Chocolate for gastritis: is it allowed to eat and in what quantities, when is it useful and what can be replaced?

Gastritis is a common disease. If the disease is not treated in time, one-time inflammation (acute gastritis) easily becomes chronic, requiring constant medical supervision.

Poor nutrition, infection with the pylori bacterium, lack of beneficial vitamins and minerals are the causes of gastritis.

With gastritis, inflammation of the gastric mucosa occurs and a strict diet is one of the mandatory stages in the treatment of this disease. It is often easier to give up fatty, hot or spicy foods than to ban sweets. Is it possible to eat chocolate if you have gastritis? This question arises very acutely for patients, because it is not at all easy to forget about a favorite delicacy.

Diet for the treatment of gastritis

At the first signs of inflammation in the gastrointestinal tract (nausea, stomach pain, heartburn), patients switch to dietary nutrition to reduce the irritating effect of food on the stomach (intestines). The diet excludes:

• salty, spicy, fatty foods;
• alcohol, cigarettes;
• I write fried food;
• sour and sweet (selected types of juices and fruits, cakes).

The emphasis is on low-fat, light foods - porridge, soups, steamed vegetables.

It is harder to give up sweets (cakes, pastries, sweets, chocolates). People with stomach inflammation are wondering if it is possible to eat chocolate if they have gastritis? Let's find out whether the product contains substances harmful to the digestive system.

Is it possible for inflammation?

Confectionery products that contain cocoa butter are classified as prohibited products for gastritis. This is due not only to the increased sugar content and the harmful effects of some components, but also to a large amount of fats (many of which are of low quality), which should be limited in case of gastritis.

The fat content in various types of chocolate is about 45% of the total mass. In expensive varieties (usually products made from dark and bitter chocolate), this figure can reach 55-70%. If a person with gastritis eats 2-3 cubes of chocolate, it will not cause him much harm , but with heavy consumption of this product, an exacerbation of the underlying disease and the development of complications are possible, for example:

• inflammation of the large or small intestine (colitis and enteritis);
• proctitis;
• ulceration of the mucous membrane of the gastrointestinal tract;
• fatty degeneration of the digestive tract and hepatobiliary system.

Fact! The only chocolate product considered safe for people with stomach inflammation is ruby ​​chocolate. This is a rare variety that is made from cocoa beans grown in Brazil and Ecuador. It has a natural pink color and berry taste, and no chemical additives are used in its production. The consumption rate of such chocolate is no more than 4-5 cubes per day.

What is chocolate?

To understand whether you can include chocolate in your diet, you need to remember what it is made from and what is included in its composition.

The product is based on cocoa beans, which themselves have a bitter, rather unpleasant taste. Cocoa butter is made from beans - a very fatty product that requires a healthy stomach to digest.

When producing chocolate, sugar, milk, various fillers, alcohol, raisins, nuts, pieces of berries or fruits, and various fillings are added to its composition. To make the product beautiful, dyes, thickeners and stabilizers are used. To stimulate appetite, flavors are added to it, and preservatives are added for a longer shelf life.

If we consider each component separately, then none of these products are included in the gentle diet of a patient with gastritis. In addition, cocoa beans contain a lot of caffeine, which is also contraindicated for this disease.

There is a list of ingredients that make up real chocolate:

1. A large amount of cocoa powder.
2. Cacao butter.
3. Lecithin.
4. Sugar, which gives the product sweetness, since all these ingredients are bitter.

Chocolate owes its beneficial qualities to the following components:

1. Kakhetins are antioxidants that protect the body from the destructive effects of free radicals.
2. Flavonoids are substances that prevent blood clots from forming because they thin the blood. A large number of plant flavonoids protect blood vessels from the negative effects of nicotine.
3. Theobromine is a plant alkaloid. The main effect is relaxation of smooth muscles.
4. Caffeine is a methylxanthine that has a psychostimulant effect.
5. Tannins are organic acids with tanning properties.
6. Anandamide is a neurotransmitter that binds to cannabinoid receptors in the brain. Improves mood.
7. Dopamine is a neurotransmitter. Affects the effectiveness of learning and memory. Activates the pleasure center in the central nervous system. Responsible for coordination of movements.
8. Tyramine is a biogenic amine. Has a stimulating effect. Increases blood pressure.
9. Epicatecin and polyphenol are antioxidant substances.
10. Arginine, histamine and tryptophan are amino acids used for the synthesis of biogenic amines in the central nervous system.
11. Phenylethylamine is a biologically active compound, a precursor of neurotransmitters. Improves mood and mental activity. Improves concentration.

