Diet for gastritis. Menu for the week

Gastritis is an inflammation of the lining of the stomach, accompanied by dystrophic changes in its walls, disorders of the gastrointestinal tract and epigastric pain. Drug therapy and a special diet are prescribed to treat the disease.

Gastritis and stomach pain

The main functions of the diet for gastritis are to normalize the production of gastric juice, stimulate the healing of the walls and prevent irritation of the mucous membranes.

Forms of the disease

The recommended diet depends on the type of disease and the violation of gastric acidity. Depending on the course of the disease, there are acute and chronic inflammation.Depending on the nature and depth of the pathology, there are phlegmonous, catarrhal, erosive, atrophic, fibrinous and necrotic gastritis.. . . Diet for different forms of the disease depends on the severity of the process.

Acute gastritis is accompanied by dizziness, severe abdominal pain, heartburn and other symptoms. Chronic pain is less intense.

Postprandial pain and dizziness, nausea, flatulence, asthenia, urinary and appetite disorders. Periods of remission alternate with exacerbation.

There are 3 types of gastritis depending on the secretion of gastric juice:

  • hyperacidity - with high acidity;
  • normative - with the normal distribution of juice;
  • Hypoacid - with a decrease in secretion.

Increased activity of acid-secreting cells leads to damage and irritation of the mucous membrane.

Hypoacid gastritis develops with the death of secretory cells. Low acidity interferes with the normal digestion of food, leading to hypovitaminosis and anemia.

What not to eat with gastritis

The following foods are prohibited in any form of gastritis:

  • fatty meat and fish (pork, duck, beluga, sturgeon, cod liver, etc. );
  • sausage, smoked meat;
  • venous flesh, bone cartilage, skin;
  • saturated soups, pickles, sorrel borscht, sauerkraut soup;
  • legumes;
  • onions, radishes and turnips, vegetables without heat treatment;
  • salted;
  • salted and dried fish, canned food;
  • hard-boiled eggs;
  • bitter and salty cheeses;
  • pomegranates, melons, grapes;
  • fresh juices, high-acid fruit juices (citrus, pomegranate, cherry, coconut, etc. ).
  • fruits with thick skin or grains (cucumbers, grapes, raspberries, etc. );
  • nuts and seeds;
  • black coffee, carbonated and alcoholic beverages;
  • chocolate, confectionery;
  • fresh bread, butter and sweet pastries;
  • fast food, semi-finished products;
  • spicy

Cold, hot and spicy foods are also excluded. The food should be cooked, boiled or cooked in a double boiler.

Features of the diet for low-acid gastritis

In case of hypoacid gastritis, the "Table No. 2" diet is prescribed.

It has the following features:

  • foods that irritate the mucous membranes are removed from the menu (spicy and fried foods, baked goods, etc. );
  • foods that stimulate the activity of secretory cells remain in the diet (sweet juices, low-acid fruits, etc. );
  • fried food is allowed if they do not have bread and hard crust;
  • the introduction of hard-to-digest and rough foods is prohibited;
  • The patient should drink 1, 5 liters of fluid per day, including soups.

Cell-rich fruits and vegetables, meat with veins should be well imitated in a meat grinder or blender.

Features of a highly acidic diet

The acid hypersecretion diet has several goals:

  • relief of symptoms of dyspepsia (nausea, bloating, belching, etc. );
  • Decreased acid secretion by cell secretion;
  • improves digestion;
  • Reduce gastric irritation, prevent mucosal irritation.

Nutrition for gastritis includes a fractional diet that promotes the complete digestion of dishes.

There are 3 types of diets used in the normative and hyperacid forms of the disease:

  • table number 1 (diet for gastrointestinal diseases, can be maintained for a long time);
  • table number 1a (maximum limit of irritating factors);
  • table number 1b (transition menu after improvement of the patient's condition).

Permitted products

The list of approved products includes the following products:

  • lean meat and fish;
  • weak chicken, potato or fish soup-based soups, vegetable soups, mashed soups;
  • soft cereals made from rice, buckwheat, semolina and oats;
  • cooked and chopped sweet fruits;
  • heat-treated vegetables (except spicy fruits, eggplants, peppers);
  • stale or dried bread, stale uncomfortable pastries;
  • milk, low-fat sour cream, cottage cheese, sour milk drinks (average depending on the acidity);
  • scrambled eggs, porridge or boiled (once every 2-3 days);
  • diluted juices, tea and coffee drinks with milk, decoctions of herbs.

