Diet for gastric gastritis

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

The imbalance of food components (proteins, fats, carbohydrates, fibers) changes the pH of the stomach, stimulates the pathogenesis of gastritis, including stomach ulcers. All diets for chronic stomach diseases are developed taking into account the acidity of the stomach environment.

Based on the nutritional value, tables for the treatment of gastritis are divided into two types:

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

The diet (tables) used to feed patients with gastritis have digital markings. Official medicine has approved fifteen basic numbered therapeutic diets. Some tables come in several varieties, marked with letters of the alphabet. For stomach diseases, tables no. 1, 1a, 1b, 2, 3 and 4. During the period of therapeutic nutrition for gastritis, you should give up alcohol and smoking, as well as fatty, smoked, acidic, hot and sour foods. food.

The diet of patients diagnosed with gastritis is based on several principles that underlie such a diet:

• Eliminate hot food from the diet (over 60⁰C) and cold (below 15⁰C) dishes;
• Choose the optimal temperature for diet food (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 hypoacidic and anacidic gastritis, give preference to food that accelerates digestion;
• If a person has two diseases at the same time, for example, gastritis and diabetes, foods that are harmful to 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" was confirmed by extensive 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 of the produced gastric juice. The acid irritates the walls of the stomach, reduces their 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 forbidden to eat dishes based on rich mushroom, meat and fish soups, as well as instant semi-finished products. They strongly irritate the taste buds and stimulate additional production of hydrochloric acid.

A set of dishes that should include the diet of a patient diagnosed with gastritis with high acidity includes:

• First dishes (pure soups with vegetables and grains, soups with noodles cooked in water or milk);
• Main dishes (meat, fish, cut into pieces, steamed, boiled or baked, sometimes lightly fried, without skin);
• Side dishes (cooked vegetables, pasta, soft cereals);
• Salads, snacks (cooked vegetable salads, snacks based on lean meat, fish, milk sausages, cheese);
• Milk 2. 5% pasteurized, some fermented milk products (cream, yogurt, fresh cheese);
• Fruits and berries of sweet varieties;
• Drinks (tea, dried fruit compotes, jelly, juices from some types of fruit, decoctions);
• Bakery products (dried wheat bread, dry biscuits);
• Fats (vegetable oils, butter).

More details about each ingredient in the menu for patients with hyperacid gastritis:

• Beef.It is recommended to use meat of the first category with a limited fat content. The energy value of this product is about 218 kcal per 100 g. The ratio of protein and fat is 1: 1. Beef contains a lot of macro- and microelements, especially phosphorus, sulfur, iron, zinc, copper, chromium, cobalt and molybdenum, as well as a high content of vitamin B. Chopped steam cutlets, portioned pieces of boiled, stewed, roast meat are prepared from beef;
• Mutton.Lean meat is allowed, its energy value per 100 g is about 209 kcal, the ratio of protein and fat is 1: 1. The product contains a lot of macroelements potassium, sulfur, phosphorus, microelements copper, fluorine. Because of 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 about 183 kcal. The ratio of protein and fat is 2: 1. Meat contains enough macro- and microelements and vitamins. Lean rabbit meat is considered one of the best meat products for hyperacid gastritis. Boiled, stewed, baked pieces are prepared;
• Chicken meat.The energy value of 100 g is 90-180 kcal, depending on the part of the carcass. The ratio of protein and fat corresponds approximately to 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 fasting varieties of boiled milk and doctor's sausage. Sausages can be replaced with giblets and pates;
• Beef tongue.Its energy value is about 173 kcal per 100 g. This is a delicious by-product of the first category. It is nutritious and rich in nutrients. It is used cooked, as a warm snack;
• Sausages.The use of this product is not regulated by the official diet for gastritis. Since it is possible to use low-fat types of milk sausages, it should be assumed that milk sausages can also be eaten 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). Their fat content is from 0. 4 to 0. 8%, and their protein content is from 17. 6% (cod) to 22. 8% (tuna). The energy value of this fish ranges from 148 kcal per 100 g (cod) to 297 kcal per 100 g (tuna). Fish contains healthy unsaturated fats (omega-3, omega-6). Lean 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 perch and pike. The limited consumption of river fish in medical institutions is a consequence of the large number of small bones. At home, boiled pieces and steamed fish cutlets are prepared;
• Milk.Pasteurized cow's milk with 2. 5% fat is usually used. Whole milk (straight from the 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 on it: soups, porridges, purees, omelets. Individual intolerance to milk components is possible;
• CreamThis is milk separated to 10% (normal cream) or up to 35% (heavy cream). Heavy cream is not used in diets, but normal 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 the product. It is used as a snack. For gastritis with high acidity, hard cheeses with a limited fat content (30-50%) without spices are recommended. You can consume more than 20-50 grams of cheese per day;
• Soft cheesesMascarpone and others. The calorie content of Mascarpone cheese is 450 kcal per 100 g of product. For a diet, you must choose mild, unsalted varieties of cheese. 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 patients with gastritis;
• Fresh cheese.Non-acidic varieties are recommended.The fat content ranges from 0% (fat cottage cheese) to 30% (fat cottage cheese). The energy and nutritional value of such a product is very high. Fresh cheese can be used as cottage cheese, cheese cakes, fried without the crust;
• Yogurt. The standard fat content is 3. 2%. The product is low-calorie, only 65 kcal per 100 g. Yogurts contain enough sugar and little acid. The main types of yogurt are suitable for dietary nutrition for 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 chicken) no later than seven days ago. Soft-boiled eggs and omelets with milk or cream are recommended. Raw eggs are prohibited in diet foods due to poor digestibility of raw proteins;

