Diseases associated with the digestive organs, require careful attitude to their diet, the choice of products and the method of cooking. Pancreatitis is a pathology of the pancreas – the organ directly responsible for the digestion of food.
Through the pancreatic ducts, the enzymes secreted by it enter the duodenum and participate in metabolic processes: the breakdown of nutrients, the absorption of nutrients necessary for the body. Failures in this chain cause damage to the pancreatic tissue, their dying off, which leads to painful attacks and other unpleasant symptoms.
There is an acute question: what to eat, so as not to hurt yourself and in this context, is it possible to have cheese in case of pancreatitis?
Cheese for chronic pancreatitis
Acute pancreatitis does not accept any cheeses, as well as other foods, because along with medication, fasting is applied.
In chronic pancreatic pathology, nutritionists even recommend low-fat cheeses due to a number of rare amino acids in their composition (methionine, lysine, tryptophan), as well as phosphatides, due to which the body is restored after inflammation and fully participates in metabolism and food processing, provides the necessary nutrients for human life.
Cheese for cholecystitis and pancreatitis
Malfunctions of the digestive tract are often caused by inflammation of the gallbladder – a reservoir of bile, from which it enters the duodenum for further digestion of food.
Weak organ motility leads to its stagnation, which provokes its inflammation, and often the formation of stones. Cholecystitis and pancreatitis are mutually provocative diseases that require a special diet, in which there is a place for low-fat cheeses.
Cheese with gastritis and pancreatitis
The concept of “gastritis” includes numerous violations of the stomach and it is impossible to give clear recommendations on nutrition without detailing the problems, and for this you need to be examined, determine its acidity and establish a diagnosis.
Hard cheeses with hyperacid gastritis and pancreatitis are strictly prohibited, because Organic acids and the hardness of the product can aggravate the inflammation of the mucous membranes and even provoke the formation of erosions and ulcers.
More useful for gastritis and pancreatitis will bring a young cheese of delicate texture, resembling cottage cheese. Reduced acidity of the stomach allows this dairy product in moderate quantities, because it helps to increase the synthesis of gastric juice.
Speaking about the benefits of cheese, I mean, of course, a natural product. It is produced from the milk of various animals and is the main source of calcium: 100g contains 1g of trace elements, and other minerals, fats, proteins, carbohydrates, vitamins.
Its proteins are related to human body fluids: lymph, blood, and are present in enzymes, hormones, and immune bodies. Vitamin B12 plays a large role in blood production, B1, B2 provide energy, increase efficiency, and vitamin A improves eyesight.
Other useful properties of cheeses include strengthening the immune system, cardiovascular system, teeth, nails, hair, preventing osteoporosis, especially in women during menopause. Comprehensible cheese is much higher than milk. Each type of cheese is useful in its own way, depending on the method of its preparation.
Cheese is contraindicated for intolerance to dairy products, during exacerbations of pathologies of the gastrointestinal tract. They are undesirable for people with high cholesterol, low density, vascular atherosclerosis, peptic ulcer disease, hypertension.
When eating cheese, there is a risk of contracting listeriosis, a bacterial infection that enters the body of animals through feed on pastures. Other possible complications are associated with contraindications and disregard for dietary recommendations.
There are many varieties of cheese in the world, each country has its own recipes and cheese traditions and, of course, not all people are suitable for pancreatitis. By the most simplified classification, cheeses are divided into the following types:
- hard (Dutch, Russian, Gouda, Beaufort, Dvaro, Kostroma, Parmesan);
- soft, with a cottage cheese consistency of rapid ripening (feta, ricotta, mozzarella, brie);
- fused (amber, creamy, “Friendship”);
- smoked (pigtail, sausage, cheddar, Swiss);
- with mold (dorblu, roquefort, stilton).
Let us dwell on some types that are popular with us and determine if it is possible with pancreatitis:
- Adygei cheese – has excellent taste, soft, not spicy, not fat, well absorbed by the body, indicated for inflammation of the pancreas. The product is prepared from cow’s milk, its birthplace is Adygea, this is the national dish of the Circassian cuisine. The taste is sour-milk, slightly salted, rather thick in consistency, it is a relative of mascarpone, mozzarella.
- melted cheese – during its manufacture, saturated vegetable fats, phosphates of sodium, potassium, citrates are used, with the help of which it is melted. It is these components that make it forbidden for use in inflammation of the pancreas;
- hard cheese – from a wide variety of names for pancreatitis, fatty varieties should be excluded from the diet, including various additives: mushrooms, nuts, spicy seasonings, and mold. Not suitable for those that have passed the stage of smoking;
- Philadelphia cheese – cream cheese made from milk and cream. It has a soft plastic consistency, a sweetish taste. The range of these cheeses is very large and they differ in fat content (from 5% to 69%), in taste (depending on the fillers: herbs, fruits, vegetables). Choosing lightweight with a low percentage of fat without additives that can exacerbate inflammation, it is possible to taste them;
- goat cheese – of all the cheeses, this is preferable to all, because make it from the most healthy milk. It has a small amount of saturated fat, no cholesterol, enough niacin, thiamine, riboflavin, a lot of vitamin A, phosphorus, copper, calcium. In addition, it is light and pleasant to use, such a product will go only for the benefit of not only the pancreas, but the entire digestive system.
Summing up, we conclude that the disease requires low-fat varieties of cheeses without spicy additives, smoked, in small quantities, and only during remission.