In addition, chocolate contains many vitamins, magnesium, iron, phosphorus, potassium and calcium.

Despite all these advantages, even completely healthy people should not eat a lot of chocolate. This is due to the high sugar content in it and the fat and calorie content of the product.

General information about the effects of cocoa bean derivatives on the body

Pure cocoa powder has the same invigorating effect as coffee in certain doses. This effect is achieved due to alkaloids, so it can be argued that chocolate in large doses can be addictive. Of course, such effects with moderate consumption do not harm the adult body, but rather the opposite. In children, in turn, there may be a risk of hyperactivity and stomach diseases indirectly associated with chocolate.

Types of chocolate

The product is divided according to the content of grated cocoa (cocoa mass) into bitter, milk and white. Let's take a closer look at these varieties.

bitter chocolate

Its main difference is its high cocoa content. If chocolate contains from 55 to 70% cocoa solids, it is called dark. More than 70% cocoa is a sign of high-quality dark chocolate. The taste is tart, with a slight bitterness. The color is dark brown.

Milk chocolate

Consists of cocoa mass, cocoa butter, milk powder or cream, powdered sugar. Cocoa content not less than 35%. It has a softer creamy taste and light brown color. Melts easily in your hands.

White chocolate

If we approach the issue strictly, we cannot call it chocolate. It does not contain cocoa liquor, and therefore theobromine and caffeine. It contains: cocoa butter (at least 20%), milk powder or cream, sugar, flavorings. The taste is creamy. The color is cream or light yellow. It melts quickly in your hands.

Table. Composition of different types of chocolate.

Any type can contain a variety of fillings. The most commonly used fillers are:

• nuts (hazelnuts, almonds, cashews);
• raisin;
• candied fruits (orange, lemon);
• ground coffee;
• waffles.

For diabetic patients, bars with sweeteners have been developed. Their sweet taste is provided by:

• fructose;
• xylitol;
• sorbitol;
• stevia extract.

This is a highly nutritious and high-calorie product. It is well absorbed by the body, increases concentration, gives vigor, and improves mood.

The most useful, from a nutritional point of view, is the bitter variety; it contains the maximum percentage of cocoa, a minimum of carbohydrates and is lower in calories.

Milk and especially white are more pleasant to the taste, but do not have any particular benefits for the body. However, is this true in the case of a sick stomach? Read below about whether you can eat chocolate if you have gastritis.

Varieties and varieties: features of use

There is a common misconception that if you have gastritis, you can eat small amounts of bitter or dark chocolate, as they are considered the healthiest. This is wrong. It is expensive chocolate that contains a large number of natural highly toxic components, which in high concentrations can lead to intoxication and even poisoning.

People who cannot give up chocolate products are better off opting for milk chocolate. It is made from cocoa mass, cocoa butter and powdered sugar. Expensive varieties of milk chocolate contain milk powder and heavy cream, which reduce the load on the stomach and contribute to a faster breakdown of the components included in the composition.

Patients with gastritis and gastric ulcers should completely exclude the types of chocolate listed below from their diet.

• Chocolate bars . A product containing almost 70% sugar. In some bars, cocoa butter may be completely absent, due to which such products have a very low cost.
• Bars . A very high-calorie product containing a lot of fat and sugar, which irritate the gastric mucosa and disrupt the normal functioning of the intestines.
• Confectionery icing . The main component of the glaze for most products is cheap fat bases: coconut and palm oil.
• Chocolate cocktails (in industrial packaging). In most of these products, the chocolate taste is achieved by adding flavorings. There is usually no cocoa in them.

It is also better to exclude chocolates from the diet for gastritis, especially if they contain fatty (fondant) filling or alcohol.

Diet food

If acute or chronic diseases of the gastrointestinal tract are detected, patients are advised to reconsider their usual lifestyle. Changing habits includes re-evaluating your daily food intake. Inflammatory processes on the mucous membranes of the stomach require the removal of heavy foods that cause difficulty in processing them. Easily digestible, tender food should prevail on the table.

