The effect of olive oil on the pancreas

Is it possible to use olive oil if you have pancreatic diseases?

Olive oil has healing and medicinal properties, as it contains oleic acids. They help lower cholesterol. The use of such acids for atherosclerosis helps strengthen the walls of blood vessels. It is also used as protection against cardiovascular diseases.

Thanks to the content of a chemical compound such as polyphenol in the oil, the work of the intestinal walls is activated, constipation is prevented, the flow of arterial blood into the pancreas is improved, minor erosions are healed, intoxication is reduced, and the growth of tumor cells stops.

Contraindications to the use of olive oil

Despite all its obvious advantages, olive oil also has a number of contraindications:

• People with cholelithiasis should not use olive oil. The oil has a strong choleretic effect, so it is dangerous in the presence of stones.
• Excessive oil consumption increases the load on the digestive system, and is also fraught with obesity and an increased risk of developing diabetes. You should not eat more than two tablespoons of olive oil per day.
• Given the high calorie content of the oil, it should be used with caution by those on a diet.

When frying, any oil wastes its beneficial properties and forms harmful carcinogens. Eating any fried food puts a lot of stress on the digestive system.

Consuming olive oil for pancreatitis

The possibility of using olive oil for pancreatic disease depends solely on the degree and form of the disease. In acute pancreatitis, this product should be removed and excluded from the diet for a certain period.

During the first month you should follow a gentle diet. Starting from the second month, if a period of stabilization or remission has begun, it is allowed to include one teaspoon per day in food.

The dosage can be increased only if you feel well and have no signs of steatorrhea. This is a digestive malfunction in which your body accumulates fats and fatty acids in the feces. Consumption of the product is strictly prohibited in cases such as decreased enzyme production and diarrhea.

Use in acute form

An acute form of pancreatic disease requires complete exclusion of olive oil. You can start introducing the product into food no earlier than a month after the signs, symptoms and causes of pancreatic disease have been eliminated.

Chronic use

In the chronic form of pancreatitis, it is allowed to add half a teaspoon of olive oil to food, immediately before eating it.

Remember that this product should not cause you such unpleasant symptoms as heartburn, diarrhea, nausea. Also, remember to use only high-quality olive oil.

Use during remission

During a stable state of pancreatic disease, it is allowed to add one tablespoon of olive oil to food.

In order for the effect to be more effective, you need to keep olive oil in your mouth for 15 or 20 minutes in the morning on an empty stomach as if you were chewing gum. Then the liquid must be spat out. Do not swallow it under any circumstances, as the product absorbs toxic substances that fill your body.

With the help of olive oil, your body will be completely cleansed within one to three months. It is necessary to carry out the procedure of cleansing the body on an empty stomach. To do this, first drink one teaspoon of olive consistency, then wash it down with one glass of not hot water.

It is necessary to carry out the body cleansing procedure on an empty stomach.

Main characteristics of olive oil

This oily product, made from olives, takes its rightful place among other vegetable fats. It is valued for its high nutritional qualities, nutritional and healing capabilities.

Olive oil is distinguished by a rich composition of beneficial substances that have a positive effect on the entire human body, for example, the unsaturated fats present in it help reduce cholesterol in the blood. It is also rich in vitamin complexes, such as:

1. Vitamin E prevents premature aging of the skin, improves the structure of nails and hair, and inhibits the formation of cancer cells.
2. Vitamins A, K, D help improve intestinal tissues and muscles, including the structure of the bone apparatus.
3. Phenols improve immunity and inhibit age-related aging at the cellular level.
4. Linoleic acid has a good effect on the respiratory and vision systems, improves the regenerative properties of the body.
5. Oleic acid has a hostile effect on the development of malignant tumors, inhibits their activity, improves the breakdown and digestibility of fats.
6. Hydroxytyrosol, like oleic acid, promotes better digestion of fats.

The main positive qualities of the product:

• Improves blood flow in the gland.
• Reduces the aggressiveness of the acidic contents of the pancreas.
• Envelops and heals small wounds of the mucous membranes of the upper gastrointestinal tract.
• Suppresses the effect of toxins in the body.
• Improves intestinal function, thereby facilitating its soft emptying, thereby preventing congestion in the pancreatic tissues.

The main difference between oil is that it is completely absorbed by the body. However, the beneficial characteristics of the oil product are largely determined by what kind of technology was used to obtain it, so, in its production, refining is used (purification from certain components), but the most useful is considered to be unrefined, which contains the maximum concentration of nutrients.

