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DIET FOR PEPTIC ULCER DISEASE
Purpose: This diet is designed to restrict
or avoid foods that may cause gastric irritation and excessive gastric acid secretion and
help prevent uncomfortable side effects such as heartburn.
Use: This diet has been designed for those people
with gastroesophageal reflux disease, esophageal ulcers, esophagitis, peptic ulcer
disease, dyspepsia, chronic gastritis, peptic esophageal strictures, or have other
problems involving the esophagus.
Dietary guidelines that may help decrease reflux
and/or stomach acid:
- Eat three small meals and three snacks evenly spaced
throughout the day. It is important to avoid periods of hunger or overeating.
- Eat slowly and chew foods well.
- Be relaxed at mealtime.
- Sit up while eating and for 1 hour afterward.
- Avoid eating within 3 hours before bedtime. Bedtime
snacks can cause gastric acid secretion during the night.
- Choose foods from the low fat diet and low fat
guidelines in addition to the following diet
- Cut down on caffeine-containing
foods and beverages, citrus and tomato products, and chocolate if these foods cause
discomfort.
- Include a good source of protein (milk, meat, egg,
cheese, etc.) at each meal and snack.
- Antacids should be taken in the prescribed dose,
One-hour and 3 hours after meals and prior to bedtime. This regimen is most likely to keep
the acidity of the stomach at the most stable and lowest level.
- Milk and cream feedings should not be used as
antacid therapy. Although milk protein has an initial neutralizing effect on gastric acid,
it is also a very potent stimulator. Hourly feedings of milk have been shown to produce a
lower pH than three regular meals.
- Caffeine-containing beverages (coffee, tea, and cola
drinks) and decaffeinated coffee cause increased gastric acid production but may be taken
in moderation at or near mealtime, if tolerated.
There is little rationale for completely
eliminating any foods from the diet unless a particular food causes you repeated
discomfort.
| FOODS RECOMMENDED |
FOODS THAT MAY CAUSE
DISTRESS |
| BREADS & GRAINS
6-11 servings each day Whole-grain or
enriched, seedless breads, bagels, tortillas, English muffins, hamburger/hot dog buns,
dinner rolls, pita bread, and bagels
Whole-grain or enriched cereals
Enriched rice, barley, noodles, spaghetti macaroni,
and other pastas
French toast, muffins, pancakes, and waffles made
with low-fat ingredients
Low fat crackers |
BREADS & GRAINS Breads and cereals prepared with high-fat ingredients such
as croissants, biscuits, and granola-type cereals
Bread or bread products with nuts or dried fruit
Seeds in or on breads, and crackers
Very coarse cereals such as bran
Wild rice
High fat snack crackers |
| VEGETABLES 3-5
servings each day Fresh, frozen, or
canned vegetables as tolerated |
VEGETABLES Raw vegetables, corn
Gas forming vegetables such as: broccoli, Brussels
sprouts, cabbage, onions, cauliflower, cucumber, green pepper, rutabagas, turnips and
sauerkraut
Vegetables prepared with added fat
Tomatoes and tomato products |
| FRUIT 2-4 servings
each day Fresh, frozen, and canned fruits
as tolerated
Fruit juice as tolerated Grapefruit and orange
sections without membrane |
FRUIT Lemons, grapefruit, oranges, pineapples, and tangerines
Citrus juices such as orange, pineapple and
grapefruit juice
Berries and figs |
| MILK & DAIRY 2-3
servings each day Low fat and non-fat
milk and milk products
Processed cheese with less than 5 grams of fat per
ounce
Plain mild cheeses
Low-fat cottage cheese
Low-fat and nonfat yogurt |
MILK & DAIRY Whole milk and chocolate milk
Buttermilk made with whole milk
Evaporated whole milk and cream
Strong flavored cheeses |
| MEAT & MEAT
SUBSTITUTES 2-3 servings or total of 6 oz daily All lean, tender beef, pork, lamb, veal, and poultry (without the skin) .
All fresh, frozen, or canned fish packed in water
Crisp bacon; lean ham
Eggs (limit to 3-4 egg yolks weekly)
Smooth peanut butter and nut butters
Soybean curd (tofu) and other meat substitutes
Dry beans and peas prepared without fat
Soups
Mildly seasoned meat stock or cream soups made
with allowed foods |
MEAT & MEAT
SUBSTITUTES Highly seasoned, meats,
poultry or fish such as corned beef, luncheon meats, frankfurter and other sausages,
sardine anchovies
All fried, fatty or heavily marbled meat, poultry,
or fish
Dry beans and peas prepared with fat or high-fat
meat
Chunky peanut butter and nuts and seeds |
| FATS & SNACKS (use
sparingly) Non fat or low-fat dressings
and mayonnaise
Mild low fat salad dressings
Mildly flavored gravies and sauces
Butter or margarine (preferably the light or low
fat brands)
Sugar, syrup, honey, jelly, seedless jam, hard
candies, molasses, marshmallows
Sherbet, fruit ice, gelatin, angel food cake,
graham crackers, and nonfat desserts
Pretzels (soft or hard), rice cakes |
FATS & SNACKS Gravies, cream soups
Highly seasoned salad dressings
High-fat snacks such as chips, fried potatoes and
buttered popcorn
Cakes, cookies, pies, pastries, and doughnuts
Coconut, chocolate, or creamed candy
All sweets and desserts containing nuts, coconut or
fruit not allowed |
| MISC. Salt, pepper, flavorings and most spices and herbs
Ketchup, mustard and vinegar in moderation
All beverages as tolerated |
MISC. Carbonated beverages, coffee (regular or decaffeinated)
Strongly flavored seasonings and condiments such as
garlic, barbecue sauce, chili sauce, chili pepper, horseradish, black pepper, chili powder
and other highly spiced foods
Pickles
Caffeine-containing beverages (coffee, tea, colas,
orange soda, Dr. Pepper)
Alcoholic beverages
Nicotine, aspirin and aspirin-containing medicines |
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