Diet For Gastritis Of The Stomach With High And Low Acidity. Menu For The Week

2024 Author: Josephine Shorter | [email protected]. Last modified: 2024-01-07 17:49

Diet for gastritis of the stomach

Proper nutrition is essential for the prevention and treatment of stomach inflammation. The diet reduces the severity of painful manifestations and increases the effectiveness of therapeutic manipulations.

The imbalance of food components (proteins, fats, carbohydrates, fiber) changes the pH of the stomach environment, stimulates the pathogenesis of gastritis, up to stomach ulcers. All diets for chronic stomach diseases are developed taking into account the acidity of the gastric environment.

Based on the nutritional value, the treatment tables for gastritis are divided into two types:

• Basic diets. The diet contains a sufficient amount of energy necessary to support the patient's vital activity, and at the same time has a beneficial effect on the walls of the stomach;
• Low-calorie diets. With an exacerbation of pathogenesis (acute digestive disorders - constipation, diarrhea), a diet with a reduced energy value is used for several days.

Diets (tables) used to feed patients with gastritis are numbered. Fifteen basic numbered therapeutic diets have been approved by official medicine. Some tables can be in several variations, designated by letters of the alphabet. For diseases of the stomach, tables No. 1, 1a, 1b, 2, 3 and 4 are recommended. During the period of medical nutrition for gastritis, one should give up alcohol and smoking, as well as fatty, smoked, pickled, spicy and sour foods.

Content:

• What can you eat with gastritis with high acidity?
• What can not be eaten with gastritis with high acidity?
• Menu for the week
• Diet for gastritis with low acidity
• Diet with exacerbation of gastritis

Nutrition of patients diagnosed with gastritis is based on several principles underlying such diets:

• Exclude hot (above 60 ⁰ C) and cold (below 15 ⁰ C) dishes from the diet;
• Choose the optimal temperature for diet food (20-50 ⁰ С);
• Use the rules of food intake: fractionality (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 hypoacid and anacid gastritis - give preference to foods that accelerate digestion;
• If a person has two diseases at the same time, for example, gastritis and diabetes, foods that are harmful to diabetes should also be excluded from the diet.

What can you eat with gastritis with high acidity?

The diagnosis of "chronic gastritis with high acidity" or "chronic hyperacid gastritis" is confirmed by comprehensive medical research 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 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 instant semi-finished products. They strongly irritate the taste buds and stimulate additional production of hydrochloric acid.

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

• First courses (soups-mashed potatoes with vegetables and cereals, soups with noodles cooked in water or milk);
• Second courses (meat, fish, chopped, steamed, boiled or baked, sometimes lightly fried, no crust);
• Side dishes (boiled vegetables, pasta, soft cereals);

• Salads, snacks (salads from boiled vegetables, snacks based on lean meats, fish, milk sausages, cheese);
• Pasteurized milk 2.5%, some fermented milk products (cream, yoghurts, cottage cheese);
• Fruits and berries of sweet varieties;
• Drinks (tea, dried fruit compotes, jelly, juices from some types of fruits, decoctions);
• Bakery products (dried wheat bread, dry biscuits);
• Fats (vegetable oils, butter).

In more detail about each ingredient in the menu of 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. There are many macro- and microelements in beef, especially phosphorus, sulfur, iron, zinc, copper, chromium, cobalt and molybdenum, as well as a high content of B vitamins. Chopped steam cutlets, portioned pieces of boiled, stewed, baked meat are prepared from beef;
• Mutton. Lean meat is allowed, its energy value of 100 g is about 209 kcal, the ratio of proteins and fats is 1: 1. The product contains many macronutrients - potassium, sulfur, phosphorus, trace elements - copper, fluorine. Due to the specific taste and smell, mutton is little used in medical institutions, but it is quite possible to cook it at home;
• Rabbit meat - energy value 100 g - about 183 kcal. The ratio of proteins and fats is 2: 1. There are enough macro- and microelements, vitamins in meat. Lean rabbit meat is considered one of the best meat products for hyperacid gastritis. Boiled, stewed, baked pieces are prepared;

