Diet for patients with cholecystitis. How to eat properly, having a diagnosis of cholecystitis? Recipes for a child

Diet for pancreatitis and cholecystitis is very important. Without certain restrictions in the diet, treatment with medications will not give the desired effect. Violation of the functions of the organs and systems of the digestive tract most often provokes malnutrition and the use of harmful foods (fast food, fatty, spicy and fried foods).

Only a carefully selected diet will help relieve the burden on the organs affected by the inflammatory process and speed up recovery.

Pancreatitis and cholecystitis: what diet to prescribe?

To understand what a diet is for, you should study in detail the features of each disease. The inflammatory process that develops in the gallbladder is called cholecystitis. It can lead to the most unpleasant consequences - the formation of stones, blockage of the bile ducts, and the complete shutdown of the functions of the organ.

The course of the disease is accompanied by unpleasant symptoms, in severe cases it requires immediate surgical intervention, as it poses a serious threat to the life of the patient.

Chronic cholecystitis often provokes the spread of the inflammatory process to neighboring organs, and then the pancreas, which plays an important role in the digestive process, is also in the affected area. As a result, pancreatitis (inflammation of the pancreas) develops.

Against this background, the digestive system fails and it is no longer possible to do without medical treatment. But to normalize the digestive processes, one medication is not enough. A diet comes to the rescue, which almost completely changes the usual diet. This is diet number 5 for cholecystitis and pancreatitis, which you will have to follow for the rest of your life. This is the only way to prevent further progression of ailments and prevent relapses and possible complications.

Basic principles of diet number 5

In order for dietary nutrition to be as effective as possible, it is necessary to strictly adhere to some recommendations:

• preference for proteins. The amount of protein foods in the diet is increased, while the intake of fats and simple carbohydrates is minimized. The daily diet should consist of three main meals and two small snacks.
• Calorie counting. Proper nutrition for cholecystitis and pancreatitis is complete and fractional. You need to eat often (every 3 hours), but in small portions. The calorie content of the daily diet should not exceed 2400 kcal. Overeating or fasting should not be allowed.
• Gentle nutrition. From coarse foods that irritate the intestines and cause increased gas formation, it is necessary to refuse. During the period of exacerbations of the disease, it is best to serve food in a pureed form, include liquid viscous cereals, vegetable purees in the diet, serve meat dishes in the form of steam soufflés, dumplings.
• Compliance with the temperature regime. Do not eat too hot or cold food. All dishes should be served warm (35-40°C).
• Cooking methods. The main options for heat treatment are boiling, stewing, baking, steaming. It is recommended to refuse fried foods completely.
• Refusal of sweets. With pancreatitis and cholecystitis, it is required to reduce the amount of "fast carbohydrates" in the diet (sugar, jam, sweets, honey).
• Compliance with water balance. It is necessary to drink at least 2 liters of liquid per day (excluding first courses).
• Refusal of fast food and fatty sauces. The ban applies to baked goods, hot dogs, fast food, chips, salted nuts and other unhealthy foods. You should not include mayonnaise and other spicy and fatty sauces (ketchup, mustard) with the menu.
• Live without salt. Try to limit your salt intake. It is better to cook dishes without it and slightly add some salt already ready on the table.

The preparation of the menu for every day should be approached with particular care, taking into account what you can eat with cholecystitis and pancreatitis, and which foods should be discarded.

We make a menu: what is possible and what is not?

Only fat-free dairy products!

Diet number 5 for cholecystitis and pancreatitis imposes a ban on many familiar foods. When compiling a menu, you should understand which foods can be included in the diet and which cannot:

Approved Products

• lean meats and fish;
• wheat bread of yesterday's baking (2-3 slices a day);
• dry biscuits (biscuits, crackers), crackers;
• low-fat dairy products (kefir, yogurt, cottage cheese);
• cereals (buckwheat, millet, oatmeal, rice);
• pasta (from durum wheat);
• fresh vegetables (potatoes, carrots, beets, tomatoes, broccoli, zucchini, cauliflower);
• sweet fruits and berries (peaches, pears, watermelon, melon, apricots, cherries, strawberries, raspberries);
• greens (dill, parsley), leafy salads;
• chicken eggs;
• vegetable oil;
• vegetarian cereal and vegetable soups;
• from drinks - mineral water without gas, juices, fruit drinks, compotes, kissels, herbal and green teas.

Prohibited Products

• fresh pastries, muffins, confectionery (especially with cream);
• sweet carbonated drinks;
• fat meat;
• smoked products, lard, sausages;
• fatty fish;
• sweets, chocolate, sweets;
• butter and other fats of animal origin;
• rich meat and fish broths;
• pickled, salted and canned foods;
• seasonings and spices;
• mushrooms, corn and legumes (peas, beans, beans), which cause increased gas formation in the intestines;
• spicy or fatty sauces (mayonnaise, ketchup, mustard);
• cream, sour cream, high-fat milk;
• ice cream;
• hard, processed and smoked cheeses;
• alcoholic drinks;
• strong black coffee, cocoa.

Products in question

Separately, we should dwell on some food products that cause the most questions among patients.

Meat

With cholecystitis and pancreatitis, it is necessary to limit the intake of fats, therefore, it is recommended to include only dietary meats (chicken, rabbit, veal, beef) in the diet and exclude fatty pork and lamb, which are difficult to digest. The ban applies to lard, smoked meats and sausages with a high fat content. Before cooking, the meat is carefully cleaned from films and skin and cooked in chopped or mashed form (steam cutlets, soufflés, dumplings, meatballs, meatballs).

