Sour cream at chronic and other stages of development of pancreatitis. Consumption of sour cream for diseases of the pancreas If the disease has become chronic

02.07.2023

Pancreatitis is an inflammation of the pancreas that occurs as a result of damage to the liver and gallbladder, alcohol abuse, and nutritional disorders. Pancreatitis can also occur as a result of poisoning or after an infectious disease.

As a rule, pancreatitis is accompanied by severe pain in the abdominal area. The pain can be either dull or sharp. Usually after eating it begins to intensify. Other symptoms of pancreatitis include vomiting, diarrhea, nausea, and fever.

Many people who are sick have a question: is it possible to consume dairy products? Will they cause harm to an already damaged body? Let's look into this issue.

1. Dairy products in the diet

Fermented milk products contain about 120 types of useful substances, which are represented by vitamins, fatty acids, mineral elements, and enzymes. Thereby:

Reduced ;
Metabolism is stabilized;
The functioning of the gastrointestinal tract is normalized;
Pathogenic flora is suppressed.

In the chronic course of the disease, consumption of dairy products accelerates the restoration of the mucous tissue of the gastrointestinal tract, and also relieves inflammation of the gland.

Cottage cheese

Cottage cheese can be consumed not only as part of various dietary dishes, but also as an independent product. The pancreas and digestive tract organs are not irritated by the proteins and fats of the dairy product. This is achieved due to the fact that cottage cheese is absorbed quite quickly.

There are several requirements that cottage cheese for patients with pancreatitis must meet:

Cheese

Unfortunately, during exacerbation of pancreatitis, eating cheese is strictly prohibited. This is due to the fact that cheese is a dense product that does not correspond to a diet based on the principle of mechanical sparing. In addition, it is also too fatty and contains extractive substances that stimulate pancreatic secretion. And this should under no circumstances be allowed during an exacerbation.

A month after the exacerbation, you can introduce cheese into your diet. Initially, soft varieties of cheeses are included (unsalted, low-fat, mild), then semi-hard. First, you need to eat one small piece of cheese (about 15 grams), later the dosage can reach up to 100 grams of product per day.

Sour cream

Sour cream is a dairy product that has enormous fat content. With an exacerbation of the chronic phase of the disease or the acute stage, the use of this product can create a large load on the gland and the gastrointestinal tract system. Even a small spoon can cause an aggravation.

The inclusion of this product in dishes is allowed only if pancreatitis is in stable remission. It is necessary to verify the presence of poisoned fat in the feces by testing.

The ideal schedule for introducing sour cream into food is considered to be 1 tsp. in one day. This product must be chosen only of high quality: it should in no case be expired, the fat content is 20%. The composition of sour cream should not include anything other than milk, sourdough and cream.

This product should only be taken when prepared with other dishes. As a rule, it is taken with vegetable puree, cottage cheese, sauces, puddings, casseroles, soups, and salads. You should absolutely not eat fried mushrooms with sour cream or fish in this product.

2. Features of the consumption of dairy products at different stages of the disease

Depending on the characteristics of the disease, patients' diet should be adjusted. Most products that are allowed during the remission stage can cause significant harm to health during an exacerbation.

Acute phase of pancreatitis

With the first appearance of an attack of pancreatitis, you must immediately exclude all dairy products from your diet. Only from 2-3 days can you introduce milk porridge in liquid form into the menu. It should be prepared with milk 1 or 2.5% fat or diluted with water in proportions 1 to 1.

A week after an exacerbation, you can eat a small amount of low-fat cottage cheese. Product intake starts at 50 g. After a week, the daily norm is 100 grams. You can cook a steam omelet with diluted milk.

If positive dynamics are observed, then kefir can be introduced into the diet. It should be consumed gradually, also starting with 50 grams on the first day. You can increase the amount of kefir consumed to 100 grams in a week.

You can add a small amount of butter (butter or vegetable oil up to 5 grams per day) to vegetable or fruit purees. If a person has pancreatitis, then he should adhere to this diet until remission is achieved. This takes approximately 2 months.

