The influence of dietary factors on the digestive system. Spur on nutritional physiology
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The influence of poor nutrition on the development of gastrointestinal diseases
Introduction
The digestive system is a system of organs where food enters and where food is broken down, followed by the absorption of substances necessary for the functioning of the body, as well as the removal of remnants of digested food. Diseases of the gastrointestinal tract are a complex of characteristic, constant or periodically occurring symptoms that signal disturbances in the functioning of the digestive system or a separate organ of this system. A separate branch of medical science, gastroenterology, studies diseases of the digestive system. According to statistics, diseases of the gastrointestinal tract occupy the second place in terms of incidence in Russia. Among the causes of these diseases, poor nutrition and stress should be particularly highlighted. Nutrition determines the length and quality of a person’s life. The modern rhythm of life: “snacks” on the run, “fast food”, alcohol abuse and constant stress at work and at home can lead to the development of both acute processes and chronic diseases. Life in modern society dictates its own rules, and our body tries to adapt to these rules; accordingly, one of the following suffers first. critical systems The body is the digestive system. When the digestive system suffers, an interconnected disruption occurs in the functioning of other body systems, which means a disruption of homeostasis. Maintaining Consistency internal environment the body is the most important condition normal exchange substances in the body, and therefore health and the associated quality of human life. The clinical picture of diseases of the digestive system varies in its course in different age groups, but thanks to various studies and the introduction of new technologies in the diagnosis of diseases of the gastrointestinal tract, it is possible to make the most accurate diagnosis and provide competent medical care. Modern pharmaceuticals allow you to get maximum effect and minimum side effects in the treatment of diseases of the gastrointestinal tract. The detection and timely treatment of diseases of the gastrointestinal tract is supported by preventive measures. These activities involve medical and preventive institutions that have an approved system for conducting preventive examinations, as well as, if necessary, providing outpatient treatment.
1. Food
In recent years, more and more attention in medicine has been paid to studying the influence of foods and their components on the human body. Considering the expansion of the scope of use of preservatives and dyes in the food industry, the use of various chemical fertilizers in growing vegetables and fruits, soil depletion, environmental deterioration and others unfavorable factors, you need to know what principles you need to follow when choosing products in order to provide your body with useful substances, prevent their deficiency.
Nutrition is the basis for all metabolic processes of the human body, therefore poor nutrition will contribute to the occurrence of diseases, such as:
· Obesity;
· Atherosclerosis;
· Hypertonic disease;
· Cardiac ischemia;
· Cholelithiasis;
· Peptic ulcer of the stomach and duodenum;
· Gastritis;
· Pancreatitis;
· Urolithiasis disease;
· Gout and many others.
According to statistics, over the past 10 years in Russia the number of diseases of the circulatory system, musculoskeletal, endocrine systems, and connective tissue diseases has increased 1.3 times. Also, the share of mortality from diseases of the gastrointestinal tract increased 1.4 times. This is associated with such dietary disorders as:
· Increased intake of cholesterol and saturated fats;
· Increasing the proportion of simple carbohydrates;
· Increased sodium intake (in preservatives, salt);
· Lack of micronutrient intake from food, in particular vitamins.
The development of gastritis, duodenitis, gastric and duodenal ulcers depends on the presence of microbial contamination of foods and dishes, chemical and mechanical damage to the mucous membranes of spicy and fried foods, exposure to alcohol, and lack of micronutrients.
Diabetes mellitus is provoked by excessive consumption of simple carbohydrates, increased fat in the diet, toxic damage to the pancreas, in particular, alcohol. In modern society there is a tendency to disrupt the nutritional structure. This:
· Refusal of vegetables, fruits, greens;
· Consumption of large quantities of freeze-dried and canned foods;
· Lack of diet;
· Uniformity of diet;
· Fast food;
· Eating without feeling hungry.
2. Etiology of diseases of the digestive system
The causes of diseases of the gastrointestinal tract are exogenous, endogenous and genetic factors. The primary causes of the disease are: nutritional factor, which includes: dry food (fast food), very hot dishes, rough food, abuse of spices and spices, alcohol and smoking, poor quality food, hasty eating, defects of the masticatory apparatus, uncontrolled intake medicines(especially salicylates, hormones, the drug rauwolfin), pollutants (ecology). Diseases caused by exogenous factors include: acute and chronic gastritis with both increased and low acidity, gastroenteritis, enteritis, acute colitis, chronic spastic colitis, peptic ulcer of the stomach and duodenum, malignant tumors stomach, cholelithiasis, biliary dyskinesia, alcoholic hepatitis and cirrhosis of the liver.
Secondary or endogenous causes are the presence of antral Helicobacter (Campillobacter), diabetes mellitus, thyrotoxicosis, anemia, obesity, hypovitaminosis, kidney disease, infections, lung diseases that occur with signs of tissue hypoxia, stress. Such diseases include hepatitis, gastritis caused by helicobacter pylory, chronic cholecystitis, pancreatitis, mucous colic, SPRU, intestinal tuberculosis, helminthiases (ascariasis, enterobiasis, trichocephalosis, hookworm disease, strongyloidiasis). Enterobiasis is caused by pinworms - a small nematode, 10-12 mm long (female) and 2-2.5 mm (male). Enterobiasis most often affects preschool children, since infection occurs when mature eggs are ingested through dirty hands. When eggs enter the stomach and intestines, larvae appear, grown-up individuals adhere to the intestinal walls, and mature females descend into the rectum and at night crawl out into the area of the perianal folds to lay eggs, thereby causing itching in this area.
The third group of causes includes genetic and developmental anomalies. These are malformations of the esophagus, benign tumors of the esophagus and stomach, abnormalities of the pancreas (cystic fibrosis of the pancreas), congenital hypoplasia of the pancreas (isolated deficiency of pancreatic lipase or Shwachman-Bodian syndrome).
More often, diseases of the gastrointestinal tract occur due to a combination of endogenous and exogenous factors.
3. Diseases of children associated with poor nutrition
Among the diseases of adolescents, some of the most common are diseases of the digestive system, namely peptic ulcers, gastritis, overweight, underweight, dysbacteriosis, and vitamin deficiency.
GASTRITIS is one of the most common diseases of the digestive system. Sometimes they arise due to improper or low-quality food, and sometimes from allergies to certain foods. Simple gastritis is the most common of all types of gastritis among adolescents; acute gastritis, and sometimes even chronic, is becoming more common.
The causes of simple gastritis are gross errors in nutrition, foodborne toxic infections, consumption of alcoholic beverages, individual intolerance some medicines (for example, antibiotics). With gastritis, there is a feeling of fullness, pain (of varying intensity) in the epigastric region, nausea, vomiting, dizziness, general weakness, dry tongue. A major role in the development of gastritis is played by the consumption of carbonated drinks, chewing gum and other products containing harmful ingredients.
A wide variety of carbonated drinks attracts the attention of children, and parents have often had to deal with requests to buy them. But not all parents know that carbonated water is carbonic acid. And therefore, you should not use them regularly, since they not only contain a fairly large amount of sugar, but also the fact that the carbon dioxide contained in them helps to remove calcium from the body, which is so necessary during the period of growth and formation of the skeleton and teeth. In addition, carbonated drinks are usually prepared from concentrates and contain many preservatives, coloring agents, flavors, and various sweeteners.
Also, emulsifiers are added to all carbonated drinks, as well as sucking candies, chocolate bars, and chewing gum. Many of them are dangerous or even prohibited. For example: if you buy a pack of Bon-Paris sweets and look at the composition of these sweets, you will see that dangerous emulsifiers are used for their production. One pack of DIROL or ORBIT chewing gum uses approximately 11 emulsifiers. Of course, their effect will not affect every person, but if you have a sensitive stomach, gastritis, or an ulcer, then it is quite possible that you will develop a rash or other signs of an allergy.
Recently, there has been a fairly large number of children who are UNDERWEIGHT. Many parents force their children to eat with all their might. One of the reasons for the reluctance of children is that a person is born with an instinct of aversion to the food with which he has unpleasant associations. Also, a person does not like to constantly eat the same product. But the problem of appetite does not always arise in the process of persuasion. The child may refuse to eat because he is jealous of a new sibling or because of some other emotion.
Poor appetite is not too dangerous for a teenager. The main thing is that this does not turn into “mania”. But a poor eater needs the supervision of a doctor who will examine the child, decide what substances he is lacking, give recommendations on how to replace those foods that the child refuses to eat, and advise how to treat him.
Overeating is just as dangerous as undereating. Excess food leads to weight gain in the child, since all excess substances are stored in the body in the form of fats. Excess weight by 10% causes a 2-fold increase in the child's morbidity. With excess nutrition, the child’s body weight begins to exceed the norm.
EXCESSIVE WEIGHT is not only a cosmetic defect, it is, first of all, the beginning of a serious metabolic disorder, even at its mildest degree, it is a disease with its morphological and functional changes in various organs and systems. Excess weight gradually prepares the ground for the emergence in the near future of such serious diseases as diabetes, hypertension, early atherosclerosis, inflammation of the kidneys and liver. Obesity has a negative impact on sexual development and, in the future, on reproductive function.
Obesity is a metabolic disease and, like any disease, it must be treated. Unfortunately, obesity is not considered serious illness and consult a doctor when severe forms of the disease appear.
One of the most important causes of obesity is not only and not so much overeating, but the predominance of carbohydrate-containing foods in the diet - bakery products, sugar, cereals, potatoes. Parents of an overweight child should replace these foods in their diet with wholemeal bread or foods containing fiber, low-fat cottage cheese, fruit, and kefir.
Also the most common disease in children is DYSBACTERIOSIS. The disease occurs due to a change in the ratio of beneficial and harmful microbes in the intestines.
The reasons for the development of dysbiosis are different: change environment, diet, alcohol consumption, etc. One of the most common reasons dysbacteriosis is unauthorized and uncontrolled use antibacterial drugs, leading to the death of a significant part of the representatives of normal microflora sensitive to the drug. In any case, the basis for the development of dysbiosis is a violation of the mechanism of the immunological status of the body. With dysbacteriosis, some representatives of the normal microflora (bifidobacteria, lactic acid bacteria) may disappear and rare microorganisms may appear (fungi of the genus Candida, staphylococci, etc.)
The main syndrome of dysbiosis is indigestion. It is manifested, first of all, by discomfort in the abdomen (bloating, distension, increased gas formation).