The classic dietary requirements for all forms of gastritis have a number of mandatory rules:

• Prohibitions on eating spicy, smoked, salty foods;
• Stop using alcoholic and low-alcohol drinks for the entire duration of treatment;
• Avoid fried foods;
• Mandatory introduction of fermented milk products into the daily diet;
• Limiting or excluding sweets, spices and freshly baked bread, sweet pastries;
• Dividing the three main meals into two times - you need to eat at least 6 times a day;
• Reducing portions to minimum sizes.

By reviewing their diet, patients speed up the healing process of damaged mucous membrane surfaces and their own recovery. Spicy, smoked, fried foods are easily removed from the daily table; the main problems are caused by the requirement to exclude sweets. Some patients periodically break down, consuming prohibited delicacies, worsening the condition of their stomach and well-being.

Is there an alternative?

Don't be upset, because there is a way out of any situation. Of course, it happens that a person’s body becomes accustomed to chocolate products. To get rid of this addiction, you need to endure 21 days - exactly how much the human body needs to form new eating habits.

Afterwards, you can begin to select a sweet product that is allowed for people suffering from gastritis. First of all, pay attention to the composition - it should be as close to natural as possible and not included in the list of stop substances for gastritis.

Give your preference to such healthy sweets as marshmallows and marshmallows. With the right choice, quality products have a natural composition that will have a beneficial effect on the body and will start the digestive system.

If you can't find the strength to give up sweets, then try adding caramel to your menu. Gastroenterologists allow you to eat caramel candies, but in moderation. Remember that you need to observe moderation in everything and do not overuse this product. Treat yourself to this sweetness no more than twice a week.

Should I give it up?

Unfortunately, lovers of this delicacy who have been diagnosed with gastritis have nothing special to please - they need to refuse it.

Once in the stomach, chocolate provokes the production of hydrochloric acid, which absolutely cannot be done with gastritis.

This is due to the composition of chocolate: vegetable, too fatty cocoa butter, as well as caffeine. At the same time, there is an opinion that different types of chocolate - white, milk and black - have different effects on the stomach:

• white - does not contain caffeine, because during production no chocolate liqueur or cocoa powder is added to it, it is the sweetest, but the stomach must only cope with a large amount of vegetable fats;
• milk - made with the addition of milk powder, which means its fat content increases significantly and it already contains caffeine;
• bitter - consists only of cocoa butter and cocoa powder with minimal addition of sugar and other ingredients, which means that the stomach will react to the high content of caffeine and vegetable fats in such a product.

There is no ideal chocolate product for a patient with gastritis, and milk chocolate with gastritis is the first and forever excluded from the diet. It is also unacceptable to consume chocolate with various fillings, additives, alcohol, or nuts.

However, with very careful introduction of white or dark chocolate into food, you can try to understand what the stomach accepts and what you need to abstain from. Of course, eating this product in tablets is unacceptable, but one slice of your favorite treat along with tea may not cause serious problems. If symptoms of exacerbation of gastritis appear, such as heaviness in the stomach, nagging pain, belching with an unpleasant odor, or heartburn, you should immediately completely stop eating sweet treats. By the way, the daily norm even for a healthy person is no more than 50 g.

Recommendations for use

Regarding the consumption of chocolate, gastroenterologists give the following recommendations:

• Eat chocolate in small portions (1-2 slices at a time) and no more than 2-3 times a week. Moreover, this can only be done in the remission stage.
• Bitter and dark chocolate are considered the safest varieties for gastritis. It is recommended to consume dairy much less frequently - a maximum of 1-2 slices once every 2 weeks. It is recommended to avoid white altogether.
• You can enjoy dessert at lunchtime, and not on an empty stomach. It is highly undesirable to do this in the morning, as an exacerbation of the disease is possible.

You can get more detailed information about the norms of chocolate consumption at an appointment with a gastroenterologist (after preliminary diagnosis).

Chocolate for gastritis

Gastritis is inflammation of the gastric mucosa. It can occur in both acute and chronic forms. The causes of the disease are varied, but are always associated with the damaging effects of various factors on the gastric mucosa. Treatment of gastritis is comprehensive and adherence to diet is an important part of successful therapy.

Nutrition for this disease should be as gentle as possible and not have a mechanical or chemical irritant effect on the stomach. The consumption of foods that can cause intense secretion of gastric juice is prohibited. Let's look at the effect that consuming different types of product will have on gastritis.

So what is gastritis?

When the disease occurs, the inner lining of the stomach becomes inflamed. Due to the pathological process, the normal functioning of many gastrointestinal organs is disrupted.