Chronic phase of pancreatitis

A few months after the exacerbation of this disease, with the onset of a stable phase of remission, the menu of people with inflammation becomes more extensive.

Milk is also used only in diluted form for the preparation of:

Jelly, omelettes;
Porridge and first courses.

The daily consumption of butter increases to ten grams. Cottage cheese and kefir are retained in the diet, but with a small percentage of fat content. Kefir can be replaced with another dairy product, but you need to ensure that their fat content does not exceed 2.5%.

As symptoms subside, foods such as:

Ryazhenka;
Yogurts. Most patients are interested in the question: is it possible to consume yogurt for pancreatitis, and in what form? You can drink yogurt, but not more than one glass per day. Additionally, it is also important to consider what additives it contains.

After the permission of the attending physician, dairy drinks with sweeteners such as:

Sweetener;
Puree made from berries and fruits.

The menu also includes products such as cream and sour cream, but their fat content should not exceed 10%. It is important to note that they can be consumed no more than every other day and no more than one tablespoon.

Pancreatitis and cholecystitis

The diet consists of following certain recommendations and rules. It is necessary to eat properly in accordance with the intake and amount of food consumed. Let's look at them:

You can consume no more than 200 grams of food at a time. Excessive food load can lead to overload of diseased organs, as well as cause a severe attack of pain;
Steaks, pizza, and sushi should absolutely not be consumed even during the period of remission;
It is very important that the temperature of the food consumed is not higher than 40 degrees. In addition, cold food is also not allowed to be consumed;
It is important to consider the calorie content and the ratio of fats, carbohydrates, and proteins in the food consumed. The food consumed must be balanced in all these parameters.

3. Contraindications

Dairy products are contraindicated if pancreatitis is accompanied by conditions such as:

Intolerance to fermented milk products;
Exacerbation of chronic intestinal diseases;
The day before the operation;
Some types of liver diseases;
Kidney problems, including stones;

Video on the topic: Is it possible to eat cheese if you have pancreatitis?

4. Recipes for cottage cheese dishes

It is not necessary to include cottage cheese in dishes; it can be used as an independent product. Due to the fact that cottage cheese is combined with various foods, there are different taste variations, namely:

Salty cottage cheese. If you mix this product with vegetables, herbs, and add a little sour cream, you can get a very tasty diet breakfast;
Sweet cottage cheese. Various dried fruits, fruits, honey are added to this product in accordance with taste preferences. From these components you can make very tasty puddings and soufflés.

Cottage cheese casserole

This option for preparing casseroles has been familiar to many since early childhood. A person who is on a constant diet due to problems with the pancreas cannot please himself with many tasty but unhealthy desserts, but you can eat casserole even every day.

To prepare we will need:

Cottage cheese (300 gr);
Egg (2 pcs);
Semolina (3-4 tbsp);
Raisins, which are added to taste (can be replaced with any other fruit);
Vanillin (very little is needed, literally on the tip of a knife);
Sugar (4 tbsp required);
Baking powder (1 sachet);
Just a little salt.

The cooking process is quite simple:

Rinse the raisins and pour boiling water over them. This needs to be done so that it swells a little;
Mix semolina with sour cream and leave for 15 minutes;
Add cottage cheese and baking powder to the resulting mixture. Mix well;
In a separate container, beat eggs with sugar;
Carefully add the curd mass to the resulting mixture so that the whipped foam does not settle;
Add raisins and mix everything carefully;
Pour just a little semolina into the bottom of the baking dish and distribute evenly. This must be done in order to avoid possible burning;
Place the dough and bake in the oven at 180 degrees for 40 minutes.

Syrniki

You can also make cheesecakes.

To prepare them you will need:

Egg (1 piece);
Cottage cheese 9% (200 g - approximately 1 pack);
Butter (0.5 tsp);
Sour cream (1 tbsp);
Flour (0.5 cup);
Semolina (1 tsp).

The cooking process is very simple:

Mix the pureed cottage cheese with semolina, sugar and egg;
Mix the resulting mass well, shape (1.5 cm), bread in flour;
Place in a baking tray, which should first be greased with oil, and place in the oven for 25 minutes at 180 degrees;
You can serve with a little sour cream.

