Diet for stomach gastritis

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, stimulates the pathogenesis of gastritis, including gastric ulcers. All diets for chronic stomach diseases are developed taking into account the acidity of the gastric environment.

Based on the nutritional value, treatment tables for gastritis 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 low-energy diet is used for several days.

Diets (tables) used to feed patients with gastritis have digital designations. Official medicine has approved fifteen numbered basic therapeutic diets. Some tables are available in different variations, indicated by the letters of the alphabet. For stomach diseases, tables no. are recommended. Food.

Nutrition of patients diagnosed with gastritis is based on several principles underlying such diets:

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

What can you eat if you have high-acid gastritis?

The diagnosis of "chronic high-acid gastritis" 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 by gastric juice. 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.

With gastritis with high acidity, it is forbidden to consume dishes based on rich mushroom, meat and fish broths, as well as instant semi-finished products. They strongly irritate the taste buds and stimulate the additional production of hydrochloric acid.

The set of dishes that should comprise the diet of a patient diagnosed with high-acid gastritis includes:

• First courses (vegetable and cereal soups, tagliatelle soups cooked with water or milk);
• Second courses (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, cured meats, cheeses);
• Pasteurized milk 2. 5%, some fermented milk products (cream, yogurt, ricotta);
• Fruits and berries of sweet varieties;
• Drinks (tea, dried fruit compotes, jellies, juices of some types of fruit, decoctions);
• Bakery products (dry wheat bread, dry biscuits);
• Fats (vegetable oils, butter).

