Pancreatitis is the inflammation of the pancreas, and chronic pancreatitis is a condition in which the inflammation does not improve. The inflammation results from digestive enzymes attacking and damaging the pancreas and the surrounding tissue. Pancreatitis is a very painful illness. Heavy alcohol use is the most common cause of chronic pancreatitis, but genetics, high blood lipid levels and medications can also lead to it. Treatment involves pain management, dietary enzyme supplementation and a low-fat diet.
Dairy Foods
Stimulation of the enzymes is the primary cause of pain from chronic pancreatitis, according to the authors of "Krause's Food, Nutrition and Diet Therapy." A low-fat diet minimizes the release of the fat-digesting enzyme lipase and bile. To limit your fat intake, choose fat-free dairy products such as skim milk, nonfat yogurt and low-fat and nonfat cheeses. When reading food labels, look for items with less than 3 g of fat per serving, suggests Jackson/Siegelbaum Gastroenterology. Total fat intake should be about 20 percent of total calories. Too much fat in the diet can also lead to diarrhea, malabsorption and nutrient deficiencies. A doctor or dietitian can help you plan a balanced low-fat diet for chronic pancreatitis.
Breads and Starches
Most breads and starches are naturally low in fat and tolerated well if you have chronic pancreatitis. Low-fat choices include most breads, pasta, rice, cereals, crackers, low-fat muffins and whole grains. Whole-grain breads and starches are preferred to maximize your nutrient intake. Added sauces, butter and mayonnaise can be problematic for pancreatitis; instead, use fat-free margarine, gravy, mayonnaise and marinara sauce to limit fat intake.
Fruits and Vegetables
Nutrient-dense fruits and vegetables are high in antioxidants and are a healthy choice if you have chronic pancreatitis. Fresh, canned and frozen fruits are naturally low in fat and tolerated well. Healthy choices include apples, oranges, bananas, melons, grapes, berries, unsweetened canned fruit, juice and unsweetened dried fruit.
Fresh, frozen and canned vegetables without added sauces are also recommended for chronic pancreatitis. Choices include salad greens, carrots, green beans, tomatoes, potatoes, peas, broccoli, spinach, cucumbers, mushrooms, eggplant and zucchini.
Meat and Meat Substitutes
Meat provides protein, iron and B vitamins, important nutrients if you have chronic pancreatitis. Meat can also be a source of fat in the diet and lead to pain and diarrhea. Choose lean cuts of meat such as skinless poultry, fish, beef eye of round, top sirloin, lean ham, pork tenderloin, veal chop and lamb chop. Low-fat meat substitutes include egg whites and low-fat tofu.
References
- "Krause's Food, Nutrition and Diet Therapy"; L. Kathleen Mahan, M.S., R.D., C.D.E., Sylvia Escott-Stump. M.A. R.D.; 1996
- University of Maryland Medical Center: Pancreatitis
- NIDDK: Pancreatitis
- Jackson/Siegelbaum Gastroenterology: Low-Fat Diet
