What are the low-fat varieties of fish you can have with pancreatitis
Only low-fat varieties of this product should be included in the menu of patients suffering from pancreatic inflammation. Oily fish contribute to the normalization of fat metabolism in the body, thereby reducing the level of cholesterol. But such varieties are useful only for healthy people.
With pancreatitis, the fatty acids contained in the fish have the same strain on the organ as all other fats.
The production of the lipase enzyme responsible for the cleavage and absorption of fats should be suppressed during the period of exacerbation of the disease in order to ensure peace to the diseased organ. But even after an acute stage, during the period of remission, the pancreas is not capable of producing enzymes in full volume, therefore fatty fish are contraindicated at any stage of the disease.
When eating fatty foods of this product, symptoms such as diarrhea, abdominal pain, nausea, sometimes accompanied by vomiting may occur. All this can lead to an exacerbation of the disease.
Most sparing and dietary variety
In pancreatitis, 6-7 day after an exacerbation can be included in the diet of low-fat varieties of fish, the so-called skinny types( fat - not more than 4%).The lowest fat content( about 1%) is found in such types of marine fish: cod, pollock, pollock, navaga, haddock. Also, the minimum amount of fat is noted in the river perch.
In pike, white-eyed, flounder, cupid, walleye, mullet, carass, grayling, whitefish, burbot, fat content varies from 1 to 2%.And in red mackerel, icefish, sea perch, carp, trout, heke - does not exceed 4%.
Moderately oily fish
in remission in the diet may be added fish moderate-fat varieties( fat content of less than 8%), which include: capelin, anchovies, smelts, herring, silverfish, butyric, bream, chum, Carp, tuna, horse mackerel.
Is it possible to eat salted fish?
Salty fish( as well as smoked, canned fish) are forbidden to eat at any stage of the disease: both during remission of the chronic form, and in pancreatitis in the acute stage.
Salted fish refers to products that activate the work of the organ, forcing it in an enhanced mode to produce enzymes. It irritates the mucous membrane of the diseased organ, activating the inflammatory process, while the medicinal treatment and dietary nutrition are aimed at relieving the load, reducing the production of enzymes by the pancreas. If this is not done, the inflammatory process can lead to swelling and even necrosis with suppuration of the gland itself or its parts.
Red fish
This species belongs to the fatty fish species. It is useful for a healthy person, but should not be present in any form in the menu for pancreatitis.
fatty foods can cause deterioration of the condition of the patient, as the load will increase sharply in the main body responsible for the breakdown of fats, - pancreas, which functions seriously violated during his illness.
small piece of salmon( no more than 100 g), boiled and baked as you can afford, when completely absent laboratory findings( According to the analysis) and not permanently taken enzyme preparations, t. E. People who have almost completely restored productionEnzymes in the pancreas. But in order not to aggravate the condition, the most easily digestible foods - boiled or baked vegetables, cereals - should serve as a side dish to this dish. Consumption of other fats( butter, sour cream, cream, etc.) on this day should be limited.
Features buying and cooking
Since pancreatitis the main criteria in the selection of products is their freshness and quality, must be approached very carefully to the choice of fish. The ideal option - fresh, unfrozen fish, in which the gills should be red, without any plaque or mucus.
But if you prefer to sea varieties, make sure that the fish has not been frozen, or has not been re-frozen - this may be indicated by a yellow plaque on the carcass, a large amount or an uneven layer of ice.
When the disease worsens in the diet, meals are prepared only from the fillet of fish in crushed or ground form. After the exacerbation of the disease, in the phase of remission, it is possible to prepare the product as a whole, after preliminary cleaning and thoroughly rinsing it. Fish dishes are served with boiled, baked or steamed, but in no case in fried form.
Recipe for fish cutlets
Fish cutlets, steamed, are not only a diet, but a tasty, juicy and delicate dish.
For their preparation, you need to take 0.5 kg of lean fish, a slice of stale white bread, 50 grams of milk, egg, salt. Rinse thoroughly and clean the fish. If you chose a river variety for cooking cutlets, pre-soak the fillet in milk for half an hour to help get rid of the smell of mud or silt characteristic of some freshwater fish species. Then fillet with milk soaked in milk, several times to pass through a meat grinder. In the mince add the egg, salt. If the stuffing is too liquid, you can add a little manga to it so that it absorbs excess moisture( during swelling).We form cutlets and cook them for a couple of minutes. Ready to serve dish with rice, garnish of vegetables. It is good to emphasize the taste of fish sour cream sauce.
There is a huge amount of delicious and dietary fish dishes with pancreatitis - it's all kinds of meatballs, soufflé, mousses, etc. The main thing, take care of yourself - use only fresh fish for cooking your dishes, as you are sure. And if there are doubts about the fat content or caloric content of the dish - do not take risks, consult a doctor.
