Partial replacement of dietary fat (LCT fats = fats with long-chain fatty acids) with MCT fats (fats with medium-chain fatty acids). The digestion and absorption (absorption) of MCT fats is faster and independent of bile acids, so they are preferred for diseases of the intestine.
The transition to MCT fats should be gradual, otherwise abdominal (stomach) pain, vomiting and headaches may occur.
MCT margarine – as a spread or after cooking add to the still warm food; is not suitable for frying, stewing, braising, grilling, etc.
MCT cooking oils – can be used as cooking fat; however, they can not be heated as high as usual vegetable oils (do not heat too long and never above 70 ° C, at temperatures above 120-130 ° C smoke development occurs).
Long keep warm or reheat the food prepared with MCT should be avoided, because a bitter aftertaste can arise.
Increased intake of high quality protein to treat enteral protein loss syndrome in radiation enteritis:
Prefer: eggs, meat, fish, milk and dairy products, nuts, legumes (peas, lentils, beans), potatoes, cereal products, etc.
By combining vegetable with animal protein, the biological value of the protein from plant sources can be upgraded – eg potato with egg, meat or fish with legumes, cereals with milk, etc..
In case of vomiting: as long as the vomiting continues, the consumption of any food should be avoided. However, the loss of fluids should be compensated absolutely. To do this, it is recommended to add liquids such as herbal teas (fennel, ginger, chamomile, peppermint and cumin tea) or water initially in small quantities, possibly by the spoonful. When vomiting has stopped, carbohydrate foods such as rusks, toast, and pretzel sticks are well tolerated at first. Meals should be small and eaten throughout the day. Stimulants should be avoided during vomiting and for a week afterwards.
For diarrhea: In the context of diarrhea, a “tea rusk diet” (duration: three days, longer if necessary; as long as no other diseases speak against it) has proven itself.
After the acute gastrointestinal disease, a light full diet is recommended. Within the framework of this diet, the following foods and preparation methods should be avoided, as experience has shown that they often cause discomfort:
Voluminous and fatty meals
Legumes and vegetables such as white cabbage, kale, peppers, sauerkraut, leeks, onions, savoy cabbage, mushrooms.
Raw stone and pome fruit
Fresh bread, wholemeal bread
Hard boiled eggs
Carbonated drinks
Fried, breaded, smoked, very spicy or very sweet foods.