Milk

Dairy products with a high fat content are excluded from the diet, giving preference to low-fat sour-milk drinks. Milk is best used for making cereals, soups, sauces, and butter is added little by little to ready-made dishes. With exacerbation of cholecystitis and pancreatitis, hard cheeses are prohibited, as well as processed and smoked ones (which contain a lot of preservatives). But during periods of remission, you can gradually add mild semi-hard cheese to pasta.

This is a high-calorie product, a source of protein, essential vitamins and minerals. But many varieties of nuts (peanuts, walnuts, almonds) contain a high percentage of fat, so you should not consume them in large quantities. It is enough to eat a small handful of this delicious product 2-3 times a week. The same requirement applies to sunflower seeds.

When choosing nuts or seeds in the store, pay attention to the shelf life, otherwise you can run into a rancid product, which you can’t use!

Honey and jam

You can eat a little during periods of remission. But fruits such as figs, bananas, grapes, dates are best excluded from the diet, as they cause fermentation processes in the intestines and provoke bloating.

Salads

Useful salads from fresh vegetables, seasoned with vegetable oil, vegetable soups, mashed potatoes, stewed and boiled vegetables. But fresh vegetables with coarse fiber or essential oils should be excluded from the diet. These are white cabbage, pumpkin, bell pepper, radish, radish, turnip. Do not include onions, garlic, spinach, sorrel, ginger in the diet. They irritate the intestines and cause increased gas formation.

chicken eggs

You can eat only in the form of steam omelettes or soft-boiled. They contain useful lecithin, so it is allowed to eat one egg a day or 2 eggs 2-3 times a week.

Helps maintain water balance in the body mineral water without gas (recommended by a doctor), rosehip broth, green and herbal tea, compotes, jelly, fruit drinks, juices (except grape). Juices should not be bought in stores, it is better to prepare them yourself from fresh fruits and vegetables. Before use, they must be diluted by half with water. If there are concomitant diseases of the gastrointestinal tract, then it is better to consult a doctor before taking vegetable juices, since, for example, potato juice should not be drunk with low acidity, and carrot juice with high acidity of the stomach.

Menu for the day and for the week with cholecystitis and pancreatitis

What you need to consider when compiling a diet, we found out. Now we bring to your attention different menu options that give an idea of ​​how to eat with inflammatory diseases of the pancreas and gallbladder.

Menu for 1 day

For breakfast, it is best to cook a steam omelet from 2 eggs, or boiled viscous porridge in water or milk in half with water. It can be rice, oatmeal or millet porridge, which is allowed to fill with a small piece of butter. It is useful in the morning to drink a glass of fat-free kefir, rosehip broth or juice.

For lunch, it is good to serve pureed vegetable or cereal soup in a weak chicken broth, or potato cream soup. For the second, you can choose different options - boiled chicken breast, lean fish, steam cutlets, meat casserole. And serve them with stewed vegetables, cereal side dish or fresh vegetable salad.

For dinner, cereal puddings, cheesecakes, pasta are prepared, served with fish steam cutlets, minced meat products. Complement with a salad of boiled beets, carrots, cucumbers or tomatoes seasoned with vegetable oil. It is useful to drink a glass of low-fat kefir, curdled milk or natural yogurt at night, eat some nuts, sweet fruits or berries, drink green or herbal tea with a small spoonful of honey.

Menu for the week

Between main meals, it is recommended to have small snacks, during which you can eat a sweet apple, pear, a handful of nuts, fruit jelly, drink a sour-milk drink or weak tea with milk and biscuits.

Recipes for cholecystitis and pancreatitis

Do not think that diet number 5 is associated with strict restrictions and deprives the patient of many of the joys of life, leaving them without their favorite dishes and desserts. In fact, the set of allowed products is so diverse that it gives you the opportunity to roam your culinary imagination and even cook your favorite sweets that you can safely include in the menu. In confirmation, we offer several original recipes that can be used to prepare holiday dishes.

400 g of boiled potatoes should be grated on a coarse grater. Beat two eggs with a glass of milk, finely chop the dill and grate 100 g of hard cheese. To prepare a potato omelette, we need a double boiler. We cover its bottom with cling film and put a layer of potatoes on it. Top with a mixture of milk and egg, then sprinkle with cheese and herbs. Cook in a double boiler for 20 minutes. Potato omelet is bright, tender and appetizing. If you add small steam or fish cutlets, meatballs stewed in milk sauce to it, you get a tasty and satisfying dish.

It is very easy to prepare it. A pack of gelatin is diluted in a glass of warm water and 2 glasses of low-fat natural yogurt are added, in which a little sugar is dissolved to taste. Next, they take a detachable form and begin to lay out the layers of the future cake. First, biscuit cookies moistened with milk are placed on the bottom, yogurt with gelatin is poured on top and the form is put in the refrigerator for 2 hours. After this time, the cake hardens. The form is opened and the dessert is laid out on a dish, decorated with canned peach or pear slices on top.

Don't be afraid to experiment and diversify your menu. A diet for cholecystitis and pancreatitis should become a way of life and will have to be followed for the rest of your life. Therefore, check with a nutritionist or attending physician for a set of allowed foods and, based on this list, prepare new, interesting dishes and make up your own options for a treatment menu.

