Diet for gastritis

Gastritis is the general name for a number of conditions in which the lining of our stomach becomes inflamed. The disease of the main digestive organ cannot but affect the quality of life, but if you delay in going to the doctor, the disease can progress and lead to complications, including a stomach ulcer.

Causes of mucosal damage

Diet for gastritis

In many ways, pathogenic microorganisms are responsible for the appearance of gastroenterological problems. Bacterial infections (E. coli, staphylococcus, streptococcus) and some viruses lead to damage to the tissues of the stomach and the manifestation of gastritis. However, the behavior of the person himself also plays an important role, the negative factors contributing to problems with the gastrointestinal tract are as follows:

• bad habits (alcohol, smoking);
• malnutrition (snacking on the run, poor-quality food, unbalanced diet with a deficiency of nutrients);
• prolonged or uncontrolled use of drugs;
• chronic stress;
• bad ecology and poisoning with chemically aggressive substances.

To prevent the disease and its recurrence, it is necessary to lead a healthy lifestyle and avoid stress factors whenever possible.

Symptoms

Signs of gastritis coincide with the symptoms of other diseases of the gastrointestinal tract, so you need to see a doctor to make a diagnosis. Pay attention to the following body signals:

• pain under the left rib or in the pit of the stomach, which intensifies after eating;
• bloating, feeling of heaviness and discomfort;
• nausea, sour or metallic taste in the mouth;
• heartburn, aggravated by attempts to bend over or lie down.

If you experience similar symptoms, consult a specialist and in no case self-medicate.

Nutrition rules

Proper nutrition plays an important role in the treatment of gastritis, therefore, in addition to drug therapy, the attending physician will certainly help to create a healthy diet. Its options may differ depending on the type of pathology and the stage of the disease.

General recommendations are relevant in all cases, it is necessary to abandon fried and fatty foods, hot spices, smoked and too salty foods, fresh pastries, any soda and alcohol. All products must be fresh and thermally processed, boiled or steamed. Do not eat too hot or too cold. It is important to observe the diet, that is, sit down at the table at the same time at intervals of about 3 hours.

Diet during an exacerbation of gastritis

At the time of an exacerbation of the disease, the main goal is to protect the mucosa from additional mechanical damage. Therefore, not only the composition is important, but also the state of aggregation of the dishes. The menu consists of liquid or boiled products in water and grated into porridge. Food should be taken in small portions 6 times a day.

The most strict diet is prescribed at the beginning of treatment and gradually softens as you recover. So on the first day, it is recommended to completely refuse to take solid food and limit yourself to 2 liters of sweet tea or rosehip broth. On the second day, they switch to liquid food: jelly, soufflé, jelly. So gradually the diet expands, low-fat broths, vegetable purees, steam cutlets from dietary meat are added to it.

In addition to the products listed above, until the exacerbation is over, the following are prohibited:

• coffee, cocoa, chocolate;
• fresh bread and pastries;
• fermented milk products with a fat content of more than 1.5%;
• raw vegetables, fruits and berries.

The following are allowed:

• lean meat in the form of mashed potatoes or soufflé;
• up to 2 boiled eggs per day;
• cereals (buckwheat, rice, semolina, oatmeal);
• bananas, baked apples and pears.

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Diet during remission

Basic dietary restrictions persist even when the exacerbation ends. Patients with gastritis at any time contraindicated fried, smoked, spicy and salty. But otherwise, there may be differences depending on the type of disease and the acidity of the stomach.

For example, with increased acidity at certain hours, meat, fish and mushroom broths, which contribute to the release of even more acid, should be excluded from the menu. With low acidity, on the contrary, these dishes are introduced into the diet.