Best diet for colitis
summary
Enteritis is caused by bacteria, viruses, fungi and parasites. The clinical manifestations included nausea, vomiting, abdominal pain, diarrhea, watery stool or bloody mucus. Some patients may have fever and a sense of urgency, so it is also called infectious diarrhea. What are the dietary requirements of patients with enteritis? Let's have a look.
Best diet for colitis
Low fat, less fiber. Food with too much fat is not easy to digest, and its intestinal smoothing effect often aggravates the symptoms of diarrhea. Therefore, patients should not eat fried, fried, raw and cold food and multi fiber food. They can choose easily digestible fine noodles, stewed noodles, wonton, tender vegetable leaves, fish, shrimp, eggs and beans to rest their intestines.
Enteritis patients are mostly weak, poor resistance, so more attention should be paid to food hygiene, do not eat raw and cold, hard and metamorphic food, do not drink, do not eat spicy strong condiments.
Enteritis patients with dehydration, such as can drink some light salt boiled water, vegetable soup, rice soup, fruit juice, rice porridge, to supplement water, salt and vitamins.
matters needing attention
In the attack period and remission period, it is not allowed to eat beans and bean products, wheat and flour products, garlic, leek, potato, preserved egg, cabbage, peanut, melon seeds and other gas producing foods. In the early stage of enteritis, patients need to eat liquid food (rice porridge, lotus root powder, egg batter, fine noodles, stewed thin noodles, etc.); in the improvement stage of enteritis, they can eat liquid or semi liquid food (rice porridge, noodles, steamed egg soup, salty biscuits, etc.) which is easy to digest and rich in nutrition; Enteritis recovery period: at this time, the intestinal tract is very sensitive to food. Therefore, special attention should be paid to light, soft, rotten and warm food in diet. Avoid eating fat meat, fried, cold and hard food and multi fiber food (celery, leek, garlic moss) too early.