Help provided by the diet for cholecystitis

The basic principles of the diet for cholecystitis

Cholecystitis is unpleasant not only with severe pain, but also with those complications that can arise with a careless attitude to treatment. In addition to stagnation of bile, threatening inflammation, thinning of the walls of the gallbladder and peritonitis, malnutrition often causes the formation and loss of stones. This is dangerous by a violation of the patency of the ducts, because of which the pancreas and duodenum will also suffer. Therefore, the main principle of the diet for cholecystitis is the control of bile production, its quantity and chemical composition. The basis of such a diet is table number 5, designed specifically to restore the functions of the biliary tract. This dietary table has several varieties, allowing you to take into account both the acute period of the disease and subsiding inflammation. The basic principles of nutrition do not differ regardless of the form of cholecystitis:

1. You need to eat regularly, at the same time, without long time intervals - then the bile does not stagnate, which means stones do not form, inflammation does not occur.
2. Normal diet - at least 5 times a day in portions of no more than 400 g at a time.
3. Any alcohol is absolutely contraindicated, because with cholecystitis it is not absorbed, and this threatens with severe intoxication.
4. Fried, spicy, indigestible dishes are prohibited, which cause a strong secretion of bile and cause spasms of the gallbladder and ducts.
5. Meat and mushroom broths, buns and cakes, hot and cold drinks, fatty and canned foods are not recommended.

The task of the diet for cholecystitis is to gently stimulate bile secretion, restore the functioning of the gallbladder and ducts, while creating sparing conditions for the pancreas and intestines.

Food choices for acute cholecystitis

In acute cholecystitis, the diet is divided into several stages, the content and duration of which depend on the patient's condition. The first stage is immediately after the diagnosis of cholecystitis, when a drinking diet without food is prescribed to stop pain attacks, relieve vomiting and other dyspeptic phenomena. Within 1-2 days it is allowed to drink about one and a half liters per day of water or tea. When the condition improves, the next step is allowed to eat something: these are slimy mashed rice or oatmeal soups on the water, mashed porridge from buckwheat, semolina or oatmeal on the water, sweet fruit mousse, and the drinking menu is supplemented with fruit jelly. From the fifth day after the exacerbation, steam or boiled meat (beef, chicken, turkey), boiled white fish are introduced into the diet. You can treat yourself to a cottage cheese casserole and one wheat crouton. If the condition improves steadily, the symptoms of inflammation of the gallbladder subside, then under the supervision of a doctor, from about the 10th day, you can switch to a five-A diet. This diet is focused on the acute stages of inflammation of a number of digestive organs, including the gallbladder and ducts. Its composition allows you to spare the stomach and intestines, while stimulating the separation of bile, and replenish glycogen in the liver, without which it will not be able to effectively produce bile. The menu for the week must include vegetable and animal proteins, vegetable and butter as sources of fat, as well as sugar and easily digestible carbohydrates from sweet fruits.

When the symptoms of acute inflammation of the gallbladder completely disappear (after about 3-4 weeks), you can switch to diet number 5, which allows you to gradually return to your usual diet.

Even with the final disappearance of signs of cholecystitis, in order to avoid relapses, one should maintain a regimen of regular fractional nutrition and the rejection of hard-to-digest foods.

But not all patients know what nutrition should be like in chronic cholecystitis, what foods are allowed and prohibited in this disease, and how to cook tasty and healthy diet meals. But it is the diet that helps to regulate the frequency of exacerbations and the duration of the remission period, and hence the quality of life of the patient.

Features of nutrition in chronic cholecystitis

For patients diagnosed with chronic cholecystitis, it is necessary to adhere to a sparing type of nutrition based on the basic principles of diet No. 5. The task of this dietary table is to activate the outflow of bile from the gallbladder and lower the level of cholesterol in the blood, which ensures reliable prevention of seizures.

To normalize the work of the biliary system, the patient is prescribed fractional meals at least 5-6 times a day. At the same time, food should be taken in small portions and only at a strictly defined time, which helps to regulate the flow of bile into the duodenum and improves the absorption of nutrients.

The daily calorie content of food should be in the range of 2400-2600 kcal. At the same time, when compiling a daily diet, it is recommended to adhere to the following proportions: 70% - carbohydrates, 15% - proteins and 15% - fats. During the day, it is important to drink enough liquid - 1.5-2 liters, which include water and any other drinks.

The diet for patients with calculous and non-calculous cholecystitis is almost the same, the differences relate only to the use of foods high in cholesterol. These are primarily egg yolks and refractory animal fats, the use of which in case of cholelithiasis should be completely abandoned.

Rules for cooking in chronic pancreatitis:

1. The most useful dishes are boiled ones. You can boil food in water, but it is better to do it with a couple. In the absence of a double boiler, you should cook food in a metal colander placed on a pot of boiling water;
2. Baked meat, fish and vegetables can be just as healthy, but on condition that they do not have a fried crust. To prevent its occurrence, it is advised to cook dishes at a low temperature or add a small amount of water to the pan;
3. Fresh vegetables are best eaten raw. It is especially useful to prepare a variety of salads from them, seasoning with a small amount of unrefined vegetable oil;
4. Soups can only be prepared with vegetable or weak chicken broth. During cooking, sautéed vegetables (the so-called frying) should not be added to them;
5. Porridge must be included in the diet of a patient with chronic cholecystitis. They contain a large amount of fiber, which provides reliable prevention of constipation. But you need to cook porridge only on water or skim milk;
6. When cooking, add a minimum amount of salt - no more than 10 g. per day.

It is also important to note that all food used by the patient should be at a comfortable temperature - approximately 35-50℃. At the same time, the maximum temperature value allowed for patients with cholecystitis is 55℃, and the minimum is 20℃.

