum variety of macro- and microelements and vitamins of group B. The mucous substances in oats reduce irritation of the stomach walls.
• Pastaand noodles. Energy value 100 g 320-350 kcal. For gastritis with high acidity, pasta made from top-quality durum wheat is recommended. The negative effect of wheat (an undesirable cereal for gastritis) is reduced by the protein component of pasta, egg white. It is added during the factory production process. Pasta and noodles are used as components of the first and second courses;
• Bread.For gastritis, use premium wheat bread. It doesn't have to be fresh. It is best if the bread was baked 1 or 2 days ago. Dry biscuits and cookies are allowed in limited quantities. You can diversify the menu up to twice a week with baked pies with meat, fish, apples and berries, allowed for hyperacid gastritis;
• DadEnergy value 100 g 77 kcal. The product contains large amounts of water, carbohydrates, potassium, iron, zinc, vitamin PP (nicotinic acid). Recommended boiled or pureed. It is prohibited to include French fries in your diet. In this way, it is poorly digested, irritates the walls of the stomach and stimulates fermentation processes;
• Carrotenergy value 100 g 33 kcal, contains a large amount of carbohydrates, beta-carotene (provitamin A), vitamins of group B, pectins. Pectins are substances that cleanse the body and reduce the level of harmful substances. Carrots have a lot of potassium and other trace elements;
• Beetenergy value 100 g 43 kcal, contains a large amount of carbohydrates, macro and microelements, vitamins. It is consumed boiled. Beet prevents the development of pathogenic microflora in the stomach and intestines, and also improves intestinal motility;
• Cabbage. Recommendations of nutritionists about its use for gastritis are ambiguous. Cabbage is certainly healthy, but it can cause bloating. White cabbage and Brussels sprouts increase the secretion of gastric juice. These varieties are not recommended for hyperacid gastritis, but are used for gastritis with low hydrochloric acid;
• Cauliflowerenergy value 100 g 30 kcal, contains a large amount of carbohydrates, potassium and sugars, vitamin C, microelements. Stewing and steaming is highly recommended for hyperacid gastritis, since it does not stimulate the production of hydrochloric acid;
• Zucchinienergy value 100 g 24 kcal. Lots of carbohydrates and sugars, little fiber. Zucchini is rich in vitamin C (ascorbic acid) B.₉(folic acid), A (retinol). Zucchini has a delicate pulp consistency; they are definitely recommended for dietary nutrition in case of gastritis;
• Pumpkinenergy value 100 g 22 kcal. The product is balanced in proteins, fats and carbohydrates, rich in vitamins A and B. ₉(folic acid), C (ascorbic acid). Of the macro and microelements, a high content of potassium and copper stands out. Pumpkin is recommended for hyperacid gastritis in the form of pumpkin porridge, pumpkin juice is also very useful. This vegetable has beneficial properties for pathologies of the gastrointestinal tract, the seeds have anthelmintic properties and produce a laxative effect. It is advisable to consume zucchini and pumpkin fruits in the early stages of ripening. The use of overripe fruits is not recommended;
• Tomatoesenergy value 100 g 20 kcal. Only ripe fruits with a high sugar content are used. The product is rich in potassium, chlorine, sodium, vitamins A and C. For hyperacid gastritis, tomatoes are consumed in puree soups and sauces. It is recommended to remove the shell first;
• Fresh green dill.It is very useful to use fresh dill as a seasoning for gastritis with high acidity. This product is rich in vitamins, in addition, the substances contained in dill prevent the fermentation of food in the stomach and relieve cramps;

• Apples.Only sweet varieties are recommended. The energy value of this product is 47 kcal per 100 g. Apples contain a large amount of macro, microelements and vitamins. Apple diets made with green apples are a myth. All of the supposedly essential biochemical components of apples, including pectins, are found in other fruits and vegetables. Before eating apples, remove the peel, it irritates the walls of the stomach. Baked apples for gastritis can be consumed without restrictions;

Beet or cane sugar, jams, strawberry jams and sweet apples are used to a limited extent as sweeteners.

What should you not eat if you have gastritis with high acidity?

For this type of inflammation, dishes containing the following substances are not recommended:

• Stimulate the production of gastric juice;
• Aggressively affecting the walls of the stomach;
• Improvement of fermentation processes;
• Poorly digested in the stomach.

Foods that stimulate the production of gastric juice:

• Kiwi.This exotic sweet and sour fruit has a pleasant taste and contains many vitamins, sugars and organic acids, as well as substances that stimulate tissue regeneration and have a local calming effect. Meanwhile, you should refrain from eating kiwi if you suffer from hyperacid gastritis, especially in the acute stage. The ban is due to the possible negative effect of acids on the inflamed stomach wall;
• Orange.All citrus fruits (lemon, lime, grapefruit, tangerine) stimulate the taste buds and indirectly cause the production of hydrochloric acid. There are numerous scientific observations that confirm the fact that a person produces saliva even at the sight of a lemon. Therefore, with hyperacid gastritis, the consumption of citrus fruits is strictly prohibited;
• Garlic.The plant is known for its phytoncides, substances that prevent the development of colds and are natural antibiotics. However, when consumed orally, garlic stimulates appetite, thereby causing the active production of gastric juice.

