The inflamed pancreas loves hunger, cold and rest

Author Andrey Belyakov

11/12/2007 11:16 (Updated: 05/20/2021 14:08)

Health » Health and prevention » Prevention

Acute pancreatitis (inflammation of the pancreas) today is confidently gaining more and more new positions, and has already taken third place among surgical diseases after appendicitis and cholecystitis. Where does this attack come from and what to do if you are overcome by a sudden attack?

Pancreas

Generally speaking, with an attack of acute pancreatitis, people usually end up in hospital by ambulance, because they often have no strength to endure the hellish pain. Imagine that a specific and severe pain has begun “in the pit of the stomach,” radiating to the left hypochondrium, or as if squeezing the entire upper half of the body like a hoop. And such pain lasts for hours. At the same time, he begins to vomit, first with what he ate, and then with just mucus and bile.

There’s no way to get rid of this with analgesics, and your hand naturally reaches for the phone. Fortunately, going to the hospital does not always mean ending up on the operating table. Nevertheless, the close attention of surgeons in the future is ensured.

“Pancreatitis is formed as a result of increased pressure in the Wirsung duct - the duct through which the secretion collected from the entire pancreas enters the duodenum,” says gastroenterologist at the State Scientific Research Center for Preventive Medicine Irina Borodina . “When the pressure increases, so-called autolysis develops in this duct—self-digestion of pancreatic tissue, which leads to damage to the organ.”

As a rule, we give ourselves acute pancreatitis. That is, first we drink very well, then we have a very generous snack of fatty and fried foods, and then... we go to the hospital with flashing lights. Moreover, if one harsh feast is enough for some, then others go to the finale for a long time, but confidently, pouring more and more liters of alcohol into themselves.

Is it possible to eat yogurt if you have pancreatitis?

Inflammation of the pancreas requires strict adherence to a diet - this is one of the points of the necessary treatment process. The essence of this provision is simple - the organ belongs to the digestive family, its main role is expressed in two main tasks, which include the production of hormones (insulin, somatostatin, glucagon), as well as the production of enzymes necessary for the breakdown of substances entering the body with food.

Quite interesting is the fact that the pancreas, depending on the contents of the food bolus, each time regulates the amount of those enzymes that it needs to produce. This suggests that when a person eats different dishes and products, the organ also undergoes different loads. This is why a diet for pancreatitis is so important, which involves avoiding heavy fatty and fried foods, sweets, fresh baked goods, as well as whole milk and fermented milk products with a high percentage of fat.

Such food is poorly digested by the intestines and, in addition, requires increased production of secretion by the pancreas, which is extremely undesirable in the presence of an inflammatory process in it. As for dairy and fermented milk products, gastroenterologists are of the same opinion on this issue: it is possible to include cottage cheese or sour cream, fermented baked milk or kefir in a patient’s diet, but their choice should be selective.

Thus, it is forbidden to eat fermented milk products with a high percentage of fat content; preference should be given to low-fat or low-fat products. Special importance is given to yogurt. This dessert is not only allowed to be consumed, but even highly recommended. Frequent consumption of this product will contribute to improving the condition of the failed pancreas.

The main thing to remember is that including yogurt and other fermented milk products in the diet during the acute phase or during an exacerbation of the disease is strictly prohibited. Low-fat cottage cheese in pureed form is introduced only 4-5 days after the attack, but yogurt is introduced only from the second week of subsidence of the disease.

Use for relapses

Is it possible to eat yogurt if a person is experiencing an exacerbation of pancreatitis? Only an endocrinologist can answer this question accurately for each specific case.

In general, the approved product is administered only twenty days after the relapse of the disease; the fat content of yogurt should be no more than 1%. At first, the patient is given only a third of a glass per day. Then the dosage can be increased gradually, up to one glass per day.

Yogurt can be consumed as an alternative to kefir. It is recommended to drink it separately from other dishes, as an afternoon snack or dinner. In this case, the stomach is not filled with other food, and yogurt can fulfill its enveloping function and be better processed by the intestines.

