Meat products for pancreatitis: what can and what can not?

The pancreas is one of the organs of the digestive system. It synthesizes the enzymes contained in the pancreatic juice, with the help of which the food we consume is broken down. Anatomically connected by a duct to the duodenum, where juice should flow and help digest food. But it happens that this process begins in the organ itself, due to which its own tissues are damaged, inflammation occurs - pancreatitis . In order not to aggravate the condition of the pancreas, a careful and careful approach to nutrition is required. Patients have to follow a special diet, in which there is a place for far from all meat products. [1]

What are possible and what are not?

In pancreatitis, not only foods play an important role, but also the way they are cooked, the temperature of the food, the size of the servings, and the frequency of intake. Fractional nutrition, the exclusion of coarse fiber, too warm or cold, fried, salty, smoked, which promotes the formation of gases, an increase in gastric and pancreatic juices - these are the main requirements for the menu for this pathology.

As for meat, a more detailed analysis is required here, since there are various sources, varieties and their effect on the pancreas . It is only clear that fatty varieties and rich broths are prohibited.

Meat with pancreatitis

Meat is necessary for a person, first of all, as proteins, consisting of amino acids involved in metabolism, cell renewal, and muscle building. In addition, it contains iron, potassium, phosphorus, and B vitamins.

With pancreatitis (excluding acute periods), one should not consume meat containing refractory fats and extractives that cause increased secretion of enzymes. Using this criterion, we analyze its various types.

Beef with pancreatitis

Beef is a source of proteins of high biological value and other substances useful for the body (vitamins K, E, PP, group B, minerals: tin, nickel, molybdenum, fluorine, cobalt, magnesium, potassium, etc.), it is absorbed by 60%. However, the meat of adult animals contains a lot of collagen, elastin, and fat.

For patients with pancreatitis, it is recommended to consume veal tenderloin twisted in a meat grinder. Steamed, boiled or baked meatballs, meatballs, soufflés, dumplings are prepared from tender minced meat.

In the phase of stable remission, the menu includes well-stewed or baked natural meat, cleaned of tendons and films.

Chicken with pancreatitis

Chicken meat belongs to the dietary types of meat, however, it is rich in animal proteins, phosphorus, calcium, iron, and vitamins. It well strengthens the body's defenses, so it is used immediately after operations and during serious illnesses.

Despite the delicate structure of the fibers, by the end of the second week of exacerbation of pancreatitis, only minced chicken fillet dishes are recommended. Only after 2 months you can eat whole meat, but without the skin and cooked in a dietary way.

Chicken broths are also rich in extractive substances, therefore, only with a long-term stable remission, secondary ones (the first merge) are used to make soups or borscht.

Turkey for pancreatitis

Turkey is the #1 meat for pancreatitis. It is 95% absorbed by the body, even its fats differ in this, low-calorie, it has little cholesterol, collagen and elastin, it is hypoallergenic, saturates well. Iron in turkey is twice as much as in beef, and other useful components accelerate the regeneration of the pancreatic mucosa, accelerating its healing.

Turkey is introduced into the diet immediately after therapeutic starvation. At the beginning, boiled meat is scrolled in a meat grinder to exclude its extractive components, over time it can be baked, boiled without grinding.

On the basis of turkey meat in the chronic form of pancreatitis, you can prepare a broth by draining the first liquid after boiling.

Lamb with pancreatitis

Lamb meat is included in the cuisines of many eastern countries. Despite the specific, not entirely pleasant smell, in the hands of a skilled chef, this meat turns into a fragrant and delicate delicacy.

Unfortunately, its fat is the most refractory in comparison with other species. For digestion, such meat requires a large amount of digestive enzymes. It is not suitable for patients with pancreatitis, especially during periods of exacerbation.

The long-term stable state of the pancreas allows the use of young lamb meat in small quantities (150-200g), cooked by stewing or boiling.

Pork with pancreatitis

Pork is not a dietary product; it is also considered as such for pancreatitis. It contains a lot of fats and extractive components that increase the secretory activity of the pancreas and stomach, which negatively affects the organ. In addition, pork is allergenic due to the increased concentration of histamine.

Fans of such meat can occasionally treat themselves to a lean piece if there have been no unpleasant symptoms associated with digestion for a long time.

Tongue with pancreatitis

Many believe that if the meat of a certain animal is allowed for pancreatitis, then its tongue also belongs to dietary products. Actually it is not. The explanation is that this part of the animal contains a lot of cholesterol, to which the pancreas reacts extremely negatively. For example, there is more of it in beef tongue than in pork meat. Despite the fact that it is boiled in water, it still contains an organic compound dangerous for the body. Therefore, delicacy pork, beef tongues are strictly prohibited for pancreatitis.

Shish kebab with pancreatitis

As you know, barbecue is prepared from meat tenderloin, previously marinated and strung on skewers, over hot coals. The classic recipe, of course, is not suitable for diet food, because it uses mainly pork or lamb, and various hot spices and vinegar are used for pickling.

In periods not very distant from exacerbations, this dish has no place at all on the patient's table. During a long period of absence of complaints, you can occasionally treat yourself to a shish kebab of chicken fillet, veal, and marinades do not include mayonnaise, vinegar, pepper.

The meat can be lightly salted, flavored with lemon juice, chopped greens and allowed to absorb its flavors. Open fire is not suitable for cooking, but only coals or barbecues.

Salo with pancreatitis

Salo is loved by many for its excellent taste, for the fact that it saturates well, gives us energy. In addition, it is well absorbed, is a source of arachidonic acid, indispensable for building cell membranes, contains selenium, which plays an important protective role in the body, removes toxins, rich in fat-soluble vitamins, on which the condition of the skin, hair, and nails depends.

But, alas, for the pancreas in a salty, fried, baked, smoked form, this is an unacceptable product. Only at the stage of long-term remission, you can afford a little fresh, unsalted product.