Pancreatitis: Nutritional Considerations

The following nutritional factors are important in pancreatitis management.

• Avoidance of alcohol: Avoidance of alcohol reduces the risk of both acute and chronic pancreatitis. 
• Maintaining a healthy body weight: Overweight appears to be an important risk factor for the development of pancreatitis and obese patients also tend to have more severe disease. Furthermore, obesity is a strong risk factor for gallstones. Diets low in fat and high in fiber are helpful for gallstone prevention and for obesity prevention and management.
  
• Reducing triglyceride concentrations: Foods that are high in fat and “simple” sugars are known to increase triglycerides, which is the chemical form of fat in the body. As such, a low–fat diet with low levels of sucrose (table sugar) and high fructose corn syrup may be effective to reduce triglycerides. It is helpful to choose foods that are rich in fiber and complex carbohydrates, including beans, whole grains, and vegetables.
  
  The exception may be omega–3 fatty acids. These “healthy” fats may reduce triglycerides by 30 to 50 percent. Healthful sources of omega–3 fatty acids include nuts (e.g., walnuts), seeds (e.g., flax and pumpkin), and green leafy vegetables. Some species of fish also provide some omega–3 fatty acids, but the quantity of fat, cholesterol, and, in some cases, pollutants such as mercury, raise concerns about including fish in the diet.
• An antioxidant–rich diet: Blood concentrations of several antioxidants and related substances, including selenium, vitamin A, vitamin E, and carotenoids, have been observed to be decreased in patients with chronic pancreatitis. Some studies suggest that antioxidant supplements may be helpful in these patients to decrease pain, prevent recurrence, and reduce the need for surgery.