Pancreatic inflammation, a sudden “pancreatic storm” has put patients in a difficult position both in their bodies and in their lives. Dietary adjustment, as a key to pancreas treatment and rehabilitation, is a precise key that opens the door to health recovery. A reasonable diet not only reduces the burden of pancreas and relieves symptoms, but also creates good conditions for the repair and regeneration of pancreas and helps the patient to move towards the path to rehabilitation.
I. Acute period: strict fasting, rest and recuperation
Pancreatic inflammation is acute and the pancreas are in acute inflammation, when, like a wounded soldier, they require “rehabilitation”. Patients are strictly fasted, usually for 1-3 days, sometimes longer. This is because eating stimulates pancreas insulin, which, in case of inflammation, further exacerbates incubation, leading to inflammation, increased pain and even serious complications. During this period, the nutrients required by the patient will be provided by an intravenous infusion to maintain the basic metabolic needs of the body. It is like creating a “nutrient shield” for injured pancreas, which concentrates on self-repair without outside interference.
Recovery period: gradual, moderate and nurturing
1. Precipitation begins when a patient ‘ s abdominal pain and abdominal swelling is clearly reduced and when blood and urine starch enzymes return to normal, he/she can enter the food phase of recovery. It is advisable to give fresh food first, such as rice soup, rare powder, oil soup, etc. These foods are light, digestive and hardly need pancreas to be digested to allow the pancreas to begin work in a lighter state. A minimum of 30 – 50 milligrams per diet, increasing gradually to 100 – 150 milligrams, with 6 – 8 meals per day. Rice soup, for example, can be rarer, like water, which can provide a certain amount of energy without overburdening pancreas.
Transition of low-fat, semi-fat: as the condition stabilizes further, the transition to low-fat, semi-fat, e.g., rice congee, noodles, steamed eggs, tofu brain, vegetable mud, fruit mud, etc. At this point in time, the consumption of fat remains to be strictly controlled, as high-fat food can give a strong incentive to pancreas and induce a re-incidence of pancreas. Cooking should be done in a manner that avoids cooking, cooking and cooking. For example, low-fat milk or water can be used to make egg fluids with a soft and smooth taste, which is nutritious and easy to digest. 4 – 6 meals per day at around 150 – 200 ml each to ensure that the patient is well nourished without overworking the pancreas.
3. Low-fat soft foods: When low-fat, semi-fat foods are well adapted, low-fat soft foods such as soft rice, buns, skinny meatballs, fish meat, boiled vegetables, etc. can be tried. Food, however, still needs to be low-fat, high-fibrous and digestive. Skinned meat can select areas with lower fat content, such as rib meat, and fish meat is preferred to species that are rich in unsaturated fatty acids and are strangling, such as trout, cod, etc. Cooking is done so that the food is soft, so that the patient can chew and digest. Three meals a day, with appropriate extra meals, such as one in the morning and one in the afternoon, or yogurt (selecting low-fat-free yogurt) to meet the nutritional needs of the patient, while enhancing the digestive function of pancreas.
III. Long-term dietary management: nutritional balance, safeguarding health
1. Control of fat intake: Even after rehabilitation of the insulin patient, long-term control of fat intake is required, which should not exceed 40 – 50 grams per day. Reducing the intake of high-fat foods such as animal fats, fried foods, cream, chocolates and, to the extent possible, vegetable oils, such as olive oils and fatty oils rich in unsaturated fatty acids, will help to reduce haemolip levels, reduce the burden of pancreas and prevent the recurrence of pancreas. For example, the use of olive oil instead of pig oil in cooking can add to the taste of food and provide for the health of pancreas.
2. Sufficient protein supplementation: Protein is an important nutrient for body repair and maintenance of normal physiology, but for pancreas patients, the intake of protein also needs to be adequate and high-quality. Skin meat, fish, beans, eggs, low-fat milk, etc. can be eaten more. The daily intake of an egg, a glass of low-fat milk, 100 – 150 grams of thin meat or fish, and the right amount of legumes will satisfy the body ‘ s demand for protein without placing excessive pressure on pancreas.
3. Increased dietary fibre intake: dietary fibres can facilitate intestinal creeping and reduce the absorption of fat and cholesterol, which can be beneficial to pancreas health. Foods rich in food fibre, such as vegetables, fruits and whole grains, are consumed. For example, a daily guaranteed intake of 500 grams of vegetables (of which green leaves should account for more than half), 200 – 300 grams of fruit, a modest amount of rough rice, oats and other whole grain foods. Vegetables can be cooked by cooling, cooking, etc., while fruit is eaten directly, preserving its natural nutrients and dietary fibres.
4. Avoiding irritating foods: Spicy foods (e.g., peppers, peppers, mustards, etc.), irritating foods and drinks such as alcohol, coffee, and tea can stimulate pancreas and increase the burden of pancreas and should be strictly avoided. Even after recovery, no easy attempt should be made to induce a new outbreak of pancreas. Maintaining diets is a long-term way to keep pancreas healthy.
The diet adjustment for pancreas patients is a “eating exercise” that requires patience and perseverance. At different stages of rehabilitation, following scientifically sound dietary principles, carefully selecting appropriate foods, and strictly controlling the type and intake of foods, the pancreas can gradually regain life and vitality under the care of the diet and provide a solid basis for a healthy life for the patient. Make every meal a contribution to the rehabilitation of pancreas and write a new chapter of health with the strength of diet.