Due to the increased workload of children during school, with the arrival of autumn, more vitamins are required. Insufficient consumption of foods containing a certain amount of vitamins leads to AVITAMINOSIS. Unfortunately, today most people cannot provide their body with the necessary amount of vitamins through food alone. Lack of vitamins leads to many disruptions in the functioning of the child’s body.
A lack of vitamin A leads to disruption of the endocrine system, poor vision and a slower response of the body. Signs of a lack of vitamins B1, B2, B3, B5, B6, B12 in the body are disorders of the nervous system, diseases of the digestive system and metabolic disorders. Vitamin D is necessary for complete absorption of calcium and blood clotting. Insufficient consumption of foods containing vitamins C and E leads to impaired heart function, weakness and fatigue.
4. Healthy or harmful sweets
In everyday life, we are constantly exposed to various sweets. - cookies, cakes, pies, ice cream, candies... Sweets are everywhere. And where there are sweets, there are calories and simple carbohydrates, from which everything sweet consists. It is known that with excessive doses of consumption, including sugary foods, especially with low physical activity, sucrose can lead to severe disturbances in carbohydrate and fat metabolism. It contributes to the development of diseases associated with excess caloric intake (diabetes mellitus, atherosclerosis, etc.). In addition, sucrose is one of the pathogenic factors of dental caries. For people who have diabetes or want to lose weight, the words “sugar-free” are music to the ears.
By the middle of the 19th century, there was an idea that sucrose was the only natural sweet substance suitable for industrial production. Later, this opinion changed, and for special purposes (nutrition for the sick, athletes, military) methods were developed for producing other natural sweet substances, of course, on a smaller scale.
The popularity of sweeteners, due to their cost-effectiveness and ease of use, has led to them covering all industries Food Industry and are used not only in the production of dietary and diabetic products.
The first sugar substitute was SACHARINA, which was synthesized in 1879 by the Russian emigrant Fahlberg. Its chemical structure is o-sulfobenzoic acid. When boiled in an aqueous solution, it loses its sweet taste. Saccharin is poorly soluble in water. Therefore they usually use sodium salt saccharin, so-called soluble saccharin.
The newly discovered substance was 450 times sweeter than sugar. American businessmen very soon established industrial production of saccharin and began to “introduce it to the masses.” Available in tablets of 0.05 g - one is enough to sweeten a glass of tea, compote, coffee, kefir.
You should not overuse saccharin daily norm Consume 1-2 tablets of it, since in large doses it has a negative effect on kidney function.
Another popular sweetener is ASPARTAME. At elevated temperatures, aspartame breaks down releasing methanol, which is a rather aggressive chemical. Aspartame is not suitable for baking or cooking. It can be added to dishes only after cooking. When heated for a long time, it simply loses its sweet taste.
Side effects include urticaria and others. allergic reactions. Cases of increased appetite and migraine have been described. It is not recommended for use by physically healthy people who are moderately overweight.
Independent studies have shown the negative effects of long-term use of aspartame on the human body. The vast majority of independent experts confirm that long-term use of aspartame can cause headaches, tinnitus, allergies, depression, insomnia, and in animals, brain cancer. Aspartame is a possible carcinogen. The use of aspartame by people suffering from increased weight, as if for the purpose of losing weight, due to the low calorie content of aspartame, can lead to reverse effect and even greater weight gain in the future. Research conducted by Dr. Russell Blaylock has shown that aspartame increases appetite. The negative effects of aspartame can occur in 35% of the population.
Aspartame is fraught with potential dangers. The problem lies in the chemical structure of this substance: it consists of two amino acids connected to each other by a methyl alcohol molecule. During the research, methanol was transformed into formaldehyde, which is a class A carcinogen. So experts do not deny probable complications associated with the consumption of large doses of this sweetener. They treat him very suspiciously and prohibit him from sweetening adapted food intended for children under four years of age. Doctors do not recommend aspartame for teenagers, but it is very difficult to eliminate this substitute from their diet.
ACESULPHAME is 200 times sweeter than sugar and is called Sweet One, Sunett and Sweet & Safe. Not affected by high temperature. It must be said that this substitute is rarely used in pure form. Most often it is mixed with aspartame. It is believed that the taste profile of such a tandem is as close as possible to natural sugar: acesulfame-K is responsible for “instant sweetness”, and aspartame provides a long aftertaste. That is why a mixture of these substances is the basis of most industrial analogues of sugar. Acesulfame is also harmful to health, leading to intestinal disorders and allergic diseases. Banned for consumption in Canada and Japan. The name alone does not inspire confidence.
An important group of sucrose substitutes are sugar alcohols, or POLYOLS, obtained by hydrogenation of monosaccharides with the help of catalysts, enzymatically from disaccharides, and more recently by complete or partial hydrogenation of products using high-maltose molasses. The use of sugar alcohols as sweeteners does not require the body to secrete insulin for their absorption, which allows them to be used for the preparation of diabetic products. Sugar alcohols are almost completely absorbed by the body, but rather slowly, so their use is limited.
Only 36% of polyols are used to replace sugar in the production of food products, mainly hard caramel, chocolate, dragees, and chewing gum. Polyols include the well-known XYLITol - it is a pentahydric alcohol, which is a (crystalline substance white, sweet taste, highly soluble in water. Available in powder form. The calorie content of one gram of xylitol is 4 kcal. Xylitol is equal in sweetness to white sugar (sucrose) and is quickly absorbed. Does not have a lasting effect on blood sugar levels in healthy people, and in patients with diabetes mellitus it reduces blood glucose levels. This property of xylitol allows it to be used for patients who are prohibited or limited in sugar consumption - when diabetes mellitus, obesity, overweight. Among the side effects, you should be aware of the choleretic and laxative effects of the drug.
Do not forget that there are also NATURAL SWEENENERS (lactitol, maltose, fructose, natural honey, maple sugar and others), which are not so harmful to health, but they are rarely used by the manufacturer.
Many people consider sugar one of the most harmful foods. Experts say this is not so. To a healthy body natural sugar is necessary. The physiological need of an adult is 55-65 g. This refers to sugar in everything drunk and eaten during the day: tea, coffee, ice cream, sweet yogurt, lemonades, juices, baked goods. Such an amount will not only not harm, but will also charge the body with energy. Sugar and sweets increase the efficiency of mental activity, stimulate the production of joy hormones, and therefore can serve as a kind of medicine during periods of depression and blues. If you do not suffer from diabetes and are not prone to obesity, you should not use substitutes. Sweeteners are generally prohibited in baby food products. If the child is healthy and develops normally, you should not deprive him of a natural source of sugar.
5. Products with artificial preservatives and food additives
Over the past decades, the quality of food has changed so quickly that an ordinary person not connected with science has little idea of what this could threaten him with. In principle, there can be no useful artificial FOOD ADDITIVES, and we hope that you already understand why. Many people today are afraid of extra calories in their diet, they are afraid of contamination of food and water with harmful substances and radioactive elements; They are afraid of vegetables and fruits grown with fertilizers. But at the same time, without worrying at all, they consume products containing artificial nutritional supplements and preservatives. Manufacturers convince us that third-generation artificial additives are harmless. They said the same thing about food additives of the first and second generations, many of which are now recognized as not just harmful, but hazardous to health, and their production is prohibited in civilized countries. You can be sure that after some time this will happen with third generation nutritional supplements.
Why are nutritional supplements so beloved by food manufacturers? Everything is very simple. For example, additives used in sausage production, at a consumption of 0.5 to 1.5 kg per 100 kg of meat, increase the yield of the finished product by up to 150% and reduce losses during heat treatment. In addition, they increase the shelf life of the product, improve taste, color, etc. Due to the addition of soy isolate, the protein content in the sausage complies with GOST, but this protein does not bring health benefits.
The harmful effects on the body of each food additive, as well as medications, are tested separately, and today no one can say how they act on the body in different combinations(and even with alcohol, milk, sugar, margarine, etc.). There is such a thing as a “cumulative effect,” when some substance (low toxic) can gradually accumulate in the body and lead to its poisoning. There is also such a thing as “synergism,” when substances can mutually influence each other, greatly increasing their biological activity. Considering the huge number of additives in the food industry, research on their interaction in the human body is almost impossible - the number of their combinations is expressed in a six-digit number. Essentially, additives transform natural food raw materials into artificial food products. For example, we think of cheese as a natural product made from milk. But it is known that in the production of some cheeses, in particular Dutch ones, phosphates and nitrates are used as preservatives. Phosphates are harmful because they disrupt energy production in the body's cells and interfere with the absorption of calcium. Phosphates are also added to some soft drinks. Strengthen bad influence Phosphates can be affected by food additives that enter the body from other foods. When making sausages, potassium or sodium nitrite and nitrate are used to preserve the red color and better preservation. In large doses, nitrates and nitrites cause poisoning, negatively affect the liver and lead to fetal abnormalities during pregnancy. In addition, any preservatives kill beneficial bacteria in the intestines, which contributes to the development of dysbiosis.
In addition to preservatives, all kinds of dyes are added to products. They serve decorative purposes, and are often made from the same pigments as lipstick, eye shadow, or mascara. For example, titanium dioxide is used to add whiteness to icing sugar, candy, chewing gum, cosmetic creams, and white paint used to paint walls. Titanium dioxide is a chemical substance that is harmful to health; you can read about this in the relevant reference books.
It is worth listening to the advice of doctors: products containing more than 3-4 so-called E-supplements can be consumed only occasionally and try not to include them in the diet of children and adolescents.
SOY PROTEIN is no better than the listed harmful products. Soybean, although a food plant origin, has never been a traditional food product for Europeans. And dietary traditions mean a lot for health. The “fashion” for soybeans came to Europe along with the passion for Asian cuisine. But few people know that in Asia, soybeans were previously consumed mainly by the poor in times of famine, and the soybeans themselves were specially processed (underwent a fermentation process) to destroy harmful substances contained in soybeans. In addition, now in the east soybeans are used not as a main product, but as an addition to food, mainly in the form of sauces. But soy schnitzels, meatballs, and minced meat are not beneficial, as they contain concentrated soy protein. In addition, genetically modified soybeans are increasingly being used to prepare soy products.
Chronic consumption of soy can cause irreparable harm to health, and today it is used as a protein supplement in a variety of products - from hamburgers to ice cream. However latest research indicate that soy and soy products may stimulate the development of kidney stones. More than ten varieties of soybeans have been tested for the formation of oxalates, substances that contribute to the formation of kidney stones. In testing, researchers found the highest levels of oxalates in textured soy protein, which contained up to 638 milligrams of oxalates per 85 grams of total weight. Oxalates are not excreted from the body through metabolism and are excreted only through urine. Oxalates have no nutritional value for the body; they harden and form kidney stones, which can block the urinary excretory system (kidneys, ureters, bladder). Oxalates are toxic; their maximum content in water bodies for domestic use should not exceed 0.2 mg/l. (According to the magazine "Agricultural and Food Chemistry", September 2001).
