Dietary Guidelines for Intestinal and Gastric Diseases
Dietary Guidelines for Intestinal and Gastric Diseases
Gastric and Duodenal Ulcers
Recommended: Consume soft, protein-rich, vitamin-packed, and essential trace element-containing foods. Proteins, vitamin C, calcium, and zinc are vital for tissue repair and wound healing. Iron, copper, and cobalt aid in treating anemia. Vitamin B1 improves appetite and promotes carbohydrate metabolism; vitamin B6 prevents vomiting and regulates gastric function.
During non-bleeding periods, regularly eat rice porridge, soft noodles, soy milk, milk, and cream. These foods reduce gastrointestinal burden, minimize intestinal motility, and decrease gastric acid secretion.
Forbidden: Avoid all stimulants and irritants—spicy foods, alcohol, strong tea, coffee; gas-producing and hard-to-digest foods like beans and dried fruits; high-fiber vegetables such as celery and leeks. Also avoid fried foods, pickled items, acidic foods, and excessive sugar.
Gastritis
Recommended: Eat at regular intervals and in moderate portions. Chew slowly and thoroughly. For atrophic gastritis with insufficient gastric yin, consume moist, juicy foods like lotus root powder, porridge, fruit juices, sour fruits, or preserved plum products. In cooking, use vinegar moderately to stimulate gastric acid production. For hypertrophic gastritis, eat alkaline foods such as amaranth, celery, seaweed, milk, and soy products. Add a little alkali to flour or porridge to neutralize gastric acid.
For gastritis, avoid strong alcohol, strong tea, coffee, and spicy seasonings like chili, pepper, and mustard. Those with excessive gastric acid should avoid acidic foods and limit sugar intake; those with low gastric acid should avoid alkaline foods.