Allowed and Prohibited Products

The diet for chronic cholecystitis is aimed at maintaining a moderate simulation of bile excretion from the gallbladder. Therefore, with this type of diet, it is strictly forbidden to use any products that cause intense bile formation and provoke attacks of biliary colic. First of all, these are products rich in essential oils and having a sharp or burning taste (onions, garlic, radishes, etc.).

In addition, with any type of chronic cholecystitis, foods high in cholesterol are strictly prohibited. The fact is that it is the high level of bad cholesterol in the blood that is the main cause of the formation of gallstones and the development of calculous cholecystitis. There are many such products, but interior fat and lard are of particular harm.

The list of prohibited foods also includes leafy greens, which contain oxalic acid. Its use significantly increases the risk of calcium stones in the gallbladder, liver and kidneys. In addition, the use of coarse insoluble fiber, which often causes the development of flatulence, bloating and diarrhea, is not recommended.

List of prohibited products:

• Fatty meats: pork, lamb, fatty beef, duck, goose, lard, beef and mutton fat, bacon, ham, smoked chicken;
• Offal: liver, kidneys, brains and tongue;
• Sausages: smoked sausage, fatty sausages and sausages;
• Fish and seafood: fatty fish (salmon, trout, salmon, catfish and others), black and red caviar, any smoked fish and canned fish;
• Milk and dairy products: full fat milk (4.5%), cream (over 35%), whipped cream, full fat sour cream, fatty cheeses (parmesan, gouda, etc.);
• Eggs: hard-boiled, fried eggs and scrambled eggs;
• Vegetables and greens: onions, garlic, radishes, radishes, swedes, turnips, raw beets, sorrel, spinach, horseradish, all canned vegetables, chili peppers;
• Fruits and berries: grapes, dates, mangoes, pineapples;
• Mushrooms: any kind of mushrooms (fresh, salted and pickled);
• Legumes: beans, peas, chickpeas, lentils;
• Bakery products: white bread, pastries from rich, puff and shortbread dough;
• Flour products: dumplings and dumplings (homemade and purchased);
• Nuts: all kinds of nuts and seeds;
• Sweets: cakes and cakes with cream, chocolate, ice cream;
• Sauces: mayonnaise, mustard ketchup, adjika;
• Drinks: any kind of alcohol, sweet carbonated drinks, carbonated water, coffee, cocoa.

Allowed foods:

1. Lean meats: veal, lean beef, chicken, turkey, rabbit;
2. Fish and seafood: low-fat varieties of fish (hake, pollock, cod, flounder, pike perch, pike, carp, mullet, etc.);
3. Sausages: doctor's sausage, milk sausages,
4. Milk and dairy products: skimmed milk, low-fat kefir, fermented baked milk, curdled milk and yogurt;
5. Eggs: no more than 1 per day. Allowed steam omelet Better protein) and an egg in a bag;
6. Vegetables and greens: eggplant, zucchini, cauliflower and white cabbage, broccoli, carrots, cucumbers, tomatoes, bell peppers, pumpkin, lettuce and iceberg lettuce, fresh green peas, green beans, parsley, dill and cilantro;
7. Fruits and berries: all non-acid types of fruit and berries. Apples and bananas are especially useful;
8. Bakery products: yesterday's bread from flour of the 1st and 2nd grade, bran and whole grain bread;
9. Pasta: all varieties of pasta and vermicelli, noodles made from wheat and buckwheat flour;
10. Dried fruits: dried apricots, prunes;
11. Cereals: buckwheat, oatmeal, rice, barley, wheat, corn, millet;
12. Sweets: jam, jelly, marshmallow, sweets, marshmallows, marmalade, biscuit cookies, honey, xylitol (partially replace sugar with it);
13. Drinks: mineral water. green tea, rosehip infusion, herbal tea, fruit and vegetable juices, compotes, jelly.

Focusing on the data in the table, any patient will be able to independently compose a balanced therapeutic diet. However, it is important to remember that all dishes should be prepared independently at home.

As gastroenterologists note, the composition of almost any store or restaurant food includes prohibited foods, in particular saturated animal fats.

Diet Recipes

Basic diet number 5 can be recommended for the treatment of both an adult patient and a child with gallbladder disease.

It completely fills the body's need for nutrients, such as: vitamins, minerals, vegetable fiber, easily digestible proteins, complex carbohydrates, unsaturated fatty acids and much more.

To restore the work of the biliary system, undermined by chronic cholecystitis, it is necessary to adhere to this type of diet for a long time - from 1.5 to 2 years. Therefore, all the dishes included in the patient's daily diet should not only be healthy, but also tasty and satisfying.

Zucchini soup with chicken

Ingredients:

• Zucchini - 2 medium fruits;
• Boiled chicken fillet - 2 pcs.;
• Bulgarian pepper - 2 pcs.;
• Carrots - 2 pcs.;
• Potato - 2 medium tubers;
• Tomato - 3 pcs.;
• Vegetable broth - 1.5-2 liters;
• Parsley and dill - 1 teaspoon each;
• Salt;
• Olive oil - 1 tbsp. a spoon;
• Sour cream - 0.5 tbsp. spoons.

Peel the carrots and cut into small cubes, chop the pepper into strips. Throw the vegetables into the pan, pour half a glass of water and olive oil. Simmer vegetables for 15 minutes. Pour the broth into a saucepan and put on fire. Peel potatoes, cut into 8 pieces and dip into a pot with broth. Add peppers and carrots along with liquid.