The benefits of yogurt for patients with pancreatitis

Yogurt is produced from milk by fermentation as a result of interaction with certain microorganisms (thermophilic streptococcus, probiotic lactobacilli - Bulgarian bacillus). This product has a number of properties that have a beneficial effect on the condition of the pancreas during inflammation:

1. Providing the body with proteins of animal origin, vitamins, microelements, which are needed as building material for the regeneration of all tissues, including glandular ones.
2. Bacteria improve the condition of the microflora of the digestive tract: inside the intestine, the concentration of beneficial lacto- and bifidobacteria increases, which inhibit the proliferation of pathogenic and conditionally pathogenic microorganisms that cause inflammatory diseases of the digestive organs.
3. Normalizing the state of the intestinal microflora helps to increase the body's defenses (immunity), which allows you to quickly cope with inflammation and activates the regeneration of damaged tissues.
4. When the pancreas becomes inflamed, its secretory activity and the production of digestive enzymes, including lactase, are disrupted. Beneficial bacteria have enzymatic activity and help break down milk sugar (lactose) into oligosaccharides, and milk protein (casein) into amino acids needed by the body.
5. If you regularly eat yogurt, intestinal motility is normalized and constipation is eliminated.
6. Dairy products are able to neutralize many harmful chemicals that enter the body with synthetic drugs that are prescribed to the patient for pancreatitis.

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During the remission stage, experts recommend eating yogurt every day. Undoubtedly, this indicates that this product has many beneficial properties that can have a beneficial effect on the inflamed pancreas. Providing the body with high-quality animal protein, which acts as a building material necessary for the restoration of damaged glandular tissues of the pancreas.

A substance such as casein is processed quite easily, which is why its breakdown does not put excessive strain on the pancreas. Normalization of intestinal microflora, which with pancreatitis is quite often disrupted, causing symptoms such as bloating, diarrhea or constipation, increased peristalsis, nausea.

Thanks to the use of this product, the level of lacto- and bifidobacteria increases, which prevent the proliferation of pathogenic microorganisms that are the source of many diseases of the digestive system. Increasing immunity by eliminating dysbacteriosis, as well as the content of vitamins, useful micro- and macroelements in the product, which, in turn, affects the speed of recovery of the body and the activation of regeneration processes in organ tissues.

Yogurt is easy to digest because it contains peptides and amino acids formed during the breakdown of milk protein by lactic acid bacteria. Replenishment of lactose deficiency due to its partial breakdown by lactic acid bacteria contained in yogurt. After all, it is known that pancreatitis occurs accompanied by lactose deficiency, in which a minimal amount of the enzyme lactase is produced, due to which the body loses the ability to digest milk sugar.

Yogurt has an enveloping property, due to which the product improves the functioning of the stomach and neutralizes those chemicals that enter the body with medications prescribed by a doctor for inflammation of the pancreas.

The benefits of yogurt

Yogurt for pancreatitis is not only allowed, but even indicated for patients. Its benefits are as follows:

• Yogurt for pancreatitis is a natural source of animal protein, which helps restore gland cells. Casein breaks down quite easily, so its processing does not burden the pancreas.
• Since pancreatitis is often accompanied by intestinal disorders and dysbiosis, in particular, yogurt can be used as a natural source of fermented milk bacteria that restore intestinal microflora.
• With pancreatitis, there is also such a problem as frequent constipation. You can also fight them with the help of yoghurts, which have a mild laxative effect by activating intestinal motility.
• Pancreatitis may be accompanied by lactose deficiency. The lactic acid bacteria in yogurt partially break down lactose, which helps restore its deficiency in the body.
• You can eat yogurt, if only because its soft enveloping effect promotes better functioning of the stomach, and also introduces many micro- and macroelements, vitamins and organic acids into the body.

Benefits and harms

Eating yogurt for inflammation of the pancreas brings the following benefits:

1. The fermented milk product contains a lot of protein, which helps restore pancreatic tissue.
2. Natural high-quality yoghurts are a good snack option for pancreatitis, as they quickly reduce the feeling of hunger, are easily digestible and do not overload the pancreas.
3. The product gently stimulates the digestive processes without irritating the walls of the gastrointestinal tract, and thanks to the high content of fermented milk bacteria, it helps to normalize the intestinal microflora, which is often disturbed due to the development of pancreatitis.
4. Yogurt promotes the absorption of nutrients from food and improves overall immunity.

