With pancreatitis, inflammatory processes affect the pancreas - this is accompanied by painful sensations in the stomach, nausea, increased body temperature and a general deterioration in well-being.
This disease is directly related to the functioning of the digestive tract - therefore, you should follow a diet agreed with your doctor and exclude many foods from your daily diet, especially spicy, fatty and sweet foods. To understand whether it is possible to consume chocolate if you have pancreatitis, you should take into account the type of sweet and at what stage of development the disease is.
The benefits and harms of chocolate
Under normal conditions, moderate doses of chocolate can have a beneficial effect on the human body. It has the following properties:
- flavonoids in its composition prevent cell aging;
- endorphins improve mood and reduce stress;
- tryptophan reduces pain;
- caffeine increases performance and concentration;
- tannins are involved in controlling physical actions;
- theobromine improves blood circulation, soothes muscles;
- cocoa reduces the risk of cancer.
Too many cocoa-based sweets can cause obesity, heartburn, decreased immunity, and contribute to the deterioration of skin and teeth. In addition, the purchased product may contain harmful fats and chemical additives.
Acute form of pancreatitis
Acute pancreatitis is inflammation of the pancreas, accompanied by partial necrosis of the organ.
The pancreas produces the main enzymes necessary to break down food taken. Normally, these enzymes are in an inactive state in the gland, and are activated only when they enter the intestinal lumen. Activation of pancreatic enzymes occurs under the influence of bile and intestinal juice.
In acute pancreatitis, under the influence of certain factors, enzymes are activated in the pancreas itself, which causes destruction of the tissue structures of the organ. The development of acute pancreatitis is caused by pathological processes such as overexcitation of gland secretion, disorders of the outflow of pancreatic juice, as well as changes in its chemical properties (increased viscosity).
Acute pancreatitis requires serious and long-term treatment; therapy also includes a special diet, which the patient must follow for life.
Expansion of the diet is allowed only after stable remission has been established; all products must be included in the menu in small portions, checking the body’s reaction to the newly introduced product.
Types of chocolate and their use for pancreatitis
Today, various products are added to chocolate to enrich its taste (nuts, fruits, candied fruits, raisins, etc.). However, there are only three main varieties of delicacy:
- Lactic. The high content of sugar and fat in the product significantly improves its taste. However, the components turn out to be extremely harmful for the pancreas, as they increase its load.
- White. This variety does not contain cocoa powder, which is why it contains no caffeine. But, like milk, white chocolate is rich in glucose and fat, which also poses a potential danger to the gland.
- Dark. It is considered the most useful and least harmful type of product. Unlike others, it contains a large amount of cocoa and a small amount of carbohydrates. In addition, the concentration of antioxidants in it is quite high.
Is it okay to have chocolate if you have pancreatitis? Of all the options, dark or white types of chocolate are considered the most acceptable for pathology. However, they should not be abused either.
Composition of the confectionery product
The important ingredients of the delicacy are sugar, milk powder, cocoa butter, lecithin, vanillin, cocoa mass and various stabilizers. The composition may vary according to the recipe used during manufacture. The product is considered fatty: there are much more fats in chocolate than carbohydrates and proteins. Select manufacturers add oxalic acid salts, otherwise called oxalates, to chocolate bars, which provoke the formation of stones in the gallbladder and pancreatic duct system.
There are also useful components that have a positive effect on the human body. For example, the presence of caffeine in the cocoa beans that make up the product increases the performance of the nervous system and performance. Tryptophan, which includes serotonin, synthesizes proteins; tannins and alkaloids are responsible for controlling physiological processes.
The listed data on the composition of the dessert indicate that consuming chocolate in excessive quantities provokes inflammation in the pancreas and complicates digestion. However, you shouldn’t give up your favorite dessert; the sweetness also contains useful substances inside.
Chocolate for acute pancreatitis
Unfortunately, even dark chocolate can harm an inflamed pancreas. In acute pancreatitis, as well as in the acute phase of chronic pancreatitis, it exhibits the following properties:
- stimulates the production of gastric and pancreatic juice, which enhance inflammatory processes in the organ;
- a high concentration of fats can increase exacerbation and slow down the healing process;
- A large amount of carbohydrates stimulates the production of insulin, which is why the pancreas begins to work harder.
Thus, in order to avoid complications, cocoa cannot be included in the diet in any form during an exacerbation. It is not recommended to eat any other sweets.
Chemical composition
The product consists of identical components, the ratio of which varies depending on the type. For example, dark chocolate contains the maximum amount of cocoa beans and a minimum of sugar. The white variety has the opposite. There is practically no cocoa powder in the composition, but a lot of carbohydrates.
As for milk chocolate, it has a relatively small amount of cocoa beans. Sugar in this form contains about 50%. The indicator may vary depending on the manufacturer, raw materials, and brand.
Attention!
Some types of cocoa beans contain lead. This is a heavy element that accumulates intensively in the body. Even a small amount of lead negatively affects the production of enzymes - it slows it down or excessively activates it.
The main component of cocoa beans is caffeine. This substance is of concern for pancreatitis. Caffeine activates the pancreas, causing it to work harder. The organ becomes even more inflamed. To prevent further development of pancreatitis, doctors recommend eliminating products containing caffeine. This primarily applies to products such as coffee and tea.
