What food for stomach ulcers. Diet and nutrition for stomach and duodenal ulcers

Table number 1 ... And immediately there is an image of a hospital with its pureed soups in enamel bowls. Not too "tasty" image. But this does not mean at all that being on a diet, you should forever forget about dishes that cause appetite. In order to diversify your table, you should approach business responsibly and with imagination.

You can find a detailed description of the principles of the diet

Aif.ru figured out what kind of dishes people suffering from ulcers or gastritis can pamper themselves with.

How to cook: steamed or boiled. Sometimes you can bake. Also pay attention to the multicooker, it will help to create many delicious dishes that do not contradict the principles of table number 1.

Allowed:

Non-acidic and low-fat dairy products

Boiled and lean meat, fish, white poultry meat

Eggs (no more than 2 per day)

Boiled and mashed vegetables

Cereals and pasta

Non-acidic fruits

Strong vegetable broths

Sour and spicy foods

Fried, fatty, etc.

Menu options

Option number 1

Breakfast: steam omelet, herbal tea

Snack: baked apple

Lunch: cauliflower soup with croutons, fish cakes and mashed potatoes.

Afternoon snack: curd cake

Dinner: vegetable puree and boiled chicken breast, boiled beetroot salad with prunes

Option number 2

Breakfast: lazy dumplings with low-fat sour cream and strawberry syrup, weak tea

Snack: a bunch of white grapes

Lunch: soup with white beans, carrots and spinach, baked beef with pumpkin slices, jelly

Afternoon snack: semolina casserole with pear

Dinner: rice zrazy with chopped lean beef, stewed zucchini

Option number 3

Breakfast: semolina porridge in milk with berry jam, weak tea

Snack: banana and peach

Lunch: milk soup with baked pumpkin, buckwheat porridge with stewed carrots and steamed meatballs

Afternoon snack: baked apple

Dinner: noodles casserole with cottage cheese

Recipes for table number 1

Beetroot and potato salad

Beet and Potato Salad Photo: Shutterstock.com 1/4 small beets

1 potato

1/2 tbsp. l. vegetable oil

Step 1. Steam beets and potatoes or bake in the oven.

Step 2. Peel vegetables and cut into strips.

Step 3. Put in a salad bowl, salt, add oil, sprinkle with herbs just a little.

Lean meat pate

Photo: Million Menu

500 g rabbit or lean veal

200 g chicken liver

2 tbsp vegetable oil

1/3 white loaf

Parsley

3-4 carrots

1/3 cup milk

Butter

Step 1. Cut the meat and liver into pieces, add cold water and boil over low heat.

Step 2. Peel the carrots and add to the boiled meat; you can cut them into large pieces.

Step 3. Soak bread in water with milk.

Step 4. Make minced meat from meat, liver, add soggy bread without crusts.

Step 5. Add the egg, parsley, salt and mix the minced meat.

Step 6. Bake the paste mass in the oven, you can put it in oiled tins for 30-40 minutes.

Milk Soup with Pumpkin

Milk Pumpkin Soup Photo: Million Menu

1 glass of water

300 g pumpkin

2 tbsp semolina

3 glasses of milk

1 tbsp butter

2 tsp Sahara

Step 1. Pour semolina into boiling milk in a thin stream.

Step 2. Cook it for about 15 minutes.

Step 3. Cut the pumpkin into pieces, boil in a little water, purée with the broth.

Step 4. Add the pumpkin to the pot and bring the soup to a boil. Season with salt, add sugar.

Mashed potatoes and carrots

Mashed potatoes and carrots Photo: Million menu

4-5 potatoes

2 carrots

2 tbsp butter

1 glass of milk

Step 1. Peel and boil the potatoes and carrots. Salt.

Step 2. Drain the broth, puree the vegetables with a blender or mince.

Step 3. Add warmed milk, butter, beat.

Steamed white fish pudding

Steamed white fish pudding Photo: Menu Million

300 g cod or haddock

2 slices of white bread

1 tbsp butter

1/3 cup milk

Step 1. Boil the fish for a couple of minutes (about 5 minutes). Soak the bread in milk.

Step 2. Pass the fish through a meat grinder 2 times and add bread.

Step 3. Add egg yolks, melted butter and salt.

Step 4. Beat the whites into a cool foam, add to the fish mass.

Step 5. Divide the mass into muffin tins and bake at 170 degrees for 20-30 minutes.

Chicken with vegetables in a slow cooker

Chicken with vegetables in a slow cooker Photo: Shutterstock.com

1 chicken breast

1 carrot

1 small vegetable marrow

1 pack of frozen cauliflower (or 300 g fresh)

2 tbsp odorless vegetable oil

Dried thyme

Step 1. Peel the carrots and vegetable marrow. Cut them into cubes.

Step 2. Turn on the "Fry" or "Baking" mode in the multicooker. Fry vegetables a little, but not until crusty. Add cabbage disassembled into inflorescences.

Step 3. Cut the chicken into cubes and salt. Add to vegetables.

Step 4. Sprinkle vegetables with dried herbs, pour in 1 glass of water (included in the multicooker kit).

Step 5. Turn on the "Stew" mode, the multicooker will turn off when the dish is ready, after about 1.5 hours.

Chicken with apples

Chicken with apples Photo: Million menu

1 large breast

Parsley - 2-3 sprigs

1 tbsp odorless vegetable oil

Step 1. Salt the chicken and sprinkle with herbs.