It is important to note that the use of sour and sweet and sour fruit juices, pomegranates, citrus fruits, kiwi, watermelon, grapes, sour apples and millet with hyperacid and normacid gastritis is prohibited.

Diet with exacerbation of the disease

As the disease progresses, the most severe version of the diet is prescribed. Once the improvements begin, some restrictions will be removed, but the full transition to the daily menu will be possible only after a few months.

All permitted products are used only after heat treatment and in the form of abrasives.

On the first day of acute inflammation, it is recommended to drink weak tea and non-carbonated water. From the second day, access to liquid cereals, peeled vegetables and soups, low-fat and milk mashed potatoes is allowed.

An example of a menu for exacerbation of pathology (from day 3) is given below:

  • Breakfast - cottage cheese pancake, 1-2 baked apples and a cup of weak tea;
  • lunch - a glass of pear jelly;
  • lunch - liquid sour cream soup, a portion of boiled hake;
  • Lunch - white bread, sweet chamomile tea;
  • Dinner - hard-boiled eggs, compote in a pan.

Diet for gastritis 1

Table 1 - The main diet for pathology of the stomach with normal or high acidity.

Table 1a

Diet 1a is prescribed for symptoms of acute inflammation. The duration of its storage is from 2 to 8 days, depending on the diagnosis. Daily intake of calories and nutrients is 80-90 g of fat, 80 g of protein, 200 g of carbohydrates and 1800-1900 kcal.

Table 1b

Table 1b should be kept during the period of acute process slowdown. Duration of retention is 1-3 weeks. The nutritional value of the diet is 90-100 g of protein, 90-100 g of fat, 300 g of carbohydrates, 2400-2500 kcal.

Surgical tables No. 1a and No. 1b are divided into separate categories. Intervention 3-4 days after a zero diet after they are prescribed. The postoperative menu includes weak soups, steamed soufflés, and cereal soups.

Diet 2

The diet table №2 is prescribed by reducing the secretion of acid in the stomach. Patients can eat small amounts of citrus fruits, sweet and sour juices and soft raw vegetables. Foods that irritate the mucous membranes and are rich in large dietary fiber are not included.

Permitted and prohibited products are listed on Table No. 2.

Category Permission granted Prohibited
  • Lean meat without roots
  • Limit pork and mutton
  • Old beef and lamb, venous goulash, goose and duck, smoked meat
  • A piece of hard meat
A fish Huck, cod, and other species of lean fish Oily, smoked and salted fish
Soup Borsch, weak chicken soup and fish soup, cabbage soup, beets (finely chopped vegetables) Salted soup made of meat, fish, mushrooms and beans, pickled green borscht, milk soup
Cereals and legumes Buckwheat, rice, etc.
  • Pearl barley, barley and corn kernels, all types of beans
  • Millet - up to 1–2 times a week
Bread and confectionery Stale bread, dried pie, biscuit cookies Confectionery, baked goods and biscuits, fresh confectionery, rye and wholemeal bread
Dairy products, fats
  • Low-fat sour milk drinks and milk, diet cheese
  • A little grated cheese
  • Fatty dairy products, salty and moldy cheeses, nuts with nuts, sweet yogurt with additives
  • Margarine and spread
An egg Egg porridge, soft-boiled eggs, omelet without vegetables and meat, eggs in a dry pan, souffle, etc. b. Hard-boiled eggs, fried eggs and fried eggs in oil
  • Ripe fruits, including tomatoes and vegetables
  • With good patience - young beans (no more than 2 times a week)
  • Sweet and hot peppers, hot vegetables (onions, garlic, etc. ), mushrooms, cucumbers
  • Pickled fruits, pickled fruits
Fruits, juices
  • Ripe fruits (with dense pulp - only puree)
  • 100–200 g of citrus fruits, watermelons or grapes without peel
Figs, dates, large seeds and skinned fruits
Beverages Weak teas and herbal teas, coffee drinks, coffee with milk, cocoa, diluted juices, jelly, compotes Grape juice, strong coffee and tea, alcohol, carbonated water
  • Baked fruits, chopped dried fruits, fruit salads and purees, marshmallows, sour jams and preserves, marmalade
  • Marshmallows, natural nougat, meringue
Chocolate, cream confectionery, cold sweets

The standard caloric content of the diet is 2500 kcal. This norm includes 75-85 g of protein, 350 g of carbohydrates and 80 g of fat. The daily rate is divided into 4-5.

