Nutrition For Gastritis In 2022

Content

• Does everyone have gastritis?
• Classification of gastritis.
• Causes of gastritis.
• Nutrition as a tool for the correction of gastritis.
• Nutrition constructor for gastritis.
• How food affects the stomach.
• Food selection strategies for different types of gastritis.
• Food hacking as a means of dealing with acidity.
• Conclusions.

Does everyone have gastritis?

Gastritis is an inflammatory disease of the gastric mucosa. According to statistics, this is one of the most common diseases of the gastrointestinal tract (GIT). It affects 50% to 80% of adults, and the frequency of the disease can increase with age.

The modern rhythm of life dictates its own conditions, and often people with various problems with the health of the digestive tract either ignore discomfort, or diagnose themselves on their own, or treat the diagnosis made by the doctor superficially, without seeking treatment.

All this is very dangerous, because if left untreated, even a simple gastritis can lead to serious disorders in the body:

• deficiency of macro- and micronutrients, since the inflammatory process disrupts the absorption of nutrients from food;
• organic pathologies - ulcers, atrophy (increasing irreversible decrease in the number of gastric glands), metaplasia (replacement of the epithelium with cells that are not characteristic of gastric ones - intestinal, ciliated, pyloric, pancreatic) and as a result to oncology.

Even if the symptoms appear rarely, in no case should they be left unattended. Indeed, behind the usual intestinal upset, indigestion, pain and heaviness in the abdomen, heartburn, sour belching, constipation, nausea and vomiting in children and adults, not only gastritis can be hidden, but also other serious problems - from functional disorders to peptic ulcer.

And the first step in working with them is to establish nutrition. A properly structured diet can both prevent the development of gastritis and help treat the disease at any stage and in various forms.

In recent years, nutritional science has advanced, and the right menu for gastritis can be tasty and varied. To do this, you need to learn how to choose products for the stomach, based on their effect on the work of the digestive tract.

Nutrition for gastritis depends on the characteristics of the disease. First of all, you need to understand what kind of gastritis you have.

There are different classifications of gastritis. For the formation of a suitable diet that fulfills its role, it is important to take into account the classification according to the form of the course of inflammation and the secretory activity of the stomach.

Classification of gastritis

Gastritis, like other diseases, can occur in acute and chronic forms:

• acute gastritis is characterized by acute inflammation of the gastric mucosa caused by a short action of strong irritants (alcohol, junk food, taking certain medications, stress, etc.). More often this is a temporary condition that, with proper treatment, can quickly pass;
• chronic gastritis is characterized by chronic inflammation, structural changes in the gastric mucosa, followed by a gross anatomical restructuring of tissues and dysfunction of the organ - the formation of acids and hormones in the stomach and a change in its motility. Unlike acute gastritis, chronic is a long-term phenomenon.

Consider the causes of chronic gastritis in more detail.

Causes of chronic gastritis

It is impossible to list all the causes of gastritis, as this is a complex disease, which can be based on many internal and external factors.

Types of gastritis in terms of the cause of its occurrence:

• bacterial, develops as a result of infection of the gastric mucosa with the bacterium Helicobacter pylori;
• caused by an unhealthy lifestyle (chronic stress, malnutrition, irregular meals, frequent snacking, eating on the go, dry food);
• autoimmune, which is confirmed by the presence of antibodies against stomach cells. Often combined with other autoimmune diseases - autoimmune thyroiditis, type 1 diabetes mellitus, etc.;
• chemical-toxic, develops, for example, as a result of the reflux of bile into the stomach from the duodenum due to impaired function of their sphincters or exposure to the gastric mucosa of certain drugs;
• alcoholic gastritis, develops as a result of alcohol abuse;
• food allergy is the cause of inflammation of the gastric mucosa.

The main cause of gastritis is a widespread H. pylori infection. According to various statistics, from 65% to 92% of the adult population is infected with it. Normally, everyone can have this bacterium, but when smoking, reducing acidity and weakening the immune function of the stomach, Helicobacter begins to multiply, damaging the gastric mucosa and causing gastritis.

Testing for H. pylori is the first step in diagnosing and treating gastritis. In the presence of an infection, therapy should be carried out aimed at the destruction of Helicobacter, without which it is impossible to cure gastritis. Treatment is prescribed only by a specialist, patients are forbidden to be treated on their own.

