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.

Based on 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 stomach walls;
• Low calorie diets. In case of exacerbation of pathogenesis (acute digestive disorders, constipation, diarrhea), a diet with a reduced energy value is used for several days.

The diets (tables) used to feed patients with gastritis have digital designations. Official medicine approved fifteen numbered basic therapeutic diets. Some tables have several variations, designated 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, alcohol and smoking should be abandoned, as well as fatty, smoked foods, in preserved, spicy and sour foods.

Nutrition for patients diagnosed with gastritis is based on several principles underlying these diets:

• Eliminate hot foods from your diet (above 60⁰C) and cold (below 15⁰C) dishes;
• Choose the optimal temperature for diet food (20-50⁰WITH);
• Use the eating rules: small meals (up to 5 to 6 times a day) and regularity (at the same time);
• In hyperacid gastritis, exclude from the diet foods that stimulate the production of hydrochloric acid and irritate the stomach walls;
• For hypoacid and anacid gastritis, give preference to foods that speed up 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 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 produced in gastric juice. The acid irritates the walls of the stomach, reduces its functional properties and alters the course of physiological digestion processes.

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

For gastritis with high acidity, it is forbidden to consume dishes based on broths rich in mushrooms, meat and fish, 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 make up the diet of a patient diagnosed with gastritis with high acidity includes:

• First courses (puree soups with 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 (cooked vegetables, pasta, soft cereals);
• Salads, snacks (cooked vegetable salads, snacks based on lean meats, fish, dairy sausages, cheeses);
• 2. 5% pasteurized milk, some fermented dairy products (cream, yogurt, cottage cheese);
• Fruits and berries of sweet varieties;
• Drinks (tea, dried fruit compotes, jellies, juices from some types of fruits, decoctions);
• Bakery products (dry wheat bread, dry biscuits);
• Fats (vegetable oils, butter).

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

• Beef.It is recommended to use first-class meat with 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, mainly phosphorus, sulfur, iron, zinc, copper, chromium, cobalt and molybdenum, as well as a high content of B vitamins. Minced steam cutlets, pieces of boiled, boiled and baked meat are prepared from beef;
• Ram.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 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 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 and roasted pieces are prepared;
• Chicken meat.The energy value of 100 g is 90-180 kcal, depending on the part of the carcass. The proportion of proteins and fats approximately corresponds to that of rabbit meat. The most valuable white meat is skinless chicken breast. Prepare boiled and roasted pieces;
• Sausages.Eat as a snack. It is recommended to consume up to 50 g per day of lean varieties of boiled milk and sausage. Sausages can be replaced with snacks and offal pâtés;
• Bull tongue.Its energy value is about 173 kcal per 100 g, making it a tasty by-product of the first category. It is nutritious and rich in nutrients. Used cooked, 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 dairy sausages, it should be assumed that dairy 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;
• Marine fish.Low-fat varieties are recommended. The normal amount of fat in fish is 15 to 20%. Low-fat fish are marine species (cod, tuna). Its fat content is 0. 4 to 0. 8% and its 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). Low-fat 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 pike 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.Typically pasteurized cow's milk with 2. 5% fat content is used. Whole milk (direct 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 in it: soups, porridges, purees, omelets. Individual intolerance to milk components is possible;
• CreamIt is the milk separated into 10% (normal cream) or up to 35% (sour cream). Sour 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 about 355 kcal per 100 g of product. Used as snacks. 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 cheese is 450 kcal per 100 g of product. For dietary nutrition, you need to 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 with gastritis;
• Cottage cheese.Non-acidic varieties are recommended.Fat content varies from 0% (low-fat cottage cheese) to 30% (low-fat cottage cheese). The energy and nutritional value of this 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, just 65 kcal per 100 g. Yogurts contain a lot of 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 proteins and fats is approximately 1: 1. For gastritis, use fresh eggs produced (obtained from a chicken) no more than seven days ago. Hard-boiled eggs and omelets with milk or cream are recommended. Raw eggs are prohibited in diet foods due to the poor digestibility of raw proteins;

