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Diet for gastritis
When the stomach starts to remind you of itself with pain, heaviness, and burning, it's a sign of inflammation of the lining — gastritis. Proper nutrition plays a key role in tissue healing and normalizing digestion. Yet many people feel lost: what is allowed, what is not, and most importantly — how not to make things worse? Let’s figure out which diet for gastritis really works and what should be included in the daily menu.
Why it’s so important to revise your diet when the stomach is inflamed
Gastritis is not just discomfort after eating — it can be acute, with sharp pain and fever, or chronic, with periodic flare-ups. In any case, nutrition is the first line of therapy; it can not only ease symptoms but also significantly affect the healing of the stomach lining. A dietary regimen helps reduce irritation of the stomach walls, lowers excess acid production, and supports the stabilization of digestion. That’s why a diet for gastritis is not a temporary restriction, but an important step toward recovery.Key principles of a gentle diet
To ensure that the diet is beneficial, it's important not only to follow a specific list of foods but also to stick to a routine. It's recommended to eat 5–6 times a day in small portions, avoiding overloading the digestive system. Food temperature should be neither hot nor cold, but comfortably warm. Meals should ideally be steamed, boiled, or baked. Frying should be completely avoided — it irritates the already inflamed stomach walls. Spicy seasonings, vinegar, fatty foods, and smoked meats will have to be temporarily removed from the menu. Before moving on to specific foods, remember: if new symptoms appear or existing ones worsen, you should always consult a gastroenterologist.
Diet for Gastritis: Weekly Menu
Let’s list the permitted foods that help restore the mucous membrane and maintain normal digestion:- Low-fat soups based on vegetable broth: easily digested, do not irritate the mucosa, prepared without frying or spices.
- Porridge made with water or milk – oatmeal, rice, semolina: coat the stomach lining, improve digestion, should be liquid and warm.
- Boiled meat: turkey, skinless chicken: a source of protein without excess fat, should be boiled or steamed.
- Boiled or steamed fish – pollock, hake, cod: easily digested, contains healthy fats, no salt or frying.
- Low-fat cottage cheese, fermented dairy drinks without acidity: support the microflora, strengthen tissues, choose fresh and soft products.
- Bananas, baked apples, pears: do not irritate the stomach, rich in pectins, best consumed in soft form.
- White bread from yesterday’s baking, rusks: does not cause fermentation, avoid fresh pastries and rich baked goods.
- Weak tea, dried fruit compote, kissels: soothe the stomach, maintain water balance, without sugar or acids.
What to Avoid During an Exacerbation
The restrictions may seem strict at first glance. In reality, even with this list, you can prepare tasty and varied meals. However, there are foods that must be strictly avoided:- carbonated drinks, coffee, strong tea;
- chocolate, pastries, cream-based desserts;
- spicy seasonings, mayonnaise, ketchup;
- pickles, marinated vegetables, smoked foods;
- fatty meats, sausages, fried foods;
- mushrooms, cabbage, legumes.
When Improvement Begins and How Long the Diet Lasts
Many patients ask: how long does the diet for gastritis last, and is it possible to quickly return to a regular menu? This is a logical question. In practice, the duration depends on the form of the disease, the severity of symptoms, and the individual characteristics of the body. Usually, a gentle dietary regimen is required for at least 2–3 weeks in the case of an acute form. In chronic cases, restrictions last longer—even if the condition improves, it is too early to return to fatty and spicy foods. Such a hasty step can trigger a relapse and undo the treatment results. The diet should be expanded gradually: first new cereals and meat, then fresh vegetables and berries. Alcohol and fast food are strictly prohibited for at least six months. Even with good well-being during gastritis, it is important to follow a routine and avoid foods that are heavy on digestion. This is not just a diet, but a long-term strategy for maintaining health.What to Do During an Exacerbation
When a diet is prescribed for acute gastritis, the nutritional approach is especially strict. On the first day, it is recommended to limit intake to fluids only—for example, chamomile tea or non-carbonated alkaline mineral water. Then you can gradually introduce mucous cereals, jelly, and vegetable purées. Everything should be warm, without salt or spices. This gentle nutrition plan allows the stomach to rest and begin recovery. Only after the condition stabilizes can you carefully transition to a more familiar menu. During an acute phase, even minor violations of the recommendations can result in pain, nausea, or new inflammations. The transition to a broader diet should not be based on desire but on well-being and the doctor’s advice.
How to Build a Convenient and Safe Menu
When planning a daily diet, it's important to consider not only restrictions but also the body's needs. Proteins, fats, and carbohydrates are always necessary, but their sources should be gentle and easily digestible. A daily option might look like this: breakfast – oatmeal and weak tea, lunch – cream soup with boiled chicken, dinner – baked fish and zucchini puree. Snacks can include a baked apple or low-fat cottage cheese. Variety is the key to a good mood and avoiding deficiencies. Even the simplest diet can be tasty and balanced if you add a bit of creativity and self-care.
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