Diet for indigestion

• Diet for inflammation of the esophagus and heartburn
• Difficulty swallowing when the esophagus is not functioning properly
• Note:

esophagus

The muscle tension in the area of ​​the esophagus to the stomach entrance prevents backflow (Reflux) of the stomach contents. A minimal backflow of food, especially after eating, is normal. The frequency, the extent of a Refluxes as well as the muscle tension in the lower part of the esophagus depend on the composition, the pH value and the temperature of the food. Due to hormonal control, fat lowers muscle tension at the bottom of the esophagus, while protein-rich foods increase it. carbohydrates have little effect on the tension of the sphincter. Alcohol and nicotine have also been shown to lower tension.

Diet for inflammation of the esophagus and heartburn

A reflux of stomach contents exceeding the normal level mixed with hydrochloric acid and pepsin (pepsin: protein-splitting digestive enzyme) damages the esophagus and, depending on the duration and exposure, causes the various stages of esophagitis. Burning and pain develop behind the breastbone (heartburn) which may radiate up to the neck. After drinking alcohol, stomach contents often reflux. Chocolate and coffee can also promote reflux, as can drinks sweetened with plenty of sugar (for example Lemonades, Cola drinks). Pronounced fat accumulation in the abdominal area increases the pressure in the abdomen when lying on your back and promotes the reflux of stomach contents. Lush meals and alcohol consumption in the evenings have the same effect.

Summary

Dietary recommendations for inflammation of the esophagus:

With an existing Obesity is a Weight reduction to strive for.

Food and luxury foods that reduce the tension in the area of ​​the occlusive muscle towards the stomach are to be avoided. These are primarily: alcohol (especially in the evening), coffee, tea, cocoa, chocolate, high-fat foods and beverages with a high sugar content.

Change to several small, high-protein but low-fat and low-sugar meals.

Avoid only small meals and alcohol in the evening.

Esophageal cancer

In the western industrialized countries the share turns on Esophageal cancer only 7% of all malignant Tumors out. In Asian countries this proportion is 70%. A lack of certain vitamins and the irritation of the mucous membrane from extremely hot food are discussed as the cause for this. The mucous membrane can also be injured and irritated by eating very solid food components such as millet husks. In the western industrialized countries that is chronic alcohol abuse the decisive risk factor. The cancer-causing effect is increased considerably by cigarette smoke. The ill effects of alcohol and cigarettes can be reduced by consuming plenty fruit and vegetables can be reduced significantly. This achieves a better supply with the so-called antioxidant vitamins (A, C, E). They are said to have a cell-protecting effect.

Summary

Preventive, nutritional therapeutic measures:

Avoid chronic alcohol and cigarette abuse. By eating plenty Fruits, vegetables, whole grains and Vegetable oils will provide optimal care with Antioxidants (Vitamin C, E and carotenoids = precursors of Vitamin A) aimed at. We follow the recommendations of Food pyramid and the default "5 a day" (5 servings of fruit and vegetables daily). This corresponds to the general requirements for a healthy nutrition. It is also recommended to avoid frequently recurring irritations or injuries to the esophageal mucosa. This refers to the consumption of very hot, spicy or very hard, poorly chewed foods.

Difficulty swallowing when the esophagus is not functioning properly

These complaints often arise as a result of inflammatory changes (backflow of gastric juice) and the associated narrowing of the esophagus. Constrictions also occur in esophageal cancer or are caused by increased tension in the muscles in the area of ​​the transition to the stomach. Difficulty swallowing occurs and, in the further course, choking out of chyme. Ultimately, this leads to severe malnutrition. Some patients suffer from a painful spasm of the esophagus, usually at long intervals. Very cold drinks are often the trigger for these cramps.

Summary

If you have difficulty swallowing as a result of narrowing of the esophagus, it is recommended to chew all food well and avoid swallowing larger pieces (such as pieces of meat). Prefer soft food, swallow only small portions and generally avoid very cold drinks.

Diet in case of gastric disease

The following gastric diseases are primarily accessible to nutritional therapy:

• Inflammation of the lining of the stomach (gastritis)
• Gastric ulcer (ulcus ventriculi)
• Stomach cancer (gastric cancer)
• Functional disorders after surgical interventions such as the complete (total) or partial (partial) removal (gastrectomy) of the stomach.

Inflammation of the stomach lining

A distinction is made between the acute and the chronic Gastritis.

