Diet for Gastritis – What to Eat?

The mucous membrane of the stomach plays a crucial role in maintaining the health of the digestive system. It is responsible for producing acid and enzymes in the stomach that are necessary for breaking down food so that the body can obtain the necessary nutrients.

The stomach also secretes mucus to protect itself from damage by stomach acid. However, sometimes the mucous membrane becomes inflamed and produces less acid, enzymes, and mucus. This type of inflammation is known as gastritis, and it is often associated with pain and discomfort in the stomach

Gastritis is defined as a condition in which the protective lining of the stomach becomes inflamed. It is usually classified into two types: acute gastritis and chronic gastritis.

• Acute gastritis involves sudden and severe inflammation of the mucous membrane.
• Chronic gastritis is associated with prolonged inflammation that can last for years. If left untreated, it can lead to bleeding in the abdominal cavity or an increased risk of . stomach cancer.

There is another classification of gastritis known as erosive gastritis. This is a less common form of the disease that does not cause severe inflammation but can lead to bleeding and ulcers in the stomach lining.

When treating gastritis, it is essential to follow a specific diet. The treatment of acute and chronic gastritis in Switzerland includes a carefully selected menu for a speedy recovery and the restoration of the stomach's mucous membrane.

Foods to Include in the Diet for Gastritis

Changing your diet can help ease the symptoms of gastritis by eliminating the Helicobacter pylori bacteria that cause this condition.

Yogurt is also considered a beneficial food for a gastritis diet. In a study conducted by the American Journal of Clinical Nutrition, probiotics found in yogurt demonstrated greater health benefits (when combined with medications) in eliminating Helicobacter pylori compared to people who took only medications.

Yogurt also contains good bacteria that improve the body's ability to combat unwanted bacteria in the stomach.

What Can You Eat with Gastritis?

The diet of a person suffering from gastritis should be properly balanced to avoid a deficiency of nutrients.

The diet should be based on the principles of a standard diet, with some changes in food selection.

Vegetables, which should make up at least half of the daily intake, should be chosen young and prepared, for example, by boiling or steaming. Ripe fruits are also a good choice.

It is best to peel them and remove seeds. In some cases, for better tolerance, they should also be mashed or pureed.

Grain products (cereals, bread, pasta, flakes) should be preferred in pureed form, for example:

• White bread
• Quick-cooking oatmeal
• Barley groats, semolina
• White rice
• Thin pasta

The choice of bread for a patient with gastritis should depend on the severity of their complaints. Although refined products are recommended (such as white bread, white wheat rolls, top-quality wheat flour, and breadcrumbs), many patients can tolerate bread slightly richer in fiber, such as wheat-rye bread.

Recommended protein-rich foods include:

• Lean meat and fish
• Lean processed meat
• Low-fat dairy products (low-fat cheese, natural yogurt)
• Eggs (prepared properly, such as scrambled)

What to Drink with Gastritis?

People with gastritis should turn to fluids such as mineral water and weak tea infusions, as well as some herbs (e.g., chamomile, lemon balm).

Special care should be taken when purchasing infusions intended to aid digestion. They contain mint, which is known to increase gastric juice secretion.

What Not to Eat with Gastritis?

It is recommended to limit foods that increase stomach acid secretion. Such foods include:

• Fatty meat
• Strong meat broths
• Meat and fish jellies
• Foods that cause gas (e.g., beans)
• Alcohol
• Coffee
• Strong tea
• spicy seasonings

Processed foods, like sweets and fast food, should be avoided due to their high sugar, salt, and saturated fat content. Frying, especially deep frying, and pre-frying in baking should also be avoided.