Diet for gastritis of the stomach

Proper nutrition is of great importance for the prevention and treatment of inflammation of the stomach. The 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 gastric ulcer. 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 necessary 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 exacerbation of the pathogenesis (acute digestive disorders, constipation, diarrhea), a diet with reduced energy value is applied for several days.

Diets (tables) used to feed patients with gastritis have numerical designations. Official medicine has approved fifteen main numbered therapeutic diets. Some tables are available in several variants, indicated by letters of the alphabet. For stomach diseases, tables No. 1, 1a, 1b, 2, 3 and 4 are recommended. During the period of therapeutic nutrition for gastritis, you should give up alcohol and smoking, as well as fatty, smoked, pickled, spicy and sour foods.

The 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) meals;
• Choose the optimal temperature for diet food (20-50⁰WITH)
• Use the rules of 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 walls of the stomach;
• With hypoacidic and anacidic gastritis, prefer foods that speed up digestion;
• If a person has two diseases at the same time, for example, gastritis and diabetes, foods 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 increased acidity" or "chronic hyperacidic gastritis" is confirmed by complex medical examinations using laboratory and functional diagnostic methods.

The disease is characterized by an increase in the amount of produced hydrochloric acid, digestive enzymes and other components of 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 meals.

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

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

• First dishes (puree soups with vegetables and cereals, soups with noodles, boiled in water or milk);
• Main dishes (meat, fish, cut into pieces, stewed, boiled or baked, sometimes lightly fried, without crust);
• side dishes (cooked vegetables, pasta, soft cereals);
• Salads, snacks (cooked vegetable salads, snacks based on lean meat, fish, dairy sausages, cheese);
• Milk 2. 5% pasteurized, some fermented milk products (cream, yogurt, cottage cheese);
• Sweet fruits and berries;
• Drinks (tea, compotes from dried fruits, jelly, juices from certain types of fruits, decoctions);
• Bread products (dried 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 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 proteins and fats is 1: 1. Beef contains many macro- and microelements, especially phosphorus, sulfur, iron, zinc, copper, chromium, cobalt and molybdenum, as well ashigh content of vitamins of group B. Chopped steam cutlets, portioned pieces of boiled, stewed, roasted meat are prepared from 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 facilities, but it is quite possible to prepare it at home;
• Rabbit meatthe energy value of 100 g is about 183 kcal. The ratio of proteins and fats is 2: 1. The 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.The energy value of 100 g is 90-180 kcal, depending on the part of the carcass. The ratio of protein to fat roughly corresponds 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 doctor's sausage. Sausages can be replaced with offal and pates;
• Beef tongue.Its energy value is about 173 kcal per 100 g. It is a tasty secondary product of the first category. It is nutritious and rich in nutrients. It is used boiled, as a hot breakfast;
• 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%. Low-fat fish 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 varies 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. With hyperacid gastritis, small amounts of sturgeon caviar are allowed;
• River fish.Low fat in pike and pike. The limited consumption of river fish in medical facilities 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 2. 5% fat content 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 to 35% (heavy cream). Heavy cream is not used in diets, but normal cream is added in small amounts to main dishes, sauces and puddings;
• Hard cheesesParmesan, Dutch, Kostroma, Cheddar, etc. The energy value is about 355 kcal per 100 g of product. They are 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 per day;
• Soft cheesesMascarpone and others. The calorie content of Mascarpone cheese is 450 kcal per 100 g of product. For dietary nutrition, you should choose soft, unsalted varieties of cheese. A moderate amount of cheese can significantly correct the balance of proteins and fats of animal origin, as well as trace elements 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% (fat cottage cheese). The energy and nutritional value of such a product is very high. Cottage cheese can be used as cottage cheese, 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. Yogurt contains 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 proteins and fats is approximately 1: 1. For gastritis, use fresh eggs produced (obtained from a chicken) no later than seven days. 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;