Step 2. Peel the apples and cut into slices.

Step 3. Wrap everything together in foil or put in a baking sleeve.

Step 4. Bake in the oven for about 40-50 minutes. You can bake in a slow cooker.

Rice casserole in a slow cooker

1 glass of rice

1 glass of milk

1 glass of water

100 g sugar

2 tbsp raisins

A few drops of vanilla

Step 1. Boil the rice with milk and water, turning on the "Porridge" program. Refrigerate.

Step 2. Separate the whites from the yolks. Grind the yolks with sugar.

Step 3. Mix yolks with raisins and rice.

Step 4. Beat the whites until steep peaks, gradually add the whites to the rice, stirring gently.

Step 5. Pour the rice dough into an oiled multicooker bowl. Bake on the Baking program for 50 minutes.

Semolina pudding with pear

Semolina pudding with pear Photo: Million menu

1 cup semolina

3 glasses of milk

1 cup of sugar

5-6 sweet pears

2 tbsp butter

Step 1. Boil the milk, remove the froth and pour the semolina into it, sifting it. Add vanilla.

Step 2. Cook the porridge until thick. Add oil.

Step 3. Grind the yolks with sugar and add to the hot porridge.

Step 4. Cut the pears into slices. Add to porridge.

Step 5. Beat the whites into a strong foam, add them to the porridge. Put the pudding in a pan or a greased dish, cook in a water bath for half an hour.

When treating stomach ulcers, it is very important to stick to your diet. Even in the phase of remission, you must not forget to eat properly. When choosing a menu for stomach ulcers, you need to know which foods are strictly prohibited, and what is allowed and in what quantities. It is best to immediately create a menu for the week.

Tasks solved by diet therapy:

regulation of the stomach;
increased mucosal protection;
neutralization of acidic stomach juices;
reduction in the healing time of the ulcer.

Proper nutrition can replace treatment for many diseases. Knowing and observing its basic rules, you can create a tasty and healthy menu for stomach ulcers.

Therapeutic nutrition consists of foods that are easily excreted from the body and do not irritate the gastric mucosa.

Features of the diet for acute ulcers

First of all, you need to remove the irritating effect of hydrochloric acid in the stomach. To do this, you should remove from the diet foods that have this effect:

Spices;
Various spices;
Any fried food;
Strong meat broths;
Coarse food;
Raw coarsely chopped vegetables;
Small-pitched berries.

Alcohol should be excluded from drinks, and carbonated sugary drinks should not be consumed.

Boiled food is best suited, using a multicooker is permissible.

Do not overeat, eat a little, but often, preferably 6 - 7 times a day - this is the main principle of proper nutrition.

Do not eat cold or very hot food.

Permitted and prohibited products

Knowing which foods are allowed for stomach ulcers and which are prohibited, you can make the right choice of diet for every day.

Products	Allowed	Forbidden
Soups	Unavailable meat, cereals, vegetables; dairy and fruit	Rich meat, fish, mushroom broths
Flour products	White bread (yesterday's baked goods), gray bread with bran, products made from uncooked dough, pasta in limited quantities.	Confectionery with cream, pastry products
Cereals	Porridge made from oatmeal, semolina, buckwheat and rice groats	Porridge and legumes (peas, beans), millet porridge
Dairy products	Low-fat milk, cottage cheese, kefir, yogurt, cheese, sour cream, butter	High fat dairy products, cream, spicy cheese
Eggs	Soft-boiled and steamed omelettes	Fried eggs
Meat and meat products	Low-fat veal, lamb, chicken, turkey, boiled or baked rabbit, steamed cutlets, soufflé, meatballs	Fried and fatty meats and poultry, offal (liver, tongue, etc.), smoked meats, canned food, lard
A fish	River and sea fish, baked (without crust) or boiled, soaked salted fish	Canned fish, fried and highly salted fish
Fresh vegetables (preferably boiled or baked)	Mashed potatoes, cucumbers, beets, carrots, tomatoes, bell peppers, eggplant, cauliflower, vegetable juices	Green and onions, garlic, radish, radish, sorrel, spinach, mushrooms, pickled vegetables. In case of pain, limit the allowed list as much as possible
Fruits and berries	Apples, pears, bananas, peaches, apricots, melons, watermelon, sweet berries	All sour fruits and berries (excluding lemon)
Sweets	Honey, jam	Ice cream, chocolate
Beverages	Compotes, jelly, fruit and vegetable juices, weak tea with lemon, rosehip decoction	Cold and carbonated drinks, concentrated juices, coffee, strong tea, alcoholic beverages

Sample diet menu for the week

When there is no exacerbation of the disease, you can adhere to the following menu:

Monday

Breakfast - oatmeal porridge, biscuit, weak tea.

Diet biscuit recipe:

In 1 glass of kefir add 1 tablespoon of sugar and vegetable oil, a pinch of salt, mix. Add 1 teaspoon of baking powder to a glass of flour. Pour flour into prepared kefir, mix. Bake in an oven or multicooker. Oven temperature 180 - 200 degrees 35 - 40 minutes, in a multicooker the "Baking" mode.

Second breakfast - low-fat cottage cheese with apricot.

Lunch - mashed rice soup, boiled vegetables with cod in white sauce, rosehip broth.

Rice Puree Soup Recipe:

Make a vegetable broth from carrots and potatoes, remove them, boil rice in the same broth. Rub the carrots and rice through a sieve. Add everything to the vegetable broth and simmer for about 3 minutes.