Fermented milk product is a dietary food, has virtually no contraindications and does not harm the human body. A negative effect from eating yogurt for pancreatitis can occur when the product contains dyes, preservatives and emulsifiers. These substances increase inflammation and can make the disease worse.

For pancreatitis of any form, it is allowed to consume only high-quality natural yogurt without artificial additives.

First aid

The acute course of the disease leads to relapses, which develop at lightning speed and are accompanied by fever and severe pain in the area of ​​the inflamed gland. First of all, the patient needs:

• Place a drip with saline solution;
• Take painkillers, for example, ketorolac;
• Take an antisecretory drug – quamatel, octreotide;
• Take an antiemetic - metoclopramide.

The cause of exacerbations and relapses is a violation of the diet. For this reason, patients who have previously experienced acute pancreatitis are concerned about the correct use of certain products. In particular, the question often arises about whether it is possible to eat yogurt with pancreatitis.

Chemical composition of the product

This delicacy is obtained from milk by fermenting it. Yogurt becomes the result of the interaction of a dairy product with certain microorganisms (Bulgarian coli - probiotic lactobacilli, thermophilic streptococcus).

100 g of yogurt contains:

• Proteins - 4.1 g;
• Fats - 1.6 g;
• Carbohydrates - 5.8 g;
• Kcal - 57.
• Yogurt is rich in vitamins D, A, H, PP, C, as well as B vitamins (B1, B2, B5, B6, B9).

In addition, the product contains a wide range of useful substances, such as sodium and magnesium, chlorine, iron, potassium, cobalt, molybdenum, selenium and sulfur, phosphorus, zinc, copper, iodine.

What kind of yogurt is possible and what should it be?

Indeed, in case of inflammation of the pancreas, the presence of yogurt in the diet is not only acceptable, but also recommended by both gastroenterologists and nutritionists. However, this does not mean at all that you can take the product you want from the display case, or even the first one you come across. Here you should understand that many store-bought yogurts do not contain even half of the beneficial substances discussed above. In addition, industrially produced yoghurts contain thickeners and dyes, preservatives and flavorings.

The consumption of such products is undesirable for all people in general, and even more so for patients with pancreatitis. Regular consumption of yoghurts “supplied” with harmful ingredients can worsen the general condition and provoke an exacerbation of the disease. This is why it is preferable to make your own yogurt. For many, this idea may not seem very successful, since a lot of questions immediately arise: how exactly can this product be obtained, what is it made from, and whether any special equipment is needed for its preparation. In reality, everything is much simpler.

In order for the yogurt to be no less tasty than the store-bought one, and to make it work at all, you only need to purchase milk and a bacterial starter culture, which can be found in almost every dairy department. The second and, perhaps, the main rule is to use a yogurt maker, which will make real yogurt even without your participation - you just need to set the desired program, and home production will immediately begin.

For those who do not want to experiment at home, there is another option - natural Greek yogurt, which is produced without the addition of various fruit impurities and flavors. It is a light, sweetish mass of a snow-white hue, which can be eaten either in its pure form or in a slightly modified form: just add a small amount of baby fruit puree, crushed dry cookies or honey into it, and the product will immediately become more attractive and tasty.

Greek yogurt also has another advantage over those containing pieces of fruit: it can be used as a salad dressing or instead of sour cream in a breakfast casserole.

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How to drink yogurt with pancreatitis

There are several general rules regarding the use of yogurt for inflammation of the pancreas. Every patient must be familiar with them, because ignorance of them can lead to many unpleasant consequences, including relapse of the disease. The product should be introduced gradually, starting with small portions. At first, the volume of yogurt should be no more than 2-3 tablespoons, then its amount can be gradually increased and thus gradually increased to 250-300 ml (per day).