Lazy dumplings

For lazy dumplings with cottage cheese, you can prepare them according to the usual recipe, but you need to reduce the amount of sugar.

To prepare we will need:

Sugar (2 tsp);
Low-fat cottage cheese (250 g);
Flour (3-4 tbsp).

Cooking process:

Mix sugar with egg, add cottage cheese, flour and knead thoroughly;
From the resulting dough, you need to form a sausage;
Cut the sausage into pieces and make a ball from each piece;
Cook the dumplings for 7 minutes after floating.

They must be served warm, topped with yogurt.

5. Conclusion

Pancreatitis is a serious disease in which nutrition plays a major role. If you strictly follow all the recommendations, you can eat not only tasty, but also beneficial for the body.

Video on the topic: Drink of long-livers. How to distinguish live kefir from artificial one?

Whether sour cream is included in the list of permitted products for pancreatitis is of concern to many who have encountered this pathology. Dietary food is very limited, it quickly gets boring, so even the slightest indulgence is accepted with joy, because the dishes may have new shades. A doctor can allow or prohibit a product that is healthy but difficult for the body. He gives nutritional recommendations that are best followed to stabilize the condition.

The inflammatory process of the pancreas is an unpleasant, painful condition of the body. When the pathology worsens, as it progresses, it is necessary to strictly follow the doctor’s recommendations regarding nutrition and lifestyle in general. During this period, the question does not even arise whether it is possible to eat cottage cheese and sour cream with pancreatitis. The doctor will definitely prohibit these products. They place a tremendous burden on the affected organ.

Violation of the ban can lead to a worsening of an already not good condition. All positive dynamics of treatment will be destroyed. A relapse of the disease will occur almost immediately, even if a person eats literally a spoonful of the prohibited product. You should not take risks during this period; only strict adherence to the specialist’s recommendations will bring relief.

If the disease has become chronic

Is it possible to eat sour cream if you have pancreatitis in this case?

The disease, which has become a chronic condition, provides some relief from strict dietary restrictions. Under the supervision of the attending physician, it is allowed to consume in minimal quantities not only dietary products from the list of recommendations.

After confirming the remission of the disease, the specialist may allow the person to introduce some fermented milk products into the diet, provided there are no complaints, as well as good test results. Sour cream for pancreatitis of the pancreas is strictly prohibited if a person has problems with stool for a long time (for example, diarrhea often occurs, and when examining stool, undigested particles of fats coming from foods are found in it). Having seen such test results, a person must understand that the organ affected by the disease cannot yet cope with the incoming fats.

How to introduce sour cream into your diet

It is strictly prohibited to independently change the set of products in the presence of pathology. This can have a destructive effect on the diseased organ. He should not be overloaded with heavy, fatty foods. The doctor gives a list of recommendations, and you need to follow them.

In conclusion, the patient will be told whether sour cream can be used for pancreatitis or not, and its recommended amount. If it is allowed, then first it should be added little by little to soups, purees, and puddings. 1 tsp will be enough. and only every other day. Even a small amount of sour cream is a burden for a diseased organ. It may include:

casseroles;
vegetable and fruit salads;
milk and sour cream sauces;
meat dishes.

It is forbidden to eat fried mushrooms and fish in sour cream sauce.

A person who has a reasonable approach to building a diet in the presence of pathologies of the pancreas will be able to use sour cream to make the taste of bland dishes more pleasant. The product does not contain harmful cholesterol, so it is healthier than butter and cream.

What can you eat with pancreatitis: Video

Sour cream is a common product on the table. It is used for dressing dishes, salads, using sour cream, making desserts with sauces. The composition of the product and its benefits are represented by a large amount of fats and proteins.

In addition to its positive properties, it also includes many negative aspects. The more significant of them are high fat content and calorie content, so it cannot be included in the treatment table. Whether you can use sour cream for pancreatitis or not, at what stage of the disease the doctor will tell you.