White Sauce Cod Recipe:

Fish, cut into portions, peel from bones and skin, boil for 15 - 20 minutes. Make a sauce from the broth: dilute a spoonful of flour in 100 g of broth, pour into the broth, add a little salt, boil.

Afternoon snack - compote, dry biscuits.

Dinner - mashed potatoes, meatballs, tea.

Meatball Recipe:

Turn lean meat or ready-made minced meat with a meat grinder, add the protein of 1 egg. Form meatballs with your hands and dip in boiling water. After their ascent, cook for another 10 minutes over low heat.

Before going to bed - kefir.

Tuesday

Breakfast - semolina porridge flavored with butter, scrambled eggs, tea with condensed milk.

Second breakfast - pumpkin puree.

Pumpkin puree recipe:

Peel the pumpkin, cut into cubes, boil. Pour a little water, just cover the pumpkin. Cook over low heat for about half an hour. At the end of cooking, add sugar and butter. Mash with a mortar or blender.

Lunch - beet puree soup, pureed buckwheat porridge, meatballs, compote.

Beetroot Soup Recipe:

Put chopped potatoes and carrots in a saucepan, boil them. Peel the beets cooked in their skins and cut them into slices. We put them in a saucepan with potatoes and carrots, wait until it boils and immediately turn off the stove. Add butter to taste, stir and leave to infuse for 10 minutes. Then you need to pour the broth and beat everything with an immersion blender, gradually add the broth. If you do not have a blender, you can crush it in puree with a mortar.

Afternoon snack - berry mousse.

Berry mousse recipe:

Put 1 glass of berries in a container and pour half a glass of powdered sugar. Leave for half an hour, then beat with a blender. Continuing to beat, gradually add 1 glass of milk. We put them in bowls or glasses and send them to the refrigerator for half an hour. Dessert is ready.

Dinner - mashed potatoes, stewed fish, rosehip drink.

Before going to bed - kefir.

Wednesday

Breakfast - scrambled eggs, tea, biscuits.

Lunch - vegetable soup with meatballs, mashed potatoes, fish meatballs, carrot juice.

Recipe for vegetable soup with meatballs:

Scroll the meat in a meat grinder, add the egg white, shape the meatballs with a spoon. Put in boiling water. Add diced bell peppers and carrots there. Boil for about 15 minutes, add cauliflower divided into inflorescences. Boil for 1 minute, then turn off the stove. Let it brew for 15 - 20 minutes.

Afternoon snack - berry jelly.

Dinner - chicken casserole with vegetables, rosehip drink.

Chicken casserole with vegetables:

Twist the chicken fillet and bell pepper in a meat grinder, add the egg and mix. Put the minced meat on the bottom of the mold, coat with sour cream. Spread out the reconciliation peeled and sliced eggplant, again coat with sour cream. Put the tomatoes cut into circles on top. We put in the oven, 180 degrees. We hold for about 20 minutes, take out and sprinkle with grated cheese. We put in the oven for another 20 minutes.

Before going to bed - milk with honey.

Thursday

Breakfast - lazy dumplings with honey, tea with milk.

Lazy dumplings recipe:

Add 1 egg and 1 spoonful of sugar to 200 g of cottage cheese, mash with a fork. Add 100 grams of flour, knead the dough. Roll the sausage out of it and cut into portions. Immerse them in boiling water, as soon as they float during boiling - immediately remove with a slotted spoon. Brush with melted butter. Serve with honey.

Lunch - cereal soup with meatballs, boiled noodles, fish soufflé, rosehip drink.

Fish soufflé recipe:

We clean the fish of skins and bones, cut it into small pieces and spread it in a layer in a pan. Add carrots grated on a coarse grater on top. Fill with hot water “to cover”, close the lid and simmer without interfering for about 15 minutes. We twist everything in a meat grinder. Add 2 yolks to the cooled resulting minced meat. We mix. Beat 2 squirrels into a foam, gently add to the minced meat and put in a mold. Pour a little water into the pan, put the souffle mold into it and put it in the oven, heated to 200 degrees. Roasting time 35 - 40 minutes.

Afternoon snack - soft-boiled egg, jelly

Dinner - vegetable stew with chicken, tea.

Chicken Vegetable Stew Recipe:

Boil the chicken and twist in a meat grinder. Peel the vegetables (potatoes, zucchini, carrots), cut into cubes and simmer. The water should barely cover the vegetables. When it boils, reduce heat and add twisted chicken. Simmer for about half an hour.

Before going to bed - kefir.

Friday

Breakfast - milk oatmeal, biscuit, green or chamomile tea.

Second breakfast - biscuit, rosehip drink.

Lunch - vegetable puree soup, vegetable stew with meatballs, jelly.

Afternoon snack - cottage cheese with a baked apple.

Dinner - boiled lean beef with vegetable (zucchini, pumpkin) puree.

Before going to bed - kefir.

Saturday

Breakfast - buckwheat casserole, cocoa with milk, white bread croutons.

Buckwheat casserole recipe:

Beat 2 eggs, add a spoonful of sour cream and continue to beat. Mix a handful of washed raisins with 2 cups of crumbly buckwheat porridge. Add eggs beaten with sour cream. We put in the oven 180 degrees for 35 - 40 minutes.

Second breakfast - milk, biscuit.

