Pancreatic Disorders: Dietary Management Guide

Introduction

Proper nutrition is crucial for managing pancreatic disorders. This guide will help you make appropriate dietary choices to minimize symptoms and maintain optimal nutrition.

General Dietary Guidelines

Core Principles

• Eat 6-8 small meals daily
• Choose low-fat foods
• Monitor portion sizes
• Stay well-hydrated

Recommended Foods

• Lean proteins (chicken, fish, turkey)
• Complex carbohydrates (whole grains, brown rice)
• Cooked vegetables
• Low-fat dairy products
• MCT (Medium Chain Triglyceride) oils

Foods to Avoid

• Fried and greasy foods
• High-fat meats
• Processed snacks
• Alcohol
• Caffeine

Specific Nutritional Recommendations

Protein Intake

• Target: 1.0-1.5g per kg body weight daily
• Focus on easily digestible sources

Fat Consumption

• Limit to 25-35% of total daily calories
• Take prescribed enzymes as directed

Carbohydrates

• Choose complex carbohydrates
• Avoid simple sugars

Special Considerations

During Flare-ups

1. Follow clear liquid diet initially
2. Gradually advance to full liquids
3. Progress to low-fat solid foods

Supplementation

• Fat-soluble vitamins (A, D, E, K)
• B12 as recommended
• Calcium and Vitamin D

Monitoring

• Track symptoms after meals
• Monitor weight weekly
• Document food tolerance

When to Contact Your Healthcare Provider

• Unexpected weight loss
• Severe abdominal pain
• Persistent nausea/vomiting
• Signs of malnutrition