Cook the soup for another 20 minutes. Grate the tomatoes and pour into the soup. When the water boils, add the diced chicken fillet and leave to simmer for another 2 minutes. Salt, sprinkle with fresh herbs and serve with low-fat sour cream.

Hake with assorted vegetables

Ingredients:

1. Potato - 2 tubers;
2. Cauliflower - half a small head;
3. Carrots - 2 pcs.;
4. Green peas - 200 gr;
5. Olive oil - 2 tbsp. spoons;
6. Sour cream - 1 tbsp. a spoon;
7. Salt.

Peel potatoes and boil until half cooked.

Cut the potatoes and carrots into circles, disassemble the cabbage into small inflorescences. Put the vegetables on a baking sheet, drizzle with olive oil and salt.

Put the fish fillet on top, lightly salt and pour sour cream. Bake in the oven at 180℃ for 20 minutes.

It is important to ensure that a crust does not form on the fish.

Turkey casserole with eggplant

Ingredients:

• Turkey fillet - 2 pcs.;
• Eggplant - 2 medium fruits;
• Milk - 1 cup;
• Flour - 1.5 tbsp. spoons;
• Butter - 2 teaspoons;
• Low-fat homemade cheese - 50 gr.;
• Whites of 2 eggs;
• Salt.

Peel the eggplant and cut into small cubes. Cut the boiled turkey fillet into small pieces or chop in a meat grinder. Grate the cheese.

Melt butter in a saucepan, add flour and heat well. Add milk and bring to a boil, stirring constantly. Combine eggplant, turkey, cheese and proteins.

Salt the resulting mass and pour half of the milk sauce. Grease a baking sheet with vegetable oil and lay out the mixture.

Pour the rest of the sauce over and put in the oven to bake at 180℃ for 35-40 minutes. Serve with low fat yogurt.

Pumpkin puree soup with croutons

Ingredients:

1. Pumpkin - 500 gr.;
2. Rice - 0.5 cups;
3. Milk - 1 glass;
4. Sour cream - 1 tbsp. a spoon;
5. Vegetable broth - 2 liters;
6. Parsley and cilantro;
7. Brown bread croutons;
8. Salt.

Rinse rice and boil in plenty of water for 15 minutes. Peel the pumpkin and cut into small cubes. Pour the broth into a saucepan and put on fire. Put the pumpkin and cook until done.

Puree the soup with a potato press, add the boiled rice and cook for 3 more minutes. Add milk, sour cream, salt and bring to a boil, stirring constantly. Before serving, decorate the soup with fresh herbs and croutons.

Sample menu for the week

According to gastroenterologists, in order to be able to always follow the established dietary rules, the patient needs to draw up a menu for the coming week in advance. This will save him from having to think about his diet every day, which means it will save him from breaking the diet.

When forming the menu, it is important to take into account factors such as the stage of chronic cholecystitis, the presence or absence of symptoms of disease progression, as well as the presence of stone-like formations in the gallbladder. The more detailed the diet is, the easier it will be for the patient to monitor the availability of the necessary food.

Monday:

• Breakfast: milk oatmeal, low-fat cottage cheese casserole, green tea with 1 teaspoon of sugar;
• Second breakfast: fat-free kefir, gray bread croutons, rosehip decoction
• Lunch: wheat cereal soup, chicken cutlets, vegetable stew, dried fruit compote;
  Afternoon snack: apple;
• Dinner: scrambled eggs, buckwheat porridge, herbal tea with a spoonful of honey;
• At night: a glass of curdled milk.

1. Breakfast: corn porridge with butter, carrot cutlets with sour cream, apple juice without sugar;
2. Second breakfast: pears baked with dried apricots and honey;
3. Lunch: pumpkin soup, turkey quenelles, pasta with butter, peach juice;
4. Afternoon snack: lazy dumplings with cottage cheese;
5. Dinner: boiled fish fillet, baked potatoes, green tea
6. At night: yogurt.

• Breakfast: protein steam omelette, Maria cookies with butter and homemade cheese, herbal tea;
• Second breakfast: low-fat cottage cheese with jam, rosehip broth;
• Lunch: soup with noodles and vegetables; cabbage rolls with minced meat and rice, berry jelly;
• Afternoon snack: carrot juice;
• Dinner: cod with sour cream sauce, boiled rice, eggplant caviar, green tea;
• At night: kefir.

1. Breakfast: buckwheat porridge with butter, an egg in a bag, jelly;
2. Second breakfast: cottage cheese casserole with honey, apricot juice;
3. Lunch: soup with potatoes and zucchini, steamed chicken cutlets, fresh vegetable salad, fruit jelly;
4. Afternoon snack: baked apples;
5. Dinner: baked hake, mashed green peas with butter, green tea with milk;
6. At night: curdled milk.

• Breakfast: millet porridge, cheesecakes with yogurt, juice;
• Second breakfast: boiled pumpkin with honey;
• Lunch: vegetarian borsch with sour cream, chicken casserole with vegetables, apple compote;
• Snack: plum juice, lean cheesecake with cottage cheese;
• Dinner: baked carp with vegetables, boiled rice with butter, green tea;
• For the night kefir.

1. Breakfast: oatmeal porridge, biscuits with low-fat cheese, tea with milk;
2. Second breakfast: krupenik with cottage cheese;
3. Lunch: chicken soup with vermicelli, baked rabbit meat, boiled potatoes with butter and herbs, dried apricot compote;
4. Afternoon snack: dry biscuit, jelly;
5. Dinner: fish cakes in sour cream sauce; buckwheat porridge, vegetable stew, apricot juice;
6. At night: yogurt.

