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Diet for Peptic Ulcer Disease
This diet is designed to restrict or avoid foods that may cause gastric irritation and excessive gastric acid secretion and help prevent uncomfortable side effects such as heartburn.
This diet has been designed for those people with gastroesophageal reflux disease, esophageal ulcers, esophagitis, peptic ulcer disease, dyspepsia, chronic gastritis, peptic esophageal strictures, or have other problems involving the esophagus.
Dietary guidelines that may help decrease reflux and/or stomach acid:
Eat three small meals and three snacks evenly spaced throughout the day. It is important to avoid periods of hunger or overeating.
Eat slowly and chew foods well.
Be relaxed at mealtime.
Sit up while eating and for 1 hour afterward.
Avoid eating within 3 hours before bedtime. Bedtime snacks can cause gastric acid secretion during the night.
Choose foods from the low fat diet in addition to the following diet
Cut down on caffeine-containing foods and beverages, citrus and tomato products, and chocolate if these foods cause discomfort.
Include a good source of protein (milk, meat, egg, cheese, etc.) at each meal and snack.
Antacids should be taken in the prescribed dose, One-hour and 3 hours after meals and prior to bedtime. This regimen is most likely to keep the acidity of the stomach at the most stable and lowest level.
Milk and cream feedings should not be used as antacid therapy. Although milk protein has an initial neutralizing effect on gastric acid, it is also a very potent stimulator. Hourly feedings of milk have been shown to produce a lower pH than three regular meals.
Caffeine-containing beverages (coffee, tea, and cola drinks) and decaffeinated coffee cause increased gastric acid production but may be taken in moderation at or near mealtime, if tolerated.
There is little rationale for completely eliminating any foods from the diet unless a particular food causes you repeated discomfort.
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FOODS RECOMMENDED |
FOODS THAT MAY CAUSE DISTRESS |
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BREADS & GRAINS 6-11 servings each day |
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Whole-grain or enriched, seedless breads, bagels, tortillas, English muffins, hamburger/hot dog buns, dinner rolls, pita bread, and bagels Whole-grain or enriched cereals Enriched rice, barley, noodles, spaghetti macaroni, and other pastas French toast, muffins, pancakes, and waffles made with low-fat ingredients Low fat crackers |
Breads and cereals prepared with high-fat ingredients such as croissants, biscuits, and granola-type cereals Bread or bread products with nuts or dried fruit Seeds in or on breads, and crackers Very coarse cereals such as bran Wild rice High fat snack crackers |
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VEGETABLES 3-5 servings each day |
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Fresh, frozen, or canned vegetables as tolerated |
Raw vegetables, corn Gas forming vegetables such as: broccoli, Brussels sprouts, cabbage, onions, cauliflower, cucumber, green pepper, rutabagas, turnips and sauerkraut Vegetables prepared with added fat Tomatoes and tomato products |
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FRUIT 2-4 servings each day |
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Fresh, frozen, and canned fruits as tolerated Fruit juice as tolerated Grapefruit and orange sections without membrane |
Lemons, grapefruit, oranges, pineapples, and tangerines Citrus juices such as orange, pineapple and grapefruit juice Berries and figs |
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MILK & DAIRY 2-3 servings each day |
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Low fat and non-fat milk and milk products Processed cheese with less than 5 grams of fat per ounce Plain mild cheeses Low-fat cottage cheese Low-fat and nonfat yogurt |
Whole milk and chocolate milk Buttermilk made with whole milk Evaporated whole milk and cream Strong flavored cheeses |
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MEAT & MEAT SUBSTITUTES 2-3 servings or total of 6 oz daily |
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All lean, tender beef, pork, lamb, veal, and poultry (without the skin) . All fresh, frozen, or canned fish packed in water Crisp bacon; lean ham Eggs (limit to 3-4 egg yolks weekly) Smooth peanut butter and nut butters Soybean curd (tofu) and other meat substitutes Dry beans and peas prepared without fat Soups Mildly seasoned meat stock or cream soups made with allowed foods |
Highly seasoned, meats, poultry or fish such as corned beef, luncheon meats, frankfurter and other sausages, sardine anchovies All fried, fatty or heavily marbled meat, poultry, or fish Dry beans and peas prepared with fat or high-fat meat Chunky peanut butter and nuts and seeds |
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FATS & SNACKS (use sparingly) |
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Non fat or low-fat dressings and mayonnaise Mild low fat salad dressings Mildly flavored gravies and sauces Butter or margarine (preferably the light or low fat brands) Sugar, syrup, honey, jelly, seedless jam, hard candies, molasses, marshmallows Sherbet, fruit ice, gelatin, angel food cake, graham crackers, and nonfat desserts Pretzels (soft or hard), rice cakes |
Gravies, cream soups Highly seasoned salad dressings High-fat snacks such as chips, fried potatoes and buttered popcorn Cakes, cookies, pies, pastries, and doughnuts Coconut, chocolate, or creamed candy All sweets and desserts containing nuts, coconut or fruit not allowed |
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MISC. |
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Salt, pepper, flavorings and most spices and herbs Ketchup, mustard and vinegar in moderation All beverages as tolerated |
Carbonated beverages, coffee (regular or decaffeinated) Strongly flavored seasonings and condiments such as garlic, barbecue sauce, chili sauce, chili pepper, horseradish, black pepper, chili powder and other highly spiced foods Pickles Caffeine-containing beverages (coffee, tea, colas, orange soda, Dr. Pepper) Alcoholic beverages Nicotine, aspirin and aspirin-containing medicines |
The above opinionated views and information serves to educated and informed consumer . The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. .It should not replaced professional advise and consultation.A licensed physician should be consulted for diagnosis and treatment of any and all medical conditions
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Copyright © 2004
Irene Nursing Home Pte Ltd
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