• Chicken meat. Energy value 100 g - 90-180 kcal, depending on the part of the carcass. The ratio of protein to fat is roughly the same as that of rabbit meat. The most valuable is the white skinless chicken breast meat. Boiled and baked pieces are prepared;
• Sausages. They are used as a snack. It is recommended up to 50 g per day of lean varieties of boiled milk and doctor's sausages. Sausages can be replaced with offal snacks - pate;
• Beef tongue. Its energy value is about 173 kcal per 100 g. It is a delicious offal of the first category. It is nutritious and rich in nutrients. It is consumed boiled as a warm snack;
• 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 considered that milk sausages can also be eaten for gastritis with high acidity. It is not recommended to choose smoked and fried sausages, sausages and pork pork with a lot 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). The fat content in them is from 0.4 to 0.8%, and the protein content is from 17.6% (cod) to 22.8% (tuna). The energy value of this fish is 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, in small quantities, the use of sturgeon caviar is allowed;
• River fish. Low fat content in pike perch and pike. The limited use of river fish in hospitals is due to the large number of small bones. At home, they cook boiled pieces, steamed fish cakes;
• Milk. Usually, pasteurized cow milk with 2.5% fat content 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. Warm dishes are prepared on it: soups, cereals, mashed potatoes, omelets. Individual intolerance to milk components is possible;
• Cream is milk skimmed to 10% (normal cream) or 35% (heavy cream). Fatty cream is not used in diets, and normal cream is added in small amounts to main dishes, sauces and puddings;
• Hard cheeses - Parmesan, Holland, Kostromskoy, Cheddar and others. Energy value - about 355 kcal per 100 g of product. Used as a snack. 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 cheeses - Mascarpone and others. The calorie content of Mascarpone cheese is 450 kcal per 100 g of product. For dietary nutrition, you need to choose mild unsalted cheese varieties. A moderate amount of cheese can significantly adjust 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. Fat percentage - 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, cheese cakes, fried without a crust;
• Yogurt. The standard fat content is 3.2%. The product is low-calorie - only 65 kcal per 100 g. Yoghurt contains enough sugar and few acids. The main varieties of yoghurt are suitable for dietary nutrition for gastritis;
• Chicken eggs. Energy value is 157 kcal per 100 g of product. The ratio of protein to fat is approximately 1: 1. For gastritis, fresh eggs produced (obtained from a chicken) are used no later than seven days ago. Soft-boiled eggs, omelets with milk or cream are recommended. Raw eggs are prohibited in dietary meals due to poor digestibility of raw proteins;



• Porridge. The calorie content of cereals exceeds the energy value of meat products. However, plant-based carbohydrates provide quick energy. Porridge should not be considered the main component of the diet for gastritis. For the preparation of cereals, slimy soups, puddings and other dishes, popular cereals are used: semolina, rice, buckwheat, oatmeal.

