Diet for gastritis

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

The imbalance of food components (protein, fat, carbohydrates, fiber) changes the pH of the stomach, stimulating the pathogenesis of gastritis, including gastric ulcers. All diets for chronic gastric diseases are developed taking into account the acidity of the gastric environment.

Based on nutritional value, the treatment table for gastritis is divided into 2 types:

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

The diet (dining table) used to feed gastritis patients has a digital symbol. Official medicine has approved 15 basic numbered therapeutic diets. Some tables have multiple variations, designated by letters of the alphabet. For stomach diseases, it is recommended to use tables numbered 1, 1a, 1b, 2, 3 and 4. During nutritional treatment for gastritis, you should give up alcohol and smoking, as well as fatty foods, smoked, pickled, spicy and sour foods.

The nutrition of patients diagnosed with gastritis is based on several basic principles of such a diet:

• Eliminate hot foods from your diet (over 60⁰C) and cold (below 15⁰C) food;
• Choose the optimal temperature for the serving size (20-50⁰WITH);
• Apply the rules of eating: small meals (maximum 5-6 times a day) and regular (at the same time);
• For acid-secreting gastritis, eliminate from the diet foods that stimulate hydrochloric acid production and irritate the stomach wall;
• For acid-deficient and anacid gastritis, prioritize foods that help speed up digestion;
• If a person suffers from two diseases at the same time, such as gastritis and diabetes, then 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 hyperacidity gastritis" or "chronic hyperacidity gastritis" is confirmed by comprehensive medical studies using functional and laboratory diagnostic methods.

The disease is characterized by an increase in the amount of hydrochloric acid, digestive enzymes and other components of gastric juice produced. Acid irritates the walls of the stomach, reduces their functional properties and changes 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 eat dishes with a lot of mushroom broth, meat and fish, as well as ready-to-eat semi-finished products. They strongly stimulate taste buds and stimulate further production of hydrochloric acid.

The set of dishes that should include the diet of patients diagnosed with highly acidic gastritis includes:

• first course (puree soup with vegetables and cereals, noodle soup cooked with water or milk);
• Main dish (meat, fish, cut into pieces, steamed, boiled or grilled, sometimes lightly fried, without shell);
• Side dishes (boiled vegetables, pasta, soft cereals);
• Salads, snacks (boiled vegetable salad, snacks made from lean meat, fish, milk sausage, cheese);
• Pasteurized milk 2. 5%, some fermented milk products (ice cream, yogurt, fresh cheese);
• Fruits and berries have a sweet taste;
• Drinks (tea, dried fruit juices, jelly, juices from certain fruits, decoctions);
• Bread products (dry bread, dry biscuits);
• Fat (vegetable oil, butter).

