Chronic atrophic antral gastritis diet. Nutrition for atrophic gastritis with low and high acidity

Quite insidious. This is reflected in the fact that the disease is quite difficult to diagnose, and the subsequent treatment process is no less complex. And all this against the backdrop of the fact that most often at the initial stage the disease proceeds unnoticed. Reading this, the question may arise: what does nutrition have to do with atrophic gastritis?

And despite the fact that most often the patient learns about his illness only after eating a certain food. Then what can diet do? And with the help of a balanced diet, you can moderate the pain syndrome, which in turn will lead to the stomach starting to work better. This means getting more useful elements from food.

For this disease, nutritionists prescribe diet No. 2. The goal is to provide the patient’s body with all the microelements, vitamins, fats and carbohydrates in the required quantities.

There is a list of foods that you should completely remove from your diet. And first of all, this applies to the so-called “heavy” foods - that is, those that take several hours to digest. These are all fatty foods, rye bread, pork, beef, all types of smoked and pickled foods, mushrooms of all kinds. Oily dishes, canned vegetables, dishes made from legumes, battered and breaded are also prohibited.

Only those foods that increase the patient’s appetite and the production of stomach acid are allowed for consumption. It is recommended to stew or boil food.

Diet and its basics

Soups are best made as purees. using meat, fish or herbal broth. For breakfast, doctors recommend preparing yourself porridge - semolina, rice, oatmeal. It is allowed to eat meat dishes in small quantities - lean beef, milk sausages, meat without fat, chicken, rabbit. Everything except sausages must be passed through a meat grinder.

Proteins can be replenished by eating seafood - mussels, shrimp, octopus. Allowed drinks are tea, cocoa, fruit and vegetable juices. Juices should only be freshly prepared. No baking, only crackers and bran bread. All fruits and berries must undergo the necessary heat treatment.

Sweets include mousse, honey, jelly, marmalade.

All dishes are served only warm.

With atrophic gastritis with low acidity, nutritional regulation is one of the important stages in the treatment of the disease. Foods in the diet should stimulate acid production. These are lean meats, fruit and vegetable dishes. You should not eat foods that can cause fermentation processes in the stomach - whole milk, baked goods, especially fresh ones.

Nutrition for gastritis with high acidity also has its own characteristics. Fried, fatty foods are completely excluded from food. The patient also needs to give up cigarettes, alcohol and drinks containing alcohol.

Menu for atrophic gastritis by day

Monday:

Breakfast – potatoes and boiled fish. Tea;

Lunch – fruit jelly;

Lunch – soup with meatballs, baked potatoes and tomato juice;

Afternoon snack – a decoction of rose hips;

Dinner: cheesecakes with sour cream. Tea with honey and lemon;

Late dinner - a glass of kefir.

Tuesday

Breakfast – semolina porridge cooked in water, soft-boiled egg, coffee with milk;

Lunch – rosehip decoction;

We have lunch with noodle soup, potato casserole with meat, berry compote;

Afternoon snack – baked apples;

Dinner – steamed potatoes and fish fillet, cocoa;

Late dinner - yogurt.

Wednesday

Breakfast – rice porridge with a viscous consistency, tea with a slice of lemon;

Lunch – raspberry jelly;

Lunch – vegetable broth soup, meat soufflé, dried fruit compote;

Afternoon snack of baked apples;

We have dinner with cottage cheese with honey and sour cream, compote;

Before bed, a glass of kefir.

Thursday

Breakfast – steamed omelette from a couple of eggs, lean ham. Tea with lemon;

Lunch – blueberry jelly;

Lunch – creamy rice soup with carrots, buckwheat porridge cooked in water, steamed meatballs;

For afternoon snack, baked apples;

Dinner consists of mashed potatoes and meat baked in foil. Rose hip decoction;

Before bed, a glass of kefir.

