Olive oil with pancreatitis
Olive oil is considered a very useful product. It is made from fresh olives. It is especially popular in Mediterranean cuisine. It is used to prepare different dishes. That's why many people are worried about the question, is it possible to use olive oil in pancreatitis?
What is the use?
This oil contains many monounsaturated acids. They prevent the formation of harmful cholesterol in the blood. That is why it can be used as a prophylaxis of cardiovascular diseases and atherosclerosis. Also we can not say about its benefits for the gastrointestinal tract. Due to mild laxative action, it stimulates the work of the intestines and prevents the appearance of constipation.
Thanks to its high content of antioxidants and vitamin E, olive oil has a good anti-aging effect. This is especially important for the fair sex, who spend a lot of energy, time and money to save their youth and beauty for many years.
Features of use
Despite its useful properties, this product is still very fat and high-calorie, so it can not always be used for pancreatic diseases.
If you include it in the patient's diet, the burden on the diseased organ will greatly increase, as a result of which the human condition may deteriorate.
But it should be noted that this product can be an excellent means of preventing from diseases of the digestive and pancreatic organs. It contains a lot of oleic acid and hydroxytyrosol. These substances accelerate the absorption and processing of fats, and also improve the work of the gastrointestinal tract.
Food in acute form
Since this product is still very high in calories, it is not recommended for use in exacerbation of chronic pancreatitis or when the disease occurs in the acute phase.
Olive oil is allowed in small amounts during a period of persistent remission. At all, not earlier than the turn of the month after the last attack. Otherwise, the patient may experience a relapse.
Remission period
If a person has a disease in the stage of persistent remission, then his menu can include olive oil. But not in large quantities. Enter it should be gradually, first gradually adding to the porridge, mashed potatoes, kefir and so on. In case of normal individual tolerance, its amount is gradually increased and added already in the first dishes or used for extinguishing.
For patients with pancreatitis, the quality of the product is very important. Oil must be an extra class. Also purchasing it in a store or on the market, do not forget to check the expiration date. It can not be stored for more than 6 months. Adding oil to the dishes is recommended at the very end, so that all useful properties are preserved.
Do not include this product in the diet of patients who have a sharp decrease in the production of enzymes. They are generally not recommended to use any vegetable oils. Also, it is necessary to refrain from this product to those patients who have a liquid stool with a greasy shine.
Pancreatitis is a very common and dangerous disease. That's why in order to avoid exacerbations, it is recommended that patients strictly adhere to the diet prescribed by the doctor. If you do not know whether a particular product can be included in your diet, then be sure to consult your doctor about this.