Soy also contains a large amount of isoflavones, which belong to the bioflavonoid chemical group and can affect the hormonal system, in particular the endocrine system. In 1997, scientists at the National Center for Toxicological Research in the United States determined that soy isoflavones have a potential negative effect on the thyroid gland, lowering its immunity and suppressing its functions, and thereby causing or exacerbating hypofunction of the gland. Similar conclusions were confirmed by further work by American researchers and published in the press (for example, "Natural Health magazine", No. 3, 1999). In 1996, the British Department of Health warned that isoflavones contained in soy could be harmful to developing children. Soy milk and other products contain a large amount of phytoestrogens, so such nutrition is a risk for the baby’s still weak endocrine system. President of the Maryland Dietetic Association (USA) Mary Enig also believes that high concentration isoflavones in soy baby food leads to early puberty in girls and, conversely, suppresses puberty boys. In addition, a large amount of proteins (proteins) contained in soy can cause allergic reactions of varying degrees, including urticaria, rhinitis, dermatitis, asthma, diarrhea, colitis, etc. The www.soyfoods.com server provides information about the most common products , which to one degree or another contain soy allergenic components. These include vegetable oil, natural flavors, soy milk, yogurt, cheese, butter, sausages, etc.
From surveys it turns out that most often the producers of industrially produced food themselves do not eat it, they try to buy natural, environmentally friendly food. In fact, it turns out that some people develop medicines and artificial food products, others produce them, still others sell them, and still others consume them indiscriminately, often without even the desire to know what is harmful and what is beneficial. Health has always been and will be a personal matter for everyone. No one will ever be able to take more care of your health than you yourself. And for this, every person has the right to receive objective information and make their choice based on it.
6. What should be the proper nutrition for schoolchildren and adolescents?
nutrition disease digestive clinical
During the school period, the child experiences growth processes, complex changes in metabolism, the activity of the endocrine system, and the brain; these processes are associated with the final maturation and formation of an adult. That is why it is so important to provide schoolchildren and adolescents with nutrition and to properly organize their diet. The diet of schoolchildren depends on the characteristics of schooling, the student’s workload, sports, social work and other points. The recommended typical nutritional regimens for schoolchildren can be schematically presented as follows:
For students of the first shift:
7:30-8:00 - breakfast at home;
11:00-12:00 - hot breakfast at school;
14:30-15:30 - lunch at home (or at school for students in extended day groups);
19:30-20:00 - dinner at home.
Typical diets may vary depending on the time of attendance at additional classes, sports sections, and hobby groups. Can be used differentiated by age, approximate daily set products developed by the Institute of Nutrition of the Academy of Medical Sciences of the Russian Federation.
However, when preparing diets for students, you should monitor the correct distribution of foods and calorie content throughout the day. As in preschool age, it is better for schoolchildren to be given foods rich in protein in the first half of the day, and for dinner mainly dairy and vegetable dishes.
The following calorie distribution during the day is recommended: breakfast - 25%, lunch - 35-40%, school breakfast (or afternoon snack) - 10-15%, dinner - 25%. It is very important to provide variety in the student’s diet, to ensure that the same dishes are not repeated during the day, and no more than 2-3 times during the week. And although during this period all existing products nutrition, preference is still given to complete protein products, easily digestible carbohydrates, the amount of butter and vegetable fats(20% of total fat in the diet).
Natural meat of all varieties can only be partially replaced with sausages and canned food. It is very useful to use the meat of sea animals ( scallops, squid, shrimp, mussels). It is recommended to consume the most valuable special bakery products: buns, bread enriched with skim milk, milk protein or protein-mineral fortifiers with the addition of iron and iodine. Special cereals with improved composition are also useful, because... they have increased biological value. It is advisable to include in the diet butter(75% milk and 25% vegetable fat), sour cream (with a high content of unsaturated fatty acids). Schoolchildren should receive meat, milk, dairy products, vegetables, fruits, and bread daily. Food should be varied.
If there is a shortage of any product, you can replace it with an equivalent one, especially in terms of the content of proteins and fats: meat - fish, cottage cheese, natural milk - powdered or condensed, preferably unsweetened, but not tea, jelly, compote. It is wrong to replace meat with bread or cereal, milk with soup, vegetables with porridge or flour products. Replacement of products must be carried out in such a way that the chemical composition of the diet remains unchanged; the energy value of the diet of children and adolescents must correspond to their daily energy expenditure.
In the morning, you can give a snack (salad or cheese, sausage), then be sure to have a hot dish: meat or fish dish with a side dish or porridge, cottage cheese or egg dishes. It is advisable to drink hot milk or a coffee drink made with milk, in rare cases- tea with milk. For lunch - the maximum amount of vegetables, including raw ones, in the form vegetable salads or vinaigrette (can be with herring), the first hot course (but not too voluminous) is soup and a high-calorie meat or fish dish with a side dish, mainly vegetables. For dessert - fruit juice is better, fresh fruits, compotes from fresh or dried fruits, but not jelly from concentrate. In the afternoon - milk, kefir or acidophilus, pastries, fruit. For dinner - a dish of cottage cheese, vegetables, eggs and drink.
At this age, unfortunately, children often violate their diet, eat randomly, often dry food, on the go. These bad habits have a detrimental effect on the growing body.
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Regulation of digestive processes
Regulation of digestion is ensured at the central and local levels.
Central level carried out by the central nervous system, where the subcortical nuclei of the hypothalamus are located food center. Its action is multifaceted, it regulates the motor, secretory, absorption, excretory and other functions of the gastrointestinal tract. The food center provides the appearance of complex subjective sensations - hunger, appetite, feeling of fullness, etc. The food center consists of hunger center and satiety center. These centers are closely connected with each other. Thus, with a decrease in nutrients in the blood and emptying of the stomach, the activity of the saturation center decreases and at the same time the hunger center is stimulated. This leads to the appearance of appetite and activation of eating behavior. And vice versa - after eating, the satiety center begins to dominate.
Regulation of digestive processes local level carried out by the nervous system, and are a complex of interconnected nerve plexuses located in the thickness of the walls of the digestive canal. They include sensory, motor and interneurons of the sympathetic and parasympathetic nervous system.
In addition, the gastrointestinal tract contains endocrine cells (diffuse endocrine system ), located in the epithelium of the mucous membrane and in the pancreas. They produce hormones and other biologically active substances that are formed during the mechanical and chemical effects of food on endocrine cells.
1 The importance of nutrients for the functions of the neurohumoral system
2 The importance of nutritional factors for the digestive system
3 The effect of nutrition on the cardiovascular system
4 The influence of nutrition on respiratory system
5 The influence of nutrition on the activity of the excretory system (kidneys)
6 Effect of food on skin function
1. The composition of food affects the functional state of the neurohumoral system and the formation of mediators. It has been established that a lack of protein in the diet leads to a sharp inhibition of the development of the central nervous system, a deterioration in the formation of conditioned reflexes, the ability to learn, remember, and a weakening of inhibitory and excitatory processes in the cerebral cortex. With an excess of proteins, the excitability of the central nervous system increases.
Many amino acids serve as the starting material for the formation of a number of neurotransmitters and hormones.
· Carbohydrates are the main source of energy for brain function and must be constantly supplied in the blood in the form of glucose, since there is very little glycogen in nerve cells. With a lack of glucose in the blood, inhibition of the cerebral cortex develops and then the subcortical centers are released from its control - emotional reactions intensify. This state occurs before a meal (on an “empty” stomach), which should be taken into account when serving visitors (resolving all issues after a meal).
Easily digestible carbohydrates tone the cerebral cortex, relieving fatigue. Therefore, although carbohydrates are not essential nutrients, their constant consumption is necessary (in normal doses).
The tissues of the brain and spinal cord contain many different lipids and lipoids (phosphatides, sterols, etc.). Special role belongs to lecithin and cephalin, which are found in cell membranes nerve cells and membranes nerve fibers. To meet the need for these substances, their sources should be included in the diet: unrefined vegetable oils, butter, egg yolk, etc.
Vitamins are necessary for the synthesis of mediators. Thus, choline forms with acetic acid ether (acetylcholine), which is a mediator of the parasympathetic nervous system. Thiamine participates in its synthesis and inhibits the activity of the enzyme acetylcholinesterase, which breaks down this mediator. With a lack of thiamine, the conditioned reflex activity of the brain is disrupted, excitation processes are significantly weakened and inhibition increases, which leads to a decrease in human performance.
The mediator of the sympathetic nervous system, norepinephrine, is formed as a result of the oxidation of phenylalanine and subsequent decarboxylation of the resulting compound. This process requires pyridoxine (vitamin B 6). It is also involved in the formation of some other mediators (serotonin, gamma-aminobutyric acid). Riboflavin improves the activity of the visual analyzer, providing color vision.
The higher parts of the nervous system are especially sensitive to insufficient levels of vitamin PP in the diet. It leads to profound changes in the central nervous system due to damage to neurons.
Thus, a deficiency of any of the B vitamins causes disruption of the central nervous system.
Ascorbic acid (vitamin C) is involved in the formation of norepinephrine, and also protects adrenaline from oxidation and restores its reversibly oxidized derivatives.
The function of neurons depends on the adequacy of the body's supply of minerals. Thus, sodium, potassium, and calcium ions are involved in the transmission of information to the executive organs. These minerals, as well as magnesium and phosphorus, affect the activity of enzymes that catalyze the main metabolic processes in nerve cells and the formation of mediators.
The conditioned reflex activity of the brain is influenced by copper ions, the content of which in the brain cortex is much higher than in other organs and tissues. Copper also affects the processes of excitation and inhibition in the cerebral cortex. Manganese ions increase the excitability of the central nervous system.
· From the above it follows that for the normal functioning of the neuroendocrine system it is necessary to provide the human body with all food ingredients.
2 . Information on the importance of nutritional factors for the function of various parts of the digestive system is summarized in Table 1.
3. To form red blood cells, the diet must include sources of well-absorbed iron, vitamins B12, folic and ascorbic acids. IN protective function leukocytes involves ascorbic acid. The diet should contain sufficient sources of calcium and vitamin K, which are involved in the blood clotting process. Excessive use foods rich in cholesterol or table salt, poor in lipotropic substances, can contribute to the development of vascular sclerosis and reduce life expectancy.