Negative aspects of the product

It must be remembered that any food product has contraindications for its consumption. Olive oil is no exception, in the presence of certain circumstances in the body:

• Shows choleretic effect.
• Accelerates the reproduction of pathogenic organisms.
• Promotes weight gain.
• Increases enzymatic aggressiveness in acute pancreatitis.

Based on this, the use of the product is prohibited in the presence of the following pathologies:

• Oncology of the major duodenal papilla.
• Cirrhosis of the liver.
• Cholelithiasis.
• Intestinal obstruction.
• Individual intolerance to oil components.
• Acute pancreatitis with high presence of amylase.

Patients with diabetes mellitus and pathologies of the kidneys and liver are not recommended to get carried away with this oil, and if in doubt, they should consult a doctor.

Recommendations for choosing oil

You should consume unrefined oil to avoid constipation. The product must not be heat treated. The oil must be fresh and of high quality.

You can contact doctors or specialists with knowledge in this field if you are in doubt about the selection of oil. Remember that the product should not harm your body.

You should use unrefined olive oil

How to choose the right olive oil?

Olive oil is much healthier than butter

Unrefined olive oil is the healthiest oil for a healthy diet. This oil has a good effect on the gastrointestinal tract and is used for preventive purposes against diseases of the cardiovascular system and even in oncology. But everything is complicated by its high cost, because of which people increasingly prefer regular sunflower oil. Under no circumstances should you purchase refined olive oil! After refining - the process of purification, deodorization and neutralization, the oil loses all its most beneficial properties, smell, taste, and only all sorts of harm remains. If you don’t feel the intense aromatic smell of olives when you open the bottle, then this is not a high-quality oil and should not be purchased under any circumstances. Cheap olive oil is nothing more than a mixture of refined and unrefined oils.

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A quality product cannot be cheap. Olives are collected manually in winter. And one tree produces only eight kilograms, while it takes about five kilograms to produce one liter of oil. Therefore, you need to look on the label for information about mixing the oil with something else; this is usually written in very small print. Typically the oil is filtered before bottling, but unfiltered is, again, healthier. Another important indicator of oil quality is acidity.

The lower the acidity, the better the oil. When tasting the oil, holding it in your mouth a little, you can feel the taste of olives; this is the kind of oil that can be considered a quality product. If there is a musty smell, rancid or woody taste - this is not the best choice, it is better to refuse such products.

As it turns out, olive oil is a very healthy product. But you need to use it wisely. It is not for nothing that nutritionists recommend this product as a preventive measure for the development of inflammation of the pancreas. Oleic acid, moreover, not only has a preventive effect, but also helps alleviate the course of the disease. And the substances contained in olives strengthen cell membranes and mucous membranes, thereby calming the pancreas.

Read along with this article:

• Which oil is better: olive or sunflower, what are their benefits?
• Olive oil with lemon on an empty stomach: rules of administration and benefits...
• Recommendations for replacing olive oil
• Beneficial properties of coconut oil for the gastrointestinal tract, its use
• How to drink vegetable oil for constipation
• What are the benefits of sesame oil - valuable properties, composition...
• Flaxseed oil for pancreatitis: can it be consumed?
• The healthiest vegetable oil: what is it?
• Castor oil: features, application, reviews from those who have used it

Possible harm

Olive oil itself is a high-calorie product. Therefore, the load on the pancreas can increase and increase, which will lead to disruption of its functions. Exceeding the prescribed dose may cause damage to pancreatic tissue. In addition, consuming fried oil can cause irreparable harm to the entire human digestive system.

You can also highlight the following disadvantages of use: increased formation of bile, the appearance of a large number of microorganisms that have a detrimental effect on the pancreas, weight gain, body mass, obesity.

It will help to avoid the negative effect of oil on the body by observing the correct dosage of the product, consuming it only during the period of remission, stabilization of the pancreatic disease.

Beneficial properties of olive oil

Olives are a healthy product

Olive oil has many beneficial properties due to the presence of certain substances in it. Most of the composition of olive oil is made up of unsaturated fats. Daily use of this oil helps reduce cholesterol levels in human blood. Pros of olive oil:

• Vitamin E is a highly active antioxidant that helps the human body fight skin aging, improves hair and nail growth, and also has a preventive effect on the development of cancer pathologies.
• Vitamins A, K, D strengthen tissues, intestinal muscles, and the skeletal system. In general, this is very useful for children.
• Phenols are responsible for strengthening the immune system and slowing down the aging process.
• Linoleic acid has a beneficial effect on the visual, motor and regenerative functions of the body.
• Oleic acid helps suppress the active growth of cancer cells.
• Olive oil is almost completely absorbed by the body.

We must not forget the positive effect of olive oil on the functioning of the gastrointestinal tract. It has a laxative effect, which stimulates the intestines, preventing the development of constipation.

