Znaczenie diety w profilaktyce i leczeniu choroby wrzodowej żołądka i dwunastnicy

*Grażyna Rowicka¹, Michał Czajka²

Summary
Peptic ulcer disease is considered one of the most common gastrointestinal diseases. The main etiologic factor responsible for the development of the disease is an infection of gram negative bacterium Helicobacter pylori. According to the guidelines of the Working Group Polish Gastroenterology Society on the treatment of peptic ulcer disease with confirmed Helicobacter pylori infection a combination therapy is recommended for an eradication. The therapy involves the simultaneous use of three to four medicines or introduction of sequential treatment. Many studies have also documented the importance of certain dietary components in both prevention and treatment of ulcer disease including the adjunctive therapy for eradication of H. Pylori. The proper diet is especially important in terms of increasing resistance of H. pylori to antibiotics. Dietary management in the case of peptic ulcer is aimed at selecting the products that are not excessively stored in the stomach, they are easily digestible and do not cause excessive gastric acid production. In the prophylaxis of ulcers disease the following factors are important: regular consumption of 5-6 smaller meals per day, reducing salt intake, a diet rich in essential fatty acid (NNKT), especially from a group of n-3 and fiber. In the treatment of the disease it may be helpful to increase a daily intake of fruits and vegetables particular rich in vitamins C, E, β-carotene as well as zinc. Adequate supply of products containing amino acids such as arginine and tryptophan and the inclusion of food sources of probiotics seems to be equally important. The paper presents the mechanisms responsible for the beneficial effects of certain dietary components, both in a prevention and adjunctive therapy of peptic ulcer disease.

To jest tylko fragment artykułu. Aby przeczytać całość, przejdź do Czytelni medycznej.