Lunch - rice soup with vegetables, steamed cutlet with vegetable puree, compote.

Rice Soup with Vegetables Recipe:

Add rice to boiling water, cook until half cooked and add potatoes cut into cubes. In a frying pan, simmer until soft with a little vegetable oil and water, carrots and zucchini, cut into small cubes. Add to the pot with rice and potatoes. Pour in a little tomato juice and boil for no more than 3 minutes.

Afternoon snack - kefir, dry biscuits.

Dinner - carrot salad, boiled fish, soft-boiled egg.

Before going to bed - kefir.

Sunday

Breakfast - a soft-boiled egg, cocoa with milk, a piece of dietary biscuit.

Second breakfast - jelly, biscuit.

Lunch - soup with dumplings, boiled beef, vegetable stew.

Dumpling Soup Recipe:

Cook vegetable soup according to your favorite recipe, add dumplings 3 minutes before cooking. We prepare them like this: slightly beat 2 eggs and slowly add flour, about 200 grams. Put a wet spoon in a saucepan with soup, when the dumplings have surfaced - the soup is ready. Make sure that the water does not boil too much, otherwise there will be no airy dumplings.

Dinner - meatballs with grated buckwheat, carrot salad, tea.

Before going to bed - kefir.

As you can see from this menu, if you approach the process correctly, diet table number 1 can be made tasty and varied.

Diet number 1 (table number 1)- a therapeutic food system, designed for people with diseases of the gastrointestinal tract, such as, and.

This diet has sufficient energy value and a harmonious ratio of basic nutrients. Table number 1 excludes chemical and thermal food irritants, as well as strong stimulants of gastric secretion.

Read also:, diet number 1b.

The chemical composition of diet number 1:

proteins 100 g (60% animal, 40% vegetable);
fats up to 100 g (20-30% vegetable, 70-80% animal);
carbohydrates 400-450 g;
12 g;
liquid 1.5-2 liters.

Daily ration weight: 2.5-3 kg.

Daily rate of diet number 1: 2900-3100 kcal.

Diet: 5-6 times a day.

Indications for the use of diet number 1:

peptic ulcer of the stomach and duodenum in the stage of decaying exacerbation;
ulcers of the stomach and duodenum during the period of recovery and remission;
acute gastritis during the period of recovery and in the phase of convalescence;
chronic gastritis with secretory insufficiency in the exacerbation phase;
chronic gastritis with normal and increased secretion;
esophagitis;
gastroesophageal reflux disease (GERD).

Diet No. 1 (Table No. 1). Food

What you can eat with diet number 1:

Soups: vegetable (from allowed mashed vegetables) in carrot or potato broth, dairy from mashed or well-boiled cereals, mashed soups (from pre-boiled allowed meat). You can fill soups with butter, cream or an egg-milk mixture.

Cereals: oatmeal, buckwheat, rice, semolina. Cook porridge in water or milk, semi-viscous and pureed. You can also try steamed soufflés, puddings and grinded cutlets. Finely chopped boiled pasta.

Vegetables, herbs: potatoes, beets, carrots, cauliflower, early pumpkin and squash. Green peas are limited. Vegetables can be steamed or in water. Ready to grind (mashed potatoes, puddings, soufflés). chop finely and add to soups. The use of ripe, non-acidic tomatoes is also allowed, but not more than 100 g.

Meat fish: low-fat varieties, without tendons, fasciae and skin in poultry and fish. Boiled and steamed dishes from veal, beef, young lean lamb, chicken, chicken, turkey, you can also tongue and liver. Boiled meat and fish can be baked in the oven.

Eggs: 2-3 eggs a day (soft-boiled or steamed omelet).

Fresh fruits and berries: sweet fruits and berries in mashed, boiled and baked form.

Dairy products: milk, cream, non-acidic kefir and yogurt, fresh and non-acidic sour cream and pureed cottage cheese. Mild and grated hard cheese. Sour cream in limited quantities.

Sweets: fruit purees, jelly, jelly, mousse, meringue, butter cream, milk jelly, non-acidic jam, marshmallow and marshmallow.

Flour products: wheat bread made from flour of the highest and 1 grade (dried or yesterday's), dry biscuit, dry biscuits. 1-2 times a week well-baked buns, baked pies with apples, cottage cheese, jam, boiled meat, fish, eggs.

Fats: butter, ghee (premium), vegetable refined oils in dishes.

Beverages: weak tea, tea with milk or cream, weak coffee with milk, weak cocoa, fruit compotes, freshly squeezed juices from sweet fruits and berries, rosehip decoction.

What not to eat with diet number 1:

any broths and sauces based on them (meat, fish, mushroom), strong vegetable broths, okroshka, cabbage soup, borscht;
fatty meats, birds and fish, sinewy varieties, duck, goose, salted fish, smoked meats, canned food;
white cabbage, turnips, radishes, rutabagas, sorrel, spinach, onions, cucumbers, mushrooms, pickled, pickled and pickled vegetables, canned vegetables;
fresh bread, rye, butter and puff pastry;
legumes, whole pasta, pearl barley, barley and corn grits, millet;
dairy products with high acidity, salty and spicy hard cheeses, sour cream is limited;
sour, not fully ripe, fiber-rich fruits and berries, undressed dried fruits, ice cream, chocolate;
black coffee, all carbonated drinks, kvass;
tomato sauces, mustard, pepper, horseradish.