Excess linoleic acid in the diet contributes to the formation of intravascular blood clots due to the formation of arachidonic acid, which is a source of thromboxanes. These substances cause platelet aggregation. Seafood containing fatty acids counteracts increased blood clotting.
4. The ciliated epithelium of the respiratory tract - villi - is very sensitive to a lack of vitamin A in food, which prevents the keratinization of the epithelium. The need for this vitamin increases among people in contact with dust (flour and cement industries, road workers, miners, etc.). The correct ratio of sources of acidic and alkaline radicals in the diet is important. With an excess of the former (meat, fish, eggs), the release of CO 2 by the lungs increases and their hyperventilation occurs. When alkali groups predominate ( plant food) hypoventilation develops. Thus, the nature of nutrition is important for the functioning of the respiratory system.
5. The richer the diet in proteins, the higher the content of nitrogenous substances in the urine; with increasing consumption of sources of acid radicals (meat, fish), the content of salts of the corresponding acids in the urine increases. Daily diuresis is significantly influenced by the content of table salt in the diet; it promotes fluid retention in the body, while potassium salts stimulate its excretion. Through the kidneys, a significant part of the transformation products of foreign substances is removed, including medicines.
6. Normal skin function is closely related to the presence of B vitamins in the diet, especially B1, B2, PP, B6, and its overall balance; The content of potassium and sodium ions in food and drinking regimen are also important.
Table 1 - The importance of nutritional factors for the digestive system
| Digestive system department | Main function | List of main factors determining | ||
| stimulation | braking | damage | ||
| Oral cavity Mucous membrane Tongue | Protection of the internal environment of the body from the penetration of foreign substances from the outside Organoleptic assessment of food and drink | Flavoring substances | Monotonous food | Retinol deficiency, hot food and drink, strong acids Retinol deficiency, hot food and drink, strong acids, as well as deficiency of B vitamins, especially riboflavin |
| Teeth | Grinding food | Deficiency of F, Ca, excess of P, deficiency of calciferol, ballast substances, consumption of easily digestible carbohydrates, especially sugar without liquid | ||
| Periodontal tissues | Fixation of teeth | Deficiency of ascorbic acid, vitamin P | ||
| Salivary glands | Salivation. Digestion of starch by α-amylase, partially by maltose - maltose; enveloping and moistening food, diluting, buffering, rejecting harmful impurities | Sources of acids, bitterness; extractives of meat, fish, mushrooms; sweets | Saturation; hasty food, food with bad taste, smell | |
| Pharynx and esophagus | Transport of the bolus of food into the stomach | Very hot food and drink; excessive consumption of spicy seasonings; poorly chewed food |
Continuation of the table. 1
| Stomach | Temporary deposit of food; allocation gastric juice; digestion of proteins by pepsin, gastricsin, elastase; bactericidal effect(HCl); formation of protein necessary for the absorption of vitamin B 12 (internal Castle factor); gastrin, histamine | Strong irritants: extractive substances of meat, fish, mushrooms; fried meat and fish; coagulated egg white; black bread and other sources of ballast substances; spices; small doses of alcohol. Moderate and weak irritants; boiled meat and fish; products that have been dried, smoked, salted, or fermented; cottage cheese; coffee; milk; White bread; cocoa; diluted juices; blanched vegetables; water | Fats (long term); sources of alkaline elements (undiluted vegetable and fruit juices); large pieces of food; monotonous diet | Systematic violation of diet; dry food; frequent consumption of rough food; plentiful diet; deficiency of B vitamins, ascorbic acid, retinol |
| Pancreas | Secretion of juice containing proteases and lipase in inactive form, nuclease, carbohydrates | Fats, fatty acids; diluted vegetable juices; onion; cabbage; water; alcohol in small doses | Alkaline elements; lactic acid | Systematic consumption of spicy seasonings and sources of essential oils |
| Liver | Formation and excretion of bile in duodenum. Bile inactivates pepsin; emulsifies fats; activates lipase; ensures the absorption of fatty acids and other lipids, calcium and magnesium; maintains cholesterol in solution; inhibits the vital activity of organisms; releases some metabolic products; stimulates the formation of bile in the liver | Formation of bile in the liver: the act of eating; islot sources; extractives of meat and fish. Excretion of bile into the duodenum: the act of eating, fats, egg yolk, meat, milk, sources of magnesium, ballast substances, xylitol, sorbitol, warm food and drink, some mineral water | Fasting, cold food and drinks | Excessive consumption of fats, proteins, table salt, sources of essential oils; hasty eating; systematic violation of diet, distraction while eating |
Continuation of the table. 1
| Small intestine | Digestion of proteins by trypsin, chymotrypsin, elastase; peptides - peptidases; nucleic acids – nuclease; lipids - lipase, esterases; carbohydrates – carbohydrases (α-amylase, sucrase, maltase, lactase); enterokinase formation; hormones that regulate digestion and other functions in the body. Phospholipid synthesis; formation of retinol from β-carotene; serotonin and other biologically active substances; neutralization of some carcinogens. Absorption of digested substances | Ballast substances; lactose; thiamine; choline; food acids; alkaline elements; spices; fatty acids Thiamine, vitamin D, ascorbic, citric acids; lactose | Ballast substances, excess fats | |
| Colon | Removing undigested substances from the body; release of certain metabolic products; biosynthesis of vitamin K and some B vitamins by microflora; protection against pathogenic microorganisms; stimulation immune system, participation in the circulation of hormones |
Lecture 4 Energy costs and energy value of food
The effect of food on the stomach. We have already talked about the principle of “sparing”; the influence of various factors on the stomach is very conditional; it also changes with the combination of food products, therefore the main properties of the products are indicated below. These properties can be taken into account in everyday nutrition, as well as if there are stomach diseases.
Based on their effect on gastric secretion, products are divided into strong and weak pathogens.
Strong causative agents of gastric secretion include alcoholic and carbonated drinks, broths and infusions from meat, fish, vegetables, mushrooms, pickles, fried foods, canned food, smoked meat and fish products, skim milk (low-fat), raw vegetables, hard-boiled eggs, coffee, black bread and other products.
Drinking water, full-fat milk, cream, cottage cheese, sugar, sugary foods, fresh white bread, starch, raw egg whites, well-cooked meat and fresh fish, pureed vegetables, slimy cereal soups, dishes have a weak stimulating effect on gastric secretion. from semolina and boiled rice, sweet fruit puree. When fats are added to proteins, gastric secretion decreases, but its duration increases.
Influence at motor function The stomach depends on the consistency of the food; solid food is evacuated from the stomach later than mushy food. Carbohydrates are evacuated from the stomach the fastest, proteins are somewhat slower, and fats are the last to be evacuated. Mechanical irritation of the gastric mucosa is promoted by a large amount of food at one time, the consumption of unchopped foods containing coarse plant fiber (radish, beans, peas with skin, unripe fruits, grapes, raisins, currants, wholemeal bread, etc.) and connective tissue (cartilage, skin of birds, fish, stringy meat, etc.) products. Irritation of the gastric mucosa is caused by cold and hot food.
The influence of food on intestinal activity .
Carbohydrate nutrition enhances fermentation processes and shifts the reaction of intestinal contents to the acidic side.
Putrefactive processes and a shift in the reaction of intestinal contents to the alkaline side are potentiated protein food.
Promote bowel movements: rich foods vegetable fiber(vegetables, fruits, berries, wholemeal bread, black bread), connective tissue (stringy meat, cartilage, skin of birds, fish), organic acids (one-day kefir, curdled milk, koumiss, buttermilk, kvass), salt (corned beef, herring, fish roe, salt water); sugary substances (sugar, syrups, honey, sweet dishes, fruits), fats and foods rich in them (sour cream, cream, etc.), cold dishes and drinks; products containing carbon dioxide (carbonated drinks, fermented beer, etc.); prune, beet, carrot and apricot juices.
Delay bowel emptying: cocoa, black coffee, strong tea, milk, pomegranate, quince, blueberries, lingonberries, pears, slimy soups, porridge (except buckwheat), pasta, jelly, delicate varieties of white bread, hot liquids and dishes, natural red wine.
Enteritis– inflammatory disease of the small intestine. In addition to infection and poisoning, nutritional disorders play a significant role in the development of the disease: overeating, consumption of too spicy, rough foods, strong alcoholic drinks, very cold liquids, highly irritating spices, incompatible foods, etc. The occurrence of the disease is influenced by the allergy factor and a number of other diseases. Each period of disease has its own characteristics, and they also exist in the diet. The general requirement is to consume food in boiled or steamed, pureed or crushed form.
Vegetables and fruits, raw and boiled, legumes, nuts, raisins, milk, spices, fried foods, brown bread, pastry products, canned foods, spicy and salty dishes and seasonings, carbonated drinks, fatty fish and meats are prohibited. cold dishes and drinks, all types of alcohol, kvass, prune and beet juices.
Colitis. Colitis is an inflammation of the colon, often combined with enterocolitis.
Nutrition involves sparing the intestines, reducing inflammatory phenomena, eliminating metabolic disorders and increasing the body's defenses. Treatment of colitis and enteritis is difficult and requires a diet and rinsing. Food is consumed boiled or steamed, pureed or chopped.
Vegetables and fruits, raw and boiled, legumes, nuts, raisins, milk, spices, fried foods, brown bread, pastry products, canned foods, spicy and salty dishes and seasonings, carbonated drinks, fatty meats and fish are prohibited. cold dishes and drinks, all types of alcohol.
Constipation. The immediate cause of constipation is impaired motor function of the colon (spasm, atony) or the presence of mechanical obstructions. Various diseases contribute to the occurrence of constipation, in addition to diseases, they are caused by eating food poor in toxins, irregular nutrition, abuse of laxatives, enemas, and lack of physical activity.
The following food groups are used depending on the cause of constipation.
1. Products rich in plant fiber (vegetables, fruits, berries in raw, boiled and baked form, wholemeal bread, black bread, crumbly buckwheat and pearl barley porridge etc.) and connective tissue (stringy meat, cartilage, skin, poultry fish, etc.), provide a large amount of indigestible residues that stimulate the motor activity of the alimentary canal due to mechanical irritation.