Is it possible to eat sour cream with pancreatitis if the disease is acute and at the acute stage? For various acute or chronic developments, the patient is prescribed a strict diet to treat the disease. In some difficult situations, a hunger strike is recommended for a certain period of time, so consuming the product is out of the question. Consumption will lead to a strong attack on the pancreas, severe effects for the body.

List of reasons why the use of sour cream for pancreatitis in the acute period is contraindicated.

The presence of lactose requires the enzyme lactase for digestion. When the gland becomes inflamed, the production of this enzyme changes, the product is not digestible, colic, bloating occurs, and stool is disrupted.
Cholesterol saturation.
The presence of a large volume of acids, which provokes irritation of the gland parenchyma, pancreatitis worsens.

During the first 3 days during the acute development of the disease, he can only drink mineral water without gas and rosehip decoction.

On the 5th day the diet includes:

pureed soups, porridges;
puddings, vegetable puree.

Fermented milk products are added to the diet if the manifestations of the disease are mild or have completely disappeared. Consumption is possible with small portions of kefir. It is prohibited to use the product in acute forms of pancreatitis, because it contains many mineral elements, proteins, fats, carbohydrates, which can lead to the development of enzymatic activity of the organ, thereby aggravating the patient’s well-being.

It’s better not to take risks, but to consult a doctor.

It should be noted that in case of complications and acute course of pancreatitis, the use of sour cream is strictly prohibited, and the presence of other fermented milk products that are unacceptable for consumption is also taken into account.

During the acute stage of the disease, it is prohibited to include in the diet:

butter;
fermented baked milk;
cream.

It is better to first remove these products from the table if you have pancreatitis than to undergo intensive therapy for a long time afterward.

The main thing during this period is to stabilize the functionality of the organ and normalize digestion.

When a period of stable remission begins, there are no relapses of pancreatitis for 2-3 months and there are no characteristic signs for it; sour cream for pancreatitis should be included in the diet with caution, in small doses and as an addition to the main dishes.

For chronic pancreatitis

Is it possible to use sour cream for chronic pancreatitis? The leading manifestations, when the doctor gives permission to use the product in moderation, are the absence of deterioration, the chronic stage and the course of the pathology without changes.
After you are allowed to take sour cream, add it into your diet carefully, the initial portion is 1 teaspoon per day. You need to choose a low-fat product, up to 20%.

If there are other changes in the functioning of the organ, and tests show deviations, this is considered an immediate condition for following a strict diet.

Particular attention should be paid to the patient's condition.

The presence of diarrhea for a long time; there is unbroken food in the excrement.
Diarrhea along with other symptoms, even if the general condition is excellent. These signs indicate the inability of the body and pancreas to cope with the fats present.

When pancreatitis is chronic, sour cream is consumed, including in various dishes.

Vegetable puree.
Cottage cheese.

Using sour cream, you can do:

puddings;
casseroles;
use when preparing milk and sour cream sauce for meat dishes;
dress salads with fruits and vegetables.

It is better to eat in the first half of the day. Since it is oily, using it in the evening will put a lot of stress on the organ and cause discomfort, pain and fullness in the stomach.

Sour cream sauce is allowed, but due to the presence of a large amount of cholesterol, it can be combined with potatoes, meat, and fish.
It is important to buy natural products. If homemade sour cream is used, then no more than 20% fat.

Sauce recipe

In case of pancreatitis, sour cream can be used to prepare a dietary sauce for meat and fish. You will need to bring 125 grams of sour cream to a boil. In another container, combine 125 grams of cold product and 25 grams of flour, which is pre-dried in the oven. Then mix the sour cream and flour mass and hot sour cream, bring to a boil again and filter.

Curd pudding

The oven is heated to 180 degrees. 350 grams of low-fat cottage cheese are ground to obtain a soft, airy mass. The yolks from 4 eggs are separated and mixed into the cottage cheese. The whites are put in the refrigerator.