• Porridge.The caloric 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 a diet for gastritis. Popular cereals are used to prepare porridges, slimy soups, puddings and other dishes: semolina, rice, buckwheat, oatmeal.
• Gritsenergy value 100 g 335 kcal. The main amount of energy comes from carbohydrates. Despite the high content of macro- and microelements and vitamins, semolina is carefully used in the diet of children under 3 years of age and elderly people over 70 years of age. A high level of individual intolerance to the product was observed in these age groups;
• Rice cerealenergy value 100 g 323 kcal. A portion of 100 grams provides approximately 20% of a person's daily energy needs. Rice contains many useful substances. Contains components that relieve irritation of the stomach walls and has antioxidant properties;
• Buckwheatenergy value 100 g 335 kcal. A valuable dietary product. Regulates blood cholesterol level, normalizes metabolic processes, promotes weight loss;
• Oat groatsenergy value 100 g 342 kcal. Oatmeal is allowed. Porridges made from oatmeal (flakes) have a high energy value and contain the maximum range of macro- and microelements and B vitamins. Mucilage substances of oatmeal reduce irritation of the stomach walls.
• So whatand vermicelli. Energy value 100 g 320-350 kcal. For gastritis with high acidity, pasta made from premium durum wheat is recommended. The negative effect of wheat (an undesirable cereal product for gastritis) is reduced by the protein component of pasta, egg white. It is added during the factory production process. Pasta and vermicelli 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 better if the bread was baked 1-2 days ago. Biscuits and dry cookies are allowed in limited quantities. You can diversify the menu up to twice a week with baked meat, fish, apple and berry pies, which are allowed in hyperacid gastritis;
• Potatoenergy value 100 g 77 kcal. The product contains large amounts of water, carbohydrates, potassium, iron, zinc, vitamin PP (nicotinic acid). It is recommended boiled or pureed. It is forbidden to include fried potatoes in the diet. In this form, it is poorly digested, irritates the walls of the stomach and stimulates fermentation processes;
• Carrotsenergy value 100 g 33 kcal, contains a large amount of carbohydrates, beta-carotene (provitamin A), B vitamins, pectins. Pectins are substances that heal the body and reduce the level of harmful substances. Carrots are rich in potassium and other trace elements;
• Beetenergy value 100 g 43 kcal, contains a large amount of carbohydrates, macro- and microelements, vitamins. It is consumed cooked. Beetroot prevents the development of pathogenic microflora in the stomach and intestines, and also improves intestinal motility;
• Cabbage. Recommendations of nutritionists regarding 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 juices. These varieties are not recommended for hyperacidic gastritis, but are used for gastritis with a low hydrochloric acid content;
• Cauliflowerenergy value 100 g 30 kcal, contains a large amount of carbohydrates, potassium and sugar, vitamin C, microelements. It is highly recommended for hyperacid gastritis when stewed and steamed, because it does not stimulate the production of hydrochloric acid;
• Zucchinienergy value 100 g 24 kcal. High in carbohydrates and sugar, low in fiber. Zucchini is rich in vitamin C (ascorbic acid) B₉(folic acid), A (retinol). Zucchini have a delicate pulp consistency, they are definitely recommended for dietary nutrition for gastritis;
• Pumpkinenergy value 100 g 22 kcal. The product is balanced in proteins, fats and carbohydrates, rich in vitamins A and B₉(folic acid), C (ascorbic acid). Among the macro- and microelements, a high content of potassium and copper can be observed. Pumpkin is recommended for hyperacid gastritis in the form of pumpkin porridge, and pumpkin juice is also very useful. This vegetable has useful properties for pathologies of the gastrointestinal tract, the seeds have anthelmintic properties and produce a laxative effect. Zucchini and pumpkin fruits should preferably be consumed in the early stages of ripening. Overripe fruit is not recommended for use;
• Tomatoenergy 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. With hyperacid gastritis, tomatoes are consumed in pureed soups and sauces. It is recommended to remove the peel first;
• Fresh green dill.It is very useful to use fresh dill as a spice for gastritis with high acidity. This product is rich in vitamins, in addition, 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- and microelements and vitamins. The apple diet made from green apples is a myth. All the supposedly essential biochemical components of apples, including pectins, are found in other fruits and vegetables. Remove the peel before eating an apple, it irritates the walls of the stomach. Baked apples for gastritis can be consumed without restrictions;

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

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

Foods containing the following substances are not recommended for this type of inflammation:

• Stimulating the production of gastric juice;
• They aggressively affect the walls of the stomach;
• Improvement of the fermentation process;
• It is poorly digested in the stomach.