Diet number 1 (table number 1): menu for the week

Diet # 1 is varied and healthy. Below is a sample menu for the week.

Food must be cooked in chopped or pureed form, boiled in water, steamed or baked. Eaten food should be warm (very hot and cold are excluded).

Monday

Breakfast: steam omelet, milk semolina, cream tea.
Lunch: broth.
Lunch: potato soup, chicken fillet, boiled carrots.
Afternoon snack: cottage cheese with fruit.
Dinner: mashed potatoes, steamed fish, green tea.
Before bed: milk.

Tuesday

Lunch: sweet fruits.
Lunch: cauliflower soup, boiled carrot salad, compote.
Afternoon snack: jelly.
Dinner: pasta with grated cheese and boiled beef with creamy sauce, tea with milk.
For the night: grated peach with cream.

Wednesday

Breakfast: soft-boiled eggs, rice milk porridge (grated), weak coffee with cream.
Lunch: Fruit salad with cream and jam.
Lunch: milk vegetable puree soup, boiled fish with vegetables, compote.
Afternoon snack: marshmallow.
Dinner: buckwheat porridge, boiled turkey meatballs, boiled vegetables, tea with milk.

Thursday

Breakfast: milkshake with banana, muesli with milk.
Lunch: milk jelly.
Lunch: potato soup with oatmeal, steamed fish, vegetable juice.
Afternoon snack: mannik.
Dinner: rice grated porridge in milk, steamed chicken fillet, boiled vegetables.
At night: warm milk with honey.

Friday

Breakfast: cheesecake with cottage cheese, milk soup with small pasta.
Lunch: steamed curd soufflé.
Lunch: potato soup with boiled beef meatballs, boiled vegetable salad, compote.
Afternoon snack: applesauce and peach puree.
Dinner: grated rice in milk, steamed cutlets, yogurt.
At night: milk.

Saturday

Breakfast: semolina pudding, cottage cheese with fruit.
Lunch: fruit puree.
Lunch: vegetable soup with croutons, boiled meat, compote.
Afternoon snack: jelly.
Dinner: meat soufflé, boiled vegetable salad, vegetable juice.
At night: green tea with milk.

Sunday

Breakfast: pumpkin porridge with milk, weak cocoa.
Lunch: marshmallow.
Lunch: potato casserole with vegetables, steamed fish cutlets, compote.
Afternoon snack: mannik.
Dinner: mashed potatoes, boiled carrot and beetroot salad, meatballs.
For the night: grated banana with cream.

All health, peace and goodness!

Stomach and duodenal ulcers are serious conditions that require treatment to avoid exacerbations. In addition to the medical recommendations of the doctor, adherence to a therapeutic diet is shown, aimed at sparing the stomach. Proper nutrition will relieve pain during an exacerbation, promote effective treatment and recovery.

Therapeutic diet for stomach and duodenal ulcers

An ulcer of the stomach and duodenum occurs as a result of damage to the spiral microbe Helicobacter pylori of the mucous membrane. The disease is accompanied by pain in the upper abdomen, heartburn, nausea, belching. Late treatment leads to complications that are life-threatening.

A therapeutic diet for gastric and duodenal ulcers is prescribed in combination with the drugs indicated by the doctor and is aimed at sparing the stomach by using products on the menu that do not stimulate the secretion of gastric juice. Useful nutrition in the treatment of the disease is aimed at protecting the gastric mucosa from thermal and mechanical damage, and therefore food is consumed in a processed form at room temperature.

Nutrition principles

The diet for gastric ulcer and duodenal ulcer is recognized to reduce the use of products on the menu that increase the secretion of gastric juice. The diet should be dominated by: cereals, soups, dairy products, poultry, steamed or boiled, heat-treated vegetables. Appointed for a period of 10 to 12 days.

Nutrition in the treatment of the duodenum should be fractional (4-5 times a day) and low-calorie. All products during the diet are boiled, steamed, and then crushed, passed through a meat grinder, rubbed through a sieve. It is necessary to eat dishes in the consistency of soup or liquid porridge. Food should be at room temperature. Salt intake should be kept to a minimum.

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Diet for stomach and duodenal ulcers - a list of foods that you can include in your diet:

Dried wheat bread, dry biscuits, crackers;
Chicken, dairy, cereal, vegetable soups;
Beef, veal, chicken;
Milk, yogurt, sour cream, cream;
Low-fat river fish: pike, perch, pike perch;
Potatoes, pumpkin, beets, carrots, zucchini;
Buckwheat, semolina, oatmeal, rice, pearl barley;
Pasta;
Raspberries, strawberries, strawberries;
Butter and vegetable oil;
Compotes, jelly, jelly;

From drinks with a diet for the treatment of ulcers and duodenal ulcers, the use of mineral water without gas, decoctions of berries, vegetable and fruit juices (non-acidic) is shown.

Should be excluded from your diet with a therapeutic diet shown for ulcers and duodenal ulcers:

Fatty meats;
Fatty fish (marine);
Mushrooms;
Fatty, fried, salty foods;
Fresh baked goods, rye bread;
Sausages and canned food;
Lard, animal fats;
Ice cream;
Alcoholic and carbonated drinks.

Menu for every day

Menu for every day for a diet for stomach ulcers and duodenal ulcers (breakfast, lunch, afternoon snack, dinner):
Monday:

Steamed omelet;
Chicken soup;
Milk;
Buckwheat porridge with beef cutlets.