Gastritis can be chronic or acute. The symptoms are similar. Manifestations of inflammation:

• aching, nagging pain in the stomach, associated with eating; it intensifies, especially after heavy and harmful food;
• heartburn, feeling of heaviness in the stomach, belching, nausea, vomiting, diarrhea.

The causes of the pathology are different, but exacerbation always occurs due to the influence of damaging factors on the mucous tissue of the organ. To eliminate unpleasant symptoms, complex treatment is required, which must be supplemented by following a special diet.

In acute cases, inflammation in the stomach develops rapidly and causes severe pain. If the patient undergoes therapy and follows a diet, the exacerbation can be relieved within a week. If there is no treatment, and forbidden foods are consumed no matter what, the disease will become chronic, the symptoms of which are superficial and not very pronounced.

The diet is recommended to be as gentle as possible. Food entering the stomach should not irritate its walls - chemically or mechanically. It is forbidden to eat foods that increase the production of gastric juice. Therefore, lovers of sweets often ask a gastroenterologist whether it is possible to eat chocolate with gastritis .

Why are some types of chocolate prohibited for gastritis?

Many patients believe that only dark chocolate is harmful, and consume dairy and white products without fear.

To confirm or refute the myth in question, you should study in more detail several types of chocolate and the components that they contain:

• White chocolate does not contain caffeine, but is rich in vegetable fats. It is considered the fattest, so white chocolate has no beneficial properties. For gastrointestinal diseases, white chocolate is not recommended.
• Milk chocolate contains large amounts of milk powder, which increases the fat content of the product. People who have increased acidity of gastric juice are prohibited from eating fatty foods. In addition, caffeine, even in small quantities, is contraindicated for them.
• Dark chocolate can be called the healthiest, because it contains practically no various additives and flavoring fillers. But, due to the fact that it contains too much caffeine, it should not be consumed in case of Helicobacter infection.
• Additives and flavorings may predominate in the tile, so it is prohibited not only for sick patients, but also for healthy people.

It should be noted that children can also be given chocolate only in small quantities.

About chocolate

Chocolate is made from plant cocoa beans, which initially have a bitter taste. They are collected, processed in production and oil and powder are obtained. They are then used to prepare almost all types of chocolate, adding additional sugar and lecithin, various additives, and fillers.

Chocolate is good for a healthy person if consumed in moderation. The product reduces the risk of diseases of the heart and blood vessels, prevents the development of hypertension, and surges in blood pressure. A healthy adult is recommended to consume no more than 50 g of the product per day.

The health benefits of this delicacy are explained by its rich composition:

• flavonoids;
• catechins, epicatechins, polyphenols;
• theobromine;
• caffeine;
• tannins;
• dopamine;
• vitamins, minerals.

Types of chocolate

There are several types of chocolate. The composition of bitter, dark or black is dominated by the content of cocoa powder. Why chocolate is not allowed for gastritis is explained by the action of its components:

• stimulate additional production of excess gastric juice, which negatively affects the walls of the organ;
• stimulate the production of hydrochloric acid, necessary for the digestion and assimilation of incoming food, its amount increases significantly, as a result of which the acidity ;
• strongly irritate the internal walls of the organ.

Therefore, dark or bitter chocolate with gastritis with high acidity or, conversely, with low acidity cannot be eaten, and ignoring the prohibitions can cause deterioration of well-being and complications, including the formation of ulcer or the development of pre-ulcerative erosive conditions.

Dairy products contain less cocoa powder and butter, unlike bitter cocoa, up to 55%. Therefore, they contain less stimulating substances. They also irritate the walls of the stomach, but not as much as bitter.

According to the recipe, cocoa powder is not added to white chocolate. Therefore, the negative impact of this variety on acidity levels is minimal.

But cocoa-containing products almost always contain other ingredients - sugar and fat. Often, manufacturing companies, in order to reduce the final price of the product, replace expensive natural cocoa butter. Instead, they use cheap hydrogenated fats - confectionery fat, various fractions of processed palm oil. Such components are harmful to health, have a bad effect on the digestive tract, and are long and difficult to digest.

chocolate bar contains a lot of sugar - it is a quickly digestible carbohydrate that is not good for the body. The intake of large quantities of it causes discomfort, fermentation processes in the gastrointestinal tract, and creates an excessive load on the functioning of the pancreas.

