Gastritis diet example

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Premise

The following indications are for informational purposes EXCLUSIVELY and are not intended to replace the opinion of professionals such as a doctor, nutritionist or dietician, whose intervention is necessary for the prescription and composition of PERSONALIZED food therapies.

General information on gastritis

Gastritis is acute or chronic suffering of the gastric mucosa; the acute form is caused (or at least aggravated) by the reckless ingestion of spicy, high-protein and hyperlipidic foods, alcohol, smoking, coffee and NSAID drugs. The chronic one, on the other hand, is mainly generated by gastric infection by Helicobacter pylori.
The symptoms of gastritis are recognizable as they occur more or less similarly in all clinical cases and are: heartburn, loss of appetite, secondary intestinal disorders, abdominal cramps, halitosis, vomiting, etc. Even if the treatment varies according to the triggering cause (often partially psychosomatic: stress), in the therapeutic context the following are always NECESSARY: the removal of the aforementioned elements, the reduction of food portions, the use of an antacid to reduce the acute symptom , the use of gastro-protectors, the use of proton pump inhibitors, the use of antibiotics against Helicobacter pylori (the latter, only by prescription).

Diet for gastritis

In the vast majority of cases, gastritis can be treated and prevented with food therapy; essential guidelines and behaviors to cure gastritis are:

1. REDUCE STRESS
2. Eat slowly and chew carefully
3. Avoid too abundant meals and manage them in such a way that they favor the achievement of satiety but not without reducing gastric FULLNESS (especially in the evening)
4. Eliminate irritants: smoke, ALL nerves (alcohol, caffeine, theine, other content in energy drinks, etc.), ALL spices
5. Eliminate carbonated and acidic drinks (such as cola, orange, tonic, etc.)
6. Reduce, or rather eliminate, foods preserved in salt: canned foods in brine, preserved meats (salted, sausages, etc.), very aged cheeses, etc.
7. Reduce, or rather eliminate, excessively fatty and protein foods: fatty cuts of meat (ribs, bacon, etc.), sausages (sausages, salami, frankfurters, etc.), hamburgers, very aged and fermented cheeses
8. Large portions of milk (which reduce heartburn instantly, but have a rebound effect at the time of gastric emptying)
9. Avoid consuming sour fruit in small isolated meals

On the contrary, in the diet for gastritis it is necessary to use easily digestible foods such as:

1. NOT overcooked cereals and legumes
2. Fresh cheeses, yoghurt and milk with moderate fat content and in small portions
3. Lean fish
4. Lean meat
5. Vegetables

NB. It is crucial to choose simple cooking methods, sufficient to denature the proteins but not so protracted as to complex again the tertiary and quaternary structure or to cause the superficial carbonization of the food (we normally recommend: boiling, steaming, baked foil, pan with soft fire etc.); moreover, it may be useful to partially dissociate the energetic macronutrients.
In addition to avoiding protein and very fatty foods, it is useful not to overdo the seasoning oil on dishes and first courses, and not to combine large portions of carbohydrates with proteins (as they need a different pH in digestion).
NB. Many subjects (but not all) complain of indigestion when inserting fruit at the end of the meal.

Useful supplements in the diet for gastritis

More than useful supplements, it would be better to talk about natural remedies that reduce gastric secretion and / or protect the mucosa. It is therefore widespread the use of herbal teas containing: atropine, scopolamine, extracts of belladonna leaf as anticholinergics (reduce gastric secretion) and / or: marshmallow, alginic acid, mallow and aloe gel as gastro-protectors.

Diet for gastritis: example

• Lawyer, he works every day and even until late at night; dinner at night. He complains of severe pain in the epigastric area, especially in the morning as soon as he wakes up.

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