The impact of nutrition in the treatment and the prevention of gastritis

Author: Hadmaş Roxana-Maria Coauthor: Zecheru Ioana Luciana Supervisor: Prof. Dr. Băţaga Simona

University of Medicine and Pharmacy Faculty of Medicine

Nutrition and Dietetics Specialization 2014

"Health is the most beautiful and richer gift

                     that nature is able to do. “

Michel de Montaigne

Stress vs disease

The World Health Organization estimates that 50% of all cases of mortality and morbidity are due to the lifestyle, in which stress has a leading role in the adoption of inappropriate behaviors (WHO, 1989).  

Hippocrates believes that the disease is not just pain and injury (pathos) but body's effort to restore balance (ponos) .Therefore, gastritis is one of the diseases which may be associated with stress.

Generalities

The term gastritis was introduced in 1908 by Brousoas

Gastritis represents inflammations, acute or chronic, of the gastric mucosa.

May be symptomatic or asymptomatic

It may have limited evolution or may progress into serious complications

Classification

Gastritis

Acute

Hemorrhagic

Phlegmonous

Other types

Chronic

Microbian Chemical Atrophic

Acute gastritis

Causes: drugs, alcohol, ischemia, viral , bacterial infections, stress, shock, food poisoning, radiation, allergies or direct trauma

No specific treatment, except for the cases caused by Helicobacter pylori

Prognosis: favorable. Treatment very effective,

fast recovery.

Chronic gastritis

The most common cause is the infection with Helicobacter pylori

Present at approximately half of the world population

May develop into gastric ulcer, gastric cancer and non-Hodgkin lymphoma

With proper medication favorable prognosis

Case Study

The purpose of this study is to highlight the importance of nutrition in the prevention and treatment of chronic gastritis

Retrospective observational analytical study

Direct questionnaires: written interview with multiple choice

Indirect questionnaires: medical letters, analysis report, recipes

Sample of 200 persons 50% women and 50% men From Mureș county 100 healthy, 100 diagnosed with

gastritis The mean age: 38 years.

The structure of the questionnaire

30 multiple choice questions with one or more answers

Additional questions The analysis of the health of the study

participants by determining their body mass index

Identification of existing diseases and their lifestyle.

Testing the knowledge of the involvement of the diagnosis of gastritis in the individual's life

Demonstrating the assumptions

Prepare personalized diets Tracking health status The evolution of the disease

compared with the diet followed Supporting the patients and

providing them guidance Interpreting the results Layout solutions to solve the gastric

problems

Pattern

Male patient Age: 30 years Weight: 73 kg Height: 1.85 m Moderate physical activity

The results of questionnaires

0* 1* 2* 3* 4*

0%

10%

20%

30%

40%

50%

60%

70%

80%

0% 0%

72%

21%

7%

28%

53%

17%

2%0%

MealsSnacks

SmokeCoffe

Alcohol

0%10%20%30%40%50%60%70%

48%

68%

36%

70%

29%

1%

OmnivoresOvo-lacto-vegetarianVegan

Consumption of vinegar

YesSmall quan-titiesNot

45%

35%

20%

Know the term gastritis

Heard of itKnow the meaningNever heard

Recommended diet

To abort: animal fats, refined sweets, pickles, smoked foods, fried foods ,irritating spices, carbonated drinks, alcohol, tobacco and coffee

Increased consumption: food fibers, fruits, vegetables, legumes, dairy products and water

Respect the timetable

Interpretations

Informing the public about the implications of gastritis

High consumption of vinegar, fried food, smoked food, alcohol, tobacco, spices = gastritis

High consumption of fruits, vegetables, legumes, dairy products = total or partial solving of the stomach problems

Results

After 7 days of diet, followed by those surveyed, they said they felt much better both physically and mentally, they have reduced the amount of antiacid preparations used after meals.

In this 7 days of diet overweight and obese people lost weight and felt better in terms of digestion

It was not just a diet to be followed seven days introduced to the patients, but a healthy and balanced lifestyle, recommended to all

Conclusions

Is not enough that the nutritionist suggest the patients what can be done, but in addition, they must lead them to perceive the idea of change as one of quality, one that fits their needs!

Nutrition is a key factor in treating gastritis because people included in this study had positive results after only 7 days from the moment they changed their lifestyle

It is easier to prevent illness than to cure the disease!