Friday

For breakfast, sticky rice porridge with a piece of butter, coffee with milk;

Lunch consists of blueberry jelly;

Pickle for lunch. Cutlets made from chicken meat. Boiled potatoes. Dried fruits compote;

The afternoon snack consists of tea with lemon and marshmallows. The latter can be replaced with marshmallow;

You can have dinner with mashed potatoes, a portion of boiled beef tongue and a glass of tomato juice;

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A proper diet for atrophic gastritis is one of the most important conditions in its treatment. The main task of the menu is to reduce the load on the damaged walls of the gastrointestinal tract and prevent an increase in the acidity of gastric juice. Nutrition for atrophic gastritis of the stomach should be as gentle as possible, non-irritating and at the same time complete. A doctor can give individual recommendations to the patient, but the person suffering from the disease must independently take care of eating healthily.

What is atrophic gastritis

The main cause of atrophic gastritis is inflammation and thinning of the gastric mucosa, disruption of secretory activity. This may be focal atrophic gastritis, in which a reduction in cell functionality leads to the death of glands that produce enzymes and hydrochloric acid. The disease can affect the entire stomach or its individual parts. Antral atrophic gastritis, on the contrary, is always accompanied by hypersecretion of gastric juice.

The lower part of the organ, the antrum, is always inflamed and cannot fully digest food.

Any damage to the stomach is fraught with poor digestion, untimely and poor-quality absorption of food, and the development of concomitant diseases, including cancer of the gastrointestinal tract. Symptoms of gastritis:

• constant or intermittent pain in the upper abdomen;
• bloating, flatulence, causeless diarrhea, frequent dyspeptic symptoms;
• frequent nausea and vomiting;
• belching with a rotten smell;
• general deterioration in health, loss of appetite;
• constant low-grade fever (37.2-37.5°C).

At the first signs of gastritis, you should consult a doctor. If atrophy has not yet spread to large surfaces of the gastric organ, proper and timely treatment will help get rid of the disease.

Along with taking medications, it is important to strictly follow a diet for atrophic gastritis of the stomach.

Only then will treatment be effective if you know what you can and cannot eat in the initial stages of the disease, and follow the rules exactly. Over time, you can switch to a normal diet. Otherwise, a strict diet can become lifelong.

Principles of diet organization

For those with atrophic gastritis, the diet should be organized according to the following principles:

1. Food must be as gentle as possible.
2. Fried foods are prohibited: they must be boiled, baked, or steamed.
3. Food should be pureed or finely chopped.
4. The food must contain the optimal amount of proteins and vitamins.
5. Salt and sugar can be added in small quantities; any spices, especially hot, hot, spicy ones, are excluded.
6. It is important to eat in small portions, at least 5-6 times a day.
7. Be sure to set the power schedule according to the clock.
8. The daily menu may contain approximately 100 g of protein, 100 g of fat and 400 g of carbohydrates. The total calorie content of the daily diet is 2800-3000 kcal.
9. The food temperature should be pleasant to eat - about 50°C.

Atrophic gastritis is considered unfavorable among other gastritis, because it most often becomes a precursor to oncological tumors of the stomach.

What happens in the stomach

When the activity of parietal (lining) cells of the organ mucosa is disrupted, the production of hydrochloric acid is disrupted. The main cells responsible for the production of pepsinogen are also affected. Over time, damaged parietal and chief cells are replaced by mucocytes or epithelial cells that are not able to produce the necessary hydrochloric acid and pepsinogen, and digestive functions are impaired. To correct the condition, doctors prescribe medicinal enzyme preparations that help improve the digestive process.

Important! For atrophic gastritis, along with following the principles of diet and proper nutrition, you should regularly take prescribed medications.

General principles of nutrition for atrophy

With exacerbation of atrophic gastritis, as with exacerbation of any other forms of the disease, diet 1 A according to Pevzner is indicated (modern designation - PP table). Since the diet is depleted in nutrients, it is not prescribed for a long time.

Usually the acute period does not last more than 2 - 3 days, so the PP table is indicated only for this period. After the diet is slightly expanded, the patient is transferred to table 1 B, and subsequently to table 2. The timing of the “transfer” is very individual and completely depends on the patient’s well-being.