There is another type of chocolate that not everyone knows about – green. This color is obtained by adding green tea petals or seaweed, which depends on the manufacturer:

• In Japan, green chocolate is made with the addition of Matcha tea petals. The confectionery product has a bitter taste, reminiscent of white tea with a hint of green tea. Also contains milk powder, cocoa butter and sugar.
• In Spain, when producing green chocolate, they add algae with special amino acids that suppress appetite and reduce hunger.

Note! When purchasing chocolate products, you must carefully read the ingredients on the packaging. If the bar contains palm and other oils, hydrogenated confectionery fats, it is better to refuse to purchase such a delicacy. It is worth choosing chocolate with a natural composition and the least amount of additives.

The effect of chocolate on the gastrointestinal tract

On the shelves of confectionery stores there is a large assortment of various confectionery products, which, alas, are prohibited for diseases of the digestive tract.

So why can’t you have chocolate for gastritis? Because it contains a lot of sugar, which is not recommended for consumption during illness. There are several reasons for this:

1. Sugar in its pure form absorbs vitamin B, and during gastritis, a lack of vitamins is a significant problem. When consuming unlimited amounts of sugar, a person may experience a vitamin deficiency.
2. The product provokes an increase in the symptoms of the pathology in question, leading to vomiting and pain.
3. Fats and flavorings provoke irritation of already inflamed gastric walls.

There is no need to get carried away with a treat even if heartburn or pain does not occur after it.

The fact is that cocoa butter is an expensive component, so some unscrupulous manufacturers, in order to save money, can replace it with cheaper analogues, which cannot be consumed even during stable remission.

Excessive consumption of sucrose can provoke fermentation in the gastrointestinal tract and unnecessarily overload the pancreas. Such phenomena aggravate the course of gastritis.

How does chocolate affect acidity?

Any confectionery containing cocoa butter is irritating to the stomach and causes an increase in acidity. The reason is that this component affects histamine receptors, provokes increased synthesis of histamine, which is responsible for regulating the activity of gastric parietal cells. The production of hydrochloric acid depends on these cells. Therefore, if you eat a lot of chocolate products, your gastric juice becomes more acidic.

Studies have been conducted that show that by consuming a whole chocolate bar at a time, the amount of hydrochloric acid produced in the stomach triples.

If chocolate is present in the daily diet, not only the development of gastritis is possible, but also its complications in the form of erosion or ulcers of the gastric mucosa. Therefore, it is important not to violate the principles of proper nutrition.

Various forms of gastritis and chocolate

The acute phase of gastritis occurs everywhere - with primary symptoms, visits to the doctor occur in isolated cases. The initial attack goes away on its own, without specialized treatment, but requires the patient to go on a few days of therapeutic fasting.

The accompanying nausea and vomiting make it easy to endure these several days, after which a period of gradual return to the functionality of the digestive tract begins. During this time, patients are recommended to switch to dietary nutrition to alleviate the condition and accelerate the healing of the mucous membranes.

Eating chocolate during a strict diet is prohibited - it can easily provoke a new attack. Only after complete recovery, the daily diet gradually returns to its usual limits - a small amount of chocolate is allowed. The maximum permitted volumes of a chocolate bar should not exceed 50 grams - both for patients after treatment and for healthy people.

In order not to cause additional damage to the affected areas of the stomach, the treat must be of good quality, in the manufacture of which natural ingredients were used:

• Cocoa butter and powder;
• Dried fruits;
• Nuts;
• Jam.

If the bar contains vegetable fats, emulsifiers, soy proteins, flavorings and lecithin, then it is better not to purchase it.

The chronic type of gastritis imposes a lifelong ban on the consumption of chocolate and its derivatives. Even a small amount of treats can provoke an exacerbation of the disease with the appearance of negative symptoms.

What products can replace chocolate?

The healthiest substitute is carob (carob, John's bread). Its fruits have a less pronounced aroma than cocoa beans, but taste sweeter. Carob is rich in microelements: potassium, magnesium, copper, selenium, iron, calcium. It contains choline, vitamins PP, C, E, group B. There are no stimulants (theobromine, caffeine, tannin), so it does not irritate the stomach.

And also, do not forget about such sweets allowed for gastritis as: jelly, honey, marshmallows, marshmallows, marmalade.

