The role of diet in the treatment of gastric diseases

The role of diet in the treatment of gastric diseases

Stomach diseases develop under the influence of many factors. The most common cause is probably Helicobacter pylori infection. One of the diseases of the stomach is gastritis (inflammation of the stomach).

Factors influencing the development of gastritis are:

  • infectious agents – Helicobacter pylori infection
  • Toxic – certain medicines, especially non-steroidal anti-inflammatory drugs, including acetylsalicylic acid, bile, alcohol
  • autoimmune factors – the body produces antibodies against its own tissue

Symptoms of gastritis:

  • stomach ache
  • bloating, nausea, vomiting, increased vomiting
  • feeling full in the abdomen even after eating a small meal
  • severe weight loss not due to the use of weight loss diets
  • lack of appetite
  • you may experience constant fatigue, drowsiness, shortness of breath, and pale skin

Properly composed diet is important in the treatment of gastritis. A digestible, low-fat diet consisting of products that do not irritate the gastric mucosa may be recommended.

  • limit fat intake: fatty meat and fish, fat, fat, whole milk, yellow and blue cheese, greasy cottage cheese

  • exclude foods rich in fiber

  • reduce or eliminate inflatable products and foods

  • avoid alcohol, strong coffee, strong tea, carbonated and sugary drinks

  • avoid hot spices

All of these products can worsen the symptoms of the disease. Watch out for fried foods, ready meals, fast food and highly processed foods.

  • low-fat animal products: lean meat, fish, milk and low-fat dairy products, lean cheese
  • refined cereal products such as wheat bread, small pasta, white rice, semolina
  • Ripe fruits and vegetables without shell, mainly in cooked form, mousse, puree, puree
  • small quantities of eggs, soft-boiled, semi-hard and boiled scrambled eggs
  • small amounts of fats, mainly of vegetable origin, such as olive oil, rapeseed oil and butter
  • mild spices and herbs such as chamomile, dill, parsley, cinnamon

Epidemiological studies have shown that a diet rich in fresh vegetables and fruits, which contains large amounts of vitamin C, especially raw vegetables, garlic vegetables and citrus, reduces the risk of malignant tumors of the esophagus and stomach. However, it may be affected by other ingredients of these products. According to research, low consumption of vitamin C promotes the development of precancerous changes in the stomach. Vitamin C has the ability to destroy free radicals that can damage the genetic material of cells.