Diet for gastric gastritis

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

The imbalance of food components (proteins, fats, carbohydrates, fiber) changes the pH of the stomach, stimulating 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, the treatment schedule for gastritis is divided into two types:

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

The diet (table) used to feed gastric patients has a digital designation. Official medicine has approved fifteen basic numbered therapeutic diets. Some tables come in several variations, designated by letters of the alphabet. For stomach ailments, tables No. 1, 1a, 1b, 2, 3 and 4 are recommended. During the period of therapeutic nutrition for gastritis, you should stop alcohol and smoking, as well as fat, smoke, pickles, spicy and sour. food.

The nutrition of patients diagnosed with gastritis is based on several principles that underlie the diet:

• Eliminate hot foods from your diet (over 60⁰C) and cold (below 15⁰C) dishes;
• Choose the optimal temperature for diet food (20-50⁰BY);
• 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 stomach wall;
• For hypoacid and anacid gastritis, give preference to food that accelerates digestion;
• If a person has two diseases at the same time, for example gastric and diabetes, foods that are dangerous 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 a comprehensive medical study using laboratory and functional diagnostic methods.

This disease is characterized by an increase in the amount of hydrochloric acid, digestive enzymes and other components of gastric juice produced. Acid irritates the stomach wall, reduces its functional properties and changes the course of the physiological process 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 take dishes based on rich mushrooms, meat and fish soups, as well as semi-finished products. They are very irritating to the appetite and stimulate additional production of hydrochloric acid.

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

• First course (puree soup with vegetables and grains, noodle soup cooked with water or milk);
• Main course (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 salad, snacks based on lean meat, fish, dairy sausage, cheese);
• 2. 5% pasteurized milk, some fermented milk products (cream, yogurt, cottage cheese);
• Sweet fruits and berries;
• Drinks (tea, dried fruit compote, jelly, juice from several types of fruit, stew);
• Bread products (dry wheat bread, dry biscuits);
• Fats (vegetable oil, butter).

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

• 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. The ratio of protein and fat is 1: 1. Beef contains many macro and micro elements, especially phosphorus, sulfur, iron, zinc, copper, chromium, cobalt and molybdenum, as well as a high content of B vitamins. Minced steam cuts, stewed, stewed, roasted meats are prepared from beef;
• goat meat.Lean meat is allowed, its energy value per 100 g is about 209 kcal, the ratio of protein and fat is 1: 1. This product contains a lot of 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 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 cuts are available;
• 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 roughly corresponds to rabbit meat. The most valuable white meat is skinless chicken breast. Prepare boiled pieces and bake;
• Sausage.Eat as a snack. It is recommended to consume up to 50 g per day of boiled milk and non-fat doctor's sausage. Sausages can be replaced with snacks and deep pate;
• 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. Used boiled, as a warm snack;
• Sausage.The use of this product is not regulated by the official diet for gastritis. Since it is possible to use a low-fat type of milk sausage, it should be assumed that milk sausage 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 lard;
• Sea fish.Low-fat varieties are recommended. The normal amount of fat in fish is up to 15-20%. Fish with low fat content are marine species (cod, tuna). The fat content is from 0. 4 to 0. 8%, and the protein content is from 17. 6% (cod) to 22. 8% (tuna). The energy value of this fish ranges from 148 kcal per 100 (cod) to 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, a small quantity of sturgeon caviar is 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 pieces of steamed fish are prepared;
• milk.Usually pasteurized cow's milk with a fat content of 2. 5% is used. Whole milk (straight from the cow) is prohibited in the diet. The energy value of milk 2. 5% is 54 kcal per 100 ml. Pasteurized milk can be consumed without additional heat treatment. Warm dishes are prepared on it: soup, porridge, puree, omelette. Individual intolerance to milk components is possible;
• creamThis is milk separated to 10% (regular cream) or up to 35% (heavy cream). Heavy cream is not used in the diet, but plain cream is added in small quantities to main dishes, sauces and puddings;
• Hard cheeseParmesan, Dutch, Kostroma, Cheddar and others. The energy value is about 355 kcal per 100 g of product. Used as a snack. For gastritis with high acidity, hard cheese with limited fat content (30-50%) without spicy additives is recommended. You can consume more than 20-50 grams of cheese per day;
• Soft cheeseMascarpone and others. The calorie content of Mascarpone cheese is 450 kcal per 100 g of product. For nutritional nutrition, you need to choose a type of cheese that is soft and without salt. 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 gastritis patients;
• Cottage cheese.Non-acidic varieties are recommended.The fat content ranges from 0% (low-fat cottage cheese) to 30% (fat cottage cheese). The energy and nutritional value of such products is very high. Cottage cheese can be used as curd, cheesecake, fried without a crust;
• Yogurt. The standard fat content is 3. 2%. This product is low in calories, only 65 kcal per 100 g Yoghurt contains enough sugar and little acid. The main varieties of yogurt are suitable for dietary nutrition for gastritis;
• Egg.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 chickens) no later than seven days ago. Boiled eggs and omelets with milk or cream are recommended. Raw eggs are prohibited in diet food due to poor digestibility of raw protein;

