Gastritis Diet

Gastritis is caused due to inflammation in the mucosa or stomach lining. A patient of gastritis should consume easily digestible and non-spicy foods. Read on to know more about gastritis diet.
Gastritis is an inflammation or irritation in the stomach lining. The notable symptoms of gastritis are nausea, abdominal discomfort, bloating, stomach cramps, indigestion, vomiting, loss of appetite, hiccups and black color stools. Symptoms may develop suddenly (acute) or may occur over a period of time (chronic). Gastritis can be caused due to many reasons, viz., stress, frequent vomiting, bacterial and viral infections, bile reflux and deficiency of vitamin B12. Majority of acute gastritis are caused due to excessive alcohol intake and prolonged use of anti-inflammatory drugs.

Gastritis is diagnosed by examining the physical symptoms and analyzing the medical and family history of the patient. For confirmation, the physician may conduct blood test, stool test, upper endoscopy and other imaging tests. After proper diagnosis and depending upon the severity of the condition, the doctor may prescribe certain treatment options. In addition, the doctor also recommends a certain diet plan for alleviating the symptoms of gastritis. Let's take a look at the diet plan for gastritis patients.

Gastritis Diet

Diet for gastritis patients should include easily digestible foods. There is no particular diet plan for people with gastritis problems. In fact, the person should consume a balance diet, consisting of foods that can be digested easily. It is not necessary to consume small servings frequently, rather one can have regular meals. At times, frequent eating may increase the acid secretion in the stomach, thus aggravating gastritis symptoms.

Since milk and dairy products increases acid secretion in the stomach, there should be maximum three servings of dairy foods per day or if possible, less than three servings of such dairy foods. Selecting low-fat foods help in controlling acid production by the stomach. It is to be noted that diet should contain adequate amount of fiber. Contrary to the common belief that fiber worsens stomach discomfort, it is observed that fiber rich foods improve the digestive health and maintains regular bowel movement. An effective diet for gastritis patient is a combination of spinach and carrot juice.

There are chances of flatulence (excess gas) after consumption of some fruits and vegetables. Such foods may include cabbage, broccoli, dried beans, onions, peas and fruits with peels. It is always advisable to limit the intake of tomatoes and citrus fruit juices as they can lead to heartburn. A patient of gastritis should be aware of foods that cause stomach problems and try to avoid them.

Gastritis patients should strictly avoid alcohol and spicy foods. Spices like red and black pepper, chili and chili powder can irritate the stomach lining. Other foods that can increase production of stomach acid are caffeine products like cocoa, chocolate, coffee and tea. Avoid these caffeine products, if stomach upset increases after consuming them.

In order to retain body fluids and minimize acid secretion, 6 - 8 glasses of water and other low acid fruit juices should be taken everyday. These diet plan, if followed, will help in the proper treatment of gastritis condition. Gastritis should be treated as early as possible. Patients with acute gastritis may recover within a few days, whereas those with chronic gastritis usually takes longer time to heal. If gastritis is left untreated for a prolonged duration, there may be severe health complications such as increased loss of blood and at times, stomach cancer.

Zinc and Zinc Deficiency

Zinc (Zn) is essential in the body for the functioning of approximately 100 enzymes, which are substances that promote biochemical reactions in your body. Zinc supports a healthy immune system, is needed for wound healing, helps maintain your sense of taste and smell, is very important for healthy skin and properly functioning nervous and digestive systems. Zinc also supports normal growth and development during pregnancy, childhood, and adolescence.

Brown and colleagues estimated that nearly 50% of the world’s population likely has inadequate zinc intakes based on analyses of food balance data.

Severe maternal zinc deficiency results in serious health consequences for the fetus. Severe maternal zinc deficiency is associated with infertility, spontaneous abortion, and congenital malformations, including neural tube defects. A high incidence of birth defects, including nervous system malformations, has been observed in the fetuses of women suffering from acrodermatitis enteropathica, an inborn error of zinc absorption, and treatment with zinc can lead to normal pregnancy outcomes.

Low zinc levels may also be found in cirrhosis and diarrhea. A randomized, double-blind, placebo-controlled, community-based study conducted in the Tiljala slum of eastern Kolkata, India, showed that zinc supplementation had a beneficial impact on the incidence of diarrhea and also weight gain among low birth weight infants.

Excess intake of zinc, on the other hand, especially with individual supplements, has the potential to encourage the growth of prostate conditions from BPH to cancer. In fact, one large study found a significantly higher risk of advanced prostate cancer in men consuming large intakes of these supplements. Large doses of zinc can inhibit the benefits of bisphosphonate drugs, increase testosterone levels, increase cholesterol, reduce levels of “good cholesterol” or HDL, and can promote immune dysfunction.
Do you need Zinc?
Signs include:

* White spots on fingernails;
* Poor smell or taste;
* Slow wound healing;
* Frequent infections;
* Sugar craving;
* Stretch marks.

Zinc is obtained from a wide range of food in the diet. Oysters contain more zinc per serving than any other food, but red meat and poultry provide the majority of zinc in the American diet. Other good food sources include beans, nuts, certain seafood, whole grains, fortified breakfast cereals, and dairy products. The recommended daily intake is 15mg a day in adults.

Apricot nutrition data

The apricot (Prunus armeniaca) is a relative of the peach. They are originated thousands of years ago in China, where they still grow wild in the mountains. This fragile, delicately flavored, velvet-skinned fruit gradually worked its way westward on camel caravans to the Mediterranean, where it flourished. Spanish explorers introduced apricots to California in the 18th century.

Fresh, dried or canned, apricots are one of the best sources of beta-carotene, with just one fresh apricot providing about the daily recommendation of vitamin A. Canned apricots provide three times more because heat processing breaks down cell walls, releasing additional beta-carotene.

The beta-carotene is converted to Vitamin A in the body. This nutrient helps protect the eyes and keep the skin, hair, gums and various glands healthy. It also helps build bones and teeth. Plus, research shows that Vitamin A helps to fight infection by maintaining strong immunity. For this reason, researchers are looking to apricots as a valuable source of beta-carotene's healing power.

Apricots are also a good source of fiber (about 2.5 grams for three apricots) and are bursting with potassium (about 300 milligrams in three fresh or eight dried halves). Apricots also provide Vitamin C.

Laetrile — also called amygdalin or vitamin B17, though not an official vitamin — is a natural substance extracted from apricot pits that's been a popular underground treatment for cancer for decades. Its anticancer effect purportedly comes from the cyanide it contains.