Content
Persimmon for pancreatitis is an ambiguous product. This fruit has a rich chemical composition that provides a whole range of beneficial properties. At the same time, it can cause harm; there are contraindications for use. The admissibility of including such fruit in the diet for pancreatitis depends on its form and stage, and concomitant diseases.
Is it possible to eat persimmons for pancreatitis of the pancreas?
Persimmon can be included in the diet for pancreatitis, but not for any form of it. Each stage of the disease corresponds to certain nutritional rules. This applies to permitted products and the characteristics of their use:
- fresh appearance or heat treatment;
- the need for chopping and peeling;
- daily norm;
- combination with other products.
Comment! Persimmon for pancreatitis of the pancreas can be included in the diet when the inflammatory process is not pronounced and the organ is not under increased stress.
The benefits of persimmon for pancreatitis
Persimmons contain many vitamins, minerals and other valuable elements.The composition of the fruit determines its beneficial properties for pancreatitis:
- stimulation of digestive processes;
- analgesic effect;
- anti-inflammatory effect;
- natural removal of toxins from the digestive system;
- accelerating the process of tissue restoration;
- activation and enhancement of the body's defenses;
- diuretic effect – ensures the removal of excess fluid, elimination of edema.
Thanks to the vitamin A in its composition, regular consumption of the fruit reduces the risk of neoplasms, including malignant tumors. This is important for pancreatitis, since one of its complications is pancreatic carcinoma.
Harm of persimmon for pancreatitis
Including persimmons in the diet for pancreatitis can also be harmful. The reasons lie again in the composition of the fruit. It contains up to 15-25% sugars. Consumption in large quantities causes a surge in blood glucose, overloading the pancreas. This can aggravate the manifestations of pancreatitis and provoke its exacerbation.
An absolute contraindication to consuming the fruit is individual intolerance.
The peel of the fruit and the pulp of most varieties contain tannins, which impart an astringent taste. In case of disturbances in the functioning of the gastrointestinal tract, such substances can slow down the digestive process and produce a fixing effect. This can lead to constipation and intestinal obstruction.
The pulp and peel contain fiber. It can provoke fermentation in the intestines, which can aggravate the condition. This effect is especially pronounced when eating the fruit on an empty stomach.
Persimmons should not be included in food for certain diseases and disorders, not only of the digestive system:
- gastric or duodenal ulcer;
- colitis in chronic form;
- insulin-dependent diabetes (type I);
- obesity.
Rules for eating persimmon depending on the type of disease
The peculiarities of using persimmon for pancreatitis of the pancreas are oriented towards the type of disease. There are also general recommendations for including this fruit in your diet.
In acute form
In acute pancreatitis, patients are advised to fast for the first few days. When the condition improves, liquid food is first introduced into the diet. Diet adjustments are made by the attending physician, so persimmon can only be consumed with his permission.
In acute pancreatitis, all food should be crushed and warm. This also applies to persimmons. It is better to use it not separately, but as part of a dish. It is permissible to make jelly and compote without sugar.
In the chronic stage
In case of chronic pancreatitis of the pancreas, persimmons can be included in the diet, but consume no more than 100-150 g per day. This limitation is primarily due to the sugar content in the fruits.
With chronic pancreatitis, it is important to monitor your diet so as not to overload the digestive tract. Chopping and grinding foods is no longer necessary, but encouraged. This way they are better absorbed and do not overload the digestive tract.
Fruits for chronic pancreatitis can be used to prepare drinks and desserts, complex dishes
During exacerbation of the disease
At this stage of pancreatitis, persimmons are completely excluded from the diet, since they contain a lot of sugar. This overloads an already weakened body and can worsen a person’s condition.Poor nutrition during exacerbation of pancreatitis is fraught with serious complications.
During remission
During remission of pancreatitis, persimmons can be returned to the diet. It is better to do this at least two months after the exacerbation phase has ended. This interval is necessary to restore the functions of the organ.
You need to return to your usual diet for chronic pancreatitis gradually. This also applies to the introduction of persimmon into the diet. Start with 1 tsp. per day, carefully monitoring the response to dietary changes. Gradually, in the absence of unpleasant consequences, it is permissible to consume up to 100 g of fruit per day.
With pancreatitis, a person is faced with the task of maximizing the work of the pancreas. One solution is to lower the overall glycemic index, that is, be sure to introduce foods with a low index. You can balance persimmons with low-fat protein foods. The body absorbs them slowly. This also happens with other products consumed at the same time. A good source of protein is chicken. For pancreatitis, you can combine it with persimmons in a salad, bake them together.
Precautionary measures
Introducing any foods into the diet for pancreatitis should be done carefully. When consuming persimmon, the following factors are important:
- Choose soft and ripe fruits that do not knit.
- Eat only the pulp, do not touch the skin.
- Do not eat fruit on an empty stomach.
- If possible, choose varieties with the lowest sugar content.
- Do not eat cold fruits - all food should be warm or at least room temperature.
For pancreatitis, it is better to start introducing persimmon into the diet not fresh, but after heat treatment. This could be a prepared drink or baked fruit. It is better to choose the second option in order to clearly control the amount of food eaten. To start, just eat 1 tsp. baked fruit. If there is no negative reaction, the next day you can include half the fruit in your diet, and then the whole one. Then you can switch to fresh fruit, but start with a small slice.
As fruits ripen, the glycemic index increases - you should not eat overripe fruits, they contain a maximum of sugar
How to choose persimmon
For pancreatitis, you should choose persimmons that are not astringent, as this indicates a lower tannin content. This applies to the following varieties:
- Kinglet is an oriental persimmon (Japanese, Chinese), most often it is the Hiakume variety;
- Chocolate King (Chocolate Girl, Zenji-Maru);
- Chamomile;
- Fig;
- Kaki;
- Sharon is a hybrid of persimmon and apple.
The fruits of non-viscid varieties are usually round or slightly flattened. Cone-shaped fruits are knitted, but only unripe ones. To choose ripe persimmon, focus on the following characteristics:
- rich red-orange or brown (focus on the characteristics of the variety);
- thin dry stripes on the skin;
- slight squeezing when squeezed - the fruits are too soft and contain a lot of sugar;
- dried amniotic leaves.
If you bought unripe persimmons, you need to let them ripen. To do this, the fruit can be left in a bag and kept at room temperature for several days. The proximity of apples or bananas will speed up the process.
Instead of freezing, the fruits can be kept in warm water or doused with boiling water. Afterwards, the fruit is left for several hours - the viscosity goes away.
Conclusion
Persimmon for pancreatitis can be included in the diet, but in limited quantities. It should not be used during an exacerbation period. Choose ripe fruits that do not knit. They can be consumed fresh, but when first introduced into the diet, it is better to process them thermally.