In remission of atrophic gastritis, the main one is diet No. 2, the main principles of which are as follows:

1. Normalization of gastric secretory activity.
2. Stimulates the motor function of the stomach, eliminates stagnation of the food bolus.
3. Reducing fermentation processes.
4. Complete composition: proteins and fats 100 grams per day, carbohydrates – 400 grams. The total calorie content per day is 3000 kcal.
5. You should eat 5-6 times a day.
6. You can salt food, the salt norm per day is from 12 to 15 grams. Liquid consumption (drinking) is allowed up to 1.5 liters.

What not to eat

With atrophic gastritis, nutrition is physiologically complete, only coarse fiber, fresh milk, spicy dishes and spices, and smoked foods are limited.

Only the following products are completely excluded from the diet:

• too sour and spicy dishes;
• mushrooms;
• animal fats;
• radish, radish, turnip;
• lentils and bulgur, all legumes;
• alcohol, carbonated drinks.

As you can see, the restrictions on the composition of the diet for atrophy are not too significant, so the patient’s diet is quite varied. Most foods are allowed to be consumed, so the menu for diet No. 2 almost corresponds to the diet of a healthy person.

Important! Atrophic gastritis is almost always accompanied by a decrease in acidity, so the menu is designed to stimulate the production of HCL. There is no fundamental difference in nutrition for patients with reduced and zero acidity. Zero acidity is corrected medicinally with hydrochloric acid preparations.

What products can you

The list of products that are allowed for atrophic gastritis is quite large, so we will consider it, dividing it into small groups.

Bakery products

Preference is given to day-old wheat bread made from white or gray flour. If, for some reason, there is no yesterday’s bread in the house, fresh bread needs to be dried in the oven. Crackers, biscuits, and unsweetened varieties of cookies are allowed.

Dairy

Fresh milk should be excluded, as it increases gas formation and enhances fermentation in the intestines. Fresh cottage cheese is allowed (it is better to wipe it) and dishes made from it, steamed or baked. Ryazhenka, kefir, and yogurt are allowed.

You can eat mild rennet and curd cheeses. It is better to use sour cream as an addition to a dish; you can also prepare sauces based on it. Fresh milk is only added to coffee drinks, cocoa, tea.

Butter, egg

All types of butter are allowed, with the exception of the soft type "Rama". When choosing vegetable oil, give preference to an unrefined product. You can also use ghee. Chicken or quail eggs are cooked soft-boiled or used to make omelettes. Alternatively, cook poached eggs without vinegar. Instead of vinegar, you can use lemon juice in small quantities. Raw eggs are allowed to be added when preparing other dishes.

Soups

The basis for first courses can be different - vegetable broth, low-fat meat, chicken, fish broth. Meat for first courses can be pureed or cooked in the form of meatballs and jackdaws. Vegetables are cut into small pieces before cooking.

Meat and sausage products

The main requirement for meat products for atrophic gastritis is the exclusion of fatty parts, tendons, and bone inclusions. Lean parts of beef and rabbit meat, turkey fillet, calf meat, and beef tongue are used. The permitted methods for preparing meat products are traditional for dietary nutrition - they can be baked or boiled, cooked in a slow cooker/steamer, or stewed.

Interesting! In the atrophic form of the disease, it is allowed to eat fried foods, provided that the frying is carried out without breading (the product is not rolled in flour, breadcrumbs, or dipped in batter). Fried food is the exception rather than the rule, but for a holiday table you can allow the patient this method of preparation.

The permitted sausage products are premium quality dietary sausages, low-fat ham, jellies made from beef, and meat pates.

Fish products

Lean fish is allowed - pike perch, carp, cod. The cooking methods are the same as for meat dishes; frying without breading is also allowed. You can prepare jellied dishes; sometimes pre-soaked herring is allowed. Fish can be served in portions, as well as in the form of daws, meatballs, aspic or pate. For table No. 2, black caviar is allowed.

Vegetables, fruits, natural juices

For atrophic gastritis, it is better to chop vegetables and use them for preparing side dishes. You can use green peas whole without chopping them. Tomatoes are allowed to be used raw.