Nutrition as a tool for correcting gastritis

The basic rule of the diet for any gastritis: food should be sparing so as not to injure the already inflamed mucosa. But to choose the type of therapeutic diet, it is important to know the characteristics of the disease, namely:

• phase of gastritis - remission or exacerbation;
• secretion of acid and hormones - normal, increased or insufficient. If acid production is increased, then some products will benefit, and if lowered, then others;
• the severity and activity of the inflammatory process;
• individual intolerance to certain products.

Is it possible to eat with gastritis balanced, tasty and full? Yes! To do this, it is important to understand the essence of the disease and the peculiarities of the influence of products on the secretory and motor functions of the stomach, on the inflammatory process.

Nutrition constructor for gastritis

The basis of dietary nutrition for gastritis are:

• mechanical sparing - restriction or exclusion of products that cause irritation of the mucous membrane;
• fractional nutrition as part of mechanical sparing;
• thermal sparing - the exclusion of very hot and very cold food, which irritates the mucous membrane. The ideal food temperature is 15–65 degrees;
• restriction of table salt as a chemical irritant of the mucous membrane to 3 g (daily requirement of the body);
• reducing inflammation of the gastric mucosa by enriching the diet with anti-inflammatory foods;
• a sufficient amount of liquid - calculated individually, 30-35 ml per 1 kg of weight;
• for any type of gastritis, stewed vegetables, baked fruits, lean meat and fish, mashed soups and vegetable puree soups, soft-boiled eggs, scrambled eggs are allowed - the full table is given below;
• for any type of gastritis, products that strongly irritate the mucous membrane are contraindicated (strong broths, spicy seasonings, dishes with sauces, smoked meats, alcohol, carbonated drinks, sugar-containing foods, fast food).

For other food groups, food is built on the basis of the form of gastritis and the secretory function of the stomach.

To understand why certain foods are harmful in a disease such as gastritis, you need to understand how they affect gastric secretion and the health of the mucous membrane. With this information, the patient will be able to eat in such a way as to be healthy and easily navigate among a variety of foods and dishes.

Consider the products and their effect on the stomach, and then the strategy that needs to be followed for different types of gastritis.

How food affects the stomach

Influence on gastric secretion (synthesis of hydrochloric acid and hormones) (table):

• strong broths;
• spices;
• fried foods;
• canned food;
• tomato sauces;
• meat and fish stewed in their own juice;
• pickles, smoked meats, pickled and pickled foods;
• hard-boiled eggs, especially the yolk;
• rye bread, pastry;
• stale or overheated fats;
• fermented milk products with high acidity - cottage cheese, kefir, skim milk, whey;
• strong tea, coffee;
• alcohol;
• carbonated drinks;
• sour / unripe fruits and berries, raw vegetables.

• drinking water;
• fat milk cream, cottage cheese;
• starch (pasta, rice, potatoes, sweet potatoes, legumes, etc.);
• soft-boiled eggs, omelettes;
• boiled meat, boiled fish;
• vegetable puree;
• complete fats - ghee, butter, coconut oil;
• milk soups or soups from cereals and vegetables;
• fruit puree;
• dishes from semolina and boiled rice;
• liquid milk porridge;
• yesterday's white bread;
• alkaline still water;
• weak tea.

This table gives an idea of ​​why some foods are strictly prohibited in gastritis, while others can be consumed depending on the form of gastritis and the secretory activity of the stomach.

Just a ban on alcohol, soda and spicy, for example, can be an empty phrase. But understanding the processes that eating a particular food will cause in the body can make planning and following a diet much easier.

Influence on gastric motility:

• promotes rapid motility liquid or mushy food;
• contributes to slow motility solid and / or poorly chewed food;
• carbohydrates are evacuated the fastest from the stomach, then proteins, fats are digested the longest.

This is taken into account when building a therapeutic diet. With gastritis, it is important that food does not linger in the stomach for a long time in order to minimize the effect on the inflamed mucosa. Therefore, it is so important to chew carefully and not to abuse fatty foods.

Products that mechanically irritate the mucous membrane:

• any food consumed in large portions;
• coarse vegetable fiber - radishes, turnips, beans, peas with husks, unripe fruits, gooseberries, grapes, raisins, currants, dates, wholemeal bread, etc .;
• foods rich in connective tissue (cartilage, sinewy meat, etc.).

Products that promote mucosal healing

Gastritis is an inflammation of the mucosa. Therefore, it is necessary to use in the diet products that envelop it and promote healing. It helps to enrich the diet with foods containing anti-inflammatory substances:

• turmeric - indispensable for the restoration of the mucosa;
• bone broth;
• kissel from flax seeds;
• broccoli - contains S-methylmethionine, which promotes the healing of ulcers and erosions of the gastric mucosa;
• eggs are an ideal source of all amino acids, in an easily digestible form, necessary for the restoration of the gastric and intestinal mucosa;
• enveloping cereals and mashed cereals on the water.