  • Semolina - energy value 100 g - 335 kcal. The bulk 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 old. There is a high level of individual intolerance to the product in these age groups;
  • Rice groats - energy value 100 g - 323 kcal. A 100-gram portion provides approximately 20% of the daily energy requirement of a person. There are many nutrients in rice. It contains components that relieve irritation of the stomach walls and has antioxidant properties;
  • Buckwheat - energy value 100 g - 335 kcal. A valuable dietary product. Regulates blood cholesterol levels, normalizes metabolic processes, promotes weight loss;
  • Oatmeal - energy value 100 g - 342 kcal. Oatmeal is allowed. Oatmeal porridge (flakes) have a high energy value, contain the maximum set of macro- and microelements and B vitamins. The mucous substances of oatmeal reduce irritation of the stomach walls.
• Macaroni and vermicelli. Energy value 100 g - 320-350 kcal. For gastritis with high acidity, high-grade durum wheat pasta 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 noodles are used as components of first and second courses;
• Bread. For gastritis, they use premium wheat bread. It doesn't have to be fresh. It is better if the bread was baked 1-2 days ago. In limited quantities, biscuits, dry biscuits are allowed. 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;
• Potatoes - energy value 100 g - 77 kcal. The product contains a large amount of water, carbohydrates, potassium, iron, zinc, vitamin PP (nicotinic acid). Recommended boiled or mashed. It is forbidden to include fried potatoes in the diet. In this form, it is poorly digested, irritates the walls of the stomach and stimulates fermentation processes;
• Carrots - energy 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 are very high in potassium and other trace elements;
• Beets - energy value 100 g - 43 kcal, contains a large amount of carbohydrates, macro- and microelements, vitamins. It is used boiled. Beetroot prevents the development of pathogenic microflora in the stomach and intestines, and also enhances intestinal peristalsis;
• Cabbage. The recommendations of nutritionists regarding its use for gastritis are ambiguous. Cabbage is certainly healthy, but it can cause bloating. White cabbage and Brussels sprouts increase gastric secretion. These varieties are not recommended for hyperacid gastritis, but are used for gastritis with a low hydrochloric acid content;
• Cauliflower - energy 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 in stewed and steamed form, since it does not stimulate the production of hydrochloric acid;
• Zucchini - energy value 100 g - 24 kcal. Lots of carbohydrates and sugars, little fiber. Zucchini are rich in vitamins C (ascorbic acid) B ₉ (folic acid), A (retinol). Zucchini have a delicate pulp consistency, they are definitely recommended for dietary nutrition with gastritis;
• Pumpkin - energy value 100 g - 22 kcal. The product is balanced in proteins, fats and carbohydrates, rich in vitamins A, B ₉ (folic acid), C (ascorbic acid). From 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 useful properties in pathologies of the gastrointestinal tract - the seeds have anthelmintic properties and produce a laxative effect. It is advisable to use the fruits of squash and pumpkin in the early stages of ripening. Overripe fruits are not recommended;
• Tomatoes - energy value 100 g - 20 kcal. They use extremely ripe fruits with a high sugar content. The product is rich in potassium, chlorine, sodium, vitamins A and C. With hyperacid gastritis, tomatoes are used in mashed 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 that make up dill prevent food fermentation 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, vitamins. Green apple diets are a myth. All supposedly irreplaceable biochemical components of apples, including pectins, are found in other fruits and vegetables. Remove the peel before eating apples, it irritates the stomach walls. Baked apples for gastritis can be consumed without restrictions;
• Pears. Their energy value is 52 kcal per 100 g. Pears are rich in macro- and microelements, especially cobalt and silicon. Some varieties have pronounced astringent properties. With gastritis with high acidity, sweet varieties are allowed. The tanning properties of pear are useful for the stomach walls, as they relieve unpleasant pain sensations;
• Bananas. Energy value 100 g - 96 kcal. Bananas are rich in macronutrients, especially potassium. The potassium content of bananas is five times higher than that of courgettes. Another plus is that bananas can be eaten raw. It is recommended to eat no more than one banana per day. Large amounts of potassium (400 mg) against a background of low sodium levels (31 mg) can cause cardiac arrhythmias and biochemical processes. The optimal ratio: potassium - one part, sodium - two parts. The body's need for sodium is replenished with table salt;
• Strawberries. Sweet garden strawberries are commonly referred to as "victoria". Wild strawberries are more difficult to get. First, the berries must be wiped until puree. The energy value of strawberries is 41 kcal per 100 g. The product is very rich in nutrients, but you should not eat more than 50 grams of berries per day. The fruit acids contained in strawberries irritate the stomach walls;
• Seeds. This product is not a dietary product. However, its components, in particular fats, are part of vegetable (sunflower) oil. With gastritis with high acidity, the use of sunflower oil is indicated. Sunflower seeds are a high-calorie product (about 500 kcal per 100 g). The use of seeds with increased acidity of gastric juice suppresses heartburn;
• Pine nuts and oil are valuable foods that contain many fat-soluble vitamins, in particular vitamin E. This vitamin has a beneficial effect on sexual function, stimulates the regeneration of mucous membranes, including the stomach. Nutritional and healing properties of pine nut oil are much superior to those of sunflower oil. With hyperacid gastritis, a limited (up to 10-20 g per day) use of pine nuts is possible;
• Walnut - contains a large amount of iodine and other useful substances. In a small amount (up to 20 g per day), it has a beneficial effect on the walls of the stomach, helps to balance the daily diet;
• Fats. For gastritis, it is allowed to use vegetable oil from sunflower, as well as butter, unsalted cow butter;
• Honey. If the product is of high quality, then it has a high energy value and is a valuable food sweetener. The use of honey is justified for gastritis. In moderate quantities, it does not irritate the walls of the stomach, in addition, it is very rich in natural, easily digestible sugars.

Beet or cane sugar, preserves, jams from strawberries and sweet apples are used as sweeteners.

What can not be eaten with gastritis with high acidity?

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

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

Foods that stimulate the production of gastric juice:

• Kiwi. This delicious sweet and sour exotic fruit contains many vitamins, sugars and organic acids, as well as substances that stimulate tissue regeneration and have a local soothing effect. Meanwhile, you should refrain from eating kiwi with hyperacid gastritis, especially in the acute stage. The prohibition is due to the possible negative effect of acids on the inflamed stomach wall;
• Orange. All citrus fruits (lemon, lime, grapefruit, tangerine) stimulate taste buds and indirectly induce the production of hydrochloric acid. There are numerous scientific observations confirming the fact that a person produces saliva even just at the sight of a lemon. Therefore, with hyperacid gastritis, the use of any citrus fruits is strictly prohibited;
• Garlic. The plant is known for phytoncides - substances that prevent the development of colds and are natural antibiotics. However, when consumed internally, garlic stimulates the appetite, thereby causing the active production of gastric juice.

Products that aggressively affect the mucous membranes of the stomach:

• Chocolate. Despite the abundance of nutrients, it is forbidden to use it for gastritis. The ban is due to the high (about 40%) caffeine content in chocolate. Caffeine is known for its aggressive effect on the gastric sphincter and its ability to provoke reflux. Caffeine also irritates the stomach walls. All of these properties of caffeine and chocolate are undesirable for gastritis.
• Ice cream. A tasty dairy product, however containing thickeners, flavors, preservatives, flavors and colors. This cold sweet treat negatively affects the stomach walls;
• It is undesirable to use nuts for gastritis in large quantities (more than 30 grams per day);
• Cashew nuts. This product contains a caustic oily substance from which natural ink is made, so cashews can exacerbate gastritis;
• Almonds and other stone nuts from fruits and berries (apricot, plum, cherry) contain a small amount of hydrocyanic acid, which has a bad effect on the walls of an inflamed stomach;
• Hazelnuts (hazelnuts) - a product rich in nutrients, in terms of protein value is close to meat. However, hazelnuts contain small amounts of corrosive acids that negatively affect the intestines. For the stomach of a healthy person, their effect is imperceptible, but with an inflamed mucous membrane, hazelnuts can enhance pathogenesis.