Sunday:

• Breakfast: right omelet, barley porridge, herbal tea;
• Second breakfast: meat soufflé, tomato juice;
• Lunch: slimy oatmeal soup, boiled turkey fillet, boiled pasta, cucumber and tomato salad, jelly;
• Afternoon snack: noodles with cottage cheese, peach juice;
• Dinner: boiled cod with milk sauce, boiled rice, carrot and cabbage salad, tea with milk;
• At night: kefir.

The gallbladder is a reservoir that stores bile produced by the liver. Therefore, if, as a result of certain pathological processes, its inflammation occurs, the outflow of bile becomes difficult, resulting in pain and digestive problems, especially with the digestion of fatty foods. Therefore, the diet for cholecystitis is an important stage of treatment, which has some differences depending on the form of the disease and the presence of concomitant pathologies.

Key points

The main goals of the diet for inflammation in the gallbladder are:

• reducing the load on the liver;
• improved bile production;
• normalization of the functioning of the gastrointestinal tract.

Therefore, patients will have to adhere to the following recommendations and rules:

• All patients are advised to eat at least 5 times a day, and at the same time. This is due to the fact that fractional nutrition has a beneficial effect on the functioning of the gallbladder and the process of bile production.
• Nutrition for cholecystitis should be built in such a way that the patient consumes from 2100 to 2500 kcal per day.

  Important: of course, the diet for cholecystitis, which includes table 5, is quite tough, however, the patient should always receive sufficient amounts of proteins, fats, carbohydrates and other substances necessary for proper nutrition of the body.

• You should not take food and drinks, the temperature of which is different from the average, since hot and cold adversely affect the functioning of the gallbladder and the digestive tract as a whole.
• Patients are shown increased fluid intake, especially water, as this helps to activate the excretion of bile from the gallbladder and improve kidney function. Therefore, it is worth consuming at least 2 or even 2.5 liters of fluid daily.
• Due to the fact that salt contributes to fluid retention in the body, and, consequently, thickening of bile, food for cholecystitis should be prepared without adding or with a minimum amount of salt.
• It is strictly contraindicated for inflammation in the gallbladder to drink alcohol in any form, as it promotes the formation of stones, and if they have already formed, it can cause hepatic colic.

What can't be eaten?

Treatment of cholecystitis with a diet involves the rejection of any foods that:

• have a pronounced choleretic effect, which increases the load on the gallbladder and the digestive system as a whole;
• contribute to the thickening of bile and its stagnation, which may result in the formation of stones;
• activate the processes of decay and fermentation in the intestines;
• stimulate the production of hydrochloric acid or pancreatic juice.

Fatty foods can cause a sharp deterioration in the patient's condition

Thus, patients will have to give up:

• fresh bread and pastries;
• steep mushroom, fish or meat broths;
• fatty meat and fish;
• sausages, smoked meats;
• canned food;
• cream, fat milk, cottage cheese and so on;
• eggs;

  Important: although eggs are forbidden by the diet, you can still eat 2 yolks a week, and proteins are completely allowed to eat.

• legumes;
• chocolate, coffee, strong tea;
• spinach, green onions, radishes, mushrooms, garlic, sorrel, etc.;
• spices, mustard, horseradish.

Attention! Of the spices, only turmeric is allowed for use.

What can you eat?

When cholecystitis is allowed to eat food, steamed, boiled or baked. In addition, a significant enrichment of the diet with vegetables and fruits is welcomed, which improve the outflow of bile and stimulate bowel activity. Therefore, with cholecystitis, diet 5 suggests building a patient menu using the following products:

• yesterday's rye, wheat bread, crackers, dumplings, baked pies from lean dough, bran bread;
• vegetarian soups;
• rosehip broth, juices, compotes;
• milk and fruit soups;
• jellies and mousses;
• buckwheat, oatmeal, semolina;
• pasta;
• pumpkin seeds;
• lean meat, such as rabbit, veal, chicken, turkey;
• seafood;
• lean fish;
• low-fat dairy and sour-milk products;
• zucchini, carrots, potatoes, cauliflower, pumpkin, bell peppers, cucumbers, lettuce;
• apples, bananas and other baked sweet fruits;
• vegetable and butter.

Tip: any soups are best consumed pureed.

However, how to eat with cholecystitis directly depends on its form, severity and the presence of concomitant pathologies. Therefore, in each case, the doctor should select a list of allowed products on an individual basis.

Features of nutrition in acute cholecystitis

Diet for acute cholecystitis - table No. 5a according to Pevzner, but in the first 3 days it is necessary to limit yourself to drinking only water or decoctions of wild rose, chamomile, lemongrass, mint, 1.5–2 liters per day. It is also allowed to drink alkaline non-carbonated mineral waters diluted by half with water. Although many symptoms, in particular, vomiting and a constant feeling of nausea, do not even make it possible to think about the possibility of taking any food.

Tip: drink often and in small sips.

On day 3-4, the patient is allowed to start eating thoroughly pureed cereals, vegetable purees and mousses. But if at first it is recommended to limit yourself to eating only Brussels sprouts or cauliflower puree, then gradually the food for acute cholecystitis is expanded by other vegetables and cereals. If the patient's condition allows, his diet is enriched with meat, fish, dairy products, and so on.

Light vegetarian soups - the basis of nutrition for patients with cholecystitis

Attention! You need to follow diet No. 5 even after the inflammatory process subsides over the next 1-3 months. The only thing that can be changed is to start eating food in its original form, that is, do not wipe it.

