People who have experienced a stomach ulcer at least once in the past are quite capable of recognizing a second attack of the disease and seeking qualified help. For what reason does the ailment return? Is it possible to avoid a new exacerbation of the disease with the help of proper nutrition?

Causes and symptoms of exacerbation of stomach ulcers

The main symptom of this disease is painful sensations. The time and intensity of their manifestation depend on the location of the affected area of ​​the mucous membrane. Often, a stomach ulcer can be accompanied by vomiting and a general deterioration in well-being.

Doctors note that ulcer symptoms have become more “blurred” lately . Patients complain only of vague digestive problems. And in a tenth of patients, the disease does not manifest itself in any way, until serious complications arise. Experts associate such a weakening of the symptoms of peptic ulcer disease with the systematic use of non-steroidal anti-inflammatory drugs.  

Therefore, any abnormalities in the work of the digestive system are the reason for contacting a gastroenterologist. Experts do not recommend expecting severe pain, since the onset of the next attack of stomach ulcers may indicate a feeling of heaviness in the abdomen, heartburn or nausea.  

Self-medication in this case is not only ineffective, but also dangerous to health. Doctors confirm that the overwhelming number of people who found themselves on the surgical table either ignored the exacerbation of the disease, or treated it with folk methods. In other cases, repeated gastric ulcer was the result of the presence of certain concomitant diseases, old age, food excesses, intense physical exertion, long smoking history or frequent stress.

People suffering from peptic ulcer disease for a long time and being observed by a gastroenterologist practically do not risk missing another episode of exacerbation of the disease. However, if the ulcer made itself felt for the first time only recently, then its next recurrence may well be confused with indigestion or other similar conditions. It should also be noted that usually the peak of exacerbations of diseases falls on the off-season, when hypovitaminosis and a decrease in immunity join the changeable weather conditions.

Features of the organization of nutrition with an ulcer

Advances in modern pharmacology allow doctors to prescribe effective drugs that reduce excess gastric acid secretion. Thanks to them, the stomach ulcer is successfully scarred after a fairly short time. Therefore, dietary food plays here, rather, an auxiliary role.

However, in the prevention of repeated exacerbations of peptic ulcer disease, dietary nutrition is of paramount importance. A diet for an ulcer involves adherence to certain rules. So, gastroenterologists insist on meeting the following requirements.  

• Sparing attitude to the gastric mucosa

To comply with this condition, it is necessary to eliminate all temperature, mechanical and chemical factors affecting the gastric mucosa. Which implies refusal to use spicy, smoked, pickled dishes, as well as alcohol, vinegar dressings and sauces. When cooking, preference should be given to steaming or stewing. And food should be served exclusively warm.

• Frequent and fractional meals

Eating regime is extremely important in diet for ulcers. Since it contributes to the well-coordinated work of all parts of the digestive system, as well as the normalization of the processes of secretion of gastric juice. Nutritionists recommend increasing the number of meals a day to six.  

• Adequate amount of protein

Protein is an important component of the diet, which can not only provide a steady feeling of satiety, but also fill the deficit of “building” material, with which an existing ulcer can heal. It also helps to reduce the acidity of gastric juice and increases the effectiveness of the effects of certain groups of drugs.

• Controlling the amount of fat in the diet

A diet for an ulcer involves the active inclusion of various vegetable fats in the diet. Especially shown is the use of olive, sunflower, pumpkin or corn oil. Adequate intake of these foods can help reduce excess stomach acid production. In addition, vegetable fats have a pronounced anti-inflammatory effect, and also stimulate the secretion of mucus, which protects the walls of the main digestive organ. If a strong laxative effect from the use of this group of products is identified, they can be replaced with analogues of animal origin.

• Reducing intake of simple carbohydrates

Gastroenterologists warn that simple sugars contribute to increased secretion of gastric juice. To normalize its production, you should abandon muffins, sweets, jams, etc. And it is advisable to eat fruits and vegetables not fresh, but in the form of stews, casseroles, jellies and puddings.

• Adequate intake of vitamins

Peptic ulcer disease is characterized by a lack of vitamins. The deficiency of vitamin C is especially felt, which helps to strengthen the walls of blood vessels. To replenish it, it is necessary to include in the diet a sufficient amount of non-acidic fruits, berries and fruits in the form of jelly, marmalade, marshmallow and compotes.

• Mandatory consumption of mineral waters

For the prevention of stomach ulcers, it is recommended to use medicinal varieties of mineral waters. The main requirements for them are: low mineralization and a small amount of carbon dioxide in the composition. Mineral water should be alkaline or neutral in acidity and should be consumed warm. The permitted amount and brand of mineral water should be agreed with your doctor.

Diet for an ulcer: permitted foods

The list of allowed foods for exacerbation of stomach ulcers include:

• light soups from mashed vegetables, cooked in a second broth;
• milk soups with the addition of well-boiled cereals;
• yesterday’s bread from first grade flour;
• boiled poultry and rabbit meat;
• beef and lean pork (in the form of steamed cutlets or meatballs);
• boiled or steamed fish;
• dairy products (with the exception of sour kefir or cottage cheese);
• eggs (soft-boiled);
• viscous, liquid porridge (with the exception of pearl barley, millet and barley).