2. Sugary substances (sugar, honey, milk sugar, syrups, jam, sweet dishes, fruits, their juices, etc.) contribute to the attraction of fluid into the intestines with dilution of the stool and partly the development of acid fermentation, the products of which stimulate secretion and peristalsis of the intestines.
3. Products containing organic acids (one- and two-day kefir, curdled milk, buttermilk, koumiss, fruit juices, kvass, sour lemonade, sour whey, sour wines), which stimulate intestinal secretion and peristalsis.
4. Food products rich in salt (salt water, herring, corned beef, fish roe, etc.). Sodium chloride helps attract fluid to the intestines and thin the stool.
5. Fats and foods rich in them (butter, olive, sunflower, corn oils, fish oil, cream, sour cream, lard, sprats, mayonnaise, fatty sauces, gravies, etc.). They help soften the stool and make it more “slippery.”
6. Cold food products(ice cream, okroshka, water, lemonade, kvass, beetroot, etc.) irritate thermoreceptors and stimulate the motor activity of the alimentary canal.
7. Products containing or forming carbon dioxide (carbonated water, mineral waters, koumiss, fermented beer, etc.) stimulate the peristaltic activity of the intestines due to chemical and partly mechanical irritation.
Carrot, prune, beet, apricot and potato juices have a good laxative effect.
Food products rich in fiber and connective tissue are used for constipation associated with insufficient consumption of waste foods and reduced excitability of the neuromuscular system. They are not used if constipation is caused by inflammation of the colon, its kinks, adhesions, depressions from neighboring organs and increased neuromuscular excitability of the colon.
With increased neuromuscular excitability, preference is given to fats and foods rich in them.
Foods that delay bowel movement should be excluded from the diet. In order not to return to the beginning of the section, let us recall which foods delay bowel emptying: strong tea: cocoa, black coffee, chocolate, milk, pomegranate, quince, blueberries, lingonberries, pears, mucous soups, porridge (except buckwheat), pasta, jelly, delicate cheeses, white bread, hot liquids and dishes, natural red wine.
In nutrition, it is necessary to take into account the indications and contraindications for the use of laxative products in connection with concomitant diseases.
Sugar intolerance– lactose intolerance (milk sugar) is more common and maltose and sucrose are relatively rare. Disaccharides that are not digested in the small intestine enter the large intestine, which leads to an increase in fermentation processes in the large intestine with the formation of large amounts of organic acids and gaseous products. Diarrhea appears with excessive loss of nutrients. Products containing intolerable disaccharides are excluded from the diet, or its constituent monosaccharides are used.
Poor absorption of gluten. Incomplete hydrolysis of gluten from cereals (barley, wheat, rye, oats) damages the mucous membrane of the small intestine and impairs the absorption of most foods. The diet excludes products from wheat, rye, barley and oats. Gluten is absent in corn, rice, soybeans, and potatoes.
The effect of nutrition on the liver and bile ducts .
The diet for disorders of the liver and biliary tract is based on common principles, since the work of the liver and biliary tract is closely related.
Nutrition is aimed at sparing the liver and improving its functions, stimulating bile secretion, enriching with glycogen and preventing fatty infiltration of the liver, eliminating disturbances in its functioning and the development of recovery processes, nutrition must correspond to the body’s energy expenditure. Low-calorie and excess nutrition have an adverse effect on the liver, complicating its work. High calorie diet increases the protective properties of the liver and stimulates regeneration processes.
The amount of protein in food should be appropriate physiological needs body. A lack of protein in the diet can lead to structural changes in the liver (fatty infiltration, necrosis, cirrhosis) and worsen its resistance to certain influences. Protein is necessary for the synthesis of many enzymes and hormones; it promotes the regeneration of liver cells and improves metabolism. The diet should include the most complete proteins containing essential amino acids in optimal proportions. All essential amino acids are most favorably balanced in animal proteins. At least half daily requirement protein should come from animal products: milk, cottage cheese, yogurt, egg whites, meat, fish, etc. In addition, they are rich in lipotropic factors (methionine, choline, etc.), which prevent fatty infiltration of the liver . In plant products containing appropriate proteins and lipotropic factors - soy flour, buckwheat and oatmeal. The protein content in the diet decreases with liver failure.
Fats in the diet do not worsen liver function, but it is necessary to sharply limit the consumption of difficult-to-digest refractory fats of animal origin (pork, beef fat, etc.), rich in saturated fatty acids and cholesterol. It is necessary to reduce the amount of foods rich in cholesterol (brain, egg yolks, liver, kidneys, heart, etc.). Preference should be given to fats of vegetable origin, which are also a good stimulator of bile secretion. Animal fats leave behind butter, which contains retinol and highly unsaturated (arachidonic) acid. Fats are limited only in some cases. Dishes fried in fat and oil (vegetables, fish, meat, flour products) are excluded from food, since when food is fried, substances that irritate the liver are formed in it.
The diet should contain enough carbohydrates to cover the body's energy costs, which help maintain a sufficient amount of glycogen in the liver. Sufficient glycogen content in the liver increases its functional abilities. Glycogen is better formed from fruits, which determines the need to increase the amount of easily digestible carbohydrates (sugar, honey, jam, compotes, jelly, fruit, berry and vegetable juices). Plant fiber is also included in the diet, stimulating bile secretion and bowel movements.
The diet must be enriched with vitamins, which are of considerable importance for the functioning of the liver and the body. The liver actively exchanges many vitamins, deposits them and produces enzymes; a number of vitamins have a selective effect on liver function.
Retinol promotes the accumulation of glycogen in the liver, participates in the synthesis of glycogen, corticosteroids, and redox reactions. It promotes the regeneration of the epithelium of the bile ducts and prevents the formation of gallstones.
Vitamin D prevents the development of liver necrosis. Vitamin K promotes the synthesis of blood clotting factors. In case of liver disease, ascorbic acid stimulates bile secretion; large doses of ascorbic acid promote the removal of B vitamins from the body and prevent the accumulation of retinol in the liver.
Almost all vitamins have an effect on liver function; it is better to take them as prescribed by a doctor; for prevention, you can take multivitamins.
During inflammatory processes, it is necessary to limit salt intake, or completely eliminate it in the presence of edema. If there is edema, it is necessary to increase the potassium content in the diet, which helps remove sodium from the body and has a diuretic effect. In the presence of edema syndrome fluid intake is limited.
The diet must contain sufficient amounts of other minerals (calcium, phosphorus, magnesium, etc.). Food must be taken 4-5 times a day, which helps reduce bile stagnation in the liver.
The consumption of alcoholic beverages, smoked meats, extractive substances (meat and fish broths, mushroom broths), spicy, salty, fried and very cold foods (ice cream, cold okroshka, etc.) is prohibited.
It is not allowed to consume products that contain essential oils and organic acids that irritate the liver parenchyma (spinach, sorrel, radishes, turnips, onions, garlic) and other spices and seasonings (pepper, mustard, horseradish, strong vinegar, etc.).
Nutrition for inflammation of the gallbladder and bile ducts .
In addition to infections, the occurrence of diseases of the gallbladder and biliary tract is promoted by stagnation of bile due to irregular nutrition, pregnancy, lack of physical activity, dyskinesia of the biliary tract and obstruction of the outflow of bile (stones, kinks, adhesions, etc.). Adverse influence provides intake of spicy, fried and fatty foods.
The principles of the diet are common to the diet for liver diseases.
Increasing the magnesium content in the diet reduces spasm of smooth muscles, reduces nervous excitability, has an analgesic and hypocholesterolemic effect, stimulates bile secretion and intestinal motor function. If you are prone to constipation, it is necessary to include foods that stimulate bowel movements: lactic acid products, prunes, beets containing fiber, honey. These foods also help eliminate cholesterol secreted by the intestinal wall from the body.
Extractive substances, cocoa, products made from butter and puff pastry, fatty creams, sour berries and fruits (gooseberries, Red Ribes, sour apples), carbonated drinks, nuts, spicy, salty, pickled foods, smoked foods, many spices and seasonings, various alcoholic drinks.
The effect of foods on the pancreas .
The pancreas plays an important role in digestion and metabolism. The pancreas produces enzymes in digestion, the main of which are trypsin, lipase and amylase. As part of pancreatic juice, they enter the duodenum and small intestine and contribute to the digestion of proteins, fats and carbohydrates. Pancreatic juice contains a trypsin inhibitor, which protects pancreatic cells from self-digestion. Optimal activity of pancreatic enzymes in the intestine occurs in an alkaline environment.
The physiological causative agent of pancreatic secretion is hydrochloric acid. Food products that stimulate gastric secretion also have a stimulating effect on the exocrine function of the pancreas. In addition, the exocrine function of the pancreas is activated by fats (especially vegetable oils). The intrasecretory function of the pancreas is to produce insulin, glucagon and lipocaine. Violation of these functions can lead to pronounced metabolic disorders.
In addition to various internal diseases, pancreatitis can be caused by dietary disorders: consumption of abundant, fatty, fried, spicy foods, alcohol abuse, and insufficient protein intake.
Used protein-carbohydrate diet. Fats in food are significantly limited; vegetable oil and butter can be used as seasonings. The amount of salt is limited. Important role Vitamins (ascorbic acid, retinol, vitamins P and group B) play a role in increasing the body's defenses.
To eliminate constipation at night, take fresh kefir, yogurt, prune, carrot, beet juice, honey and water.
Fried foods, smoked meats, pickles, marinades, lard, sour cream, pastry products, cream, spicy seasonings, alcoholic drinks. Overeating should not be allowed. Infusions from meat, fish, vegetables and mushrooms are excluded from the diet; carbonated drinks, coffee, strong tea, raw vegetables and their juices, kvass; black bread and hot spices. Cocoa, chocolate, fatty creams, sausages, sour fruit juices, acetic, citric and other acids are also prohibited; Among the spices allowed are parsley and dill.
Taking alkaline mineral waters has a beneficial effect.
The effect of nutrition on the cardiovascular system .
Nutrition for diseases of the cardiovascular system is aimed at correcting metabolic disorders, maximum unloading cardiac activity, improving the effect of medications and preventing their side effects on the body.
General requirement in the diet is the limitation of sodium salts and liquids, enrichment with potassium salts and vitamins. When determining diets, many factors of the body’s condition are always taken into account, so for general information we will indicate which foods to consume for atherosclerosis.