Features of nutrition in chronic cholecystitis

Diet for chronic cholecystitis - table number 5 according to Pevzner, but with exacerbations of the disease, patients have to adhere to the same diet as in acute cholecystitis, including the fasting period. If we talk about the remission of the disease, then it will be enough to give up the products listed above and learn how to cook tasty and healthy dishes from the allowed ingredients.

Rational nutrition in chronic cholecystitis should become a way of life, and not a temporary phenomenon, since most often the exacerbation of the disease and the appearance of indications for surgical intervention are the result of a violation of the diet and the use of fatty foods or alcohol.

Features of nutrition after removal of the gallbladder

Quite often, patients with calculous cholecystitis cannot avoid a radical operation, during which the gallbladder is removed. Therefore, after it, the body needs time to rebuild and learn to work in a new mode.

Since now the bile from the liver immediately enters the duodenum, it does not have time to reach the desired concentration, so it can only cope with the digestion of small portions of food. That is why for several months after surgery it is very important to continue to eat fractionally, and only steam or boiled food. Otherwise, the patient may form stones in the hepatic ducts, which can end tragically.

At first, it is very important not to overload the digestive tract. Thirst is quenched with sweet tea, rosehip broth (diluted with water, do not abuse it for gastritis or ulcers). Non-carbonated mineral water, freshly squeezed juices are suitable.

When the pain attacks are stopped, the patient can be fed with pureed soup, mucous porridge, tea, to which crackers are added.

If discomfort has disappeared, protein foods are allowed: low-fat cottage cheese, a piece of meat, fish (boil and wipe).

When, after an exacerbation of the disease, its symptoms are weakened, it is impossible to immediately return to the usual diet in order to prevent a new attack. Nutritionists have developed a special treatment table number 5a. It is characterized by a decrease in fat in food while maintaining a sufficient amount of fat and carbohydrates in it. The main rule is that the food is only pureed. When you are sick, you need to eat often, in small portions.

After cholecystitis in acute form, a certain diet is also expected.

In the chronic course of the disease

Doctors distinguish two conditions: exacerbation and remission (painful manifestations and unpleasant symptoms disappear).

For the first situation, the patient's dietary recommendations are the same as for an attack. In the first days, during an exacerbation, fasting is indicated so as not to burden the patient's intestines. Already in the period of incomplete remission, the patient is prescribed a diet for cholecystitis at number 5. This therapeutic diet is also prescribed for the state of stable remission, when the patient recovers. It can prevent an unpleasant complication - the occurrence of stones.

Basic principles:

• Stewing, baking (but without a crust), steaming, boiling are allowed. You can't fry.
• Everything is prepared in the form of mashed potatoes, steam cutlets, soufflés. Chicken skin, meat tendons are removed.
• Meat, foods containing a lot of fiber, soups must be ground, cereals boiled, and vegetables chopped.
• Eat often, but little by little, preferably at the same time. So the outflow of bile comes back to normal. The release of too much of it is dangerous with an attack of pain.
• From vegetable fats, it is preferable to use sunflower, sea buckthorn, linseed, olive oil. Animals are also important, but not refractory. It is allowed to add a little butter to porridge or the second.
• Products that can enhance fermentation (whole milk, canned food, pastries) are limited.
• The menu should include a lot of vegetable and fruit dishes. Their healing properties help to cope with the unpleasant consequences of the disease: pomegranate has a choleretic effect, pears reduce pain and heartburn, apples have an anti-inflammatory effect.
• With acalculous cholecystitis, it is not contraindicated to eat one egg a day.
• Prohibited seasonings and sauces - tomato ketchup, mayonnaise, vinegar, adjika, mustard.
• Salt is limited.
• Food and drink not below room temperature.
• It is important to eat food rich in lipotropics (beets, fish, cottage cheese), dietary fiber, pectins (apples).

Diet number 5 is not so strict, it allows patients to have a more varied diet: sausage, high-quality dairy sausages, seafood (shrimp, seaweed), tomatoes - a little bit of everything. You can eat yesterday's rye bread.

Nuts are used carefully: in case of exacerbation of cholecystitis and a newly diagnosed disease, it is recommended not to eat them. With pancreatitis in the acute stage, nuts are prohibited for a whole year. The allowable amount is no more than one tablespoon of kernels, crushed with a blender, a couple of times a week. Nuts should be purchased only unpeeled: fats in peeled and processed kernels can go rancid and lose their beneficial properties. Of the nuts, it is better to choose walnuts (mixing them with honey, you can prepare a delicious dessert), cedar. Popular peanuts can be a strong allergen, they are heavy food for the stomach. Pumpkin seeds are allowed in a small dose.