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

• Beef.It is recommended to use meat from the first category with a limited fat content. The energy value of this product is approximately 218 kcal per 100 g, the ratio of proteins and fats is 1: 1. Beef contains many macro- and microelements, in particular phosphorus, sulfur, iron, zinc, copper, chromium, cobalt and molybdenum, as well as a high content of B vitamins. Chopped steam cutlets, portioned pieces of boiled, stewed and baked meat are prepared from beef;
• Montone.Lean meat is allowed, its energy value per 100 g is approximately 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 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 to fat corresponds approximately to that of rabbit meat. The finest 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 low-fat varieties of boiled milk and doctor's sausage. Sausages can be replaced with offal snacks and pate;
• Beef tongue.Its energy value is approximately 173 kcal per 100 g, it is a tasty by-product of the first category. It is nutritious and rich in nutrients. 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 be consumed even 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%. Low-fat fish are marine species (cod, tuna). Their fat content ranges from 0. 4 to 0. 8% and their protein content ranges from 17. 6% (cod) to 22. 8% (tuna). The energy value of this fish varies from 148 kcal per 100 (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 zander and pike. The limited consumption of river fish in medical institutions is due to the large number of small bones. Boiled pieces and steamed fish cutlets are prepared at home;
• Milk.Pasteurized cow's milk with a fat content of 2. 5% is usually used. Whole milk (directly 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 further heat treatment. Hot dishes are prepared on it: soups, porridges, purees, omelettes. An individual intolerance to milk components is possible;
• CreamThis is milk separated to 10% (normal cream) or up to 35% (heavy cream). 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 approximately 355 kcal per 100 g of product. Used as a snack. For gastritis with high acidity, hard cheeses with limited fat content (30-50%) without spicy additives are recommended. You can consume more than 20-50 grams of cheese per day;
• Soft cheesesMascarpone and others. The calorie content of mascarpone is 450 kcal per 100 g of product. For dietary nutrition, it is necessary to choose delicate, unsalted varieties of cheese. A moderate amount of cheese can significantly regulate the balance of proteins and fats of animal origin, as well as microelements in the daily diet of a patient with gastritis;
• Cottage cheese.Non-acidic varieties are recommended.The fat content varies from 0% (low-fat cottage cheese) to 30% (full-fat cottage cheese). The energy and nutritional value of such a product is very high. Cottage cheese can be used as curd, cheesecake, fried without 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 few acids. The main varieties 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 to fat is approximately 1: 1. For gastritis use fresh eggs produced (obtained from a hen) no later than seven days ago. We recommend soft-boiled eggs and omelettes with milk or cream. Raw eggs are prohibited in diet foods due to the poor digestibility of crude 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. Popular cereals are used to prepare porridge, slimy soups, puddings and other dishes: semolina, rice, buckwheat and oatmeal.
• Semolinaenergy 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 used carefully in the dietary nutrition 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 cerealsenergy value 100 g 323 kcal. A 100 gram serving 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 have antioxidant properties;
• Buckwheatenergy value 100 g 335 kcal. Valuable dietary product. Regulates blood cholesterol levels, normalizes metabolic processes, promotes weight loss;
• Semolinaenergy value 100 g 342 kcal. Oatmeal is allowed. Oatmeal porridges (flakes) have a high energy value and contain the maximum range of macro- and microelements and B vitamins. Mucous substances from oatmeal reduce irritation of the stomach walls.
• Pastaand vermicelli. Energy value 100 g 320-350 kcal. For gastritis with high acidity, top quality durum wheat pasta is recommended. The negative effect of wheat (an unwanted cereal product for gastritis) is reduced by the protein component of pasta, egg white. It is added during the manufacturing process in the factory. Pasta and vermicelli are used as components of 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. Dry biscuits and biscuits are permitted in limited quantities. You can diversify the menu up to twice a week with baked pies with meat, fish, apples and berries, 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). Recommended boiled or blended. It is forbidden to include fried potatoes in the diet. In this form it is poorly digested, irritates the stomach walls and stimulates fermentation processes;
• Carrotenergy value 100 g 33 kcal, contains a large amount of carbohydrates, beta-carotene (provitamin A), B vitamins, pectins. Pectins are substances that disinfect the body and reduce the level of harmful substances. Carrots contain a lot of potassium and other trace elements;
• Beetenergy value 100 g 43 kcal, contains a large amount of carbohydrates, macro and microelements, vitamins. Consumed boiled. Red beetroot prevents the development of pathogenic microflora in the stomach and intestines, and also improves intestinal motility;
• Cabbage. Recommendations of nutritionists regarding its use in gastritis are ambiguous. Cabbage is definitely healthy, but it can cause bloating. White cabbage and Brussels sprouts increase the secretion of gastric juices. These varieties are not recommended for hyperacid gastritis, but are used for low-hydrochloric acid gastritis;
• Cauliflowerenergy value 100 g 30 kcal, contains a large quantity of carbohydrates, potassium and sugars, vitamin C, microelements. It is highly recommended in moist and steamed hyperacid gastritis, as it does not stimulate the production of hydrochloric acid;
• Zuchinisenergy value 100 g 24 kcal. Lots of carbohydrates and sugars, little fiber. Courgettes are rich in vitamin C (ascorbic acid) B₉(folic acid), A (retinol). Courgettes have a delicate pulp consistency, they are certainly recommended in 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 B₉(folic acid), C (ascorbic acid). Among the macro and microelements we can note a high content of potassium and copper. 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 courgette 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. In hyperacid gastritis, tomatoes are consumed in purees and sauces. It is recommended to remove the peel 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, moreover 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- and microelements and vitamins. Green apple diets are a myth. All of the seemingly essential biochemical components of apples, including pectins, are found in other fruits and vegetables. Before eating apples, remove the peel, it irritates the stomach walls. Baked apples for gastritis can be consumed without restrictions;

As sweeteners, beet or cane sugar, jam, strawberry and sweet apple jam are used to a limited extent.

What should you not eat if you have high-acid gastritis?

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

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

Foods that stimulate the production of gastric juices:

• Kiwi.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 calming effect. Meanwhile, you should refrain from eating kiwi if you have hyperacid gastritis, especially in the acute phase. The ban is due to the possible negative effect of acids on the inflamed stomach wall;
• Orange.All citrus fruits (lemon, lime, grapefruit, mandarin) 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 just at the sight of a lemon. Therefore, with hyperacid gastritis, the consumption of any 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 the appetite, thus causing active production of gastric juice.