Products that enhance fermentation processes in the body:

• Cereals (millet, corn, pearl barley, beans). Porridge prepared from these cultures contain coarse fibers, increase the acidity of gastric juice and stimulate fermentation processes;
• Peanut. This is not a nut, but the fruit of a legume plant. Like all legumes, peanuts ferment in the stomach, thereby irritating the stomach walls;
• Grapes. Contains a large amount of nutrients, while it contains a lot of sugar. The grapes also have a thick skin, the components of which stimulate fermentation processes.

Foods that are poorly digested in the stomach:

• Meat products, poorly digested in the stomach, have a common feature - a high content of cholesterol and animal fats;
• Lean pork, although it is on the list of acceptable dietary foods, is not used in hospitals. Therefore, we classified 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, inhibit the production of hydrochloric acid, as a result, the rate of digestion is reduced. Fatty foods do not stay in the intestines, are quickly excreted from the body and often cause diarrhea;
• Fat. 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 provokes diarrhea;
• Canned meat and fish. Contain flavorings, a lot of fat and other components that are poorly digested in a sick stomach;
• Dumplings. Difficult to digest, contain two components opposite in composition - boiled dough and minced meat. In conditions of gastritis with high acidity, the use of dumplings is accompanied by heartburn and heaviness in the stomach;
• Liver. This product contains a huge (more than 270 mg per average portion) amount of cholesterol, in addition, the liver is the biological filter of the body, it accumulates and processes harmful substances that have entered 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 inflammation of the stomach lining.

Plant foods that are poorly digested in the stomach include melons and watermelons.

On the subject: a list of effective foods and other remedies for gastritis

Menu for the week

On the subject: prevention of gastritis

Diet for gastritis with low acidity

Hypoacid gastritis is manifested by belching, dyspepsia (more often diarrhea) and nausea. Symptoms are due to insufficient digestion of food in the stomach. The recommended diet for low acidity has an official designation - No. 2.

For gastritis with low levels of digestive enzymes, food is enriched with foods that stimulate the production of hydrochloric acid.

The dietary nutrition of patients in whom the production of hydrochloric acid is reduced is organized in the same way as a standard diet for gastritis. The set of products is approximately the same, however, there are slight differences, since low acidity is due to 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;
• There are pickles and tomatoes in reasonable quantities;
• Instead of milk, drink fermented milk drinks (kumis, kefir, fermented baked milk);
• Drink fruit juices with a sour taste;
• Drink still mineral water.

To improve digestion efficiency, food should be chewed thoroughly. From medications, the intake of digestive enzymes is effective (Festal, Mezim-forte).

Diet with exacerbation of gastritis

Exacerbation of inflammation of the stomach is characterized by vivid symptoms - severe pain, diarrhea, constipation, vomiting, stomach bleeding. With an exacerbation of gastritis, dehydration is possible - weakness, pallor of the skin and mucous membranes, thickening of the liquid fraction of blood.

In the first days of exacerbation, complete starvation and abundant drinking in the form of physiological solutions and liquids are allowed, relieving inflammation and irritation of the stomach walls. From the second or third day, a gradual introduction of nutrients into the diet begins.

Subtypes of basic nutrition - diet 1a (for diarrhea) and 1b (for constipation) - are energetically poor. The diet is reduced in the amount of carbohydrates, proteins and fats. At the first stage of therapeutic nutrition, products that even slightly stimulate the secretory function are completely excluded.

The diet menu for exacerbation of gastritis includes:

• Cereal mucous soups-puree in water with the gradual inclusion of milk;
• Chopped lean meat (chicken, rabbit, tender veal, boneless fish) in the form of soufflé and steamed cutlets;
• Soft-boiled eggs, omelets;
• Porridge on water made from chopped buckwheat, oatmeal, rice groats;
• Drinks - berry jelly, weakly brewed tea without sugar.

After the symptoms are removed, exacerbations gradually return to basic diets with increased or decreased acidity.

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The author of the article: Kuzmina Vera Valerievna | Endocrinologist, nutritionist

Education: Diploma of the Russian State Medical University named after NI Pirogov with a degree in General Medicine (2004). Residency at Moscow State University of Medicine and Dentistry, diploma in Endocrinology (2006).