Nutrition for Crohn's disease

Crohn's disease is a chronic disease of the digestive tract, accompanied by an inflammatory reaction. For the disease characterized by the appearance of granulomas and a change in the structure of the epithelium, which lining the inner surface of the intestine.

Crohn's disease can affect all parts of the gastrointestinal tract, starting from the oral cavity and ending with the anal opening, but most often the pathology affects the ileum. This is an incurable disease and at times a relapse occurs after twenty years. A major role in the formation of the disease is played by genetic predisposition.

Infectious diseases and autoimmune processes can provoke inflammation. Patients experience a wave-like temperature increase, lethargy, fatigue, abdominal pain, nausea, vomiting, diarrhea, bloating, weight loss. Skin becomes dry and dull, hair falls out.

Crohn's disease is a fairly serious ailment that can lead to internal bleeding, peptic ulcer, peritonitis, and the formation of fistulas and abscesses. With any diseases of the digestive tract, it is important to follow dietary nutrition, and Crohn's disease is no exception.

Proper nutrition helps to avoid relapse and prolong the period of remission. Diet in Crohn's disease is the main element of treatment. It will help restore the former work of the digestive system and enrich the body with vitamins and nutrients.

The menu is compiled by the attending physician or dietitian exclusively for each patient. It should be designed in such a way that food can penetrate through the inflamed areas and do not harm the organ even more. When choosing products for cooking, you should first of all think not about taste, but about the benefits. Your health should be the priority.

The severity of a diet in Crohn's disease directly depends on the severity of the pathological process. If the ailment affected only the ileum, the restrictions will not be too strict, and if the stomach and duodenum are involved in the process, then you must adhere to a strict diet.

Dietary nutrition in Crohn's disease is a prerequisite for

Basic recommendations of

The goal of proper nutrition in Crohn's disease is to reduce the likelihood of irritation of the intestine. The diet should compensate for the loss of its absorbent function. The disease implies some limitations and even exceptions to the menu.

To get started, let's talk about banned products:

• eggs in any form;
• fatty meat and fish;
• cabbage, radish;
• beans and fresh vegetables;
• some porridge: corn and pearl barley;
• whole milk;
• butter and cheese;
• chocolate;
• alcoholic beverages;
• soda, kvass;
• mustard, mayonnaise and any other sauces.

Cooking is better for a couple, it is also allowed to stew and cook. Experts recommend low-fat varieties of meat: rabbit, beef, turkey, chicken. Kashi is better to cook on water or vegetable broth. It is better to give preference to buckwheat, oatmeal and rice, but before consumption grains should be wiped. Permissible baking and dry biscuits are allowed.

With Crohn's disease, you should eat "by the clock"

The disease is accompanied by diarrhea, so it is important to consume enough water to replenish the fluid. There are recommendations for setting up two "hungry" unloading days a week, but not all experts agree with them.

According to this recommendation, you can not eat food, but a plentiful drink these days is mandatory. It can be tea with insignificant addition of sugar and lemon, low-fat kefir, broth of a dogrose, acidophilic milk.

If you are severely hungry, you can enter carrots or apples into the diet. Before consumption, the products are rubbed on the grater or passed through a meat grinder. They should be consumed in small portions. Apple and carrots will help cope with diarrhea, which is inherent in Crohn's disease.

What can I eat when I'm exacerbated?

A few days after the onset of an exacerbation, when the pain subsides, the diet expands by gradually introducing such dishes:

• rubbed soups;
• mucous broth;
• dried white bread;
• jelly and jelly;
• steam omelet;
• low-fat cottage cheese;
• porridge on the water.

Consider an approximate menu for Crohn's disease:

• breakfast. Steam omelet and buckwheat porridge. Tea with a little addition of sugar and lemon;
• second breakfast. Baked apples and low-fat kefir;
• lunch. Soup with pasta on low-fat chicken broth. Meat souffle and jelly from berries;
• afternoon snack. Acidophilic milk with dry biscuits;
• dinner. Oat porridge with steamed meatballs. Fruit jelly.

With porridge disease, porridges are best prepared on the water.

. Now we will consider some recipes for dishes that can be prepared for patients:

• carrot casserole .Scrub the carrots and put it in a frying pan, adding a little water and butter. Then add the carrots, cottage cheese, sugar, egg and mango to the container. Stir all the ingredients and send them to the oven. Serve the dish with sour cream;
• braised carrots .Throw in the water chopped carrot, then add a little milk and cook until ready;
• zucchini in sour cream sauce .Peel and squash the squash and cut them finely. Vegetables should be stewed in a saucepan with water and oil. After fifteen minutes, add the sour cream sauce, which is made on the basis of wheat flour and sour cream. Stew zucchini should be cooked;Chicken with tomatoes .Cook the chicken breast and finely chop it. Then peel the tomatoes and grind them. Both ingredients are sent to a skillet. Then mix the egg with the milk and pour the resulting mixture into a frying pan.

What can I eat during the period of remission?