Tuesday:

Butter sandwich. Jelly;
Milk soup;
Kissel;
Rice with boiled chicken breast.

Wednesday:

Semolina. Strawberries;
Vegetable soup;
Compote;
Pasta. Veal medallions.

Thursday:

2 soft-boiled eggs;
Pike ear;
Milk. Cracker;
Spaghetti. Beef meatballs.

Friday:

Buckwheat. Raspberries;
Steamed pike perch. Carrot salad;
Yogurt;
Vegetable puree. Steamed beef cutlets.

Saturday:

Pumpkin porridge;
Beef roll. Beetroot salad;
Jelly;
Pearl barley. Steamed chicken meatballs.

Sunday:

Oatmeal. Strawberry;
Bouillon. Steamed chicken fillet;
Yogurt;
Perch fillet. Mashed potatoes.

Diet for stomach and duodenal ulcers during an exacerbation should be as gentle as possible. Its main goal is to heal ulcers and erosions, to reduce inflammation of the mucous membrane of the gastrointestinal tract. Diet during an exacerbation of stomach and duodenal ulcers helps to reduce irritation of the mucous membrane, normalizes the processes of its reparation.

All chemical and mechanical irritants are excluded during the diet. All dishes are cooked either steamed, or boiled and ground to the consistency of soup or liquid porridge. Meals should be fractional ( 5-6 meals a day). Dishes are eaten warm from 15 to 65 degrees. During an exacerbation excluded from diets s for stomach and duodenal ulcers: bread and baked goods, raw vegetables, snacks, fresh fruits, spices and sauces.

Recipes

Recipes for a therapeutic diet for duodenal ulcers and stomach ulcers:
Steamed beef cutlets

Steamed beef cutlets

Ingredients:

Beef;
Butter;
Breadcrumbs;
Chicken egg;
Milk;
Wheat bread;
Salt.

Grind beef in a meat grinder. Soak the bread in milk until it swells, grind it in a meat grinder, add to the ground beef. Add the egg, butter and salt. Stir until smooth. We form cutlets. Roll each cutlet in bread crumbs on all sides. Add a glass of water to the multicooker, turn on the "Steam cooking" mode. Depending on the size, cutlets will be cooked in 30-50 minutes.
Healthy and delicious beef cutlets are perfect for lunch or dinner when dieting for the treatment of stomach and duodenal ulcers.

Steamed vegetable meatballs

Steamed vegetable meatballs

Ingredients:

Potato;
Carrot;
Sour cream;
Wheat flour;
Salt.

Peel potatoes and carrots. We rub vegetables on a fine grater, squeeze out excess moisture. Add sour cream and flour. Salt to taste, mix until smooth. We form the meatballs. We send them to a double boiler for 35-40 minutes until cooked.
Observing a diet for stomach and duodenal ulcers, you can include vegetable meatballs in your diet as an independent dish or as a side dish.

Milk soup with noodles

Milk soup with noodles

Patients suffering from it know firsthand how its symptoms (pain, nausea and vomiting, heartburn) can worsen the quality of life and disable the body during an exacerbation.

This disease is characterized by periods of remission (when the mucosal defect heals, the elimination of clinical symptoms and the normalization of health) and exacerbation, which can occur even from errors in nutrition.

Irritating, spicy, spicy, coarse, too hot or cold food causes increased secretion of gastric acid, including excessive formation of HCL. And the increased production of hydrochloric acid in this pathology is a predisposing factor, "fertile ground" for relapse.

If a patient with an existing stomach ulcer does not adhere to the correct diet and nutrition, other methods - medication, herbal medicine, physiotherapy, may not have the desired effect and the ulcer will not heal.

Nutritional therapy both during the exacerbation and in the remission stage is an important component of the complex therapy of the disease.

Often, the pain syndrome accompanying this disease forces patients to completely refuse to eat. Doing this is strictly prohibited!

Prolonged fasting will not alleviate the situation, but will aggravate it. After all, the gastric juice produced by the glands begins to eat away at its own mucous membrane, further contributing to inflammation and trauma.

It is very important to know what you can eat with stomach ulcers, and how to eat right. There are a number of rules for eating pain-free stomach food:

it is worth adhering to frequent and fractional meals 6-7 times a day, the portion eaten should not exceed the size of the fist

In no case should you overload the stomach with volume. A diseased organ should not be overloaded with overwhelming work to digest large amounts of food.

If the patient is prone to overeating, this habit should be quit. A smaller plate instead of the usual one will help to visually increase the portion.

chew food thoroughly

It is very easy to provoke an exacerbation of the disease with "snacks on the run", hastily swallowed food.

Large pieces can mechanically injure the delicate inner wall of the organ, cause pain, and impair motor skills.

The digestion process begins already in the mouth. Carefully chewing and preparing the food lump for further "travel" through the gastrointestinal tract, we facilitate the task of other departments - digestion is better, the breakdown of macromolecules into particles is faster, and absorption is facilitated.

observe the temperature regime

Too hot (above 550C) or too cold (below 150C) food is harmful to the diseased organ. Errors in the temperature regime distort the processes of enzyme formation, contribute to the excessive production of HCL, and disrupt the healing process.

The optimal temperature for absorbed food is 28-33 0С.

The diet should be balanced, contain the optimal amount of protein, vitamins, Ca, Mg

Despite the fact that diet therapy for a disease makes its own prohibitions on many products, especially in the midst of a pathological process, the patient's body should not suffer from a lack of basic nutrients, vitamins and trace elements.