• 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 the nutritional diet for gastritis. Popular grains used to prepare porridge, slimy soups, puddings and other dishes: 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 and micro and vitamins, semolina is carefully used in the 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 is observed in this age group;
• Rice grainsenergy value 100 g 323 kcal. A 100 gram portion provides about 20% of a person's daily energy needs. Rice contains many useful substances. It contains components that relieve irritation of the stomach wall and have antioxidant properties;
• Buckwheatenergy value 100 g 335 kcal. A valuable nutritional product. Regulates blood cholesterol levels, normalizes metabolic processes, promotes weight loss;
• oatsenergy value 100 g 342 kcal. Oatmeal is allowed. Porridge made from oatmeal (flakes) has a high energy value and contains the maximum range of macro and microelements and B vitamins. Oatmeal mucilage reduces irritation of the stomach wall.
• Pastaand 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 grain 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 course;
• breadFor gastritis, use premium wheat bread. It doesn't have to be fresh. It is better if the bread is baked 1-2 days ago. Biscuits and dry biscuits are allowed in limited quantities. You can diversify the menu up to twice a week with baked pies with meat, fish, apples and berries, which is allowed for hyperacid gastritis;
• Potatoesenergy value 100 g 77 kcal. This product contains a large amount of water, carbohydrates, potassium, iron, zinc, vitamin PP (nicotinic acid). Recommended boiled or strained. It is forbidden to include fried potatoes in your diet. In this form, it is poorly digested, irritates the stomach wall and stimulates the fermentation process;
• carrotenergy value 100 g 33 kcal, contains a large amount of carbohydrates, Beta-carotene (provitamin A), B vitamins, pectin. Pectin is a substance that cleanses the body and reduces the level of harmful substances. Carrots have a lot of potassium and other trace elements;
• bitsenergy value 100 g 43 kcal, contains a large amount of carbohydrates, macro and microelements, vitamins. Eat boiled. Beetroot inhibits the development of pathogenic microflora in the stomach and intestines, and also improves intestinal motility;
• Cabbage. Nutritionists' recommendations regarding its use for gastritis are ambiguous. Cabbage is indeed healthy, but it can cause flatulence. White cabbage and Brussels sprouts increase gastric juice secretion. This variety is not recommended for hyperacid gastritis, but is 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, micro elements. It is highly recommended for hyperacid gastritis when boiled and steamed, because it does not stimulate the production of hydrochloric acid;
• Zucchinienergy value 100 g 24 kcal. Lots of carbs and sugar, little fiber. Zucchini is rich in vitamin C (ascorbic acid) B₉(folic acid), A (retinol). Zucchini has a smooth pulp consistency, they are definitely recommended for dietary nutrition for gastritis;
• pumpkinenergy value 100 g 22 kcal. This product is balanced in protein, fat and carbohydrates, rich in vitamins A and B₉(folic acid), C (ascorbic acid). Of the macro and micro elements, a high content of potassium and copper can be noted. Pumpkin is recommended for hyperacid gastritis in the form of pumpkin porridge; Pumpkin juice is also very useful. This vegetable has beneficial properties for the pathology of the gastrointestinal tract; the seeds have anthelmintic properties and produce a laxative effect. It is advisable to take zucchini and pumpkin fruits in the early stages of ripening. Overripe fruits are not recommended for use;
• tomatoesenergy value 100 g 20 kcal. Only ripe fruits with high sugar content are used. This product is rich in potassium, chlorine, sodium, vitamins A and C. For hyperacid gastritis, tomatoes are eaten in pure soups and sauces. It is recommended to remove the skin 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;

• Apple.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 biochemical components that should be important in apples, including pectin, are found in other fruits and vegetables. Before eating an apple, remove the skin, it irritates the stomach wall. Baked apples for gastritis can be eaten without restrictions;

Beet or cane sugar, jam, jam from strawberries and sweet apples are used to a limited extent as sweeteners.

What can you not eat if you have a stomach with high acidity?

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

• Stimulates the production of gastric juice;
• Aggressively affects the abdominal wall;
• Improve the fermentation process;
• Less digested in the stomach.

