Dietary Recommendations For The Most Common Diseases Of The Stomach
Author: Nia Rouseberg
Time for reading: ~2
minutes
Last Updated:
January 27, 2026
In chronic diseases of the stomach, a diet should be followed for a long time, and in some cases for life.
Common gastric pathologies include gastritis, peptic ulcer disease and neoplastic processes (cancer). Dietary recommendations for gastritis and peptic ulcer disease are similar and are often considered together. In patients who have undergone surgery to remove gastric malignancies, changes in diet are required.
Gastritis is an inflammation of the stomach lining. It can be acute or chronic. In chronic gastritis, it is important to avoid certain foods in order to prevent possible exacerbation of symptoms. In contrast, isolated cases of acute gastritis (eg bacterial toxicoinfections) require dietary restrictions only during symptoms and for several days after they have resolved.
In gastric ulcer, in contrast to gastritis, there is a violation of the structure of the gastric mucosa in depth. The reduced local defense mechanisms of the mucosa, as well as the increased amount of hydrochloric acid and pepsin are of major importance in the genesis of gastric ulcer. Risk factors for gastric ulcer include Helicobacter pylori and non-steroidal anti-inflammatory drugs.
Dietary recommendations for patients with gastritis or gastric ulcer are based on moderate sparing of the mucosa from various mechanical, chemical and thermal factors.
By thermal factors is meant the avoidance of hot or very cold dishes and drinks. Mechanical irritants are all foods rich in cellulose and fiber. Such are wholemeal bread, brown rice, some fruits and others. The husks of some vegetables, such as tomatoes, also irritate the lining of the stomach, so it is recommended to avoid them or eat pre-peeled tomatoes.
Acidic foods and beverages further increase the acidity of gastric juice and can provoke an exacerbation of the condition. Canned foods prepared by smoking, as well as those containing more salt, further irritate the damaged lining of the stomach. Spicy and hot spices are excluded from the menu.
Various meat broths contain extracts that further increase gastric secretion. This is the reason to limit their consumption. At least 2-3 times a week it is good to eat meat products - mainly chicken, rabbit, turkey and fish. Fatty meats, as well as those prepared by frying, should be avoided.
In case of exacerbation of the processes, it is switched from solid to liquid porridge in the beginning. The food can be prepared in the form of cream soups, mashed or boiled, but not fried.
Malignant forms of stomach cancer require different sizes of resections (removal of part of the organ). In most cases, the so-called dumping effect is observed , which is characterized by faster emptying of the stomach due to its reduced volume. The main symptoms are dizziness, sweating, rapid heartbeat, diarrhea and gas.
Feeding after gastrectomy should be in small portions - 6 to 8 times a day. The portion at each meal should not exceed 200 g , so as not to exceed the reduced volume of the stomach. Overeating and poorly chewed food lead to a feeling of heaviness, bloating and irritation of the gastric mucosa. 3307
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