For atherosclerosis vegetables, fruits, berries (fresh and dry), various dishes made from them (salads, vinaigrettes, side dishes, jelly, compotes, soups, borscht, etc.) and appropriate juices are recommended. Skim (low-fat) milk and some dairy products in kind(low-fat cottage cheese, curdled milk, kefir, fermented baked milk) or dishes made from them (milk soups, cheesecakes, puddings, etc.). Soups, porridges, buckwheat, oatmeal casseroles, wheat cereals, various bean dishes. Lean meat (veal, beef), lean skinless poultry (turkey, chicken) and various dishes made from them (cutlets, meatballs, etc.). Low-fat fish (cod, perch, pike), soaked low-fat herring and dishes made from them, vegetable oils, egg whites, low-fat varieties cheese, mushrooms. It is advisable to include seafood products in your diet (shrimp, squid, seaweed) containing ions of iodine, manganese, cobalt, methionine, B vitamins. Allowed: dry, soft cookies, gray and black bread (mainly rye with bran), table margarine, weak Tea coffee.
Foods rich in cholesterol and calciferol are limited or excluded: fish oil, egg yolks, brain, liver, lard, fatty meats (pork, lamb), poultry (duck, goose), fish, animal fats, butter (for the table), butter margarine, fatty sausages, ham, sprats, fatty creams, black and red caviar, cream, sour cream, white bread (especially if you tend to be overweight). Also sweets (sugar, jams, confectionery), ice cream (cream, ice cream), pastry products (cookies, pies, cakes, etc.); pickles, marinades, cocoa, strong coffee, tea, strong meat broths and fish broths (fish soup), spicy snacks and seasonings, alcoholic drinks.
Hypertonic disease usually accompanied by a disorder of cholesterol metabolism and is often combined with atherosclerosis, which can ultimately lead to serious illnesses. In case of hypertension, the consumption of foods with coagulating properties (thickening blood) is limited, the diet is enriched with vitamins, with the exception of vitamin D, which promotes the development of atherosclerosis.
The consumption is limited and the consumption of foods the same as those used for atherosclerosis is allowed. Cream, sour cream, butter and other products that increase blood clotting are limited. It is necessary to exclude from the diet foods that stimulate the central nervous system and heart activity (meat and fish broths and gravies, strong tea, coffee, cocoa, chocolate, alcohol) and irritate the kidneys (spicy snacks, seasonings, smoked meats).
Influence of nutrition in collagen diseases .
With rheumatism, the cardiovascular system and joints are primarily affected, and many types of metabolism are also disrupted.
In the diet, it is necessary to limit salt intake to a physiological level (5-6 g) and liquid. The number of products containing calcium is increasing - milk, cottage cheese, kefir, yogurt, cheeses, nuts, cauliflower. It is recommended to enrich the diet with vitamins - ascorbic acid, vitamin P, nicotinic acid, riboflavin.
If you are prone to constipation, it is necessary to include foods that promote bowel movement: vegetables, one-day kefir, yogurt, prunes and others.
In case of infectious nonspecific (rheumatoid) arthritis in the active phase of the disease, the consumption of carbohydrates is reduced, due to easily digestible ones - sugar, honey, jam and others. In this phase, the consumption of salt is limited (foods rich in salt are excluded: pickles, marinades, etc.) and the amount of foods rich in potassium - vegetables, fruits and berries - is increased.
With osteoporosis, the amount of foods enriched with calcium increases - cheese, cottage cheese, oatmeal, cauliflower, nuts and other products.
The diet must be enriched with vitamins - ascorbic acid, vitamin P, nicotinic acid. To do this, you need to include in your diet foods rich in these vitamins: black currants, rose hips, sweet peppers, oranges, lemons, apples, tea, legumes, buckwheat, meat, fish, wheat bran.
Dietary changes for kidney and urinary tract diseases .
An important role in determining nutrition is played by pronounced metabolic disorders and possible disturbances in the functioning of the digestive organs. The main differences in nutrition concern the amount of protein, salt and water, which is determined by the clinical form, period of the disease and the functional capacity of the kidneys. The diet is determined by the doctor.
To remove fluid and under-oxidized metabolic products from the body, lower blood pressure and reduce azotemia, fasting diets (sugar, apple, potato, rice-compote, watermelon, pumpkin, etc.) are promoted.
To improve the taste of salt-free dishes, spices are used: dill, bay leaf, cinnamon, cloves, cumin, vanillin.
Irritate the kidneys: horseradish, radish, mustard, garlic, radish, as well as products containing significant amounts of essential oils and containing calcium oxalate (spinach, sorrel, etc.).
Dietary changes for other diseases.
Infectious diseases. Depending on the nature of the disease, its severity and phase, nutrition can vary significantly. In case of acute short-term febrile illnesses (chills, high temperature) in the absence of appetite, there is no need to eat. For diseases such as tonsillitis, flu, pneumonia, fasting is allowed in the first days, followed by the use of a gentle diet. Increase fluid intake and limit salt content. In case of long-term febrile diseases, prolonged fasting or poor nutrition is undesirable. Nutrition should be complete, containing easily digestible foods, containing complete proteins, vitamins and minerals, food should not create unnecessary stress on the digestive organs. Nutrition should cover increased energy costs, help level out metabolic disorders and reduce intoxication of the body, increase its defenses, stimulate digestion and speed up recovery.
Prohibited are: legumes, cabbage, black bread, dishes fried in oil and especially breaded in breadcrumbs or flour, fatty meats and fish, fatty canned food, smoked meats, hot seasonings and spices.
Irritating substances are limited nervous system– strong tea, coffee, strong meat and fish broths, gravies.
To improve appetite, use dill, parsley and eat food hot or cold so that it is not tasteless.
Let's look at nutrition for some metabolic diseases.
Obesity. Obesity is promoted by the consumption of excess amounts of food compared to energy consumption, especially those rich in easily digestible carbohydrates. This is predisposed by dietary errors that stimulate appetite - abuse of spices, seasonings, spicy foods, alcohol, rare meals, hasty eating and others. In addition, lack of physical activity hereditary predisposition, disturbances in the activity of the endocrine glands and other diseases.
There are many ways to lose weight, some of them slow and intense, the main goal of nutrition is to reduce the deposition of fat in the body. If you need to reduce weight, you need to remember that if this reduction is done quickly, it is more difficult to secure it. Nutrition should be differentiated taking into account the degree of obesity or the amount of required reduction in body weight, as well as the presence concomitant diseases. For regular weight regulation, you can use fasting and increasing physical activity, this is also possible with obesity, for this you need to overcome laziness. More on this in other sections.
Optimal weight loss is 3-5% within a month. Calorie intake is reduced mainly due to carbohydrates and, to a lesser extent, fats.
First of all, the consumption of easily digestible carbohydrates is limited, these are sugar, honey, jam, flour products, polished rice dishes, semolina and others. It is necessary to limit vegetables, fruits and berries rich in sugary substances - watermelons, melons, grapes, beets, carrots, raisins, pumpkin, bananas, potatoes, dates and others. You can use substitutes instead of sugar.
Include foods rich in plant fiber (vegetables, unsweetened fruit and berries), fiber makes it difficult to digest carbohydrates and provides a feeling of fullness.
Fats stay in the stomach longer than carbohydrates and cause a feeling of fullness; in addition, they stimulate the mobilization of fat from the depot. Preference in nutrition is given to vegetable oils. Animal fats rich in cholesterol, as well as other foods rich in cholesterol (brains, liver, egg yolks, etc.), are significantly limited. IN moderate amount you can use butter.
The diet must provide the physiological norm of vitamins. Excessive amounts of vitamins - thiamine, pyridoxine and vitamin D - promote the formation of fat from carbohydrates and proteins.
If you are obese, there is an excess amount of fluid in the body, so it is necessary to limit the consumption of water and salt (up to 3-5 g). Limiting fluid to less than 800-1000 ml is not advisable, as this can lead to impairment. The removal of fluid from the body is facilitated by enriching the diet with potassium salts, which are rich in vegetables, fruits and berries.
The daily diet should be divided into 5-6 meals. It is recommended to eat slowly, as eating slowly will make you feel full sooner. After lunch, you should not lie down, but rather take a short walk.
Include in your diet vegetarian soups, borscht, cabbage soup, black bread, seaweed, buckwheat porridge. Products and dishes that stimulate appetite and stimulate gastric secretion are excluded from the diet: meat and fish broths, vegetable broths, smoked meats, pickles, spices, sauces, marinades, herring, alcoholic beverages. Alcoholic drinks are high-calorie foods. Fruits taken on an empty stomach 1-2 hours before meals help stimulate appetite. You should not include sour cream, pastry products, fatty meats, flour and confectionery products in your diet.
You can use fasting days once a week for weight loss. Of these, you can use carbohydrate fasting days (apple, cucumber, watermelon, salad, etc.) rich in plant fiber, potassium salts, poor in proteins, salt and free of fat. Fat fasting days (sour cream, cream, etc.) create good satiety and prevent the formation of fat from carbohydrates. Protein fasting days (cottage cheese, kefir, milk, etc.) promote the mobilization of fat from the depot and have a stimulating effect on metabolism.
Gout. The basis of the disease gout is a violation of the metabolism of nucleoproteins (proteins of the cell nucleus) with a delay in the body of uric acid and the deposition of its salts in the tissues, affecting mainly the joints.
The main source of uric acid in the body is purines found in food. Uric acid can be formed during tissue breakdown and synthesized in the body.
Of great importance in the development of the disease is systematic use a large number of foods rich in purine bases, especially in individuals with a hereditary predisposition to impaired purine metabolism. The development of gout is facilitated by treatment with certain liver drugs, radiation therapy, and allergies. Gout is often combined with urolithiasis - in 15-30% of cases.
In the diet, it is necessary to limit the consumption of foods rich in purines and increase the consumption of foods that contribute to the alkalinization of urine, increasing the excretion of uric acid by the kidneys. The diet is somewhat limited in calorie content due to foods rich in purine bases.
It is necessary to limit salt, as it retains fluid in the tissues and prevents the leaching of uric acid compounds. The amount of protein in the diet, fats and carbohydrates is somewhat limited.
In the absence of contraindications, increase the consumption of fluid in the form of juices, rosehip decoction, milk, herbal tea from mint, linden, water with lemon. It is recommended to drink alkaline mineral waters that promote alkalinization of urine. Alkalinization of urine is facilitated by foods rich in alkaline valences: vegetables, fruits, berries, and the potassium they contain has a diuretic effect.
The diet is enriched with vitamins - ascorbic and nicotinic acid, riboflavin.