More details about each ingredient in the menu for patients with acid-secreting 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, 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 high levels of B vitamins. made from beef;
• Lamb.Lean meat is allowed, the energy value per 100 g is about 209 kcal, the ratio of protein and fat is 1: 1. The product contains many macroelements potassium, sulfur, phosphorus, trace elements copper, fluorine. Due to its unique taste, lamb is rarely used in medical facilities but can be cooked 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 elements, microelements and vitamins. Lean rabbit meat is considered one of the best meat products for acid-secreting gastritis. Boiled, stewed, and grilled dishes are prepared;
• Chicken.The energy value of 100 g is 90-180 kcal, depending on the part of the carcass. The ratio of protein and fat approximately corresponds to that of rabbit meat. The most valuable white meat is skinless chicken breast. Prepare boiled and grilled pieces;
• Sausage.Eat as a snack. It is recommended to consume a maximum of 50 g per day of boiled lean milk and doctor sausages. Sausages can be replaced with snacks and offal pate;
• Cow tongue.Its energy value is about 173 kcal per 100 g, which is a delicious by-product of the first type. It is nutritious and rich in nutrients. Use boiled, as a warm snack;
• Sausage.The use of this product is not regulated by the official diet for gastritis. Since low-fat milk sausages can be used, it should be assumed that people with highly acidic gastritis can also eat milk sausages. Do not choose smoked and fried sausages, sausages and bacon that contain a lot 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). Their fat content ranges from 0. 4 to 0. 8% and protein content ranges 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 amount of sturgeon caviar is allowed;
• River fish.Low fat content in perch and pike. The limited consumption of river fish in medical facilities is due to the large number of small bones. At home, people prepare boiled pieces and steamed fish cutlets;
• Milk.Typically, pasteurized cow's milk with a fat content of 2. 5% is used. Whole milk (straight from the cow) is prohibited on the diet. The energy value of 2. 5% milk is 54 kcal per 100 ml. Pasteurized milk can be consumed without additional heat treatment. Warm dishes are prepared on it: soups, porridge, mashed potatoes, omelets. Possible individual intolerance to milk components;
• CreamThis is milk separated to 10% (regular cream) or up to 35% (thick cream). Heavy cream is not used in the diet, but regular cream is added in small quantities to main dishes, sauces and puddings;
• Hard cheeseParmesan, Dutch, Kostroma, Cheddar and others. Energy value is about 355 kcal per 100 g of product. Used as a snack. For gastritis with high acidity, it is recommended to use hard cheese with a limited fat content (30-50%) without spicy additives. 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 proper nutrition, you need to choose mild, unsalted cheeses. A moderate amount of cheese can significantly regulate the balance of proteins and fats of animal origin, as well as trace elements in the daily diet of gastritis patients;
• Cheese.Non-acidic varieties are recommended.Fat content ranges from 0% (low-fat cottage cheese) to 30% (low-fat cottage cheese). The energy and nutritional value of such a product is very high. Fresh cheese can be used to make curds, cheesecakes, and fry without rind;
• Yogurt. The standard fat content is 3. 2%. Low-calorie product, only 65 kcal/100 g, yogurt contains enough sugar and little acid. The main types of yogurt are suitable for nutrition for gastritis;
• Egg.The energy value is 157 kcal per 100 g of product. The ratio of proteins and fats is approximately 1: 1. For gastritis, use freshly produced eggs (obtained from chickens) no later than seven days ago. Soft-boiled eggs and omelets should be boiled with milk or cream. Raw eggs are prohibited in dietary foods due to poor digestibility of crude 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 ingredient in the nutrition of gastritis. Popular cereals are used to prepare porridges, thick 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 its high content of macro elements, microelements and vitamins, semolina is still used carefully in the diet of children under 3 years old and elderly people over 70 years old. High levels of individual intolerance to the product have been observed in these age groups;
• Rice cerealEnergy 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 ingredients that reduce irritation of the stomach wall and has antioxidant properties;
• buckwheatEnergy value 100 g 335 kcal. Valuable dietary products. Regulates blood cholesterol levels, normalizes metabolism, promotes weight loss;
• Oatmeal PlatesEnergy value 100 g 342 kcal. Oatmeal is allowed. Porridge made from oatmeal (oatmeal) has high energy value and contains a maximum of macroelements, microelements and B vitamins. The mucilage of oatmeal reduces irritation of the stomach walls.
• 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 (a grain product undesirable for gastritis) is reduced by the protein component of pasta, egg whites. It is added during factory production. Pasta and vermicelli are used as ingredients in the first and second courses;
• Bread.For gastritis, use premium wheat bread. It doesn't have to be fresh. It would be better if the cake was baked 1-2 days ago. Dry biscuits and crackers are allowed in limited quantities. You can diversify the menu up to twice a week with pies with meat, fish, apples and berries, which are allowed for acid-secreting gastritis;
• PotatoEnergy value 100 g 77 kcal. The product contains large amounts of water, carbohydrates, potassium, iron, zinc, vitamin PP (nicotinic acid). Recommended to boil or puree. It is forbidden to include French fries in your diet. In this form, it is poorly digested, irritates the stomach wall and stimulates fermentation processes;
• carrotEnergy value 100 g 33 kcal, contains a large amount of carbohydrates, Beta-carotene (provitamin A), B vitamins, pectin. Pectin is a substance that disinfects the body and reduces the level of harmful substances. Carrots are high in potassium and other trace elements;
• sugar beetEnergy value 100 g 43 kcal, contains a large amount of carbohydrates, macro and microelements, vitamins. Consume boiled. Beets prevent the growth of pathogenic microflora in the stomach and intestines, and enhance intestinal motility;
• Cabbage. Nutritionists' recommendations regarding its use for gastritis are unequivocal. Cabbage is definitely healthy but it can cause bloating. White cabbage and Brussels sprouts increase gastric secretions. 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 amount of carbohydrates, potassium and sugar, vitamin C, trace elements. It is highly recommended for hyperacid gastritis when stewed and steamed because it does not stimulate hydrochloric acid production;
• 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 has a thin pulp consistency, they are definitely recommended in the diet for gastritis;
• PumpkinEnergy value 100 g 22 kcal. The product is balanced in protein, fat and carbohydrates, rich in vitamins A and B₉(folic acid), C (ascorbic acid). Among the macro and microelements can be noted high levels 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 diseases of the digestive tract, the seeds have anthelmintic properties and have a laxative effect. Zucchini and pumpkin should be consumed in the early stages of ripening. Overripe fruit should not be used;
• TomatoEnergy value 100 g 20 kcal. Only ripe fruits with high sugar content should be used. The product is rich in potassium, chlorine, sodium, vitamins A and C. For acid-secreting gastritis, tomatoes are used in soups and pureed sauces. The peel should be removed first;
• Fresh green dill.It will be 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 also 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 elements, microelements and vitamins. The green apple diet is a myth. All of the biochemical components considered essential in apples, including pectin, are found in other fruits and vegetables. Before eating apples, peel them, it will irritate the stomach wall. Baked apples for gastritis can be consumed without restrictions;

