Diet after liver transplantation

What to eat after liver transplantation

Liver failure or cirrhosis are the diseases which can not be cured. How to feed a transplant, or a new liver = new diet?

As the liver like to eat? The liver dietary behavior is one of the most important elements of therapy! Fortunately, hospitals are increasingly form the branches of teams responsible for feeding patients. It is suited to their individual needs.

What I eat at the hospital?

Who have developed already knows what to change in your diet when you return home. It appears that the cure of the disease does not always mean a radical change of diet. How is liver ailments?

BEFORE transplant

Lots of protein and digestible fat - if you want to. In the liver failure is recommended to use a protein rich diet.

Protein:

• supports the regeneration of hepatocytes,
• reduces fatty infiltration of liver,
• complement deficiencies tissue.

The diet should be also easy to digest fats from such milk, cream and real butter. They improve the taste of food, and are also a rich source of calories. While the disease is not accompanied by jaundice, and the patient does not have problems with the secretion of bile, the amount of fat in the diet does not have to be limited.

AFTER transplantation

A new life?

After surgery, liver transplantation, a new body begins to fulfill its duties. This means that the previous behavior habits becomes obsolete. The liver is no longer impaired, do not need special treatment.

After 2-3 weeks after successful surgery, it can be assumed that the patient has a new, fully functional organ that fulfills its function as a healthy person. Synthesized proteins, stores vitamins and glycogen, produces clotting factors and is involved in detoxification processes ...

So the person on the transplant should pay attention to your diet?

Definitely.

BEFORE AND AFTER ...? Healthy Eating - anytime, anywhere

Proper nutrition accelerates recovery and strengthens the immune system. A large proportion of patients with liver failure suffer from malnutrition. The fight with him is one of the main objectives during the post-translational diet.

For this reason, it is recommended to continue the use of a diet rich in protein, which is the main building block of the body. His sources are meat, fish, milk and dairy products.

At the same time control the weight gain, so that was not too violent. Unfortunately, immunosuppressive agents used in transplant often evoke the feeling of hunger. In order to determine the appropriate dose of calories you need an appointment with a dietitian.

AFTER - quality is a priority

1 Patients should consume large amounts of fruits and vegetables, low-processed products and of the highest quality.

2 Ensure the hygiene of food preparation to avoid food poisoning. It is important to thoroughly wash products, boil, store in the refrigerator.

3 Recommend produce from unpasteurized milk, such as blue cheese, because of the possibility of listeria infection.

Pepper and salt to the liver - the importance of spices

Not everyone is aware that the health of the liver are not conducive to hot spices. Pepper, cayenne pepper, hot pepper, mustard, horseradish, and large quantities of garlic? These can something right. What, then add the food to be tasty and healthy?

A typical diet a person with liver disease consists primarily of poultry meat, vegetables, potatoes and white rice. Of course, everything boiled, steamed, or baked or grilled.

Marjoram

Marjoram, also called oregano. This plant came from the regions of the Mediterranean. Currently practicing in many countries around the world. Seduce delicate aroma, which greatly improves flavor of the dish.

Furthermore, marjoram is known as a raw material clinic. It is used in digestive disorders and nieżytach gastro - intestinal disorders, as well as inflammation of the upper respiratory tract, as an unclogging.

Basil

This plant grows naturally seasoning in Asian and African countries.

1 Works relaxant.
2 Increases the secretion of gastric juice.
3 It improves digestion.
4 Exhibits anti-inflammatory and antibacterial properties.

Basil has a specific, spicy and slightly sweet flavor. Passionately used by the Italians, he finds more and more popular in our country. It is ideal as an addition to pasta and sauces.

Thyme

Thyme is grown in many home gardens, on balconies, in pots. Thanks to the presence of essential oils- thymol, a powerful and intense aroma. Thyme is a spice especially appreciated by French chefs. It is worth to use it as an ingredient in marinades for meats or add to baked potatoes. Do not use too much thyme, because food may seem too spicy, as in liver disease is not recommended.

Oregano

Oregano is a perennial plant, called by some wild marjoram, among other things because of a similar flavor. In herbal medicine is a recognized resource for action expectorant, carminative and przeciwbiegunkowym. As a component mixtures of herbs de Provence was applied to przyprawianiu salads, pasta and pizza. Oregano is clearly perceptible, fresh aroma. Ideally suited to emphasize the taste of fine food with liver disease.

Salt - sodium substitute for potassium

Spice waking a lot of controversy. Doctors and nutritionists agree clear, however, that the traditional sodium everyone should give up. This spice stop the water in the body and promotes the development of hypertension. The above herbs should help to replace salt, thanks to a strong aroma. If the total exclusion is not possible, you should purchase the potassium salt. This is devoid of adverse effects on health. This product can be found in health food stores.