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Onions for pancreatitis
Medical expert of the article
Last reviewed: 03.07.2025
It is impossible to imagine cooking without onions, and many people love them raw as a snack with lard or borscht. However, not every health condition allows you to eat this vegetable. This is especially true for people with pancreatic disease. An absolute ban on onions exists in the acute period of pancreatitis, since it contains essential oils and acids that increase the synthesis of pancreatic enzymes. As a result, they begin to break down their own tissues, aggravating the pathological process, which is unacceptable. Chronic disease in the remission stage allows you to use it in the diet. Therefore, it is impossible to answer the question of whether onions are allowed with pancreatitis.
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Benefits of onions
It would be a mistake to completely give up onions, because the benefits from them are enormous and are as follows:
- glucinin in its composition reduces insulin production;
- thanks to phytoncides, an antibacterial, anti-inflammatory, and antifungal effect occurs;
- its fiber helps to increase intestinal peristalsis;
- it normalizes sleep;
- supplies the body with vitamins and minerals;
- prevents atrophy of pancreatic tissue;
- strengthens the immune system due to antioxidants.
Types of onions
There are many varieties of onions, from edible to decorative varieties. In our food culture, the most commonly used are onions, shallots, and leeks. The methods of their preparation are also quite varied. Let's consider the effect of individual ones on the pancreas, stipulating in advance that an exacerbation of the disease excludes any fresh onions:
- boiled onions - onions are added to first, meat and fish dishes, sauces, where they are essentially boiled. This is possible during the period of attenuation of the pancreatitis outbreak, when other vegetables are allowed;
- green onions for pancreatitis - are distinguished by aggressive essential oils, which makes them undesirable even when the inflammation subsides. Blanching or boiling them gives them a chance to be present in small quantities in dishes, since this reduces the amount of oils. If no unpleasant consequences occur, then you can continue to add them to the diet, because they are a source of potassium, ascorbic acid and other useful substances;
- garlic for pancreatitis - as a seasoning, it is loved by many, but its chemical compounds are not acceptable for a diseased pancreas, either raw or thermally processed;
- stewed onions for pancreatitis - stewing the vegetable minimizes the negative impact on the organ, and at the same time preserves many of its properties. Reasonable doses will not harm the pancreas;
- Baked onion for pancreatitis - it is assigned the role of a healer: by eating one head baked in the oven in the morning before meals for a month, you can significantly improve your condition.
Another recipe involves making onion syrup: slice the onion, sprinkle it with sugar and place it in the oven until the mass turns brown (2 cups of sugar per 1 kg of onion). A tablespoon three times a day will have a therapeutic effect on the diseased organ;
- Leek for pancreatitis is a valuable nutritious product, which contains vitamins B1, B2, C, E, folic acid, carotene, magnesium, iron, potassium, and sodium salts. It has a good diuretic and choleretic effect, it prevents the formation of cholesterol plaques, reduces the risk of cancer, and has a beneficial effect on vision. With such characteristics, you cannot refuse it for pancreatitis, but use it only after heat treatment, except for frying.