Foods that stimulate gastric juice production:

• Kiwi fruit.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. Meanwhile, you should refrain from eating kiwi if you have gastric hyperacidity, especially in the acute stage. The prohibition is due to the possible negative effect of acid 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 many scientific observations that confirm the fact that a person produces saliva even just by looking at a lemon. Therefore, with hyperacid gastritis, the use of any citrus fruit is strictly prohibited;
• Garlic. This plant is known for phytoncides, substances that prevent the development of colds and are natural antibiotics. However, when consumed orally, garlic stimulates the appetite, thereby causing active production of gastric juice.

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

• chocolate. Although there are many useful substances, it is forbidden to use them for gastritis. The ban was linked to the high caffeine content (about 40%) in chocolate. Caffeine is known for its aggressive effect on the gastric sphincter and its ability to trigger reflux. Caffeine also has an irritating effect on the stomach wall. All these properties of caffeine and chocolate are undesirable for gastric.
• Ice cream. Dairy products are delicious, but contain thickeners, flavors, preservatives, flavorings and coloring agents. This cold and sweet delicacy has a negative effect on the stomach wall;
• NutsIt is undesirable to take large quantities for gastritis (more than 30 grams per day);
• Cashew nuts.This product contains a caustic oily substance from which natural ink is made, so cashews can aggravate gastritis;
• almondsand stone fruits and other berries (apricots, plums, cherries) contain a small amount of hydrocyanic acid, which has an adverse effect on the inflamed stomach wall;
• Hazelnuts (hazel) is a product rich in nutrients, its protein value is close to that of meat. However, hazelnuts contain a small amount of aggressive acids that have a negative effect on the intestines. For the stomach of a healthy person, the effect is not visible, but with an inflamed mucous membrane, hazelnuts can increase the pathogenesis.

Products that increase the fermentation process in the body:

• Grains(millet, corn, pearl barley, legumes). Porridge prepared from this plant contains coarse fiber, increases the acidity of gastric juice and stimulates the fermentation process;
• groundnut.This is not a nut, but the fruit of a leguminous plant. Like all legumes, peanuts cause fermentation in the stomach, thereby irritating its walls;
• Grapes.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 the fermentation process.

Food that is poorly digested in the stomach:

• Contains meatproduct, poorly digested in the stomach, has the general characteristics of high cholesterol and animal fat;
• Lean pork, although it is on the list of acceptable foods for nutritional nutrition, it is not used in medical institutions. Therefore, we classify this type of meat as forbidden for gastric;
• Duck and goose meat, smoked meat products.Fat, which is found in excess in this type of meat and delicacies, blocks the production of hydrochloric acid, as a result of which the speed of digestion decreases. Fatty foods do not stay in the intestines, are quickly removed from the body and often cause diarrhea;
• Hello.The main energy value of this product is represented by animal fat. Fat contains a lot of table salt and spices. Just like fatty meat, lard blocks the production of hydrochloric acid, irritates the stomach wall and causes diarrhea;
• Canned meat and fish.Contains flavoring 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 opposite components in the composition: boiled dough and minced meat. In the case of gastritis with high acidity, eating dumplings is accompanied by heartburn and heaviness in the stomach;
• heart. This product contains a large amount of cholesterol (more than 270 mg per average serving), in addition, the liver is the body's biological filter, it collects and processes harmful substances that enter the blood of animals or birds. Despite the high content of vitamin A and other fat-soluble vitamins, liver is not recommended for inflammatory processes in the abdominal wall.

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. These 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, food is enriched with foods that stimulate the production of hydrochloric acid.

Nutritional diet for patients who have reduced production of hydrochloric acid is arranged 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, because the low acidity is caused by insufficient production of digestive enzymes.

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

• Prepare a meal of rich meat and fish soup;
• 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 juice with a sour taste;
• Drink mineral water without gas.

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

Diet to aggravate gastritis

The severity of stomach inflammation is characterized by significant 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 blood fluid fraction are possible.

In the first days of exacerbation, complete fasting and drinking plenty of fluids in the form of physiological solutions and fluids that relieve inflammation and irritation of the stomach wall are allowed. From 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 low in energy. The diet reduces the amount of carbohydrates, proteins and fats. In the first stage of therapeutic nutrition, foods that even slightly stimulate the secretory function are completely excluded.

The diet menu for worsening gastritis includes:

• Mucus puree soup of grains on water with the gradual addition of milk;
• Minced lean meat (chicken, rabbit, tender beef, boneless fish) in the form of a soufflé and steamed cut;
• Soft-boiled eggs, omelets;
• Water-based porridge made from crushed buckwheat, oatmeal, and rice;
• Berry jelly drink, weakly brewed tea without sugar.

After the worsening symptoms are relieved, they gradually return to a basic diet with high or low acidity.