In the acute gastritis there is an inflammation of the mucous membrane without impairing its function (Gastric juice production) is affected. The triggering causes are nutritional errors such as alcohol abuse, food that is too cold or hot, certain drugs or bacteria and their toxins from spoiled foods. Pain, nausea and vomiting are the result. After omitting the trigger, the symptoms quickly disappear.

In the chronic gastritis the inflammation goes to the Gastric mucosa into a chronic form, the mucous membrane is damaged or is destroyed over time. Malfunction of the stomach is the result because acid production finally comes to a standstill (Anacidity or Achlorhydria). Sometimes the production of the so-called "Intrinsic factor". This enzyme normally combines with Vitamin B12 from food and only so can Vitamin B12 be included. If the "intrinsic factor" is missing as a result of the destruction of the mucous membrane in the stomach, this vitamin can no longer be absorbed. A special, severe form of anemia then occurs (pernicious anemia) because without Vitamin B12 blood formation is impaired.

Chronic gastritis is a very common clinical picture, the causes and symptoms of which are very individual and different. The effects of poisons such as alcohol over a long period of time and the colonization of the stomach with bacteria are of great importance for their development Heliobacter pylori. This bacterium is mainly ingested with contaminated drinking water. In 90% of all cases, this bacterium is responsible for the development of chronic gastritis (Type B) and often leads to gastric and duodenal ulcers. Type A gastritis occurs because immune cells in the body turn against mucosal cells in the stomach and ultimately destroy them. One speaks here of an autoimmune disease.

Summary

Diet recommendations for acute and chronic gastric mucosal inflammation

The nutritional therapeutic measures for acute and chronic gastritis are primarily the omission of the triggering foods. This can vary greatly from person to person and must be taken into account when making dietary recommendations. Coffee is most often poorly tolerated in this context. In general, the principles of "Light whole food“.

Light foods

Principle of the diet

Oriented towards wholesome nutrition based on the food pyramid.

• Should be full, balanced and easily digestible.
• In principle, all foods that can be individually tolerated are allowed
• 5 meals per day are recommended (Three main meals and two small ones Snacks between meals)
• Foods that experience has shown to be poorly tolerated should be taken into account and omitted if necessary.

Foods that most often cause intolerance:

Legumes, cucumber salad, most types of cabbage, fried foods and foods infused with fat, peppers, onions, fatty baked goods, potato salad, foods that are too hot and too spicy, foods and drinks that are too cold, coffee, alcohol, carbonated drinks.

It is always recommended to eat slowly and chew well!

Ulcers of the stomach and small intestine

Until about the mid-1960s, attempts were made worldwide to treat ulcers of the stomach and duodenum with special diets. The purpose of these often extremely one-sided diets was to calm the stomach and thus promote the healing of the ulcers. All of these types of diet, such as mucus soup diet, milk diet or passed diet, have now turned out to be meaningless and have no influence on the healing process. Today, patients with gastric and duodenal ulcers are recommended to eat a wholesome, balanced diet based on the method described in the chapter " Inflammation of the stomach lining“Described light whole food. Occurring intolerances vary greatly from person to person and should be taken into account in the daily menu. Recently, there has been evidence that increasing the amount of fiber in the diet does not help the ulcer to heal, but makes it less likely to recur. Hot spices such as garlic, horseradish, paprika and mustard increase acid production in the stomach and should therefore be avoided if possible with fresh ulcers. Drinking alcohol also stimulates stomach acid, although no effects on the occurrence or healing of ulcers could be observed. In contrast, drinking a lot of coffee promotes the occurrence of ulcers.

Summary

Diet recommendations for gastric and duodenal ulcers:

• The diet should be wholesome and balanced. Avoid only food and drinks that trigger and exacerbate symptoms.
• Note individual intolerances. The light whole diet is the basis.
• Avoid spicy dishes if you have recently developed ulcers and avoid high levels of coffee.
• The daily diet should be high in fiber. Therefore, prefer whole grain products and consume plenty of potatoes, fresh fruit and vegetables.