Food selection strategies for different types of gastritis

Consider different types of gastritis and strategies for correcting nutrition, based on the properties of most foods and their effect on the work of the stomach.

In the acute phase of gastritis or exacerbation of the chronic form, it is necessary to give the body time to recover. For about a week, a strict diet with mechanical and chemical sparing is needed, in priority - boiled and steamed dishes, pureed or pureed. To reduce mechanical irritation of the mucosa, it is necessary to limit fiber and fats in the diet, as they delay the evacuation of food from the stomach and can aggravate the painful condition. At this stage, it may be useful to include well-formulated baby food in the diet.

After removing the symptoms of exacerbation, the diet expands to a full one, taking into account the cause and type of gastritis.

In chronic gastritis with high acidity, the principles of a sparing diet are applied. Important features of the diet:

• restriction or exclusion of products - strong stimulants of gastric secretion, including simple carbohydrates, sweets;
• restriction or exclusion of foods that increase the acidity of gastric juice (see below);
• adding to the diet products that restore the gastrointestinal mucosa (see below);
• a sufficient amount of protein in the diet (a source of thiamine, which stimulates the tone and peristalsis of the gastrointestinal tract);
• lifestyle correction - reducing the overall level of stress, eliminating alcohol and cigarettes;
• the list of prohibited foods is formed according to the principle “do not increase acidity and limit dishes containing a cell membrane”, therefore white and red cabbage, turnips, rutabagas, radishes, radishes, onions, garlic, sorrel, spinach, mushrooms, raw eggs, black bread are prohibited, fried foods, meat, mushroom and fish broths, rich flour products, pastries, canned food, peas, beans, beans, lentils, millet, refractory fats, spicy and salty dishes, smoked products;
• increase the amount of foods that reduce acidity in the diet (see below);
• it is allowed to use coconut, almond yogurt, fats - ghee, raw-pressed vegetable oils (add to dishes), mild mashed cheese (if tolerated);
• drinks - herbal tea.

In chronic gastritis with low acidity, the principles of a sparing diet are applied:

• enrichment of the diet with foods that increase the secretory activity of the stomach;
• adding products to increase the acidity of gastric juice;
• reducing the number of products that reduce the acidity of gastric juice;
• suppression of fermentation processes in the intestine by limiting the consumption of simple carbohydrates;
• increasing the ability of the entire digestive system to compensate for the existing reduced acidity - support for all digestive organs;
• enrichment of the diet with glutamic acid, which is responsible for the activation of parietal and parietal cells of the gastric mucosa that secrete hydrochloric acid;
• the list of prohibited food groups is formed according to the principle “stimulate the secretion of gastric juice and reduce the amount of milk and coarse fiber”, therefore, fresh bread and other fresh dough products, black bread, spicy and salty dishes, fried and boned in breadcrumbs and flour meat and fish are prohibited , fatty meats and fish, canned food, raw fruits and vegetables, lard, goose, duck, smoked meats, marinades, legumes, natural milk, carbonated drinks;
• coconut and almond yogurt and sour milk products are allowed if tolerated, unlike gastritis with high acidity.

Food hacking as a means of dealing with acidity

Dieting hacks can have an effect comparable to taking drugs.

Increase acidity:

• herbs and spices - cilantro, ginger, basil, cardamom;
• Himalayan salt - a substrate for the formation of hydrochloric acid;
• sprouts - contain enzymes that promote the absorption of proteins and fats;
• a teaspoon of natural apple cider vinegar or 2-3 tablespoons of lemon juice in a glass of water (drink half an hour before meals to stimulate the production of hydrochloric acid);
• marinades with kiwi, pineapple, lemon juice and apple cider vinegar, bitter-tasting herbs as a side dish (arugula, green onions, chives, wild garlic) will help to absorb the protein.

Create healthy recipes that improve digestion, add spices and marinade, pay attention to the quality of the ingredients. Products with a good composition can be found on marketplace websites and offline stores in Moscow.

Reduce acidity:

• potatoes, grapes, walnuts, apricots;
• restriction in the diet of foods that increase acidity, spicy and spicy foods.

conclusions

With gastritis, you can and should eat fully. To do this, first of all, you should contact a specialist and find out what kind of gastritis you have. After making a diagnosis, you need to figure out which products will benefit and which will harm. And then, based on the list of allowed foods, make a complete diet, taking into account your preferences and lifestyle characteristics.