Foods that stimulate the production of gastric juice:

• Kiwis.This sweet and sour exotic 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 soothing effect. In the meantime, you should refrain from eating kiwi if you have hyperacid gastritis, especially in the acute phase. The prohibition 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 humans produce saliva even at the sight of a lemon. Therefore, in case of hyperacid gastritis, the consumption of any citrus fruit 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 the appetite, causing active production of gastric juice.

Products that have an aggressive effect on the stomach lining:

• Chocolate. Despite the abundance of useful substances, it is forbidden to use it for gastritis. The ban is linked to the high (about 40%) caffeine content 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.
• Ice cream. A delicious dairy product, but contains thickeners, flavors, preservatives, flavors and colors. This cold, sweet delicacy has a negative effect on the walls of the stomach;
• NutsIt is undesirable to consume large quantities for gastritis (more than 30 grams per day);
• Cashews.This product contains a caustic oil substance from which natural ink is made, so cashew can aggravate gastritis;
• Almondsand other stone and berry fruits (apricots, plums, cherries) contain a small amount of hydrocyanic acid, which has a bad effect on the walls of an inflamed stomach;
• hazelnuts (hazelnut) is a product rich in nutrients, in terms of protein it is close to meat. However, hazelnuts contain small amounts of aggressive acids that have a negative effect on the intestines. For a healthy person's stomach, their effect is imperceptible, but with an inflamed mucosa, hazelnuts can increase pathogenesis.

Products that promote fermentation processes in the body:

• Cereals(millet, corn, pearl barley, beans). Porridges prepared from these cultures contain rough fibers, increase the acidity of gastric juice and stimulate fermentation processes;
• Peanuts.This is not a nut, but the fruit of a leguminous plant. Like all legumes, peanuts cause fermentation in the stomach and thus irritate its walls;
• Grapefruit.It contains a large amount of useful substances, while it contains a lot of sugar. Grapes also have a thick skin, the components of which stimulate fermentation processes.

Foods that are poorly digested in the stomach:

• They contain meatproducts, poorly digested in the stomach, have a common feature of high cholesterol and animal fats;
• Lean pork, although it is on the list of acceptable foods for dietary nutrition, it is not used in medical institutions. Therefore, we classified this type of meat in the category prohibited for gastritis;
• Duck and goose meat, dried meat products.Fats, which are found in excess in these types of meat and delicacies, suppress the production of hydrochloric acid, as a result of which the rate of digestion decreases. Fatty food does not stay in the intestines, it is quickly eliminated from the body and often causes diarrhea;
• Fat.The main energy value of this product is represented by animal fat. Pork fat contains a lot of table salt and spices. Like fatty meat, fat suppresses the production of hydrochloric acid, irritates the walls of the stomach and causes diarrhea;
• Canned meat and fish.They contain flavor additives, a lot of fat and other components that are poorly digested in a sick stomach;
• Dumplings. They are difficult to digest and contain two components that are opposite in composition: cooked dough and minced meat. In states of gastritis with high acidity, eating dumplings is accompanied by heartburn and heaviness in the stomach;
• Liver. This product contains a huge (more than 270 mg per average serving) amount 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, 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 number 2.

For gastritis with a low level of digestive enzymes, food is 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 small differences, because low acidity is the result of insufficient production of digestive enzymes.

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

• Prepare dishes from rich meat and fish broth;
• Eat sweet and sour fruits and berries, including citrus fruits;
• Eat pickles and tomatoes in reasonable quantities;
• Instead of milk, drink fermented milk drinks (kumys, kefir, fermented baked milk);
• Drink sour-tasting fruit juices;
• Drink mineral water without gas.

To improve the efficiency of digestion, food should be chewed thoroughly. Among the drugs, taking digestive enzymes is effective.

Diet for exacerbation of gastritis

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

In the first days of exacerbation, complete fasting and drinking a lot of fluids in the form of physiological solutions and fluids that relieve inflammation and irritation of the stomach walls are allowed. From the second or third day, the gradual introduction of nutritional components into the diet begins.

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

Diet menu for exacerbation of gastritis includes:

• Puree mucilage soup from cereals on water with the gradual inclusion of milk;
• Chopped lean meat (chicken, rabbit, soft veal, boneless fish) in the form of souffle and steam cutlets;
• Soft-boiled eggs, omelets;
• Water-based porridge made from crushed buckwheat, oatmeal and rice;
• Berry jelly, lightly brewed tea without sugar.

After alleviating the symptoms of exacerbation, gradually return to the basic diet with high or low acidity.