Reasons for bans

There is a common misconception among patients that only bitter varieties are prohibited, while milky and white varieties are allowed in small quantities. To debunk this myth, it is necessary to consider in detail each type of chocolate and their components:

White – it does not contain caffeine, the main share is made up of vegetable fats (palm oil, etc.). This chocolate ranks one of the highest in fat content among all types. There are no beneficial qualities noted in it.

Dairy - includes a large percentage of milk powder, increasing its fat content. Patients with all forms of gastritis are prohibited from any fatty foods - they negatively affect the gastric mucosa. Low caffeine content is also contraindicated in this group of patients.

Bitter is one of the most useful due to the minimal amount of additives and flavoring fillers, but the maximum doses of caffeine make its use prohibited for patients with damage to the gastrointestinal mucosa.

Sweet bars - made exclusively from substitutes and flavorings, are considered harmful not only for patients with gastritis, but also for healthy people. Such “sweets” are strictly prohibited for children.

The main components that make up chocolate make it unsuitable for the intended type of diet - for diseases of the digestive tract. Ideal analogues that can replace real chocolate have not yet been invented - patients have to switch to permitted treats or completely exclude them from the diet.

A strict diet implies an absolute ban on cocoa-containing products. The main contraindications for taking treats include:

1. Increased production of hydrochloric acid - when contacted with mucous membranes, chocolate activates its production, increasing the acidity of the gastric environment. With gastritis with an increased level of acidity, all negative symptomatic manifestations will intensify and the course of the disease will worsen.
2. Fatty food products - chocolate is made from cocoa beans, the main share of which is oil, with high fat content and calorie content. To digest complex fats, the human stomach must not have damage to the mucous membranes - otherwise, it will not be able to cope with this task.
3. Included fillers - nuts, raisins, milk and other additives are prohibited items when following a strict diet. The gastrointestinal tract is unable to digest them, which provokes the appearance of sharp stomach pain in the epigastric region.
4. Additional ingredients that improve taste, appearance and increase attractiveness for buyers - thickeners, preservatives, dyes and flavorings - are also harmful to a healthy stomach, and they are strictly contraindicated for a sick one.

Composition and effect on the stomach

The main component of chocolate is cocoa butter, which is obtained from cocoa beans. Cocoa butter contains caffeine , a plant alkaloid that has a pronounced stimulating effect. Caffeine is white crystals with a bitter taste, so chocolate with the maximum amount of cocoa butter (more than 75%) has a tart, bitter aftertaste.

Almost all types of chocolate also contain theobromine , a purine alkaloid that in high concentrations can lead to serious poisoning. Theobromine is quickly metabolized in the human body and excreted as metabolites by the kidneys and liver, but if a person consumes chocolate products too often, an accumulation effect may occur, leading to intoxication of the body.

To understand whether patients with gastritis need to give up chocolate products, it is necessary to find out what they are made from and how the components used affect the functioning of the gastrointestinal tract.

Trans fats . Trans fats commonly used are hydrogenated coconut or palm oil. These additives are used in the production of cheap chocolate instead of natural cocoa butter.

Trans fats contain dense fat mass and increase the likelihood of constipation and the accumulation of toxic products in the stomach and intestines. Frequent consumption of such products increases the risk of liver dystrophy.

Sugar . In many types of chocolate, for example, milk or white, sugar is the main component that comes first in the composition. Sucrose negatively affects digestive processes, promotes fermentation and the accumulation of gas bubbles in the intestinal lumen, increasing the intensity of symptoms.

Cadmium . It is found in large quantities in dark varieties. Irritates the gastric mucosa, increases the likelihood of peptic ulcers.

Oxalates . Oxalates are the esters and salts of oxalic acid. They are difficult to digest and slow down the absorption of nutrients in the intestines. Frequent use increases the risk of stones and sand forming in the kidneys and ureters.

Note! Most chocolate bars and bars presented on store shelves contain a large number of chemical additives: flavors, preservatives, dyes. These substances negatively affect the condition of the epithelial lining of the stomach, irritate the mucous membranes of the digestive tract, and have a toxic effect.

Violation of prohibitions

If you try to violate the strict ban on eating chocolate during acute or chronic gastritis, symptomatic manifestations may develop:

• Acute pain in the stomach area;
• Feeling of persistent heaviness;
• Nausea;
• Drawing and aching pain in the stomach;
• Belching;
• Unpleasant taste in the mouth.

The above signs indicate the beginning of the process of exacerbation of the pathological condition. A small piece of delicacy can provoke deterioration, so experts recommend avoiding eating chocolate for the entire period of treatment.