Then add 80 grams of sour cream, a tablespoon of starch and semolina to the mixture. Then mix everything well with a blender. Beat the whites well, adding 100 grams of sugar slowly. The foam is carefully added to the curd mass and mixed in.
The mass is laid out in a mold and covered with foil. The pudding is baked for half an hour. Then the foil is removed and the dish is baked for another 20 minutes.

Sour cream is one of the most beloved and popular products of residents of many countries, where it is present on the table in almost every home. Not every modern person can boast of excellent health, so the question is always relevant: is it permissible or not to use sour cream for diseases of the digestive system?

Despite the fact that sour cream has many beneficial properties, in case of pancreatitis it should be included in the menu with caution.

Chemical composition and beneficial qualities

Sour cream is produced by fermenting cream using a special fermented milk starter. In terms of fat content, it can be low-fat (10%), medium-fat (15 - 25%) and fatty (30% or more). Sour cream contains:

vitamins ─ A, B, C, D, E, H;
microelements ─ Ca, P, Mg, K, Fe;
easily digestible proteins, carbohydrates;
organic and fatty acids;
milk sugar.

This composition is most suitable for stabilizing metabolic processes not only of the pancreas, but also of the entire body.

Useful properties of sour cream

The disadvantages of the product include high fat content and calorie content, which is why sour cream is not included in many diets.

High fat content of sour cream causes overload of the digestive system

Patients with pancreatitis should remember one more feature of this product. Sour cream contains choline ─ vitamin B4. In the body, it is transformed into acetylcholine ─ a chemical compound, a neurotransmitter. Its physiological effect is to stimulate receptors. The activity of acetylcholine leads to increased secretion of the pancreas, increased peristalsis of the stomach and intestines, which is unacceptable in case of pancreatitis. And, despite the fact that this substance is unstable and does not have a long-term effect, it is better to eat sour cream in limited quantities.

Sour cream for acute and chronic pancreatitis

In order for the treatment of pancreatitis to be successful and the risk of complications to be minimized, in acute forms of inflammation, as well as during periods of exacerbation of the chronic process, eating sour cream is contraindicated.

Sour cream for pancreatitis in the chronic stage is allowed for consumption, but under certain conditions:

stable long-term remission;
absence of clinical complaints from the gastrointestinal tract: pain after eating, nausea;

If you have dyspeptic symptoms - lack of appetite, nausea, vomiting, epigastric pain - you should avoid eating sour cream

absence of steatorrhea (fat in stool);
test results are within normal limits.

Sour cream can be introduced into the diet only after the permission of the attending physician or nutritionist. An important principle is that you need to start consuming the product in small portions, strictly controlling and recording any reactions of the body to eating such food. If the patient’s well-being does not deteriorate, the amount of sour cream can be increased.

Eating sour cream as an independent product, for example, as an afternoon snack, is not allowed if you have pancreatitis.

Since the diet for pancreatitis is quite poor in taste, low-fat sour cream is a good product to diversify the taste of food. Sauces are prepared from it with the addition of fresh herbs for meat dishes and side dishes. This fermented milk product is ideal as a dressing for vegetable salads. Sour cream is used to prepare dietary cream for fruits, casseroles, and added to first courses.

Casserole with sour cream - a great option for an afternoon snack or snack

How to choose a good product

With pathology of the pancreas, the quality and naturalness of products comes to the fore. This depends on the condition of the diseased organ and its recovery process.

When purchasing sour cream, you should consider the following:

Product sales period. Natural sour cream is suitable for consumption within two weeks from the date of production. Therefore, when choosing, you need to pay attention to the date of manufacture. If the shelf life is a month or more, this means that the manufacturer used high-temperature treatment, which is detrimental to lactic acid bacteria. Such a product ceases to be useful; it contains no nutrients.
Today sour cream is produced in different containers: polyethylene, glass, plastic. The packaging itself does not affect the quality.
You should always read the label carefully. Natural sour cream contains exclusively cream and sourdough. If the composition includes vegetable fats, starch, additives and stabilizers, it is no longer sour cream, but a sour cream product.