When the painful symptoms have passed and the condition has improved, you can gradually begin to prepare your stomach for the usual food. During this period, the body should be enriched with nutrients. New products should be introduced into the diet gradually, day after day, increasing their dosage. Often in Crohn's disease, patients lose weight heavily, so it is recommended to make snacks to fill the lost mass between the main meals.

The assortment of bakery products during remission is considerably expanded. It is allowed to eat shortbread cookies, biscuits, rice loaves. Also, the diet can be enriched with a wide variety of fruits: mango, peaches, melons, pears. Vegetables will be of great use: beets, turnips, carrots.

A biscuit biscuit

is allowed. If the disease causes a delay in the stool, remove the bakery products from the ration. Boiled vegetables and sour-milk products will help normalize peristalsis. If you are concerned about constipation, the menu should be formulated with an emphasis on sour-milk products and boiled vegetables:

• breakfast. Cooked beets and homemade yoghurt without sugar;
• second breakfast. Kefir;
• lunch. Boiled vegetables and steam meatballs;
• afternoon snack. Cottage cheese;
• dinner. Buckwheat porridge with chicken breast.

Consider an exemplary menu during the remission period:

• breakfast. Puree from fruit and kissel;
• snack. Low-fat yogurt and yesterday's bun;
• lunch. Meatballs and baked vegetables;
• afternoon snack. Berry jelly and marshmallow;
• dinner. Fish souffle and mashed potatoes.

If the disease is accompanied by constipation, consume more sour-milk products

Features of the diet in children

Crohn's disease in children, as, indeed, in adults, often mimics appendicitis and ulcerative colitis. That's why self-diagnosis is dangerous for life. Children are concerned about diarrhea, sometimes up to ten times a day. Cramping abdominal pain intensifies after eating and defecating. The defeat of the small intestine leads to hypovitaminosis and anemia. Children begin to lag behind in physical development, it is difficult for them to cope with the school load.

Children are shown the treatment table number 4 according to Pevzner. This diet implies a high calorie content, its basis is boiled fish, seafood, chicken, soups, porridges on the water, fresh juices and jelly. Dairy products, rye bread, fatty meat, legumes, fresh vegetables and fruits are excluded from the diet.

The feature of the treatment table is to reduce the amount of food that chemically and mechanically affects the stomach and intestines. The fulfillment of its main principles makes it possible to achieve a stable remission and to prevent an aggravation of the ailment. The nutrition of the child must be diverse and full. Do not give him the same food every day. Consider an approximate menu for one week.

Monday:

• breakfast. Oatmeal on the water and unsweetened jelly;
• lunch. Mashed apple and carrots;
• lunch. Vegetable broth with chicken soufflé and fruit fruit drink;
• snack. Kefir with biscuit biscuits;
• dinner. Fish meatballs and boiled rice. Cowberry mors.

Tuesday:

• breakfast. Buckwheat porridge with compote of dried fruits;
• lunch. Fruit pudding berry juice;
• lunch. Veined vegetable soup with fish balls;
• afternoon snack. Gallet biscuits with fruit jelly;
• dinner. Mashed potatoes and grated chicken breast and tea.

Wednesday:

• breakfast. Oatmeal porridge and compote of dried fruits;
• lunch. Curd soufflé with jelly;
• lunch. Chicken soup with mashed rice. Fruit tea;
• afternoon snack. Green tea and croutons;
• dinner. Pudding from a pear and stewed chicken meatballs.

Thursday:

• breakfast. Mucous rice porridge and tea;
• lunch. Baked apples and plums;
• lunch. Soup-puree from cauliflower and berry jelly;
• afternoon snack. Crackers with compote from dried fruits;
• dinner. Fish soufflé with vegetables. Berry fruit drink.

Friday:

• breakfast. Berry jelly and banana pudding;
• lunch. Low-fat kefir and biscuit biscuits;
• lunch. Vegetable broth and chopped chicken breast. Fruit fruit drink;
• afternoon snack. Yesterday's bun and compote of dried fruits;
• dinner. Steam cutlets from beef and vegetable puree.

Saturday:

• breakfast. Rice casserole and mors;
• lunch. One banana;
• lunch. Rice flakes and turkey meatballs;
• afternoon snack. Gallet biscuits with sea-buckthorn berries;
• dinner. Fish knels with rice.

Sunday:

• breakfast. Pear beans and warm sea of ​​sea buckthorn;
• lunch. Baked apple;
• lunch. Chicken broth with oatmeal. Fruit compote;
• afternoon snack. A biscuit with tea;
• dinner. Rice meatballs. Warm mors.

Nutrition for Crohn's disease in children should be varied and balanced

You can rest assured that proper nutrition with Crohn's disease will help to prolong remission for a long time, even for tens of years. Avoid prohibited foods, think first of all about your health, and not taste preferences.

Gradually, new products approved by a doctor can be introduced into the diet. An experienced specialist will help you to choose a diet. A lot depends on nutrition. Errors in nutrition can be very expensive for patients with Crohn's disease.