You should not eat yogurt taken from the refrigerator: excessively cold food, as well as too hot food, is unacceptable for diseases of the digestive organs, including the pancreas. Such products irritate the gastrointestinal mucosa and also aggravate the inflammatory process in the pancreas. That is why it is advisable to consume a slightly “cooled” product: before eating, yogurt should stand for 20-30 minutes at room temperature, and only then can it be drunk.

It is not recommended to use yogurt as an addition to a full meal; it is best if this product is consumed separately: for second breakfast, afternoon snack or second dinner. Particular attention should be paid to the expiration date: the fresher the yogurt, the better, but the product should not be expired - this will not only not benefit the weakened body, but will also harm it.

Preference should be given to a regular fermented milk product, in the production of which no fruits or flavors were used. If desired, you can diversify the yogurt yourself: just add fresh fruit or a small amount of berries to it, and the taste will immediately become different. Only in this case can you be sure that the product is truly natural.

You should immediately exclude yogurt from your diet if, after consuming it, undesirable reactions occur in the form of pain, nausea, flatulence, and vomiting. It is advisable to discuss this situation with your doctor. If you have a special yogurt maker, it is recommended to prepare the product yourself. Perhaps this is the best option for people suffering from pancreatitis.

Description of the disease

Pancreatitis is a chronic inflammatory process in the pancreas. The main causes of pathology are:

• Poor nutrition;
• Alcohol abuse;
• Cholelithiasis;
• Secondary infections.

The most pronounced symptom of the disease is pain, especially after eating. The pain is localized in the hypochondrium, in the pit of the stomach, and may be girdling in nature.

Other symptoms manifest themselves in the patient’s pale complexion, increased temperature or pressure surges, stool disturbances, vomiting, nausea, bloating, shortness of breath, and yellowing of the skin.

Rules for consuming yogurt during illness

To speed up recovery and not aggravate the condition of the gland with pancreatitis, following several rules when introducing any new product into the diet, including yogurt:

1. You need to start consuming it with small portions: no more than a quarter glass once a day, then you can gradually increase the amount and volume of the product and bring it up to 250–300 ml per day.
2. It is advisable to use the fermented milk product for a separate meal, for example, during an afternoon snack, supplemented with crackers or lean dry biscuits. It is also recommended to drink unsweetened yogurt after dinner a couple of hours before bedtime.
3. Food for pancreatitis should be warm, since cold or hot foods irritate the mucous membranes of the digestive tract and aggravate the course of pancreatitis.
4. Before consuming yogurt, it is important to make sure that it is fresh and check its expiration date. A stale product will not only not be beneficial, but can also cause food poisoning.
5. It is advisable to buy a simple classic fermented milk product, for example, Activia, and add natural fruits and berries there yourself.
6. If pain, nausea, or flatulence appear after eating yogurt, you should stop drinking it and consult a doctor.
7. If possible, it is better to prepare the product at home yourself. This is the only way to be absolutely sure of the quality and freshness of the ingredients used.

Pancreatitis has 2 main forms: acute and chronic. Depending on the form of its occurrence, a different diet is prescribed:

Acute or exacerbation of pancreatitis. Can I eat yogurt? The product is allowed in the diet, but starting from 3 weeks after the onset of the disease. Its fat content should be 1%. The dose intake starts with 50 ml, gradually increasing to 250 ml per day. In this phase, you should eat yogurt separately as an afternoon snack or at night, as a variation of kefir.

In the resting stage of pancreatitis, the fat content of yogurt is allowed up to 3.2%. For variety, various additives are used: fruits and berries, fresh juices, honey, syrups. It is used to dress various salads and pour over casseroles. It is not contraindicated to combine the product with crackers, cookies, or fruit. Working patients can use yogurt as an excellent snack. We must remember that the product must be heated to at least room temperature.

Yogurt in the acute stage of pancreatitis

At the stage of exacerbation, with a pronounced inflammatory process with intense abdominal girdle pain, symptoms of dyspepsia and fever, the diet should be very strict. For the first few days, it is not recommended to eat anything at all, even dairy and fermented milk products, in order to “unload” the digestive tract. As a result of fasting, the secretory and motor activity of all gastrointestinal glands decreases.

