Post-Discharge Dietary Care for Patients with Acute Pancreatitis

Proper dietary management after discharge is essential for patients recovering from acute pancreatitis. Following a structured eating plan that includes gradually increasing food variety and portion sizes, while adhering to a low-fat and low-salt diet, can significantly reduce the risk of recurrence. Here are some key guidelines:

Start with Clear Liquids and Progress Slowly

In the early stages after discharge, patients should begin with small amounts of clear liquids such as warm water. If no adverse symptoms like nausea, vomiting, abdominal pain, or bloating occur within 24 hours, patients can progress to bland liquid foods like rice broth or thin porridge.

Increase Meal Frequency and Food Consistency Gradually

Once tolerated, the volume and frequency of meals can be increased from one meal per day to three. The transition should move from liquid to easily digestible semi-solid foods such as dumpling soup or soft noodles. As the patient's condition stabilizes, cooked vegetables and eggs can be introduced, followed by lean sources of high-quality protein like fish and chicken. High-fat meats such as beef, pork, or lamb should be consumed sparingly and only after full tolerance of lighter proteins.

Maintain a Low-Fat, Low-Salt Diet

Since common causes of acute pancreatitis include biliary disease and elevated triglyceride levels—both linked to high-fat diets—it is crucial to avoid greasy, fatty foods and alcohol during recovery. Adopting a low-salt and low-fat diet with moderate portions supports pancreatic healing and lowers the risk of future flare-ups. This approach not only promotes better digestion but also helps maintain overall health and prevent complications.