Nutritional therapy for gastric ulcer and duodenal ulcer

Nutritional therapy for gastric ulcer and duodenal ulcer

The nutrition of patients with peptic ulcer disease should be complete, contain a sufficient amount of basic nutrients, minerals, vitamins. It should be prescribed taking into account the patient's condition, the nature of the pathological process, the presence of complications, concomitant diseases. Therapeutic nutrition should regulate the secretory function of the stomach, its motor activity, and improve tissue regeneration.

General principles of nutritional therapy for peptic ulcer disease

1. The antiulcer diet provides for mechanical, chemical and thermal sparing of the gastric mucosa.
2. Fractional food intake every 3-4 hours in small portions (no more than 2-3 dishes).
3. Sufficient amount of plastic material (proteins) in food.
4. Decrease in daily consumption of table salt and sugar.
5. Diet treatment in the acute phase is recommended to start with the appointment of diet No. 1a for a period of 3-5-7 days. Subsequently - the transition to diet No. 1b for a period of 2-3 weeks with the transfer to diet No. 1, which is the main one for patients with peptic ulcer disease. A;so you can buy aciphex

6. The diet includes foods that slightly stimulate the secretory activity of the stomach: cream, fat milk, cottage cheese, boiled meat, boiled fish, soft-boiled egg or in the form of an omelet, white bread of yesterday's baking, mashed potatoes, carrot, blanched cauliflower, fruits, mucous soups , dairy, from mashed cereals, vegetables; alkaline waters, not containing carbon dioxide.

Prohibited foods

Foods that stimulate gastric secretion are excluded from the diet: pickles, smoked meats, marinades, fried foods, fish and meat preparations, foods containing a lot of table salt, black bread, strong tea, coffee, drinks containing alcohol and carbon dioxide. Also excluded are mustard, horseradish, onions, peppers, as well as products that slowly evacuate from the stomach and contain a lot of coarse fiber that mechanically irritates the gastric mucosa: cucumbers, cabbage, turnips, radishes, radishes, asparagus, beans, peas; unripe and coarse-skinned fruits and berries (gooseberries, currants, grapes, raisins, dates); stringy meat, cartilage, skin of birds and fish.

Characteristics of the antiulcer diet

An antiulcer diet should be complete, balanced in terms of the content of proteins, fats, carbohydrates, mineral salts and vitamins (mainly C, B1 and A). Proteins included in the diet should contain all the essential amino acids in optimal proportions. This is achieved by introducing a variety of products of both animal and plant origin into the diet. Antiulcer diets are enriched with vegetable oils by reducing animal fat. Vegetable oils added to cereals, soups and fish products, contribute to the normalization of metabolic processes in patients with peptic ulcer disease and ulcer healing.

Sufficient content of mineral salts and vitamins in the diets is of no small importance. Vitamin C is found most of all in rose hips, so it is advisable that the patient regularly receive rosehip decoction. Liquid porridge made from buckwheat, oatmeal, barley groats, as well as slimy soups from wheat bran contain a large amount of vitamin B1, which has a beneficial effect on the nervous system. Carrots contain a significant amount of carotene (provitamin A); rich sources of vitamin A are cream, butter, egg yolk.

The diet includes homogenized vegetables (mashed pumpkin, beetroot, carrot). They are added to slimy soups, mashed porridge and other dishes. The use of homogenized vegetable purees can significantly improve the appearance of food, increase the taste of dishes, the content of minerals and vitamins.

A normal or somewhat limited carbohydrate content in the diet is recommended, since a diet rich in carbohydrates increases the excitability of the autonomic nervous system and increases the clinical symptoms of "irritable stomach".

The secretion of gastric juice is influenced by the consistency of the food. So, a piece of meat is longer in the stomach than a meat soufflé. Liquid and mushy food leaves the stomach faster than solid food. The chemical composition of food is also essential. Carbohydrates leave the stomach faster, proteins leave the stomach slower and fats are retained in it the longest. Under the influence of sparing diets, as a rule, all clinical manifestations of the disease disappear. By changing the chemical composition of the diet, it is possible to influence the disturbed metabolism, stimulate the healing processes of the ulcer, and influence the regulatory function of the nervous system.

In order for the recovery processes to proceed actively, the nutrition of patients with peptic ulcer disease should be complete and varied with an increased amount of animal proteins compared to the physiological norm.

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cojames Joined: April 16th, 2020