Freshly prepared non-acidic vegetable and fruit juices, as well as sauerkraut juice, are not prohibited. It is better to heat-treat fresh fruits and berries and use them for making drinks and desserts.

Among sweet dishes, marmalade, marshmallows, and marshmallows are allowed.

We create a varied menu

Based on the large list of permitted products, creating a weekly menu for the patient is not difficult. Here is one of the options.

• Breakfast: buckwheat porridge in water with butter, weak black tea with milk, unsweetened cookies;
• 2nd breakfast: baked cottage cheese pancakes with sour cream;
• Dinner: rice soup with beef broth, zucchini casserole with boiled meat, compote, dried bread;
• Afternoon snack: kefir or yogurt, dry biscuit;
• Dinner: fish meatballs, mashed potatoes, rosehip drink.
• For the night: a glass of fermented baked milk.

As you can see, the diet is quite varied and sufficient not only for a patient with atrophy, but also for a healthy person. The only caveat is that a patient with atrophied gastric mucosa should not forget to include mineral water in the menu, if it is recommended for him, and medications as prescribed by the doctor.

In addition to everyday life, there are holidays in life. At this time, it is most difficult for patients who are forced to follow a diet. We recommend using our recipes for the holiday table, which are also suitable for those. Who has been diagnosed with chronic atrophic gastritis?

Meat roll with omelette and cheese

Products:

1. 500 grams of ground beef.
2. 3 eggs.
3. 50 grams of mild rennet cheese.
4. Wheat dry bread – 150 grams.
5. Milk – 1 glass.
6. Salt, vegetable oil.

Preparation:

Add a raw egg, salt, and bread soaked in milk to the twice-rolled minced lean beef. Mix the minced meat well, beat, let stand for 15 minutes. At this time, prepare a steam omelet from 2 eggs and 3 tablespoons of milk. Let the omelet cool. Place the minced meat on greased foil and place the omelette on top.

Carefully, holding the foil on one edge, roll the minced meat into a roll and bake in the oven for half an hour. Then remove the roll from the foil, sprinkle it with grated cheese and bake for another 10 minutes until the cheese is well melted. The roll can be served cold or hot. When serving cold, decorate the roll with cut cherry tomatoes - this will make it elegant and festive.

Fish fillet with broccoli in sour cream sauce

Products:

1. Fillet of pike perch, navaga or pike – 500 grams.
2. Lemon – ½ pc.
3. Broccoli – 300 grams.
4. Hard non-sharp cheese – 100 grams.
5. Ready sour cream sauce – 1 – 1.5 cups.
6. Salt, vegetable oil.

Preparation:

Prepare a small baking tray and grease it with vegetable oil. Salt the fish fillet, sprinkle with the juice of half a lemon, and leave to marinate for 15 minutes. Boil the broccoli in salted water for 15 minutes, drain in a colander and rinse with cold water. Place fish fillets mixed with broccoli on a baking sheet, pour thick sour cream sauce over everything.

If the broccoli florets are large, it is better to cut them, otherwise the dish will not turn out homogeneous. Cover the top thickly with grated cheese and place the dish in the oven for 30 minutes. Once cooled, cut into squares or diamonds and decorate to your liking. Fish fillet with broccoli is not only juicy and tasty, but also looks very festive.

Useful video

Biscuit is one of the few desserts allowed when sick. How to bake it? Watch the video recipe.

We examined in detail the features of dietary nutrition for atrophic gastritis, and made sure that the list of permitted products will not force you to give up most of your favorite dishes.

However, reasonable caution should be present in a patient with atrophic gastritis - the statistics of the degeneration of the disease into oncological processes are disappointing. You can get acquainted with it in more detail in the dissertation of Pavlovich I.M. , where the scientist describes in detail the criteria for the transformation of atrophy into oncology. Be attentive to yourself and do not be afraid of the diet; in fact, it corresponds to the principles of healthy eating.

Atrophic gastritis is accompanied by inflammation of the gastric mucosa. The disease is chronic and difficult to treat. Tissues lose their ability to regenerate, and the functional state of the organ is significantly impaired.

