Diet and food guidance for pancreatitis

Diet matters in recovery and in preventing more attacks. Follow your doctor's and dietitian's plan.

During acute pancreatitis

Current practice is to restart oral food early, often within 24 to 48 hours as soon as pain and vomiting allow, rather than prolonged fasting. In severe cases, feeding through a tube may be used. This is decided in hospital.

After recovery and in chronic pancreatitis

• Small, frequent meals: 5 to 6 a day
• Low fat: limit fried food, ghee, butter, cream, full-fat dairy, and fatty meat. The right amount differs for each person.
• Enough protein and calories: dal, egg whites, lean fish or chicken, low-fat curd, and tofu
• Complex carbohydrates: whole grains, fruit and vegetables
• Fluids: water, buttermilk, coconut water and soups
• Vitamins: vitamins A, D, E and K and B12 may be low in chronic disease. Ask about testing.
• Enzyme capsules taken with meals when prescribed

Avoid

• Alcohol, completely
• Smoking and tobacco
• Very fatty, fried and rich foods
• Large heavy meals
• Unregulated supplements and herbal products

If triglycerides are high

Reduce sugar, refined carbohydrates and fat as advised, and take prescribed medicines.

Ayurvedic view

Traditional advice favours light, warm, easily digested food and avoids heavy, oily and fermented food and alcohol. This overlaps with modern advice. It is a supportive framework.

See a doctor if you lose weight, have greasy stools, or feel pain after meals.

Remember

No alcohol, low-fat small meals and the right enzymes keep most people comfortable.