The following is an example of a diet menu:

  • breakfast - omelet with 2 eggs, apple jelly, tea with milk;
  • second breakfast - compote, baked apple with honey;
  • lunch - rice soup with chicken breast;
  • afternoon tea - a glass of homemade yogurt, uncomfortable pie;
  • Dinner - fish cutlets with cooked buckwheat husks and vegetables.

Features of the table 5

Table 5 is for patients with pancreatitis, hepatitis, cholecystitis, cholangitis and veins. Gastritis or gastroduodenitis is prescribed in cases of inflammation of the pancreas, liver or bile ducts.

The menus of the first and fifth tables are similar, but in diet # 5 fatty foods (eggs, beef, etc. ) are more limited, spicy herbs and night herbs (tomatoes, eggplant, etc. ) are completely eliminated. The nutritional value of the diet is 85-90 g of protein, 70-80 g of fat, 300-360 g of carbohydrates, 2300-2500 kcal.

Eat at least 5 meals a day.

Sample menu for chronic gastritis

An example of a weekly menu for chronic gastritis is shown in the table.

The day Breakfast The dinner Lunch The dinner
one Mashed potatoes, steamed pollock balls, tea Milk soup, omelet, compote Herbal tea, cooked pumpkin or carrot puree Buckwheat porridge, cottage cheese souffle
2 Liquid oats, cottage cheese and tea Barley porridge, steamed chicken cutlets, boiled beets Compote, stale toast, baked apples Eggs, jelly, rice pudding
3 Buckwheat porridge, omelet, tea Zucchini soup, chicken souffle, jelly Apple and pear puree, tea Cheese pot, toast
4 Rice and cheese with milk Cooked vegetables, Turkish cutlets Kissel Ryazhenka cookies with biscuits
five Boiled beets and carrot puree, fried eggs, latte Pumpkin sour cream soup, fish and vegetable balls Compote, ripe fruit Steamed cake, tea
6 Milk soup, tea Puree, fish cakes, vegetable broth Kefir, toast Pieces of meat, pasta, jelly
7 Oats, toast, tea Chicken soup with potatoes, porridge, jelly Milk Cutlets cooked on a vegetable pillow

Recipes for gastritis

Dishes for ulcers and gastritis are prepared in a gentle way, without hot spices and with a small amount of fat.

Slimy rice soup with cream and chicken

Boil 1/3 of the chicken (120 g), grind in a blender and sieve. Boil mucus broth from 40 g of dry rice and 600 ml of water. Finely chop the rice. Mix the meat and broth. Beat in some butter or a mixture of 50 ml of sour cream (10% fat) and 1/3 egg.

Pumpkin soup with dill and sour cream

Boil 1-2 potatoes and 3-4 small zucchini. Pour the vegetable broth. Chop the vegetables in a blender and slowly add the hot broth or weak chicken broth. Bring the soup to a creamy consistency, add salt and 20-30 ml of sour cream. Sprinkle with chopped dill.

Turkey cutlets

Chop 600 g of turkey fillet in a meat grinder. Mix eggs and 100 g of stale bread soaked in warm milk or water. Add chopped vegetables and salt.

Turkey cutlets on the menu of gastritis diet

Mix the minced meat and make 10 pies. Bake in the oven at 180 ° C for 25-30 minutes or steam for 20 minutes.

Egg porridge

Beat 2 eggs with 60-80 ml of milk. Season with salt and add 5 g of butter. Put the mixture in a water bath or pour into a bowl with a thin stream of boiling water. Stir until set. In the second method of cooking, strain the water from the prepared porridge.

Cheese souffle

300 g cottage cheese, 100 ml milk, 1–2 tbsp. l. sour cream and 3–4 yolks. 4 Shake the chicken whites and mix gently with the other ingredients. Transfer the soufflé to a tin and place in a baking dish filled with hot water. Bake for 20–25 minutes at a temperature of +180 ° C.

Apple and rice pudding

Boil 200 g of rice. Boil 400-500 ml of low-fat milk, add 20 g of butter and 40-50 g of sugar. Combine with the washed rice and cook for half an hour.

Peel a squash, grate it and cook in 2 tablespoons of water. l. lemon juice and 2 tbsp. l. Sahara. Sift the soft berries and mix with the rice. Add 3 beaten eggs.

Steam or bake at 180 ° C for half an hour.