At least 110-120 g of protein (60-70% - animal), 100-110 g of fat (30-40% - vegetable), 400-450 g of carbohydrates should be received daily.

It is very important to saturate the diet with protein, because it is he who, entering the body in sufficient quantities, contributes to the strengthening of regenerative processes, binds HCL, reduces the activity of the gastric glands, reduces the production of pepsin, and has a neutralizing effect on acidic contents.

The calorie content of all consumed foods per day should be 2800-3000 kcal

An excess of calories can threaten obesity, the development of metabolic syndrome. Insufficient supply of energy resources disrupts the healing processes of the inflamed membrane and submucosa, leads to exhaustion and aggravates the disease.

To violate these rules is to deliberately postpone the moment of reducing clinical symptoms and recovery.

Do's and don'ts for stomach ulcers

This disease is characterized by an increased acid-forming function of the organ with the release of large amounts of hydrochloric acid and pepsinogen into its lumen with gastric juice.

Excessive acidity in combination with other causal factors negatively affects the inner membrane and submucosal layer, destroying and injuring it, causing the formation of a defect.

It should be remembered that the menu for stomach ulcers should exclude foods that contribute to:

even greater production of HCl
trauma to the inner wall

They stimulate the production of hydrochloric acid (and, therefore, are contraindicated for ulcers):

alcohol

In the exacerbation stage, even a minimal amount of alcoholic beverages can provoke severe complications in the form of bleeding or even organ perforation.

In addition to the increased secretion of HCl, alcohol causes a violation of the formation of a protective factor - gastric mucus, contributes to an increase in the concentration of pepsinogen-I.

Under the influence of the "green serpent", a person becomes drunk, loses self-control, begins to eat foods prohibited for his diseases, which aggravates his condition.

black coffee

Fans of this drink in the morning on an empty stomach should reconsider their addictions. Caffeine also stimulates the production of HCl, promotes the development of oxygen starvation of the capillaries of the inner wall, accelerates the evacuation of food, and creates conditions for the formation of gastroduodenal reflux. Coffee is a "grater" for the stomach of the patient suffering from this ailment.

fatty meat, fish, pickles, canned food, smoked meats
rich broths, cabbage soup
salted cheeses
sour berries and fruits
spices, herbs, garlic

Any products with "pepper" and seasonings that make the taste of dishes richer are more acutely contraindicated in this pathology precisely due to the increased production of gastric juice.

The expression "drooling" is not at all figurative. If such an effect is observed on spicy or smoked products, it should be remembered that gastric secretion also increases. And with an ulcer, this is not permissible!

It is also contraindicated to receive food that contributes to organ trauma, rough, difficult to digest:

sinewy meats, poultry
fried food
coarse vegetables: white cabbage, radish, turnip,
legumes
Rye bread
mushrooms in any kind of processing
margarine, animal fats

Contribute to the development of fermentation processes, excessive accumulation of carbon dioxide and aggravation of the clinical picture (increased nausea, pain,) use:

fresh bread, flour products with the addition of yeast (during fermentation, these products emit gases that expand the walls of the stomach and increase pain, aggravate bloating)
chocolate
ice cream
soda, kvass

Diet for stomach ulcers at home - "white" list of foods

The goal of proper nutrition is the earliest possible transfer of the ulcer defect to the stage of scarring and the prevention of exacerbation. Therefore, the "white" list of what can be safely consumed with this disease consists of mechanically and chemically gentle stomach foods. The diet includes:

white stale bread, cookies "Croquet", "Maria"
milk soups made from oatmeal, rice, semolina
vegetable puree soups, noodles with butter or cream dressing
boiled rice, buckwheat, oatmeal
boiled beef, rabbit, turkey,
lean fish
low fat milk, yogurt, curdled milk
boiled pasta
boiled potatoes, carrots, beets, cauliflower
pumpkin, zucchini
boiled tongue
jellied fish on a decoction of vegetables
dietary boiled sausage
puree, jelly, sweet berry mousse
milk jelly
marshmallow, marshmallow, honey, jam in small quantities
milk sauce
weak tea, coffee with milk
low concentration fruit compotes, rosehip decoction
unsalted butter

The "white" list is quite diverse, from which you can form a menu that fully meets the requirements for calorie content and balanced diet.

Diet number 1

With the advent of drugs such as proton pump inhibitors in the treatment of peptic ulcer disease, the opinions of doctors and scientists regarding diet are divided.

Opponents of strict dietary restrictions have appeared, who explain their position as follows: modern drugs are able to sufficiently block acid production, which is stimulated by food, so sometimes you can afford too much on the principle “if you really want it, you can”.

Many doctors adhere to strict dietary restrictions and, in the old fashion, recommend that patients refrain from any food inaccuracies. Prohibited foods are a strict taboo even during the period of persistent attenuation of inflammatory changes.

Most doctors are in favor of the "golden mean" and moderation in restrictions: antiulcer therapeutic diets No. 1a and No. 1b are prescribed only with severe symptoms of exacerbation for a short time, then patients are transferred to diet No. 1.

It stimulates the processes of reparation of the affected organ, restores appetite, prevents the development of constipation, and has a positive effect on the general well-being of the patient.

This table number 1 is physiologically complete both in terms of calorie content and the balance of nutrients with a predominance of protein. It excludes the use of spicy, peppery, rich in dyes and preservatives, food that can irritate the mucous membrane.

