Diet for gastritis of the stomach

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.

Depending on the nutritional value, gastritis treatment tables 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 pathogenesis (acute digestive disorders, constipation, diarrhea), a diet with reduced energy value is used for several days.

Diets (tables) used to feed patients with gastritis have numerical designations. Official medicine has approved fifteen numbered basic therapeutic regimens. Some tables come in several variations, designated by letters of the alphabet. For stomach diseases, it is recommended to use tables No. 1, 1a, 1b, 2, 3 and 4. During the period of therapeutic nutrition for gastritis, you should give up alcohol and tobacco, as well as fatty, smoked, marinated, spicy and acidic foods. food.

The nutrition of patients diagnosed with gastritis is based on several principles that underlie such diets:

• Eliminate hot foods from your diet (above 60⁰C) and cold (below 15⁰C) dishes;
• Choose the optimal temperature for diet food (20-50⁰WITH);
• Comply with the rules of nutrition: small meals (up to 5-6 times a day) and regularity (at the same time);
• In case of hyperacid gastritis, exclude from the diet foods that stimulate the production of hydrochloric acid and irritate the walls of the stomach;
• For hypoacid and anacid gastritis, choose foods that accelerate digestion;
• If a person suffers from 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 high acidity" 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 of gastric juice produced. Acid irritates the walls of the stomach, reduces their functional properties and changes the course of physiological processes of digestion.

The main symptoms of gastritis with high acidity are pain between meals and heartburn after eating.

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

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

• Starters (puree soups of vegetables and cereals, noodle soups cooked with water or milk);
• Main dishes (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 from lean meats, fish, dairy sausages, cheese);
• 2. 5% pasteurized milk, certain fermented dairy products (cream, yogurt, cottage cheese);
• Fruits and berries of sweet varieties;
• Drinks (tea, dried fruit compotes, jellies, juices of certain types of fruits, decoctions);
• Bakery products (dried wheat bread, biscuits);
• Fats (vegetable oils, butter).

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

• Beef.It is recommended to use first category meat with limited fat content. The energy value of this product is approximately 218 kcal per 100 g. The ratio of protein to fat is 1: 1. Beef contains a lot of macro- and microelements, especially phosphorus, sulfur, iron, zinc, copper, chromium, cobalt and molybdenum, as well ashigh content of B vitamins. Chopped steamed cutlets, pieces of boiled, stewed and baked meat. are prepared from beef;
• Mutton.Lean meat is allowed, its energy value per 100 g is approximately 209 kcal, the protein/fat ratio is 1: 1. The 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 approximately 183 kcal. The ratio of proteins to 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, simmered and baked pieces are prepared;
• Chicken meat.The energy value of 100 g is 90-180 kcal, depending on the part of the carcass. The protein/fat ratio approximately 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 snacks and offal pâtés;
• 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 diet for gastritis. Since it is possible to use low-fat varieties 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 containing a large amount of pork fat;
• Sea fish.Low-fat varieties are recommended. The usual amount of fat in fish can reach 15-20%. Low-fat fish are marine species (cod, tuna). Their fat content is 0. 4 to 0. 8%, and their protein content is 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 of 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 steamed fish cutlets are prepared;
• Milk.Usually pasteurized cow's milk with a fat content of 2. 5% is 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 additional heat treatment. Hot dishes are prepared there: soups, porridges, purees, omelets. Individual intolerance to milk components is possible;
• CreamThis is separated milk at 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 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 to 50 grams of cheese per day;
• Soft cheesesMascarpone and others. The calorie content of mascarpone is 450 kcal per 100 g of product. For a dietary diet, you should choose soft, 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 a patient suffering from gastritis;
• Cottage cheese.Non-acidic varieties are recommended.Fat content ranges 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 curds, cheesecakes, fried without a crust;
• Yogurt. The standard fat content is 3. 2%. The product is low in calories, 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 freshly produced eggs (obtained from a hen) no later than seven days earlier. Boiled eggs and omelettes with milk or cream are recommended. 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, glutinous 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 carefully used in the dietary food of children under 3 years old and people over 70 years old. A high level of individual intolerance to the product was observed in these age groups;
• Rice cerealenergy value 100 g 323 kcal. A 100 gram serving provides approximately 20% of a person's daily energy needs. Rice contains many useful substances. It contains components that relieve irritation of the stomach walls and has antioxidant properties;
• Buckwheatenergy value 100 g 335 kcal. Valuable dietary product. Regulates blood cholesterol levels, normalizes metabolic processes, promotes weight loss;
• Oatmealenergy value 100 g 342 kcal. Oatmeal is allowed. Porridges made from oatmeal have a high energy value and contain the maximum range of macro- and microelements and B vitamins. Mucous substances in oatmeal reduce irritation of the stomach walls.
• Pastaand vermicelli. Energy value 100 g 320-350 kcal. In case of 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 courses;
• Bread.For gastritis, use premium wheat bread. It doesn't have to be fresh. It is best if the bread was baked 1-2 days ago. Biscuits and dry 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 for hyperacid gastritis;
• Potatoenergy value 100 g 77 kcal. The product contains large amounts of water, carbohydrates, potassium, iron, zinc and vitamin PP (nicotinic acid). Recommended boiled or pureed. 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 cleanse 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. Eat boiled. Beetroot prevents the development of pathogenic microflora in the stomach and intestines, and also improves intestinal motility;
• Cabbage. Recommendations from nutritionists regarding its use for gastritis are ambiguous. While cabbage is healthy, 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 low hydrochloric acid;
• Cauliflowerenergy value 100 g 30 kcal, contains a large amount of carbohydrates, potassium and sugars, vitamin C, microelements. It is highly recommended in cases of hyperacid gastritis when stewed and steamed, as it does not stimulate the production of hydrochloric acid;
• Zucchinienergy value 100 g 24 kcal. Lots of carbohydrates and sugars, little fiber. Zucchini is rich in vitamins C (ascorbic acid) B₉(folic acid), A (retinol). Zucchini has a delicate pulp consistency, it is definitely recommended for dietary nutrition with gastritis;
• Pumpkinenergy value 100 g 22 kcal. The product is balanced in proteins, fats and carbohydrates, rich in vitamins A and B. ₉(folic acid), C (ascorbic acid). Among 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 produce a laxative effect. It is advisable to consume zucchini and pumpkin fruits from the early stages of ripening. It is not recommended to use overripe fruits;
• 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. For hyperacid gastritis, tomatoes are eaten in puree 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;