You can start drinking low-fat yogurt only 2-3 weeks after the onset of the acute process. The product must be fresh, natural, without flavors, preservatives, or dyes.

During the period of exacerbation of the disease during the first 2-3 days, any food is strictly prohibited to the patient. Yogurt is no exception. During such forced fasting, it is allowed to drink only drinking water, mineral water without gases, or chamomile decoction. After the crisis is over, acceptable foods and dishes made from them are gradually introduced into the diet in small quantities.

However, there is no need to rush with yogurt: you can include it in the menu only 20-30 days after the attack and if the patient remains in a stable positive condition. This is explained by the fact that fermented milk product provokes increased production of pancreatic enzymes, which at the time of exacerbation can cause significant harm to the body. The goal of a therapeutic diet for pancreatitis, on the contrary, is to reduce the activity of pancreatic secretion, which is extremely necessary to alleviate the inflammatory process and further restore the organ.

Yogurt during remission

After the exacerbation subsides, you can gradually diversify the menu by adding more dairy products. You can drink any yogurt, but the fat content should not exceed 3%. At the stage of stable remission, juices and pulp of fresh fruits are added to the yogurt product. If your blood glucose level is normal and there is no diabetes, you can add a little honey.

A large number of industrially produced drinking yoghurts are sold in stores. When purchasing, you should carefully study the composition, because it is not equally beneficial for all products. Activia yogurt for pancreatitis is supported by many experts because it is a natural bioproduct that effectively restores the intestinal microflora and does not worsen the condition of the pancreas.

Natural yogurt is recommended to be used as a salad dressing instead of fatty sour cream or mayonnaise, which is strictly excluded in case of chronic disease.

What to do if pancreatitis worsens

What can you do if you have a bad convulsion, but the hospital is far away or there is none at all?

The first three rules-conditions during an attack of acute pancreatitis:

• hunger,
• cold,
• peace.

You can place a heating pad or a bottle of cold water on the epigastric region (solar plexus area). Take an antispasmodic (no-shpa, for example). Do not eat anything for 2-3 days, and it is best to drink hydrocarbonate-chloride mineral waters.

How to choose yogurt

Store-bought yogurt does not contain even a fraction of the beneficial substances for the body, especially for pancreatic diseases. In addition, store-bought yogurts contain:

• Dyes;
• Thickeners;
• Flavors;
• Preservatives.

All these substances are strictly prohibited for pancreatitis, as they can exacerbate the disease, cause a relapse and lead to poor health of the patient.

When choosing yogurt for a person with pancreatitis, you must adhere to the following rules:

1. The product must be natural.
2. Flavorings, dyes and thickeners are not allowed in the composition.
3. Fat content should be no more than 1% (in remission - no more than 3.2%).

When choosing yogurt in a store, you need to pay attention to the expiration date.

Guided by the selection recommendations, you can find a useful product that will improve the condition of a patient with pancreatitis.

Yogurt perfectly replaces kefir, having a stronger positive effect on the body

Use during remission

For chronic pancreatitis and without exacerbations, yogurt with a fat content of up to 3.5% is allowed. To diversify the taste and complement the medicinal properties of this product, you can add to it:

• Fresh fruits;
• Berries;
• Sweeteners;
• Honey;
• Jam;
• Syrups;
• Juices.

It can also be used as a dressing for desserts and fruit salads, as an additive to baking dough, and as a topping for casseroles, cookies and other desserts.

Buying a quality product in a store is quite difficult. It is necessary to pay attention to the fact that the composition does not contain thickeners, dyes, flavors, or preservatives. It is better for patients to prepare it at home from natural homemade milk.

What should yogurt be like?

Homemade yoghurts, on the contrary, contain all the necessary substances. For preparation, you only need milk and a bacterial starter, which can be purchased at the pharmacy. Today, yogurt makers are often used to prepare homemade yogurts, which allow you to get a tasty and healthy product within a few hours without human intervention in the preparation process.

