If a patient has one or another dyspepsia, then, depending on its type, the necessary adjustments are introduced into the patient's diet.
Fermentative dyspepsia.
Fermentative dyspepsia (dyspepsia fermentativa) is usually caused by the predominance in the diet of food with an excessive amount of easily digestible carbohydrates that stimulate the suppression of normal intestinal flora and the growth of aerobic opportunistic microorganisms, leading to the fermentation of sugars with the formation of large amounts of water and gases, especially hydrogen, methane, and acetic.
Clinically fermentative dyspepsia is initially characterized by painful increased gas production (flatulence, rumbling in the abdomen). Loss of appetite, vague pain throughout the body, fatigue due to intestinal autoinfection are associated symptoms.
Typically copious discharge of usually not too foul-smelling gases (" Pathognomonic diarrhea with moderate, light stools, often permeated with numerous bubbles of gas without admixture of mucus and blood. Feces are acidic.
To reduce fermentation processes in the daily diet of patients with fermentative dyspepsia, it is necessary to reduce the amount of carbohydrates to 200-250 g, in severe cases - to 150 g. Mainly, they reduce easily digestible, quickly absorbed carbohydrates, which are rich in white cereals, mashed potatoes, jelly, sweet fruits and dried fruits, sweets (honey, jam, candies, butter biscuits, etc.. ), white wheat bread, pastry.
To reduce the rate of transit of intestinal contents, dietary fiber is also limited, which is contained in large quantities in bakery products made from whole grains, with bran, nuts, legumes, dried fruits, cabbage, raw vegetables and fruits..
The daily amount of proteins, on the contrary, should be increased to 120-130 g by prescribing boiled meat and fish of low-fat varieties, buckwheat and oatmeal, protein omelets, soy isolates.
In patients with flatulence, exclude or sharply limit products that stimulate gas formation (sweet varieties of apples, bananas, grapes, legumes, various varieties of cabbage - white cabbage, broccoli, Brussels sprouts, cauliflower, whole milk, turnips, cucumbers, carbonate drinks).
It is also considered justified to include in medical nutrition products with antibacterial properties (onion, garlic, horseradish, parsley, dill, nettle), decoctions and infusions of medicinal plants that suppress fermentation processes (mint, chamomile, lingonberry, barberry, dogwood, rose hips, raspberries, strawberries.
Herbs are injected carefully, starting at 50 ml / day, then, subject to good tolerance, they are increased to 200 ml / day. The daily dose is divided into 3-4 doses.
Putrid dyspepsia.
Putrid dyspepsia (dyspepsia putrida) develops as a result of prolonged consumption of food mainly containing a large amount of protein, which leads to an excessive growth of opportunistic anaerobes and pathogenic microbes that cause putrefactive processes in the intestine with the formation of toxic metabolic products. In addition to methane, methyl mercaptan, hydrogen sulfide, indole and skatole are formed, which irritate the intestinal mucosa and cause frequent stools.
Clinically, with putrid dyspepsia, there are signs of intoxication, headache, spasms and pain in the distal rectum, flatulence is not as pronounced as in fermentative dyspepsia, and the discharge of gases is also correspondingly less, however, the gases are more offensive (" The stool is usually liquid or mushy, brown in color, with a strong putrid odor, and contains pieces of undigested food.
Putrid dyspepsia is less susceptible to correction than fermentative. Taking into account the nutritional factors that contribute to the development of putrefactive dyspepsia, in the selected diet, it is necessary to limit proteins to 30-50 g / day by excluding protein foods (meat and poultry, fish, cheese, cottage cheese, legumes, nuts, eggs, buckwheat, oatmeal).
The daily fat quota is also reduced to 25-30 g / day. And the amount of carbohydrates, on the contrary, is increased to 400-450 g / day. The increase in dietary fiber is carried out by sequential introduction of boiled, stewed and raw vegetables. Shown appointment of vegetarian days.
For 2 days, the patient is recommended hunger, you can drink rosehip broth and slightly sweet tea. After 2 days, simple carbohydrates are prescribed - sweets, crackers, from the 5th day - rice porridge cooked in milk diluted in half with water.
Shown are vegetable dishes, fermented milk products (yoghurts, sour cream, fermented baked milk, acidophyllin, kefir), which are used in 100-150 ml 2-4 times a day (for constipation, it is better to use fresh sour-milk drinks, for diarrhea - three days).
It is also advisable to include in the diet such food additives and fermented milk mixtures enriched with beneficial microorganisms, such as fermented milk bifylact (up to 200 ml / day for 1-2 doses), antacid bifylact (up to 300 ml / day for 3 doses), fermented milk bifidumbacterin and lactobacterin.
The growth of anaerobic flora is suppressed by apricot, black currant, mountain ash, cranberry, cumin, infusions and decoctions of lemon balm, wormwood, pomegranate, oak bark, galangal, alder cones, oak leaves, thyme, sage, plantain, dandelion, Icelandic moss.
Some scientists [Ekisenina N. and etc. , 1992] believe that if a patient develops symptoms of fermentative or putrid dyspepsia, there is no reason to resort to inadequate diets with a sharp restriction of carbohydrates or proteins.
Baranovsky.
medbe. ru.