Nutritional Medicine
- Nutritional counseling based on nutritional analysis
- Nutritional recommendations according to a mixed diet taking into account the disease at hand. This means, among other things:
- A total of 5 servings of fresh vegetables and fruit daily (≥ 400 g; 3 servings of vegetables and 2 servings of fruit).
- Once or twice a week fresh sea fish, i.e. fatty marine fish (omega-3 fatty acids) such as salmon, herring, mackerel.
- High-fiber diet (whole grains, vegetables).
- Observance of the following specific nutritional recommendations:
- Low-lactose diet: the individually tolerated amounts of lactose vary widely, ranging from 8-10 g/day for the majority of sufferers to about 1 g/day for very sensitive individuals. In addition, there is a small group of people who have a disorder in galactose metabolism (so-called galactosemia) and must eat virtually galactose-free and therefore lactose-free.
- The following recommendations should be followed in case of lactose intolerance:
- Intake of lactose-containing foods in combination with other foods or only in small amounts throughout the day.
- Matured cheese (hard and firm cut cheeses such as Emmentaler, Gruyère, Tilsiter, Appenzeller) contains very little to no lactose, as this has been largely broken down during the maturing process; the longer the maturing process, the lower the lactose content
- Soft cheeses have a relatively short maturation period and can therefore still contain lactose, although the amounts of lactose are usually so small that affected also tolerate these cheeses usually without problems
- Fermented dairy products such as sour milk, yogurt, kefir, are usually well tolerated despite their relatively high lactose content, since the lactose-splitting enzymes of the living bacteria contained in the food lead to increased lactose breakdown in the food itself as well as in the small intestine
- Dairy products such as cream and butter have a lowered lactose concentration, since during their processing the lactose is partially split or eliminated from the final product when separating the aqueous phase
- Avoid or limited consumption of foods that contain lactose as an additive – soups, sauces, meat and sausage products, vegetable broth, baked goods, ready meals, chocolate and ice cream.
- In case of pronounced lactose intolerance, lactose-reduced or -free milk and dairy products (special products) can be used
Diet rich in:
- Probiotic foods (if necessary, supplements with probiotic cultures).
- Selection of appropriate food based on the nutritional analysis
- See also under “Therapy with micronutrients (vital substances)”.