How to make healthy yogurt at home

To make high-quality, tasty yogurt you will need milk with starter. The recipe is simple:

1. Boil 1 liter of milk for 5 minutes or heat if using pasteurized or UHT milk. The utensils that will be used for preparing yogurt (enamel pan, stirring spoon) must be thoroughly washed.
2. Make sure that the temperature of the milk is about 40 degrees, because a higher temperature will destroy all the necessary beneficial bacteria, and in cold conditions these bacteria will not multiply and the yogurt will not turn out.
3. Yogurt starter can be purchased at a store or pharmacy. For 1 liter of milk you will need 125 g of starter. When mixing milk with the starter, you need to constantly stir it to evenly distribute all the ingredients.
4. Then you need to close the pan with a lid and wrap it tightly with a warm towel or blanket and leave it in a warm place, for example, near a radiator for 10 hours.

The easiest way to prepare yogurt is using a yogurt maker or a multicooker: you need to pour the prepared milk and starter into the container from the device and set it to the “yogurt” mode. Cooking time is usually 5–6 hours.

When introducing any new food or drink into the diet during pancreatitis, you should consult a physician or gastroenterologist. The doctor will tell you when you should add fermented milk products and what kind of yoghurt you can use for pancreatitis.

Choosing milk

In such an unusual task as preparing yogurt, milk is the main basis, so its choice should be approached with the utmost responsibility. There are a few things you should pay attention to when purchasing. First of all, this is the information that is indicated on the product packaging. You must read everything in the description. Very often, the manufacturer, when indicating certain information, uses both standard and small font.

Inattentive buyers do not attach much importance to what is written in small letters, and this is completely in vain, because the most important information is often presented in this way. Shelf life is perhaps the most important criterion that characterizes a product in terms of its freshness. Expired milk is not suitable either for consumption in its pure form or for making yogurt, especially if it is planned for a person with a pancreatic disorder. In addition, the shelf life should not be excessively long.

Usually, if a product has the ability to be stored for a long time, this indicates that it probably contains preservatives. Composition is another point that should not be ignored. The product content should not contain vegetable fats, artificial colors, starch, preservatives, stabilizers and other undesirable additives. Appearance of the packaging: it should not be wrinkled or contain drops of product on the surface, because, as a rule, this is a sign of improper storage, as a result of which the milk could sour and spoil.

Specifically for making yogurt, you need to choose only pasteurized or ultra-pasteurized milk. And finally, the last thing you should also pay attention to is the manufacturer. It is advisable to give preference to the most famous of them, since large popular companies value their reputation and use exclusively high-quality raw materials to manufacture their products.

Choosing a sourdough starter

The same rule must be followed when choosing sourdough. Among the most famous products on store windows you can find such products as “Vivo”, “Narine”, “Lactina”, “Laktoferm”, “Yogurtel” and “Evitalia” - you can safely purchase them for making yogurt at home. In small towns such products are not always available, but do not despair: you can easily order sourdough in an online store or look for it in a pharmacy.

This product exists in two forms: liquid and dry. Sourdough with a dry consistency is otherwise called “live”; it has a fairly long shelf life. Liquid, on the contrary, has a shorter shelf life, but it gives homemade yogurt a special taste. Once a bacterial starter has been selected, you must carefully study its expiration date, otherwise you risk purchasing an expired and therefore low-quality product.

Sources: https://pankreatit03.ru/jogurt-dlya-podzheludochnoj.html https://ogkt.ru/pankreatit/yogurt-pri-pankreatite-podzheludochnoy-zhelezy.html https://pankreatit.guru/pitanie/produkty/ moloko/kislomolochnye/jogurt gastrit.club/podzheludochnaya-zheleza/pankreatit/yogurt-pri-pankreatite-mozhno-li-kushat-v-ostroy-i-hronicheskoy-forme https://gormonoff.com/pitanie/jogurt-pri- pankreatite diabetexit.com/pankreatit/jogurt.html This material is exclusively subjective and is not a guide to action. Only a qualified specialist can determine an accurate diagnosis and prescribe treatment.

Last modified: 03/20/2020