Products rich in purines are subject to limitation: legumes (peas, beans, lentils, beans), fish (sprats, sardines, sprat, cod, pike), meat (pork, veal, beef, lamb, chicken, goose), sausages (especially liver sausage) internal organs of animals (kidneys, liver, brains, lungs), mushrooms (ceps, champignons), meat and fish broths. Some vegetables (sorrel, spinach, radish, cauliflower, eggplant, lettuce), yeast, oatmeal, polished rice, sauces (meat, fish, mushroom) are also subject to restrictions. Products that stimulate the nervous system are limited (coffee, cocoa, strong tea, alcoholic drinks, spicy snacks, spices, etc.). Alcohol impairs the kidneys' excretion of uric acid and can provoke gout attacks.
It is better to eat meat boiled, since about 50% of purines are transferred to the broth.
It is recommended to eat foods low in purines: milk and dairy products, eggs, vegetables (cabbage, potatoes, cucumbers, carrots, onions, tomatoes, Danya, watermelon), fruits (apples, apricots, grapes, plums, pears, cherries, oranges), flour products and cereal products, sugar, honey, jam, lard, blood sausage, white bread, hazelnuts and walnuts, butter.
Boiled meat and fish are allowed 2-3 times a week. Spices allowed include vinegar and bay leaf.
Can be used once a week fasting diets from foods poor in purine bases (apple, cucumber, potato, dairy, watermelon, etc.).
During attacks positive influence provide fasting diets, with sufficient fluid intake (tea with sugar, rosehip decoction, vegetable and fruit juices, alkaline mineral waters, etc.).
Nutrition for diabetes.
Diabetes is a disease accompanied by the release of large amounts of urine or chemical substances, located in the body. The name “diabetes” refers to a number of unrelated diseases. Main clinical forms diabetes are diabetes mellitus and diabetes insipidus.
Diabetes mellitus is based on a decrease in insulin production by the pancreas or a relative lack of insulin in the body.
Among the causes of diabetes are overeating, abuse of easily digestible carbohydrates and associated obesity. Other factors include heredity, negative emotions and neuropsychic overload, traumatic brain injury, infections and intoxications, pancreatic diseases, deterioration of blood supply to the insular apparatus (atherosclerosis).
Diet can be the only factor in recovery in mild forms, or a significant one component for moderate and severe diseases. Based on this, it is already clear that diets differ; in all cases, diets are differentiated.
The consumption of sugary foods (honey, sugar, jam, sweets, etc.) is limited, as they are quickly absorbed and can cause a sharp rise in blood sugar after eating. Xylitol, sorbitol, and saccharin can be used as sugar substitutes. For sugar substitutes, see the section on sucrose (sugar). The amount of carbohydrates in the diet is limited, and preference is given to hard-to-digest carbohydrates (dark varieties of wholemeal bread, vegetables, fruits, berries, etc.). The amount of carbohydrates can be brought to normal with the introduction of sugar-reducing drugs. Diabetes requires constant monitoring and a purely individual diet, even with a developed diet, control is necessary. You should follow your doctor's recommendations when it comes to nutrition.
General recommendations are as follows: you need to eat less foods containing sugar and starch, and eat more protein foods, vegetable fats and fresh fruits, with the exception of bananas, cherries, plums and grapes, which contain a lot of starch. Preference should be given to proteins that do not contribute to fatty infiltration, such as cottage cheese, lean beef, soaked herring and other products; skim milk and yogurt are useful. Spices are necessary to improve the digestion of fats. In order to prevent atherosclerosis, you should limit the consumption of foods rich in cholesterol (refractory fats, brains, liver, kidneys, egg yolks, etc.).
If you are overweight, fasting days (cottage cheese, apple, meat, oatmeal, etc.) are useful.
Traditional medicine advises drinking an infusion of blueberry leaves for diabetes. An infusion of cattail decoction is also useful. A diet is recommended that should be followed at least once a week (fasting): eat only fresh vegetables and 3-4 eggs with a little oil.
Thyroid diseases .
Thyrotoxicosis is increased production of thyroid hormones. Calorie intake increases due to carbohydrates and fats. The amount of proteins does not increase. An adequate supply of vitamins, especially retinol and thiamine, is necessary. To enrich the body with iodine, it is recommended to consume seafood, seaweed, sea fish, shrimp and others. Products that excite the nervous system are excluded: strong tea, coffee, cocoa, chocolate, meat and fish broths and gravies, alcohol, smoked foods, hot seasonings and spices.
Myxedema is a decrease in the production of thyroid hormones. Caloric intake is limited by carbohydrates and, to a lesser extent, fats. It is especially important to limit the consumption of easily digestible carbohydrates (sugar, honey, jam, flour products, etc.). Preference is given to foods rich in plant fiber (vegetables, unsweetened fruits and berries); fiber makes it difficult to digest carbohydrates and promotes bowel movements. Due to its low calorie content and high volume, plant fiber provides a feeling of fullness. Proteins are consumed in sufficient quantities, as they increase metabolism. The consumption of salt and water is limited, the diet is enriched with ascorbic acid. In addition to enriching the diet with plant fiber, one-day fermented milk products (kefir, yogurt), prunes, black bread, and beet juice are used to combat constipation.
Let us briefly summarize the results of the therapeutic diet.
Diet for acute and chronic diseases.
In acute illnesses, the patient should not be forced to drink and eat, since digestion and assimilation of food requires a lot of effort. During febrile illnesses, whenever possible, give digestible, non-stimulating and non-acidic food. Beef, meat broths, dairy and sweet products must be excluded from the diet.
Liquid food is easier to digest and can be given more often and little by little. Water is best suited to quench thirst; it should be consumed in small sips; you can add fruit juice, preferably lemon juice. The most suitable gruel for feeding a patient is oatmeal and barley gruel, cow's milk, diluted with water, rice or semolina soup, boiled and raw sour fruits and grapes.
There is no need to force a patient during a fever to eat and drink something that he does not like; it will not do him any good and will worsen the fever. The best indicator of choice is the patient’s desire.
Sometimes it is better to stop eating all food for a while, especially for children, since they may get sick from excess nutrition. In this case, fasting will be a more reliable treatment.
For milder diseases (runny nose, diarrhea, smallpox, etc.), adhere to the specified diet, taking into account the patient’s condition and the characteristics of the disease.
Diet for chronic diseases. The diet for each person should be individual, but the general principles remain for everyone.
1. You should not force yourself to eat and drink without appetite, since its absence indicates that the digestive organs need rest or strength to remove pathogenic substances. Until your appetite returns, eat light food from boiled or raw fruits, oatmeal.
2. Take food as usual, but if you are weak, it is better to eat more often and little by little.
3. Food should be simple, non-stimulating, and digestible. Do not include many different products when preparing it.
4. Eat and drink in moderation. The amount of food consumed should not overload the digestive organs.
5. Avoid drinking alcohol and drinks that stimulate the nervous system, tea, coffee, cocoa and others.
6. Avoid spices that especially irritate the mucous membrane of the stomach and intestines (pepper, mustard, etc.). Use sugar and salt in moderation; use lemon juice to acidify dishes.
Basically, diets include food containing vitamins and salts (except table salt) in increased quantities. If there is no need for mechanical sparing, then it is better to eat more raw vegetables and fruits. When mechanically sparing the digestive organs, foods rich in coarse fiber, meat with tough ingredients, as well as coarse breads and crumbly porridges are excluded. Meat is used in minced form (cutlets, meatballs), vegetables in the form of purees, casseroles, pureed soups from well-cooked cereals.
With chemical sparing, products that have a juice-containing effect are excluded, causing increased secretion of the digestive glands and an increase in the motor function of the stomach and intestines. As already mentioned, strong broths, fried and breaded foods, fatty and spicy sauces and gravies are not recommended. Spices, fresh soft bread, pancakes are excluded.
Without looking up from my studies, I rattled off theses about nutritional factors:
The influence of nutritional factors on gastric secretion.
Strong stimulants of gastric juice secretion are meat, fish, and mushroom broths containing extractive substances; fried meat and fish; coagulated egg white; black bread and other products containing fiber; spices; alcohol in small quantities, alkaline mineral waters consumed with meals, etc.
Boiled meat and fish moderately stimulate secretion; salted and fermented foods; White bread; cottage cheese; coffee, milk, carbonated drinks, etc.
Weak pathogens - pureed and blanched vegetables, diluted vegetable, fruit and berry juices; fresh white bread, water, etc.
Gastric secretion is inhibited by fats, alkaline mineral waters taken 60-90 minutes before meals, undiluted vegetable, fruit and berry juices, unattractive foods, unpleasant odors and taste, unaesthetic environment, monotonous food, negative emotions, overwork, overheating, hypothermia, etc.
The length of time food remains in the stomach depends on its composition, the nature of technological processing and other factors. So, 2 soft-boiled eggs stay in the stomach for 1-2 hours, and hard-boiled eggs stay in the stomach for 6-8 hours. Fat-rich foods stay in the stomach for up to 8 hours, for example sprats. Hot food leaves the stomach faster than cold. A typical meat lunch stays in the stomach for about 5 hours.
Indigestion in the stomach occurs when systematic errors diet, eating dry food, frequent use rough and poorly chewed food, rare meals, hasty eating, drinking strong alcoholic drinks, smoking, deficiency of vitamins A, C, gr. B. Large amounts of food eaten at one time cause stretching of the stomach walls, increased load on the heart, which adversely affects well-being and health. The damaged mucous membrane is exposed to proteolytic enzymes and hydrochloric acid of gastric juice, which leads to gastritis (inflammation) and stomach ulcers.
The influence of dietary factors on the functioning of the pancreas.
Stimulate digestive function pancreas food acids, cabbage, onions, diluted vegetable juices, fats, fatty acids, water, small doses of alcohol, etc.
Alkaline mineral salts, whey, etc. inhibit pancreatic secretion.
Bile salts keep water-insoluble cholesterol in the bile in a dissolved state. With a lack of bile acids, cholesterol precipitates, which leads to the formation of stones in the biliary tract and the formation of gallstone disease. If the outflow of bile into the intestines is disrupted (stones, inflammation), part of the bile from the bile ducts enters the blood, which causes a yellow coloration of the skin, mucous membranes and whites of the eyes (jaundice).
The influence of dietary factors on bile secretion.
Stimulate the production of bile - organic acids, extractive substances of meat and fish. Vegetable oils, meat, milk, egg yolks, fiber, xylitol, sorbitol, warm food, magnesium salts, some mineral waters (Slavyanovskaya, Essentuki, Berezovskaya, etc.) increase the excretion of bile into the duodenum. Cold food causes spasm (narrowing) of the bile ducts.