Otherwise, table number 1 fully complies with the above rules and all dishes from the "white" list are allowed in it. It is also recommended to limit the intake of table salt to no more than 5-6 g per day, taking into account its content in food.

One should not think that this table number 1 is shown only for the first time after the disease subsides, and two years later after the exacerbation disappears, you can return to the usual fries and soda.

This diet should be taken as a permanent basis of nutrition for life, because an already existing ulcerative defect can heal, but the tendency to its recurrence will not disappear anywhere.

Therapeutic diet for exacerbation of stomach ulcers

In case of severe exacerbation, intense acute pain syndrome, arising or possible complications, table number 1a is assigned.

Its purpose is to minimize irritating effects on the mucous membrane, both mechanical and chemical. The patient is assigned to bed rest in parallel.

Food is taken exclusively in liquid or pureed form, the "white" list is reduced, all types of fruits and vegetables, bread and baked goods in any form, fermented milk products disappear from it.

Salt consumption is practically absent or significantly reduced (up to 1-2.5 g per day).

Soups-mashed potatoes, slimy porridges on water, soufflé are widely used. The energy value is reduced to 1900-2000 kcal.

Table number 1b is assigned after the cessation of food on table number 1a during the period of attenuation of the inflammation. Food is allowed to be taken not only in pureed and liquid form, but in small pieces. This is a gentle regimen, gradual preparation and the transition to a more advanced diet.

The calorie content rises to 2500 kcal. It is allowed to take boiled vegetables, cutlets from low-fat dietary meat for a couple, white stale bread.

Drinking regime within 1.2-1.5 liters.

The sequence reflecting the gradual expansion of the diet for this diagnosis looks like this: table number 1a -1b-1.

Antiulcer diets No. 1a -1b are prescribed during an exacerbation and beginning remission for a short period of time from 3-5 to 10-14 days, and then patients are transferred to diet No. 1, which is recommended to be followed for at least a year, and ideally for the whole life.

Dish recipes

Correct dietary nutrition can be not only useful, but also tasty. And here is a confirmation of this - the recipes for dishes of table No.1, which everyone can easily prepare:

1. Oatmeal soup with vegetables.

Carrots - 1 pc, potatoes -3 pcs. finely chop medium-sized, pour oatmeal with water, bring to a boil. Throw in vegetables, cook for 10 minutes. When serving, add a teaspoon of low-fat sour cream, eat warm.

2. Zucchini stuffed with boiled meat and rice.

Zucchini - 5 pcs. clean from seeds and legs, scald with boiling water, remove the skin. Mix boiled rice (3 tablespoons) with boiled lean meat (100 g) twice passed through a meat grinder. Add 5g butter to the minced meat. Fill the zucchini with minced meat, put in a heat-resistant container and simmer in the oven at 180 ° C for at least 20 minutes.

3. Curd soufflé with jelly.

Cool the pre-cooked semolina. Non-acidic cottage cheese (200g), rub through a sieve, mix with semolina, add 1 tbsp. sugar, 5 g butter, grind, put in a mold and hold for a couple of 20 minutes. Drizzle the cooled soufflé with pre-cooked and chilled blueberry jelly

Can I use ...

Milk

Yes. If we are not talking about a fresh steam room, from the morning milking, but about a pasteurized store product with a low percentage of fat.

Garlic

No. Its acute irritating effect negatively affects the processes of ulcer defect recovery.

Yes. In small quantities, this product has a beneficial effect on the gastrointestinal tract, helps to lower the elevated pH, and eliminates the symptoms of heartburn.

Adherents of traditional medicine use honey as a medicinal drink that envelops the mucous membrane, relieves inflammation and irritation, and eliminates heartburn. 1 teaspoon of the product is dissolved in a glass of water at room temperature and taken orally either before meals or 3 hours after meals.

You can take such a drink making sure that there is no allergy to honey.

It is possible, but only during the period of remission in a small amount, slightly salted with a low percentage of fat. Varieties such as feta cheese, Adyghe are better not to use.

Bananas

Yes. Even in the period of unstable remission, this fruit is not forbidden to be taken in a pureed form. An exception is unripe bananas.

Citrus

No during an exacerbation. Promote irritation and increase in inflammation, increase the pH of gastric juice, aggravate heartburn, belching, pain syndrome. With persistent attenuation of pathology, it is possible once a month in a small amount.

Sushi

No. Fresh sea fish and seafood are dangerous foods for a sore stomach, especially when combined with hot sauces and seasonings that are served with this dish.

Nuts and seeds

Not in the acute phase of the disease, since these products are difficult to digest and are a mechanical irritant. In the phase of abatement of the pathology, they are allowed to be taken in moderation, only they should be thoroughly chewed in the oral cavity.

Apples and pears

Yes. It is allowed to take them in the phase of unstable remission in a wiped form without a peel. The pectin contained in apples has a beneficial effect on digestion, has a wound healing and enveloping effect. Kissels and compotes from these fruits are useful.

Grape juice

No. Grapes and sugar ferment in the digestive tract, increase bloating, and can increase pain and discomfort.

We are what we eat. You cannot argue with this statement. We can only add: what people eat with stomach ulcers is their health and well-being. A competent approach to the choice of food, responsible adherence to the regimen and rules of food intake will allow you to keep the disease in remission for a long time and forget about pain.