Some sources admit an error in the diet in the form of one-time consumption of a small amount of delicacy (up to 50 grams), but gastroenterologists are categorical - a little abstinence is more likely to be beneficial than connivance with the rules of the dietary table.

Is it possible to eat bitter and other varieties?

Depending on the type of chocolate and the stage of the disease, gastroenterologists give the following recommendations:

• In the remission stage - at this stage of the disease (that is, when the acute symptoms have successfully passed for an indefinite period), bitter, dark and, if you really want, milk chocolate are allowed. Moreover, bitter among all varieties is considered the most natural and safe, because in its composition contains a minimal amount of sugar and fats, which have an irritating effect on the mucous membrane and walls of the stomach.
  White chocolate, on the contrary, is the sweetest and fattest, which is why it should not be consumed for gastritis even in minimal quantities (despite the fact that it does not contain caffeine and chocolate liqueur).
• In case of exacerbation , any types of chocolate products (even in microscopic quantities) are strictly not recommended, as this can intensify symptoms, causing severe persistent pain in the stomach and accompanying symptoms: nausea, belching, heartburn and even vomiting. Therefore, you should think three times before deciding to have a chocolate meal.
• For chronic - in this case, chocolate can be consumed, but in limited quantities. Recommended varieties: bitter, dark and sometimes milky. White is strictly prohibited.

Attention!

But if, after eating even a small portion of chocolate, attacks of pain or heartburn occur, you need to consult a gastroenterologist and think about an alternative to the sweet product.

Type of chocolate acceptable for gastritis

Dark chocolate is allowed, including the least amount of fat, sugar, and additives. The stomach reacts to the product calmly, without pain or other unpleasant sensations. In second place is white chocolate. When consuming, keep in mind that the digestive system will have to cope with a large amount of fat contained in sweets.

The dairy version of chocolate products is prohibited. The product is difficult to digest and contains a lot of sugar and unnatural additives.

It is better to avoid chocolate products with fillings; this is an additional burden on the stomach. Give preference to pure chocolate. Unfortunately, if a person is diagnosed with inflammation of the inner wall of the digestive organs, such sweets cannot be consumed.

When a patient with gastritis wants chocolate and does not have the strength to refuse, it is possible to eat a slice of bitter or white sweetness, taking into account the state of health, doctor’s recommendations, dietary restrictions, and the body’s reaction to a certain type. Relaxation is permitted when the disease is in remission, in the absence of exacerbations. If you experience negative sensations (pain or heaviness in the stomach, heartburn, nausea), you should immediately exclude chocolate from your diet.

What kind of chocolate can you eat if gastritis is diagnosed?

If you want chocolate if you have diagnosed gastritis , can you eat it or not ? With this diagnosis, no varieties should be eaten during an exacerbation. This is a heavy product, and even a small amount can cause severe pain, nausea, vomiting and poor health. Relaxation is possible only during remission of the disease, that is, when there is no exacerbation and painful symptoms.

What type of confectionery product should you prefer:

• People with a chronic disease are better off eating dark or dark chocolate. It is low in sugar, confectionery fats and various additives. But if you are wondering whether it is possible to eat dark chocolate if the patient has gastritis in the acute stage, then the answer is no, it is impossible .
• In second place is white. Does not contain cocoa derivatives, but contains a lot of fat. This is a serious burden on the digestive system.
• It is better to avoid dairy products. Due to the high content of unnatural additives and sugar, the product is difficult to digest and has a negative effect on the functioning of the gastrointestinal tract.
• Green is not suitable for consumption if you have gastrointestinal diseases - gastritis and, especially, pancreatitis, due to the high fat content and high calorie content.
• Confectionery products containing fillers should be completely excluded. It is better to choose pure chocolate.

How much chocolate can you eat if you have diseases of the digestive tract? A healthy person is recommended to eat no more than 50 g per day. For those who suffer from a chronic form of the disease, it is better to eat no more than 1-2 slices of tiles.

If, after consumption, nagging abdominal pain, nausea, heartburn, belching and other symptoms occur, this sweetness should not be included in the diet.

Useful recommendations: It is better to gradually wean yourself off sweets, reducing your consumption day by day. It’s worth trying to eat a slice every other day, then every two days, and so on. Gradually, the addiction will pass, which contributes to the development of correct eating habits.