The following substances in chocolate are dangerous for pancreatitis:
- Oxalic acid. Increases the secretory functionality of the pancreas. Supports inflammation, promoting the development of pancreatitis.
- Carbohydrates. They provoke intense production of pancreatic juice, which stimulates insulin synthesis. This hormone is produced by the pancreas, so additional stress is placed on the affected organ. Overexertion threatens to completely disrupt carbohydrate metabolism.
- Supplements They make the product more fatty, which supports inflammation of the pancreas and can make it worse. Regular consumption of chocolate with additives can cause complications of pancreatitis, including acute cholecystitis.
Sometimes chocolate contains fillers in the form of nuts, raisins, jams, syrups, and cookies. These substances also cannot be called beneficial for the pancreas. They place additional stress on the organ, causing it to produce more enzymes for breakdown.
For chronic pancreatitis
Is it possible to eat chocolate if you have pancreatitis in remission? During the recovery phase of chronic pancreatitis, it is allowed to include one or two slices of white or dark types of dessert in the daily menu.
Before purchasing a product, it is important to make sure that it does not contain additives that are harmful or potentially dangerous for illness. In addition, it is useful to choose products that contain sweeteners, since they will be less harmful to the pancreas. The permissible dose of chocolate during stable remission is no more than forty grams per day.
In this form, eating chocolate during remission of pancreatitis will help reduce inflammation, improve metabolic processes and digestion, reduce pain and stress levels.
Is it possible to eat bitter and other varieties?
Medical opinions are divided on this matter. Some, focusing on the beneficial effects of the cocoa product, allow the consumption of a small amount.
Others require that it be excluded from the diet. What many doctors agree on is that occasional consumption of chocolate during certain phases of the disease is acceptable.
In remission
During this phase of pancreatitis, a little dark chocolate is allowed. White, milky and with fillers should be excluded. Some doctors still allow the inclusion of a white variety of delicacy in the menu. But in this case, it is worth purchasing expensive products. It is less harmful to the body as it contains higher quality ingredients.
During exacerbation
During this phase, eating chocolate and other products containing cocoa beans is strictly prohibited. Otherwise, the inflamed pancreas receives additional stress. This will negatively affect only the affected organ, triggering a more active development of pancreatitis.
In the chronic period
Doctors recommend avoiding eating any chocolate. Its components place unnecessary stress on the pancreas. Because of this, she cannot perform her functions normally. If you regularly consume this delicacy, you may develop pancreatic insufficiency and diabetes mellitus.
How to choose a quality product?
In order to reduce the risk of exacerbations, it is necessary to choose chocolate sweets correctly. To do this, you should pay attention to the following factors:
- Product cost. You only need to choose an expensive dessert that has positive reviews. A cheap product is never of high quality, since it contains many harmful substitutes for expensive ingredients.
- Melting temperature. Cocoa butter melts quickly when the temperature rises, so even at room temperature a good dessert becomes soft. A low-quality product retains its shape.
- Compound. In a good product, cocoa beans and cocoa butter come first, after which the manufacturer lists the remaining ingredients. Healthy chocolate has a rather poor composition.
- Best before date. The fresher the product, the less harm it can cause to health.
Milk chocolate
Many people prefer this type. Melting sweetness and variety of flavors attract the attention of lovers of tasty and satisfying food. But it’s milk chocolate:
- Contains a significant amount of fat.
- Contains a large amount of carbohydrates, about 50%.
- Flavoring additives are not always beneficial even to a healthy body, irritating the digestive tract and stimulating the production of both pancreatic juice and bile.
This product forces the pancreas to actively produce insulin. In addition, high calorie content will not only lead to weight gain in a patient with pancreatitis, but will also overload the gland. It is not surprising that milk chocolate should be excluded from the menu of a patient with pancreatitis, regardless of the phase of the disease. The apparent benefit is clearly less than the possible harm to the body, and you can please yourself with a pleasant taste by switching to other varieties. Optimally – black.
Recommended Chocolate Alternatives
Why is it so difficult to give up sweets while on a diet? It's all about simple carbohydrates, which can quickly increase your blood glucose and energy levels.
Cravings for sweets during a therapeutic diet can be significantly reduced if you replace your usual confectionery and chocolate with less harmful alternatives. The best ones for this are:
- dry biscuits and drying;
- compotes from fresh and dried fruits with a small content of refined sugar;
- fruits low in sugar and starch (such as apples);
- dried fruits (in small quantities).
Thus, by choosing healthier alternatives to chocolate, you can reduce the risk of exacerbations of chronic inflammation of the gland.
Useful alternative
Many other products that have positive properties and unique taste can replace chocolate. For example, fruits for pancreatitis can include bananas, tangerines, ripe pears, oranges, and kiwi. Marshmallows, milk caramel, dryers and marshmallows are allowed. From sweet drinks - compote.
To prevent exacerbation of chronic pancreatitis, it is important to regularly visit a doctor, undergo prescribed examinations and courses of treatment. Following a strict diet will help to reliably protect the body from complications of the disease and the formation of inflammatory processes. During the acute phase of pancreatitis, eating chocolate is strictly contraindicated; during periods of remission, if the recommendations are followed, a slice or two of chocolate will become a source of energy that improves mood and performance.