Products that have an aggressive effect on the mucous membranes of the stomach:

• Chocolate. Despite the abundance of useful substances, it is prohibited to use it for gastritis. The ban is linked to 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 lining. All these properties of caffeine and chocolate are undesirable for gastritis.
• Ice-cream. A tasty dairy product, but containing thickeners, flavourings, preservatives, flavorings and colourings. This cold and sweet delicacy negatively affects the walls of the stomach;
• PeanutsIt is undesirable to consume large quantities for gastritis (more than 30 grams per day);
• Cashew nuts.This product contains a caustic oily substance from which natural ink is produced, 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 inflamed stomach walls;
• 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, their effect is imperceptible, but with inflamed mucous membranes hazelnuts can improve the pathogenesis.

Products that improve fermentation processes in the body:

• Cereals(millet, corn, pearl barley, beans). Porridges prepared from these crops contain coarse fiber, increase the acidity of gastric juice and stimulate fermentation processes;
• Peanuts.This is not a nut, but the fruit of a legume plant. Like all legumes, peanuts cause fermentation in the stomach, irritating its walls;
• Grape.It contains a large amount of useful substances, while it contains a lot of sugar. The grapes also have thick skins, the components of which stimulate fermentation processes.

Poorly digested foods in the stomach:

• Containing meatproducts, poorly digested in the stomach, have high cholesterol and animal fats as a common characteristic;
• Lean pork, although it is on the list of acceptable foods for dietary nutrition, is not used in medical institutions. We have therefore classified this type of meat as prohibited for gastritis;
• Duck and goose meat, smoked meat products.Fats, present in excess in these types of meat and delicacies, suppress the production of hydrochloric acid, resulting in a decrease in the speed of digestion. Fatty foods do not remain in the intestine, are quickly eliminated from the body and often cause diarrhea;
• Salò.The main energy value of this product is represented by animal fat. Lard contains a lot of table salt and spices. Just like fatty meat, lard suppresses the production of hydrochloric acid, irritates the stomach lining and causes diarrhea;
• Canned meat and fish.They contain flavoring additives, a lot of fats and other components that are poorly digestible to a sick stomach;
• Ravioli. They are difficult to digest and contain two opposite components in composition: boiled pasta and minced meat. In conditions of gastritis with high acidity, the consumption of dumplings is accompanied by heartburn and heaviness in the stomach;
• Liver. This product contains a huge amount of cholesterol (more than 270 mg per average serving), in addition, the liver is a biological filter of the body, 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 in case of inflamed processes in the walls of the stomach.

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

Low acid gastritis diet

Hypoacid gastritis manifests itself with belching, dyspepsia (usually diarrhea), and nausea. The symptoms are the result of insufficient digestion of food in the stomach. The recommended low acidity diet has the official designation no. 2.

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

Dietary nutrition for patients who have reduced production of hydrochloric acid is organized in the same way as a standard diet for gastritis. The set of products is more or less 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 sour-tasting fruit juices;
• Drink mineral waters without gas.

To improve the efficiency of digestion, food must be chewed thoroughly. Among medications, taking 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, paleness of the skin and mucous membranes and thickening of the liquid fraction of the blood are possible.

In the first days of exacerbation, complete fasting and intake of abundant fluids in the form of physiological solutions and liquids 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 Nutrition Diet subtypes 1a (for diarrhea) and 1b (for constipation) are low in energy. The diet reduces the amount of carbohydrates, proteins and fats. In the first phase of therapeutic nutrition, foods that even slightly stimulate the secretory function are completely excluded.

The diet menu for exacerbation of gastritis includes:

• Soups from cereal puree in water with gradual inclusion of milk;
• Lean minced meat (chicken, rabbit, tender veal, boneless fish) in the form of soufflés and steamed cutlets;
• Soft-boiled eggs, omelettes;
• Water-based porridge made from crushed buckwheat, oatmeal and rice;
• Berry jelly drinks, lightly brewed tea without sugar.

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