The glands of the stomach are replaced by epithelial tissue, secretion production decreases, and deviations occur in the processes of food digestion. An integral part of the treatment of atrophic gastritis is diet. A properly formulated diet allows you to restore some functions of the digestive tract and improve the general condition of the body. Prohibited foods should not be consumed even during remission. Violation of the diet can restore inflammatory processes and provoke an exacerbation of the disease.

1. General rules

The diet helps normalize digestive processes. Nutrition programs for different forms of inflammation in the stomach differ, but have some general rules.

General rules:

• fractional meals (eating up to six times a day);
• methods of stewing, boiling, and steaming are used to prepare dishes;
• too hot or cold food is excluded;
• It is forbidden to consume foods containing coarse fiber;
• ingredients for cooking should be crushed as much as possible.

Atrophic gastritis is an inflammatory process due to which the body ceases to receive nutrients. A diet for atrophic gastritis of the stomach is necessary to facilitate the functioning of damaged tissues in order to improve digestion and supply the body with useful microelements. In addition, proper nutrition helps reduce gastrointestinal pain.

How to eat?

According to many experts, it is necessary to pay attention primarily not to the choice of products, but to the methods of their consumption.

There is a general set of rules for this (treatment table):

• eat 5-6 times a day in small portions.
• Drink no more than 1.5 liters of any liquid per day.
• Food and drinks should be served warm.
• You need to eat food at the same time every day to facilitate the production of gastric juice (mandatory for diagnosis and for antral inflammation of the mucous membrane).
• Food should be boiled, steamed or baked (in rare cases).
• Use spices to a minimum or avoid them.
• Drink a glass of mineral water 15-20 minutes before a meal (stimulates secretion).
• Give preference to herbal teas to stimulate cell restoration.

Diet highlights

Nutrition for atrophic gastritis varies depending on the type of disease:

• helps stimulate the secretion of gastric juice. Gastroenterologists recommend acidified fresh juices, fruit and vegetable dishes, and lean meat. Whole milk and baked goods (even homemade) are completely excluded, as they can provoke fermentation processes in the gastrointestinal tract. You should also not eat pumpkin raw.
• is aimed at reducing the level of hydrogen chloride in gastric juice, as well as normalizing the functioning of intact tissues. Products such as radishes, onions, mushrooms, garlic and dark bread are excluded. For faster digestion, it is recommended to consume only processed and chopped foods, as well as low-fat fresh milk.
• A diet for chronic atrophic gastritis involves eating food that promotes the secretion of enzymes and gastric juice. It is also important to ensure that your body gets the right amount of vitamins and minerals.
• The diet for focal atrophic gastritis is aimed at stimulating intact glandular tissue. To do this, before meals it is recommended to drink medicinal mineral water, for example, Narzan. In order to restore the mucous membrane, it is necessary to eat meals heated to a maximum of 45° every 2-3 hours. Also, focal gastritis excludes baked foods.
• Diet for exacerbation of atrophic gastritis involves minimizing irritation of the gastric mucosa. For this purpose, the diet is limited, reducing everything to semi-liquid porridges, low-fat soups and pureed dishes.

What can you eat?

For easy digestion of food and minimal irritation of the gastric mucosa, it is recommended to prepare a diet taking into account such dishes and products as:

• vegetable soups and vegetables (except for white cabbage);
• chicken or turkey fillet;
• all fruits except citrus fruits;
• low-fat cottage cheese, milk and kefir;
• lean fish and seafood;
• wheat crackers;
• herbal teas.

What can't you eat?

Consume food that is difficult to digest. Everything fatty, fried, too spicy, sour, salty, hot or cold, smoked, dried, sweet or floury is excluded. Doctors also recommend avoiding alcoholic and carbonated drinks, bagged tea, coffee, barley porridge and unnatural products containing flavor enhancers, emulsifiers, dyes, etc. If these restrictions are not followed, treatment of atrophy may be delayed, be completely ineffective, or lead to gastropathy - a form of gastritis with erosive and ulcerative lesions of the mucous membrane.