Digestive Diseases – A Diet Guide

Gastro Diseases & Flavours

The aroma of well-cooked food served with love is one of the most enjoyable things in life. The taste buds differentiate different kinds of flavours and bring us joy. The process of digestion begins with the sight & smell of food. Hence, aroma & flavours are very important in the process of digestion.

People with digestive diseases due to salivary gland diseases, gastritis, liver/pancreatic diseases and gall stones are usually given certain general advice with regard to food intake for their well-being.

1) Salt:

Salt restriction to around 2-3 g/day is usually advised for patients with liver cirrhosis and fluid overload.

2) Sweet:

Sweets must be taken in reduced quantity by people with a diabetic condition and hence it extends to patients with metabolic syndrome who have MAFLD (metabolism associated fatty liver disease).

Also, sweets being fatty/oily, they have to be taken in minimal quality by patients with acid reflux (GERD, chronic pancreatitis – a form of maldigestion, gallstones – due to fear of symptoms/ complication).

3) Sour & Spice:

People with gastritis/acidity do not tolerate them well and hence moderation is advised.

Also Read: Do not ignore that sour taste in your mouth

4) Bitter:

Foods with bitter taste when taken in moderation are good for digestion.

Thus, it is important to know what to eat in addition to the quantity, timing and frequency of food intake.