• mess.The caloric content of oatmeal exceeds the energy value of meat products. However, plant carbohydrates provide quick energy. Oatmeal should not be considered the main component of dietary nutrition for gastritis. Popular cereals are used to prepare porridges, slimy soups, puddings and other dishes: semolina, rice, buckwheat and oatmeal.
• Grisenergy 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 dietary nutrition of children under 3 years of age and elderly people over 70 years of age. A high degree of individual intolerance to the product is observed in these age groups;
• Rice grainsenergy value 100 g 323 kcal. A 100 gram portion 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;
• Oatmealenergy value 100 g 342 kcal. Oats are allowed. Porridge from oats (flakes) has a high energy value and contains a maximum range of macro- and microelements and vitamins of group B. The mucilaginous substances of oats reduce the irritation of the stomach walls.
• pastaand noodles. Energy value 100 g 320-350 kcal. For gastritis with high acidity, first-class durum wheat pasta is recommended. The negative effect of wheat (unwanted grain product in gastritis) is reduced by the protein component of the 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 first-class wheat bread. It doesn't have to be fresh. It is better if the bread is baked 1-2 days before. 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 are allowed in hyperacid gastritis;
• potatoesenergy value 100 g 77 kcal. The product contains large amounts of water, carbohydrates, potassium, iron, zinc, vitamin PP (nicotinic acid). Boiled or pureed is recommended. It is forbidden to include fried potatoes in your diet. In this form, 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), B vitamins, pectins. Pectins are substances that sanitize the body and reduce the level of harmful substances. Carrots have a lot of potassium and other trace elements;
• Beetrootenergy value 100 g 43 kcal, contains a large amount of carbohydrates, macro- and microelements, vitamins. It is consumed boiled. Beetroot prevents the development of pathogenic microflora in the stomach and intestines, and also improves intestinal motility;
• cabbage. Nutritionists' recommendations regarding its use in 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 a low hydrochloric acid content;
• Cauliflowerenergy value 100 g 30 kcal, contains a large amount of carbohydrates, potassium and sugars, vitamin C, trace elements. It is highly recommended for hyperacid gastritis when stewed and steamed, as it does not stimulate the production of hydrochloric acid;
• Zucchinienergy value 100 g 24 kcal. Lots of carbs and sugars, little fiber. Zucchini is rich in vitamin C (ascorbic acid) B₉(folic acid), A (retinol). Zucchini have a delicate consistency of porridge, they are definitely recommended for dietary nutrition in 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). Of the macro- and microelements, 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 pathologies of the gastrointestinal tract, the seeds have anthelmintic properties and have a laxative effect. It is recommended to consume the fruits of zucchini and pumpkin in the early stages of ripening. Overripe fruits are not recommended for use;
• 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 pureed soups and sauces. It is recommended to remove the skin first;
• Fresh green dill.It is very useful to use fresh fennel as a spice for gastritis with high acidity. This product is rich in vitamins, in addition, the substances contained in fennel prevent the fermentation of food in the stomach and relieve spasms;

• 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. Apple green apple diets are a myth. All of the supposed major 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 and sweet apple jams are used to a limited extent as sweeteners.

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

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

• Stimulation of the production of gastric juice;
• Aggressive involvement of the stomach walls;
• Improvement of fermentation processes;
• It is poorly absorbed 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 stage. The prohibition is due to the possible negative impact of acids on the inflamed stomach wall;
• an orange.All citrus fruits (lemon, lime, grapefruit, tangerine) stimulate the taste receptors and indirectly cause the production of hydrochloric acid. There are numerous scientific observations confirming the fact that a person salivates even 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, thereby causing active production of gastric juice.

Products that have an aggressive effect on the stomach lining:

• Chocolate. Despite the abundance of useful substances, its use in gastritis is prohibited. The ban is related to the high (about 40%) caffeine content in chocolate. Caffeine is known for its aggressive action on the gastric sphincter and its ability to provoke reflux. Caffeine also has an irritating effect on the walls of the stomach. All these properties of caffeine and chocolate are undesirable in gastritis.
• Ice cream. A delicious dairy product, but with the content of leavening agents, flavoring agents, preservatives, flavoring agents and coloring agents. This cold, sweet delicacy negatively affects the walls of the stomach;
• NutsIt is not desirable to consume large quantities with gastritis (more than 30 grams per day);
• Cashew.This product contains a caustic oily substance from which natural ink is made, so cashews can aggravate gastritis;
• Almondand other stone fruits and fruits (apricots, plums, cherries) contain a small amount of hydrocyanic acid, which has a bad effect on the walls of the inflamed stomach;
• hazelnuts (hazelnut) is a product rich in nutrients, its protein value is close to meat. But 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 increase the pathogenesis.

Products that improve fermentation processes in the body:

• Cereals(millet, maize, pearl barley, beans). Porridges prepared from these cultures contain coarse fibers, increase the acidity of gastric juice and stimulate fermentation processes;
• Peanut.It is not a nut, but the fruit of a leguminous plant. Like all legumes, peanuts cause fermentation in the stomach, thus irritating its walls;
• Grozdov.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:

• Containing meatproducts, poorly digested in the stomach, have a common characteristic of high cholesterol and animal fat;
• Lean pork, although it is on the list of permissible foods for dietary nutrition, it is not used in medical facilities. Therefore, we classified this type of meat as forbidden in gastritis;
• Duck and goose meat, smoked 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 speed 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 animal fat. Lard contains a lot of cooking 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 aromatic 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: boiled dough and minced meat. In 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, 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 low acidity diet has the official designation No. 2.

In gastritis with low levels of digestive enzymes, the 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 the standard diet for gastritis. The set of products is approximately the same, but there are small differences, since the low acidity is due to the insufficient production of digestive enzymes.

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

• Prepare dishes from 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 (koumiss, 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 vivid 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 in case of exacerbation of gastritis.

In the first days of an exacerbation, complete fasting and drinking a lot of 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 food components into the diet begins.

Subtypes of the main food diet 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:

• Soup-puree of grain mucilage in water with gradual inclusion of milk;
• Sliced lean meat (chicken, rabbit, tender veal, boneless fish) in the form of souffle and steamed cutlets;
• Soft-boiled eggs, omelets;
• A water-based porridge of crushed buckwheat, oats and rice;
• Berry jelly drinks, lightly brewed tea without sugar.

After relief of symptoms of exacerbation, they are gradually returned to basic diets with high or low acidity.