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Other names: Prinivil
DIET THERAPY FOR PEOPLE WITH GASTROINTESTINAL DISEASES: FOOD TOLERANCE
Many people believe that certain foods cause discomfort such as heartburn, abdominal distention, and flatulence. Among foods commonly cited are strongly flavored vegetables that contain sulfur compounds – broccoli, Brussels sprouts, cabbage, cauliflower, cucumber, leeks, onions, radishes, and turnips; melons; and dry beans. Tolerance to these foods is highly individual, and one person may eat onions with relish and no subsequent problems, while another experiences discomfort after eating even a small quantity. Therefore, these foods should not be arbitrarily excluded for all patients, but should be allowed according to individual tolerance.
Patients with gastrointestinal disturbances are often nervous, anxious, overly concerned about their work, and tense. Their emotions strongly influence the digestion of foods. They also have many preconceived ideas about foods that they have heard from relatives or friends. Perhaps in no disease condition is individualization of diet more important than it is for diseases of the gastrointestinal tract. On the other hand, some firmness is often necessary to emphasize the need for nutritional adequacy.
Rapid eating, incomplete mastication, and failure to rest are frequently noted in these patients. They need to learn to take time for meals, to eat slowly, to relax before and after meals, and to look for diversions that can relieve the pressures and anxieties.
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