Condition after gastric surgery

After gastric surgery, the functional processes in the stomach and the subsequent duodenum are considerably disturbed. The loss of the storage function of the stomach is of decisive importance here. The delivery of small portions of chyme (depending on the composition at different time intervals) is no longer possible or only incompletely possible. So it comes to uncontrolled transfer of chyme into the small intestine and thus to an increased Stretching of the intestinal wall. In addition, there is an increased flow of liquid. All of this can trigger a complex of complaints that one calls " Dumping syndrome" designated. The name comes from the English word to dump. These complaints can appear as early dumping or post-mental early dumping shortly after eating or as late dumping or post-timed late dumping one to two hours after eating. The patients complain of weakness, dizziness, sweating and a feeling of pressure in the upper abdomen.

Another problem after gastric surgery is the insufficient use of food. The unusually fast passage of large amounts of chyme and the rapid passage through the upper small intestine results in decreased stimulation of the pancreas. There are fewer Digestive enzymes educated and through the fast passage a sufficient mixing of the food with digestive enzymes from the pancreas and prevents bile. This leads to a lack of energy and a lack of vitamin D and calcium. As a result of poor fat digestion, in some cases fat is excreted in the stool (Fat stools = Steatorrhea) and a further restricted supply of energy and fat-soluble vitamins.

Post vagotomy syndrome

In the Vagotomy will the Vagus nerve severed to reduce gastric acid production. The aim is to counteract the further development of ulcers. Only the branch of the nerve that leads to the stomach is cut and so the nerve supply of remains pancreas, Gallbladder and Small intestine receive. The ability of the stomach to deliver chyme to the small intestine in small portions is also not impaired. Despite the gentle procedure, many patients develop symptoms in the first time after the operation. One speaks of the so-called Post vagotomy syndrome (Discomfort after vagotomy). These are primarily diarrhea, weight loss, circulatory problems and often the fat digestion is disturbed, which leads to fatty stools (Steatorrhea) leads. In the majority of cases, these symptoms regress after a few months. It is advisable to plan your daily diet according to the principle of light whole foods. If the steatorrhea is pronounced and persists for a long time, the usual dietary fat can partially penetrate MCT-Fats to be replaced. These are mainly medium-chain fats Triglycerides consist. These are in Digestive tract more easily absorbed. The fat stools are reduced and the energy requirement is secured. MCT fats are available as margarine or oil in health food stores (trade name “Ceres”).

Practical advice on using MCT fats

First of all, it must be taken into account that the energy content of MCT fats is slightly lower than that of conventional fats and oils. 100 g of MCT margarine provide approximately 100 kcal less than conventional margarine. The exchange of both fats must be done slowly, since side effects can occur when consuming MCT fats in large quantities in solder. These are stomach pain, nausea, vomiting and a headache.

Dosage:

Start with 10 to 20 g per day. Gradually increase to 50 to 70 g of MCT margarine and 20 to 30 g of MCT oil. Larger amounts can also be tolerated symptom-free if necessary, provided that it is evenly distributed throughout the day. As part of this diet, avoid high-fat foods such as fatty meat and sausage, fatty cheeses, cream, high-fat ready meals and desserts. Replace spreadable and cooking fats with MCT. The content of essential fatty acids in MCT fats is much lower than in conventional vegetable fats. Therefore, if MCT is used for a long time, an additional oil rich in linoleic acid must be given (rapeseed oil, olive oil, sunflower oil).

Fat-soluble vitamins are sufficiently absorbed when MCT is given.

In daily use, MCT margarine should be used as a spread or added to food that is still warm after cooking. It is not suitable for heating and is not suitable for roasting, braising or grilling. MCT oil cannot be heated as high as common oils. At temperatures of more than 130 degrees, smoke develops. Avoid keeping food warm or reheating food with MCT for a long time, as this can lead to a bitter aftertaste.

Summary

If after Vagotomy If symptoms occur, we recommend the light whole diet. No further dietary measures are required. In the case of high fat excretion with the stool (steatorrhea, fatty stools), part of the dietary fat can be replaced by MCT fats.

Early and late dumping syndrome

Symptoms immediately after ingestion or delayed after one to two hours. The cause of the early dumping is assumed to be a stretching of the upper small intestine caused by the chyme suddenly entering in large quantities. This chyme can contain high concentrations of certain nutrients, and in order to balance the concentrations, fluid flows from the blood vessels into the small intestine. The stretching of the intestinal wall is increased (feeling of pressure in the upper abdomen), water is withdrawn from the blood, i.e. the Blood pressure falls off (Dizziness, sweating, weakness).