• 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 supposedly essential biochemical components of apples, including pectins, are found in other fruits and vegetables. Before eating apples, remove the skin, this irritates the stomach walls. Baked apples for gastritis can be eaten without restrictions;

Beet or cane sugar, jam, strawberry and sweet apple jams 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 are not recommended:

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

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 calming effect. Meanwhile, you should refrain from eating kiwi if you suffer from hyperacid gastritis, especially in the acute stage. The ban 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 many scientific observations confirming the fact that a person produces 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, thereby causing active production of gastric juice.

Products with an aggressive effect on the stomach mucous membranes:

• Chocolate. Despite the abundance of useful substances, it is prohibited to use it for gastritis. The ban is associated with the high (around 40%) caffeine content of 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. A tasty dairy product, but containing thickeners, flavors, preservatives, flavors and colors. This cold, sweet treat negatively affects the stomach walls;
• NutsIt is not desirable to consume large quantities in case of 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;
• Almondand other stone fruits and berries (apricots, plums, cherries) contain a small amount of hydrocyanic acid, which has a detrimental effect on the walls of the inflamed stomach;
• Hazelnut (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 inflammation of the 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;
• Peanut.It is not a nut, but the fruit of a legume. Like all legumes, peanuts cause fermentation in the stomach, thus irritating its walls;
• Grape.Contains a large amount of useful substances, while it contains a lot of sugar. Grapes also have thick skins whose components stimulate fermentation processes.

Poorly digested foods in the stomach:

• Containing meatsome products, poorly digested in the stomach, have the common characteristic of high cholesterol and animal fats;
• Lean pork, although it is on the list of foods acceptable for diet nutrition, it is not used in medical institutions. We have therefore classified this type of meat as prohibited in cases of gastritis;
• Duck and goose meat, smoked meat products.Fats, present in excess in these types of meats and delicacies, suppress the production of hydrochloric acid, which reduces the speed of digestion. Fatty foods do not remain in the intestines, are quickly eliminated from the body and often cause diarrhea;
• Hello.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 walls of the stomach and causes diarrhea;
• Canned meat and fish.Contain flavoring additives, lots of fats and other poorly digested components for stomach upset;
• Dumplings. They are difficult to digest and contain two components of opposite composition: boiled dough and minced meat. In conditions of gastritis with high acidity, eating dumplings is accompanied by heartburn and heaviness in the stomach;
• Liver. This product contains a huge amount (over 270 mg per average serving) 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 inflammation of the stomach walls.

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 result from 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, foods are enriched with foods that stimulate the production of hydrochloric acid.

Dietary 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 approximately the same, but there are slight differences, since low acidity is caused by 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 (kumys, kefir, fermented baked milk);
• Drink sour-tasting fruit juices;
• Drink mineral waters without gas.

To improve the efficiency of digestion, food should 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. In case of exacerbation of gastritis, symptoms of dehydration, weakness, pallor of the skin and mucous membranes and thickening of the liquid fraction of the blood are possible.

In the first days of an exacerbation, it is allowed to completely fast and drink plenty of fluids in the form of physiological solutions and liquids that relieve inflammation and irritation of the stomach walls. From the second or third day, the gradual introduction of nutritional components into the diet begins.

Core diet subtypes 1a (for diarrhea) and 1b (for constipation) are low in energy. 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:

• Cereal mucus puree soups on water with gradual inclusion of milk;
• Chopped lean meats (chicken, rabbit, veal stock, boneless fish) in the form of soufflés and steamed cutlets;
• Boiled eggs, omelettes;
• Water-based porridge made from crushed buckwheat, oatmeal and rice;
• Berry jelly drinks, weakly brewed tea without sugar.

After the symptoms of exacerbation are relieved, they gradually return to a basal diet with high or low acidity.