• Porridge.The calorie content of porridge exceeds the energy value of meat products. However, plant-based carbohydrates provide quick energy. Porridge should not be considered the main component of dietary nutrition for gastritis. Popular cereals are used to prepare porridge, viscous 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 diet 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 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. 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;
• Oat Grainsenergy value 100 g 342 kcal. Oats are allowed. Porridges made from oats (flakes) have a high energy value and contain the maximum range of macro- and microelements and B vitamins. The mucous substances in oats reduce 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 (an undesirable grain for gastritis) is reduced by the protein component of the dough, 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 crackers are permitted 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 for hyperacid gastritis;
• Potatoenergy value 100 g 77 kcal. The product contains large amounts of water, carbohydrates, potassium, iron, zinc, vitamin PP (nicotinic acid). Recommended cooked or pureed. It is prohibited to include French fries in your 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 sanitize 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. 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, microelements. It is highly recommended for hyperacid gastritis when cooked 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 in dietary nutrition for 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 produce a laxative effect. It is advisable to consume zucchini and pumpkin fruits in the first stages of ripeness. Overripe fruits are 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 pureed soups 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, 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. Apple diets made with green apples 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, as it irritates the stomach walls. Baked apples for gastritis can be consumed without restrictions;

Beet or cane sugar, jams, strawberry jams 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 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 exotic sweet and sour 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 avoid 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, tangerine) stimulate the taste buds and indirectly provoke the production of hydrochloric acid. There are numerous scientific observations that confirm the fact that a person produces saliva 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, causing the active production of gastric juice.

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

• Chocolate. Despite the abundance of useful substances, their use for gastritis is prohibited. The ban is associated with the high caffeine content (about 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 walls. All these properties of caffeine and chocolate are undesirable for gastritis.
• Ice cream. A tasty dairy product, but containing thickeners, flavors, preservatives, flavorings and colorings. This sweet and cold delicacy negatively affects the stomach walls;
• NutsIt is undesirable to consume large quantities for gastritis (more than 30 grams per day);
• Cashew nut.This product contains a caustic oily substance from which natural paint is made, which is why cashew nuts 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, its effect is imperceptible, but with inflamed mucous membranes, hazelnuts can enhance pathogenesis.

Products that improve fermentation processes in the body:

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

Foods poorly digested in the stomach:

• Containing meatproducts, poorly digested in the stomach, have high cholesterol and animal fats as common characteristics;
• Lean pork, although it is on the list of foods acceptable for dietary nutrition, is not used in medical institutions. Therefore, we classify this type of meat as prohibited for gastritis;
• Duck and goose meat, smoked meat products.Fats, found in excess in these types of meat and delicacies, suppress the production of hydrochloric acid, slowing down digestion. Fatty foods do not remain in the intestine, are quickly eliminated from the body and often cause diarrhea;
• Salo.The main energy value of this product is represented by animal fat. Lard contains a lot of table salt and spices. Like fatty meat, lard suppresses the production of hydrochloric acid, irritates the stomach walls and causes diarrhea;
• Canned meat and fish.Contains flavoring additives, a lot of fat and other components that are poorly digested in patients with a sick stomach;
• dumplings. They are difficult to digest and contain two components of opposite composition: cooked pasta 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 (more than 270 mg per medium 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, 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 a result of insufficient digestion of food in the stomach. The recommended low acidity diet has the official designation #2.

For gastritis with low levels of digestive enzymes, the diet is 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 with small 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 fruit juices with a sour taste;
• Drink still mineral waters.

To improve digestion efficiency, food must be chewed well. 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, 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.

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 phase of therapeutic nutrition, foods that stimulate, even slightly, the secretory function are completely excluded.

The dietary menu for exacerbation of gastritis includes:

• Soups made from mucous mashed cereals in water with the gradual inclusion of milk;
• Lean minced meats (chicken, rabbit, tender veal, boneless fish) in the form of soufflés and steamed cutlets;
• Boiled eggs, omelets;
• Water-based porridge made from crushed buckwheat, oats and rice;
• Berry jelly drinks, weakly brewed tea without sugar.

After the symptoms of the exacerbation are relieved, they gradually return to basic diets with high or low acidity.