Beet sugar or cane sugar, jam, jam from strawberries 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 should not be consumed:

• Stimulates the production of gastric juice;
• Strong impact on the stomach wall;
• Enhance fermentation process;
• Poor stomach digestion.

Foods that stimulate the production of gastric juice:

• 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 soothing effect. Meanwhile, you should limit eating kiwi if you have acid-secreting gastritis, especially in the acute stage. The ban is due to the acid's possible negative effects on the inflamed stomach wall;
• Orange.All citrus fruits (lemon, lime, grapefruit, tangerine) stimulate the taste buds and indirectly produce hydrochloric acid. There are many scientific observations that confirm the fact that a person secretes saliva even at the mere sight of a lemon. Therefore, with acid-secreting gastritis, the consumption of any citrus fruits is strictly prohibited;
• Garlic.This plant is known for its phytoncides, which prevent the development of colds and are natural antibiotics. However, when taken orally, garlic stimulates appetite, which in turn stimulates the production of gastric juice.

Products that have a positive effect on the mucous membrane of the stomach:

• Chocolate. Despite the abundance of useful substances, its use for the treatment of gastritis is still prohibited. The ban is related to the high caffeine content (about 40%) in chocolate. Caffeine is known for its positive effects on the gastric sphincter and its ability to cause reflux. Caffeine also has a stimulating effect on the stomach wall. All these properties of caffeine and chocolate are not good for gastritis.
• Cream. A delicious dairy product but contains thickeners, flavorings, preservatives, flavorings and colorings. This cool, sweet delicacy negatively affects the walls of the stomach;
• NutsLarge quantities should not be consumed for gastritis (more than 30 grams per day);
• Cashew.This product contains a caustic slime made from natural ink so cashews may aggravate gastritis;
• almondand other stone fruits and berries (apricots, plums, cherries) contain small amounts of hydrocyanic acid, which has a negative effect on the inflamed stomach wall;
• Hazelnut (hazelnut) is a product rich in nutrients, with protein value nearly equal to meat. However, hazelnuts contain a small amount of strong acids that negatively affect the intestines. For the stomach of a healthy person, their effect is imperceptible, but with inflamed mucous membranes, hazelnuts can enhance pathogenicity.