This complex of complaints arises primarily after the ingestion of easily digestible Carbohydrates, especially sugars of all kinds. The cause of it occurring much later Late dumping is a drop in blood sugar levels. Here, after the rapid transfer of chyme with a lot of sugar, there is an abnormally rapid absorption of the sugar into the bloodstream. The blood sugar level rises quickly above the norm and insulin (hormone which lowers blood sugar) is released into the bloodstream in larger quantities. But since the flow of sugar from the intestine quickly comes to a standstill, it is too much insulin in blood . The blood sugar level sinks below the norm and the symptoms of hypoglycaemia come into play. For example, the patient complains about Difficulty concentrating, tiredness, drowsiness, headache and Sweats.

In most patients, both early and late dumping occur mainly shortly after the operations. Most patients become symptom-free within different periods of time.

Summary

Dietary recommendations for early and late dumping syndrome:

Quickly digestible, water-soluble carbohydrates, primarily all kinds of sugar (including honey) avoid or only consume in small quantities according to individual tolerance.

Prefer whole grain products made from cereals, plan fruit and vegetables every day depending on your tolerance. The addition of fiber such as guar (for example Guar mini tablets) or pectin (5g with meals) will break down the carbohydrates quickly (from all other foods such as loaf or fruit) and the symptoms after eating can be reduced. In rare cases, eating while lying down can alleviate existing symptoms. The rapid passage of the porridge into the stomach is delayed.

Daily example of a menu for dumping syndrome

breakfast

• tea or coffee
• 1 whole grain roll with 5 g butter or margarine, 40 g quark (20% fat in dry matter), 50 g fresh banana in slices

1. Snack

• Muesli made from 30 g whole grain oat flakes, 100 chopped apples, 100 g whole milk
• Season with a little liquid sweetener as needed.

2. Snack

• Tea, 1 slice of wholemeal rye bread (50 g), 5 g margarine or butter, 50 g tomato, 20 g butter cheese (45% fat in dry matter)

Having lunch

• 80 g fillet of beef briefly fried in 5 g sunflower oil, 150 g potatoes, 150 g bean vegetables
• Dessert: Fresh fruit according to seasonal availability

3. Snack

• Tea, 50 g pumpernickel, 1 g butter or margarine, 50 g radishes

4. Snack

• Fruit quark made from 125 g quark (low-fat level) and 100 g fresh fruit. Season with a little liquid sweetener as needed.

dinner

• Tea, 60 g mixed rye bread, 40 g cooked ham, 150 g beetroot salad

Late meal

• 125 ml vegetable juice, 50 g graham bread, 20 g cream cheese

Note:

This daily example contains on average: 2200 kcal, 80 g protein, 82 g fat, 265 g carbohydrates, 35 g fiber. Nutrient ratio: 15% protein, 35% fat, 50% carbohydrates. Make sure you drink enough (1.5 to 2.0l daily). Only drinks without sugar are to be used and to be drunk in small portions throughout the day.

Stomach cancer (gastric cancer)

Over the years the frequency of Stomach cancer continuously decreased. Various nutritional factors are also discussed as causes for this positive trend. Here for example the better food preservation (Canned food, frozen food) and the decline in consumption of salted, cured and smoked Meat and fish. This reduces the absorption of carcinogenic tar components. Poor food and drinking water hygiene can lead to the ingestion of the bacterium as early as youth Heliobacter pylori to lead. This germ colonizes the gastric mucous membrane and, together with other factors (for example a permanently high salt content in food), can lead to a chronic gastritis and lead to a halt in gastric juice production. As a result, the normally largely sterile stomach is colonized by bacteria. These bacteria convert what is ingested with food nitrate in nitrite um, this combines with protein-containing substances in the stomach and nitrosamines can develop, which are considered carcinogenic. This process is going through Vitamin E. and C. inhibited. The sufficient supply of vitamin C (even in the winter months) appears to help decrease the incidence of gastric cancer. There is clear evidence that consuming alcoholic beverages can increase the risk of stomach cancer.

Summary

Stomach Cancer: Proper Diet Prevention

Optimal supply of vitamins C and E through high vegetable and fruit consumption. (5 servings of fruit and vegetables daily) and the use of high-quality vegetable oils (for example: Rapeseed oil, olive oil, sunflower oil, safflower oil etc.).

Reduction in the consumption of heavily salted, cured and smoked foods such as bacon, ham, smoked pork, cured meat, smoked fish. Limit alcohol consumption or avoid alcoholic beverages altogether.