Pancreas, a “back-to-back hero” dedicated in silence in the human digestive system, once “injured” by pancreasitis, diet becomes the key “pharmaceuticals” in his recovery journey. Sound dietary planning not only contributes to the repair and rehabilitation of pancreas, but also effectively prevents the recurrence of pancreas and relights the hope of a healthy life for patients.
I. Acute diet: strict fasting, rest and recuperation
During the acute period of pancreasitis, the pancreas are in a state of extreme “vulnerability” and are in urgent need of “rehabilitation” like a tired and seriously wounded soldier. At this point, strict fasting is the primary principle and generally lasts for between one and three days, sometimes longer. This is because eating stimulates pancreas insulin, which, when inflammation occurs, tends to be “aggravated by the snow”, further exacerbating the process of ingestion of the pancreas, leading to an increase in inflammation, increased pain and even more serious complications. During this period, the nutrients needed by the patient will be supplemented by intravenous infusions, such as the construction of a “nutrient supply” for the body to ensure that the basic metabolic needs of the body are met and to allow the pancreas to concentrate on self-repair and adjustment without external interference.
II. REHABILIZATION OF FOOD: SUSTAINABLE, SUSTAINABLE
1. Pre-eating: When a patient ‘ s abdominal abdominal pain, abdominal abdominal abdominal abdominal symptoms are significantly reduced and blood and urine starch enzymes return to normal, he or she can carefully enter the recovery diet. In the early stages, it would be useful to give fresh food, such as rice soup, rare powder, oil soup, etc. These foods are like “sweet nutrients”, light, digestive, and little need for insulin overloading of “works” to digest pancreas, so that the pancreas can gradually recover in a lighter state. A minimum of 30 – 50 milligrams per meal, slowly increasing to 100 – 150 milligrams, with 6 – 8 meals per day. For example, rice soup can be rare, as if it were a watery rice juice that provided some energy support to the body without placing an excessive burden on pancreas, like a soft “buffer pad” on the road to pancreas rehabilitation.
The transition of low-fat, semi-precipital food: As the condition becomes more stable, the diet can gradually transition to low-fat, semi-precitable foods such as rice congee, noodles, evaporated eggs, tofu brain, vegetable mud, fruit mud, etc. At this point in time, fat intake still needs to be firmly controlled, as high fat foods, like pancreas killers, can strongly stimulate pancreas to spread pancreas and lead to re-incidence. Cooking should be done by choosing “temperate” methods such as evaporation, boiling and stew, and by avoiding “bold” cooking methods such as cooking, such as fried or fried. In the case of steamed eggs, for example, low-fat milk or water can be used to make egg fluids, so that the steamed eggs tastes soft, nutritious and easily digestive, as if it were a “nutrient snack” tailored for pancreas. 4 – 6 times a day, approximately 150 – 200 ml per meal, and while meeting the nutritional needs of the patient, steady exercise of the digestive function of pancreas to adapt them to the “strength” of work.
3. Low-fat soft foods: When low-fat, semi-fat foods are well adapted, there may be an attempt to move towards low-fat soft foods such as soft rice, buns, skinny meatballs, fish meat, boiled vegetables, etc. But food must always be low-fat, high-fibrous, digestible “health quality”. Skinny meat can select areas with lower fat content, such as rib meat, while fish meat gives preference to varieties rich in unsaturated fatty acids and small stings, such as clams and cods. When cooking, it is important that food be boiled softly, so that the patient can chew and digest, as if a “accessible path” had been created for the patient’s stomach. Three meals a day, with appropriate extra meals, such as one in the morning and one in the afternoon, or yoghurt (with the choice of low-fat-free yogurt), to enrich the nutrient intake, to further promote the restoration and consolidation of pancreas, and to “protect” the health of pancreas.
III. Long-term dietary management: nutritional balance, safeguarding health
1. Fat ingestion is strictly controlled: even after the rehabilitation of a person with pancreas disease, there is a long-term high level of vigilance with regard to fat intake, which should not exceed 40 – 50 grams per day. There should be a firm reduction in the ingestion of high-fat foods such as animal fats, fried foods, creams and chocolates, which are like a “fat bomb” that could trigger the recurrence of pancreas at any time. The best possible use of vegetable oils for cooking, such as olive oils and fatty oils rich in unsaturated fatty acids, such as seed oils, such as pancreas “health guards”, helps to reduce haemorrhagic levels, reduce the burden of pancreas and create a long-term, stable “internal environment” for pancreas health. For example, the use of olive oil instead of pig oil in cooking can add a unique flavor to the food, while keeping pancreas safe under “low fat”.
Protein Fitness Supplement: Protein is an important “building material” for body repair and maintenance of normal physiological functions, but for pancreas patients, protein intake is “appropriate and of good quality”. Skin meat, fish, beans, eggs, low-fat milk, etc. can be eaten more. If one egg, a glass of low-fat milk, 100-150 grams of thin meat or fish, and appropriate pulses are ingested every day, these good-quality protein foods are like “nutrients” that satisfy the body’s demand for protein without placing the pancreas under excessive digestive pressure and contribute to the functioning of the pancreas.
Increased intake of dietary fibres: Dietary fibres, like intestinal “cleaners”, can contribute to intestinal creeping and reduce the absorption of fat and cholesterol, which greatly benefits pancreas health. Foods rich in food fibre, such as vegetables, fruits and whole grains, should be 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 in a healthy manner, such as cooling and screeching, while fruit is recommended for direct consumption in order to preserve, to the maximum extent possible, their natural nutrients and dietary fibres and “brick-and-brick” for pancreas health.
Stimulant foods are strongly circumvented: spicy foods (e.g., peppers, peppers, mustard, etc.), irritating foods and drinks such as alcohol, coffee, and tea, like “pancre stimulators”, can stimulate pancreas, increase the burden of pancreas and must be removed from the diet. Even after recovery, it must not be easy to try so as not to induce a re-emergence of pancreas that would reverse previous efforts. The maintenance of diet is a long-term way to protect the health of pancreas, like the creation of a strong “eat for pancreas” to protect them from external adverse factors.
The diet adjustment for pancreas patients is a “eating exercise” that requires patience and perseverance. At different stages of rehabilitation, in accordance with the principles of scientifically sound diets, carefully selecting appropriate foods, and strictly controlling the type and intake of foods, pancreas can gradually recover life and vitality with the care and care of their diets, thus providing 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.