Using lactic acid starter, you can make real sour cream yourself

For pancreatitis, you are allowed to eat only natural sour cream, and not its substitutes, which can be called differently, for example, sour cream product or sour cream.

Sour cream for endocrine pancreatic dysfunction

Sour cream does not have a therapeutic effect on diabetes, but diabetics can consume it in small quantities.

The bread unit (XU) of the product is close to the minimum. XE is a conventional unit for assessing the amount of carbohydrates contained in foods. 1XE = 10 grams of carbohydrates, this is approximately 20 - 25 grams of bread, depending on the type. 100 grams of low-fat sour cream contains 1 XE.

The glycemic index (an indicator of the effect of a product on blood sugar levels) of sour cream is relatively low ─ 56. But in comparison with other fermented milk products, it is quite high.

If the endocrine function of the gland is impaired, fatty sour cream will have to be abandoned.

In any case, you should not abuse the product, since sour cream in excessive quantities causes serious consequences that rapidly worsen a person’s general condition. If you have diabetes, you can eat a product with a minimum percentage of fat content. Fatty sour cream “country style” is strictly forbidden.

In type 2 diabetes, the danger of consuming sour cream lies in its calorie content, which is important for obesity and endocrine disorders. People with insulin-dependent diabetes are allowed to eat sour cream 1-2 times a week. For type 2 diabetes, it can be consumed every other day, 1-2 tbsp. l. per day.

When consuming sour cream for pancreatitis, it is important to monitor the condition of the body and the functioning of the digestive system. If after taking it you feel heaviness, nausea and discomfort in the epigastric region, then it is better to abandon it. You can replace the product with kefir, fermented milk yogurt, and low-calorie cottage cheese.

You will learn how to choose the right sour cream from the video below:

Fermented milk products, especially sour cream, are good for health! Sour cream can be used in preparing many dishes. The product contains a large amount of calcium, milk fat, protein, and is distinguished by a high content of vitamins and minerals.

Only sour cream, especially home-made, has negative sides along with positive characteristics. The most important of them is that sour cream should in no case be classified as a dietary dish, because the dairy product is high in calories and has too high a fat content! Considering this, the question arises: is it possible to consume sour cream if you have pancreatitis?

Sour cream and pancreatitis

Pancreatitis is a serious disease, as a result of which the human body becomes not just exhausted, but completely “squeezed like a lemon.” Patients need recuperation, and there come times when a person simply cannot go on strict diets and constantly limit themselves in food. It is in this case, when a person goes to complete extremes, that the doctor most often allows him to include at least a little sour cream in his diet, and immediately stipulates that sour cream should be used simply in minimal quantities!

When a person, in principle, normally assimilates dietary nutrition and completely replaces the substances that sour cream can provide by consuming other products, then the doctor will never allow you to eat even a small portion of sour cream, justifying his decision by the fact that there is absolutely no need for this.

Exacerbation of pancreatitis

At a time when pancreatitis worsens, the pancreas experiences even greater stress. At such moments, even a teaspoon of sour cream is strictly prohibited! The product will certainly provoke new attacks.

Should you eat sour cream if you have pancreatitis or not?

With pancreatitis at any stage of the disease, it is impossible to find out on your own whether you can eat sour cream or not. Often even doctors find it difficult and definitely prohibit it, because with this disease, sour cream can become a serious impetus and then most of the treatment will be in vain! Therefore, when a patient has problems with stool, the tests are bad, and the digestive system malfunctions, the doctor will never allow you to eat sour cream for pancreatitis.

Even if sour cream is allowed to be included in the diet, you should not be too happy, because the body can react unpredictably. Therefore, you need to use only a low-fat product and eat no more than a teaspoon for the first time! In this case, you need to carefully monitor the expiration date and composition of sour cream. If the product is made only on the basis of cream, sourdough and milk, then it can be used. If there are other components, for example, thickeners or any preservatives, it is better to avoid such sour cream.

Taking into account all the nuances, patients with pancreatitis must understand one thing for themselves - they cannot make a decision on their own about consuming sour cream, therefore, without the knowledge of the attending physician, there is no need to rush to extremes!