Products that have an aggressive effect on the stomach mucosa:

• Chocolate. Despite the abundance of useful substances, it is prohibited to use it for gastritis. The ban is associated with the high caffeine content (around 40%) in chocolate. Caffeine is known for its aggressive effect on the gastric sphincter and its ability to cause reflux. Caffeine also has an irritating effect on the stomach walls. All these properties of caffeine and chocolate are undesirable for gastritis.
• Frozen. A tasty dairy product, but containing thickeners, flavourings, preservatives, aromas and colourings. This cold and sweet delicacy negatively affects the walls of the stomach;
• WalnutsIt is undesirable to consume large amounts for gastritis (more than 30 grams per day);
• Cashews.This product contains a caustic oily substance from which natural ink is made, so cashews can aggravate gastritis;
• Almondand other stone fruits and berries (apricots, plums, cherries) contain a small amount of hydrocyanic acid, which has a negative effect on the walls of the inflamed stomach;
• Hazelnuts (hazelnut) is a product rich in nutrients, its protein value is close to that of meat. However, hazelnuts contain small amounts of aggressive acids that negatively affect the intestines. For the stomach of a healthy person, its effect is imperceptible, but with inflamed mucous membranes, hazelnuts can improve the pathogenesis.

Products that enhance fermentation processes in the body:

• Cereals(millet, corn, pearl barley, beans). Porridge prepared from these cultures contains coarse fibers, increases the acidity of gastric juice and stimulates fermentation processes;
• Peanut.This is not a nut, but the fruit of a legume. Like all legumes, peanuts cause fermentation in the stomach, thus irritating its walls;
• Grape.It contains a large amount of useful substances, while containing a lot of sugar. Grapes also have thick skins, the components of which stimulate fermentation processes.

Foods that are poorly digested in the stomach:

• containing meatproducts, poorly digested in the stomach, have high cholesterol and animal fats as a common characteristic;
• lean porkAlthough it is on the list of acceptable foods for dietary nutrition, it is not used in medical institutions. For this reason, we classify this type of meat as prohibited for gastritis;
• Duck and goose meat, smoked meat products.Fats, which are found in excess in this type of meat and delicacies, inhibit the production of hydrochloric acid, which slows down the speed of digestion. Fatty foods do not remain in the intestines, they are quickly eliminated from the body and usually cause diarrhea;
• SalóThe main energy value of this product is represented by animal fat. Lard contains a lot of table salt and spices. Like fatty meat, lard suppresses the production of hydrochloric acid, irritates the walls of the stomach and causes diarrhea;
• Canned meat and fish.They contain flavoring additives, a lot of fat and other components that are poorly digested with a sick stomach;
• meatballs. They are difficult to digest and contain two components of opposite composition: boiled dough and minced meat. In conditions of gastritis with high acidity, the consumption of meatballs is accompanied by heartburn and heaviness in the stomach;
• Liver. This product contains a huge amount (more than 270 mg per average serving) of cholesterol, in addition, the liver is a biological filter of the body, it accumulates and processes harmful substances that enter the blood of an animal or bird. Despite the high content of vitamin A and other fat-soluble vitamins, the liver is not recommended for inflammatory processes in the walls of the stomach.

Plant foods that are poorly digested in the stomach include melons and watermelons.

Diet for gastritis with low acidity.

Hypoacid gastritis is manifested by belching, dyspepsia (usually diarrhea), and nausea. The symptoms are the result of insufficient digestion of food in the stomach. The recommended diet for low acidity has the official designation No. 2.

For gastritis with low levels of digestive enzymes, foods are enriched with foods that stimulate the production of hydrochloric acid.

Dietary nutrition for patients with reduced production of hydrochloric acid is organized in the same way as a standard diet for gastritis. The set of products is approximately the same, but there are slight differences, since low acidity is due to insufficient production of digestive enzymes.

Unlike gastritis with high acidity, in this case you can:

• Prepare dishes with rich meat and fish broths;
• Eat sweet and sour fruits and berries, including citrus fruits;
• Eat pickled cucumbers and tomatoes in reasonable quantities;
• Instead of milk, drink fermented milk drinks (kumys, kefir, fermented baked milk);
• Drink fruit juices with a bitter taste;
• Drink still mineral waters.

To improve the efficiency of digestion, food should be chewed well. Among medications, the intake of digestive enzymes is effective.

Diet for exacerbation of gastritis.

Exacerbation of stomach inflammation is characterized by striking symptoms: severe pain, diarrhea, constipation, vomiting and gastric bleeding. With exacerbation of gastritis, symptoms of dehydration, weakness, pallor of the skin and mucous membranes, and thickening of the liquid fraction of blood are possible.

In the first days of an exacerbation, complete fasting and abundant fluid intake in the form of physiological solutions and liquids are allowed to relieve inflammation and irritation of the stomach walls. Starting on the second or third day, the gradual introduction of nutritional components into the diet begins.

Basic nutritional diet subtypes 1a (for diarrhea) and 1b (for constipation) are energy poor. The diet reduces the amount of carbohydrates, proteins and fats. At the first stage of therapeutic nutrition, foods that even slightly stimulate the secretory function are completely excluded.

The diet menu for exacerbation of gastritis includes:

• Soups from mucous cereal puree in water with the gradual inclusion of milk;
• Lean minced meats (chicken, rabbit, tender beef, boneless fish) in the form of soufflés and steamed cutlets;
• Soft-boiled eggs, omelettes;
• Water-based porridge made from crushed buckwheat, oats and rice;
• Red fruit jelly drinks, weakly brewed and unsweetened tea.

Once the symptoms of the exacerbation are relieved, they gradually return to basic diets with high or low acidity.