What can you eat after an attack

• Beef, turkey, chicken, rabbit, horse meat.
• Low-fat varieties of fish (saffron cod, cod, pike).
• Dairy products. Unsalted cheese, kefir, low-fat cottage cheese. Useful yogurt (without additives, fruit and berry fillers, natural, with bifidobacteria). Milk is not recommended to drink, it is used as a basis for porridge.
• Grated, pureed vegetable and cereal soups seasoned with butter and sour cream.
• Stale bread. Rusks, bread. The cookies are just bad.
• Baked omelet with egg whites. Yolks only as ingredients of dishes, no more than one per day.
• Many vegetables (fresh cucumbers, carrots, potatoes, zucchini, pumpkin). Raw white cabbage is rough and hard to digest, it must be stewed. A good alternative is cauliflower, thoroughly washed sauerkraut.
• Mousses, soufflés, jelly, creams from ripened and non-acidic fruits (avocados, bananas, pears, apples, grapes) and berries for dessert. It is useful to eat fresh berries and fruits, but they must be wiped, like dried fruits (dried apricots, prunes, raisins).
• Jams, honey, marmalade are allowed, marshmallows, marmalade, marshmallow - a little, eat for dessert.
• Permitted cereals - semolina, buckwheat, oats, rice (the finished dish is rubbed). Millet is undesirable. Milk for cereals must be diluted with water. Boiled vermicelli is allowed.
• Butter is limited to 30 gr. for a day. If there are salads on the menu, you can choose vegetable oil for dressing.
• Drinking: weak tea (possible with lemon), rosehip, mountain ash, home-cooked carrot, tomato juice, chicory.
• Spices: dill, cinnamon, parsley, vanilla.

What is prohibited

Grocery list:

• Fatty and smoked meat (pork, goose, duck), lard.
• Salted fish, caviar.
• Cocoa.
• Black strong coffee.
• Soda.
• Mushrooms.
• Legumes (lentils, peas, beans).
• Fresh bread, fried pies.
• Sweets: cake, pastries, desserts, ice cream, chocolate, condensed milk, pastries.
• Ryazhenka, cream, cottage cheese, high-fat sour cream.
• Broth made from meat, fish, mushrooms.
• Spices, spices, mustard, horseradish, mayonnaise.
• Loose porridge.
• Offal.
• Canned food, marinades, homemade pickles.
• Margarine.
• Eggs.
• Vegetables (cabbage, garlic, onion, radish, turnip, sorrel).
• Sour fruits (oranges, lemons, grapefruits).
• Alcohol (an alcoholic drink increases the risk of stone formation, provokes colic in calculous cholecystitis).
• Semi-finished products, fast food (pizza, hamburgers).
• Packaged juices of industrial production.

Sample menu for the week

• omelette;
• toast with apricot jam;
• rice porrige;
• milk oatmeal;
• salad of pureed vegetables;
• fruit oatmeal in a water bath;
• cottage cheese casserole;
• semolina pudding;
• the vinaigrette;
• lazy dumplings;
• noodles;
• veal steam cutlet;
• mashed beef;
• rigatons with oil;
• herring with rice;
• green tea (you can add lemon - no more than one slice, honey);
• chicory drink;
• coffee with milk.

• soups: vegetarian, milk vermicelli, beetroot, non-acid cabbage soup, borscht on the water, with sour cream;
• pumpkin pilaf cooked in a pot;
• stewed carrots;
• meat soufflé;
• jellied hake;
• chicken meatballs;
• rice side dish;
• mashed potatoes;
• steamed cod;
• cabbage rolls;
• rabbit soufflé;
• turkey cutlets in a double boiler;
• horns with sour cream sauce;
• noodles;
• potato croquettes;
• stuffed zucchini;
• boiled beets with cheese;
• cottage cheese pudding;
• blackcurrant jelly with sugar;
• dried fruit decoction.

• biscuit;
• apple jam;
• ripe fruits, no more than two;
• baked pears;
• waffle bread;
• crackers;
• tea with milk;
• yogurt;
• marshmallow;
• acidophilus;
• paste.

• Pasta with cheese;
• buckwheat krupenik;
• cutlets from potatoes, beets and carrots;
• boiled pollock;
• baked cauliflower;
• carrot and apple salad;
• manna;
• omelette;
• squash fritters;
• cottage cheese pancakes;
• vegetable stew;
• navaga baked with vegetables;
• cheese vermicelli casserole;
• couscous;
• unseasoned bulgur;
• mineral water;
• fruit compote;
• fruit drink raspberry;
• drink from dried apricots and prunes;
• unsweetened cookies;
• curdled milk.

If you want to eat late at night, it is not necessary to starve, kefir will help you get enough without overeating.

Nutrition for cholecystopancreatitis

When simultaneous inflammation of the pancreas and gallbladder occurs, diet number 5 is prescribed, which is indicated when the acute period of the disease has passed. Oat milk is a popular folk recipe for pancreatitis. For patients with cholecystitis, such treatment is not always suitable, you need to consult a doctor: cholelithiasis is a contraindication to taking this remedy.

Diet after cholecystectomy

With calculous and acalculous cholecystitis, according to indications, cholecystectomy is performed.

After the operation, you can not eat for 12 hours. Then, to satisfy hunger, porridge-slurry, vegetable soup, jelly are allowed. After 4-5 days, vegetable puree, cottage cheese, dietary meat and fish dishes, boiled and chopped, are added. Useful wheat bran that improves the outflow of bile.

In the first three months, the doctor will recommend table number five to the patient. Strict adherence to the basic principles of the diet and fractional nutrition are important for restoring the functioning of the organs of the gastrointestinal tract. After this time, the specialist will determine whether relief is possible, but in one form or another, the patient will have to follow this diet for the rest of his life. Alcohol is strictly prohibited in the first two years. In the future, this restriction, depending on the state of health, may be slightly weakened: in exceptional cases, red wine (no more than a glass), non-alcoholic beer is allowed. The body of many patients who underwent this operation does not tolerate alcohol very well.

Sometimes the patient may experience. Its symptoms: nausea, vomiting, dull pain under the right rib, excessive sweating, jaundice. They may appear immediately after surgery or several years later. In such a situation, you must definitely contact a specialist who will prescribe treatment, which includes a diet with a minimum amount of fatty foods.