Products that enhance the fermentation process in the body:

• Cereal(millet, corn, pearl barley, beans). Porridge prepared from these plants contains crude fiber, which increases the acidity of gastric juice and stimulates fermentation processes;
• Peanuts.This is not a seed but the fruit of a legume. Like all legumes, peanuts cause fermentation in the stomach, thereby irritating the stomach wall;
• Grape.Contains a large amount of useful substances, and at the same time contains a lot of sugar. Grapes also have thick skins, the components of which stimulate the fermentation process.

Foods that are difficult to digest in the stomach:

• Contains meatproducts, poor stomach digestion, common characteristics are high cholesterol and animal fat;
• Lean pork, although it is on the list of foods accepted for dietary use, it is not used in medical facilities. Therefore, we classify this type of meat as prohibited for gastritis;
• Duck meat, goose meat, smoked meat products.Excess fat in these meats and delicacies will block the production of hydrochloric acid, as a result of which the rate of digestion decreases. Fatty foods do not stay in the intestines, are quickly eliminated from the body and often cause diarrhea;
• Salo.The main energy value of this product is represented by animal fat. Pork fat contains a lot of salt and spices. Like fatty meat, lard inhibits the production of hydrochloric acid, which irritates the stomach wall and causes diarrhea;
• Canned meat and fish.Contains flavor additives, lots of fat and other ingredients that are difficult to digest in people with stomach problems;
• dumplings. They are difficult to digest and contain two ingredients of opposite composition: boiled flour and minced meat. In a state of highly acidic gastritis, eating dumplings can be accompanied by heartburn and heaviness in the stomach;
• Liver. This product contains a very large amount of cholesterol (more than 270 mg per average serving), in addition, the liver is the biological filter of the body, it accumulates and processes harmful substances that enter the blood of the animalor 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 difficult for the stomach to digest include melons and watermelons.

Diet for gastritis with low acidity

Acid-reducing gastritis is characterized by belching, indigestion (usually diarrhea), and nausea. The symptoms are a result of insufficient digestion of food in the stomach. The recommended diet for low acidity has official designation number 2.

For gastritis with low levels of digestive enzymes, foods rich in hydrochloric acid stimulants should be supplemented.

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

Unlike highly acidic gastritis, in this case you can:

• Prepare dishes from rich meat and fish broth;
• 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 fruit juice;
• Drink mineral water without carbonation.

To improve digestive efficiency, food needs to be chewed thoroughly. Among the medicines, taking digestive enzymes is effective.

Diet aggravates gastritis

More severe gastritis is characterized by prominent symptoms: severe pain, diarrhea, constipation, vomiting and stomach bleeding. As gastritis worsens, symptoms of dehydration, weakness, pale skin and mucous membranes, and thickening of the fluid in the blood may occur.

In the first days of exacerbation, it is allowed to completely fast and drink plenty of fluids in the form of physiological solutions and liquids that help reduce inflammation and irritation of the stomach wall. From the second or third day, the gradual introduction of nutritious ingredients into the diet begins.

Subtypes of the basic nutrition diet 1a (for diarrhea) and 1b (for constipation) are energy-poor. The diet reduces carbohydrate, protein and fat intake. At the initial stage of nutritional therapy, foods that even slightly stimulate the excretory function are completely excluded.

The diet menu for exacerbation of gastritis includes:

• Mucilaginous cereal puree soup on water with milk gradually added;
• Chopped lean meat (chicken, rabbit, tender veal, boneless fish) in the form of soups and steamed cutlets;
• soft boiled eggs, omelets;
• Watery porridge made from crushed buckwheat, oatmeal and rice;
• Strawberry jelly drinks, weak tea without sugar.

After severe symptoms subsided, they gradually returned to a basic diet with high or low acidity.