Excessive consumption of animal fats, proteins, table salt, essential oils, as well as fast food and long-term dietary disturbances have an adverse effect on bile secretion and pancreatic secretion.
The influence of dietary factors on the activity of the small intestine.
Motor and secretory function small intestines increases coarse, dense foods rich in dietary fiber. Food acids, carbon dioxide, alkaline salts, lactose, vitamin B1 (thiamine), choline, spices, hydrolysis products of nutrients, especially fats (fatty acids).
Factors influencing the condition of the large intestine.
The functions of the large intestine are directly dependent on the nature of a person’s work, age, composition of food consumed, etc. Thus, in individuals mental work, leading a sedentary lifestyle and subject to physical inactivity, the intestinal motor function decreases. With increasing age, the activity of motor, secretory and other functions of the large intestine also decreases. Consequently, when organizing nutrition for these population groups, it is necessary to include “food irritants” that have a laxative effect (wholemeal bread, bran, vegetables and fruits, except astringents, prunes, cold vegetable juices, mineral waters, compote, lactic acid drinks, vegetable oil , sorbitol, xylitol, etc.).
Hot dishes and flour products (pies, pancakes, fresh bread, pasta, soft-boiled eggs, cottage cheese, rice and semolina porridge, strong tea, cocoa, chocolate, blueberries, etc.) weaken intestinal motility (have a fixing effect).
Reduce motor and excretory function large intestine refined carbohydrates. Overloading the diet with meat products increases the processes of decay, and excess carbohydrates enhances fermentation.
Deficiency in dietary fiber and intestinal dysbiosis are a risk factor for carcinogenesis
To consolidate the effect of osteopathic treatment of gastrointestinal diseases and prevent their relapses, it is necessary to adhere to some recommendations of nutritionists.
When diet therapy for patients with diseases of the digestive system, it is necessary to take into account the influence of products and methods of their culinary processing on the secretory and motor (motor-evacuation) functions of the gastrointestinal tract.
Of course, due to the advent of powerful drugs that make it possible to actively influence these functions of the digestive tract, the importance of limiting foods and dishes that stimulate the secretion of the gastric glands and (or) the motor function of the stomach, as well as the predominant inclusion in the diet of foods and dishes of the opposite direction. However, how to feed patients in acute period diseases, and to prevent their exacerbations after completing a course of pharmacotherapy, it is advisable to use the information given below to draw up a patient’s menu.
The following foods and dishes traditionally include strong stimulants of gastric secretion:
· meat and fish broths rich in extractive substances, decoctions of mushrooms and vegetables;
· all fried foods;
· meat and fish stewed in their own juice;
· meat, fish, mushroom, tomato sauces;
· salted and smoked meat and fish products;
· salted, pickled and pickled vegetables and fruits;
· snack food canned meat, fish and vegetables, especially with tomato filling;
· hard-boiled eggs, especially the yolk;
· rye bread and pastry products;
· sour and insufficiently ripe fruits and berries;
· spicy vegetables, spices and seasonings;
· fermented milk products with high acidity, skim milk and whey;
· stale or overheated edible fats;
· coffee, especially black; all drinks containing carbon dioxide (kvass, carbonated water, etc.) and alcohol.
The following food products and dishes are traditionally weak stimulants of gastric secretion:
· slimy cereal soups;
· milk soups with pureed cereals;
· pureed vegetable soups with a weak decoction of vegetables;
boiled minced or pureed meat and boiled fish;
· puree from boiled vegetables (potatoes, carrots, cauliflower, zucchini, etc.);
· soft-boiled eggs, steamed omelettes and beaten egg whites;
· whole milk and cream, especially warm;
· fresh, non-acidic, mashed cottage cheese, especially unleavened or calcined;
· liquid milk, semi-viscous, well-cooked, as well as mashed porridges;
· bread from wheat flour premium (finely ground) yesterday's baking or oven-dried;
· jelly, mousse, jelly from sweet fruits and berries or their juices, puree from sweet, ripe fruits and berries;
· fresh butter and refined vegetable oil in its natural form (added to dishes);
· weak tea, especially with milk or cream;
· alkaline mineral degassed (carbon dioxide-free) waters.
Liquid, jelly- and puree-like, as well as mushy foods are most quickly digested and leave the stomach. These types of food have minimal mechanical impact and; stomach compared to dense or solid foods that are more slowly digested and evacuated from the stomach. Dishes prepared by frying or baking with a crust take longer to digest and have a greater mechanical effect than those boiled in water or steamed. Mechanically irritant effect the stomach is affected by foods containing a lot of dietary fiber, rich in coarse fiber - legumes, mushrooms, wholemeal bread, whole grain cereals, nuts, some vegetables, fruits and berries, as well as connective tissue-rich meat with fascia and tendons, skin fish and birds. The least impact on the gastric mucosa is exerted by dishes whose temperature is close to that in the stomach (37 ° C). Dishes whose temperature is above 60-62 "C can sometimes have an irritating effect on the gastric mucosa and delay the evacuation of food from it. Warm dishes and drinks leave the stomach faster than cold ones (below 15 ° C). They have a negative effect on the secretory and motor functions of the stomach, large volumes of food taken, therefore, in case of acute or exacerbation of chronic diseases of the stomach, food is taken in frequent, fractional portions, distributing the daily weight of the diet into 5-6 meals.In addition, the usual daily weight of the diet (3-3.5 kg) is reduced to 2 - 2.5 kg. It was noted above that information about the effect of qualitatively different foods on the secretory function of the stomach is based on the traditional approach to this issue. In recent years, some of this information has begun to be questioned. For example, it turned out that milk does not reduce, but slightly increases the acidity of gastric juice or that fruit juices and spices have a slight irritating effect on the stomach.However, it should be emphasized that the study of the effect of various foods on the functions of the stomach of a healthy and especially a sick person is still far from complete. Thus, studies conducted in healthy people and patients with peptic ulcer disease have shown that bread (starchy food) releases more pepsin into the gastric juice, which digests proteins, than meat (protein food), while the average acidity of the gastric juice after eating bread is not changed, and after eating meat increased slightly (V. A. Gorshkov et al., 1995). In healthy people, the time it takes for the stomach to empty after drinking the same amount water or coffee turned out to be greater after water (P. J. Boekema et al., 2000). The time of evacuation from the stomach of predominantly protein, fat or carbohydrate foods in healthy people and patients with chronic pancreatitis turned out to be completely different (G. F. Korotko et al., 2000). When diet therapy for patients with intestinal diseases, it is necessary to take into account the influence of nutrients, food products and methods of their culinary processing on the functions of the small and large intestines. Products and dishes that enhance the motor function of the intestines traditionally include:
rich in dietary fiber, especially coarse fiber - bran, legumes, nuts, mushrooms, dried fruits (especially prunes, dried apricots, figs), wholemeal bread, pearl barley, barley, buckwheat, oatmeal, millet, many raw vegetables and fruits;
· rich in sugars - sugar, jam, honey, syrups;
· rich in table salt - salted fish, salted vegetables, smoked meats, canned snack foods, etc.;
· rich in organic acids - sour fruits and their juices, pickled and pickled vegetables, fermented milk drinks with high acidity, kvass, fruit juice, white grape wines;
· meat rich in connective tissue;
all drinks containing carbon dioxide;
· fats used in free form (not in dishes), on an empty stomach or simultaneously in large quantities(sour cream and cream 100 g or more, vegetable oils, egg yolks, etc.);
· all cold dishes (below 15-17 °C), especially when consumed on an empty stomach or as first courses for lunch - ice cream, drinks, beetroot soup, okroshka, cold jellied dishes, etc.
Products may contain several stimulants of intestinal motor function: kumiss and kvass - organic acids and carbon dioxide, sauerkraut - organic acids, table salt, fiber, etc. All the products and dishes listed in the list have a laxative effect to one degree or another. and are not recommended for intestinal diseases with diarrhea. Foods and dishes that slow down the motor function of the intestines include:
· containing astringent tannins - decoctions and jelly from blueberries, bird cherry, quince, pear, dogwood, strong tea, especially green, red grape wines, cocoa in water;
· dishes that do not cause chemical and mechanical irritation of the gastrointestinal tract, substances of viscous consistency that slowly move through the intestines - slimy soups, grated porridges (especially semolina and rice), jelly;
Warm drinks and dishes. These products and dishes are indicated for diarrhea and are not recommended for constipation. Products and dishes that have little effect on the motor function of the intestines include:
· dishes made from minced lean meat, steamed and boiled in water, freed from fascia and tendons - soufflés, quenelles, purees, cutlets, etc.;
· boiled lean fish without skin;
· liquid, semi-viscous and viscous porridges, especially semolina and rice;
· bread made from premium wheat flour, freshly baked or dried;
· freshly prepared unleavened cottage cheese.
The effect of products depends on the method of preparation and serving, for example, crumbly and mashed porridges, cold and warm drinks. Blueberry decoction and jelly slow down the motor function of the intestines (the effect of tannin), but raw blueberries enhance it, as they are rich in dietary fiber. Fat in free form and in large quantities has a laxative effect, and the same amount of fat in meals (5-10 g) and evenly distributed among meals has little effect on the motor function of the intestines. Puree of raw sweet apples can have a strengthening effect, and whole apples or in combination with other foods speed up bowel movements. Whole milk or in large quantities in dishes (milk soups) for intestinal diseases is poorly tolerated, causing bloating and loose or mushy stools, therefore, in acute diseases and exacerbations of chronic intestinal diseases with diarrhea, milk is excluded from the diet. However, as patients recover, they tolerate small amounts (50-100 g) of milk in dishes, such as porridge. Most people with intestinal diseases tolerate soft-boiled eggs well, in the form of steamed omelettes and in dishes. In some patients, eggs can increase pain and diarrhea. The intensification of fermentation processes in the intestines is facilitated by foods rich in carbohydrates, especially dietary fiber (fiber, etc.). The processes of putrefaction in the intestines are enhanced not so much by high-protein foods, but connective tissue. Products rich in dietary fiber and, in particular, fiber, contribute to the occurrence of rotting processes if they have not been steamed and wiped. Note that in recent years the very traditional concept of intestinal processes of fermentation or putrefaction has become the subject of revision as unfounded.
The advice of nutritionists will be very effective if you adhere to them constantly and against the background of osteopathic treatment. Osteopathic correction of body dysfunctions leading to diseases of the gastrointestinal tract is necessary in the treatment of patients in this category.