Recipes

Traditional and folk medicine have jointly developed effective recipes and methods for healing the digestive system using olive oil. Here are the most popular ones:

• For the treatment of gastritis and heartburn.
  Drink 1 tablespoon of olive oil three times a day on an empty stomach 30 minutes before meals. The course is 2-3 months, the first improvements can be expected in a couple of weeks.
• For stomach ulcers,
  take 1 tablespoon in the morning on an empty stomach.
• For the treatment of pancreatitis.
  It is prohibited to use olive oil for pancreatitis in the acute phase of the disease. It is allowed to gradually include it in the diet (0.5 tsp in porridge) only in case of stable remission, when at least a month has passed since the last attack. However, if the secretion of enzymes is reduced, the product should be completely excluded.
• For diseases of the liver and biliary tract.
  It will relieve pain and protect against exacerbation by taking 50 g of a healing mixture 2 hours after eating, which is pre-prepared from 0.5 tbsp of grapefruit juice and the same volume of olive oil. The second dose must be taken after the enema at night.
• For gallbladder diseases.
  Before breakfast, lunch and dinner, drink a teaspoon of pure olive oil. This method increases the flow of bile.
• For indigestion.
  Take 5 medium-sized cloves of garlic, crush them into a glass, fill it to the top with olive oil. Place the product in the light and leave for about 2 weeks. Use the mixture for dressing salads, in sandwiches or drinking 2 tsp on an empty stomach.
• To get rid of kidney stones.
  Take the juice of 4 large lemons, 2 tbsp olive oil, 5 tbsp cabbage brine. Drink 100 g every half hour. Pain and stomach upset are to be expected - this is normal. Then the stones will start to come out. Painful symptoms may persist for about 2 weeks. To remove them, you can take an infusion of chamomile or fennel.

This method can only be used when the stones are small in size. In addition, before the procedure, you cannot eat anything for 24 hours; you can only drink plain water.

• To get rid of hemorrhoids.
  Olive oil for hemorrhoids is used as follows: mix 1 teaspoon of honey and our oil, soak a cotton swab in the mixture and apply it twice or thrice a day for 10 minutes to the sore spot until relief.
• To relieve constipation.
  Take 1 tablespoon of the product in the morning on an empty stomach, followed by a glass of warm, slightly acidic water (5 drops of lemon juice per glass). Then lie down for a quarter of an hour. This method can be used even during pregnancy. Cleansing enemas are very effective, for which you need to mix 4 tsp of oil, an yolk and a glass of warm water.

• To cleanse the body of waste and toxins.
  Grind a tablespoon of olive oil and the same amount of honey, put the mixture on the fire and heat until the honey dissolves. Take in the morning on an empty stomach. The duration of the course is one month. You can prepare the mixture for several days at once, and warm it up before use. Some daredevils use extreme cleansing using oil and lemon juice, which is quite dangerous and not recommended for doing at home.
• To cleanse the liver.
  Take 1 tbsp olive oil daily on an empty stomach.

Butter is a source of vitamins

A balanced diet along with drug therapy is an important point of treatment. The diet should include oils, including butter, containing vitamins A, D, E. They affect the condition of the skin, hair, nails and take part in the construction of cell membranes.

In addition to vitamins, the product contains phospholipids, phosphorus and calcium, as well as cholesterol, which in large quantities has a negative effect on metabolism and the condition of blood vessels.

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Therefore, butter is useful for pancreatitis, but subject to proper use, depending on the stage and severity of the process:

• You should eat no more than 25 g per day, 10 g at a time;
• introduce it into the menu during the absence of nausea and severe pain;
• consume warm with the main dish;
• the product must be fresh and free of oxidized areas;
• It must be stored in the refrigerator in an oil dish.

The healthiest butter should contain more than 70% fat; it is better to buy it with a fat content of 82%. It contains no refractory fats, emulsifiers, or stabilizers. Currently, oil is produced with a fat content of 60%, but it contains various additives and flavorings that are very harmful to the pancreas.

In case of acute pancreatitis, the product should not be consumed, as complete starvation is indicated. You can include it in your diet during the period of normalization of the process.

Features of use

Olive oil has a characteristic taste and aroma

Olive oil, despite all its benefits, is a rather fatty and high-calorie product. Therefore, it cannot be used in all cases for diseases of the pancreas. Including olive oil in a patient's diet can increase the load on the diseased organ, which can only worsen the condition. But at the same time, the oil is an excellent preventive product against gastrointestinal diseases. The oil contains quite a large amount of oleic acid and hydroxytyrosol. They are responsible for the rapid absorption and digestion of fats, improving the functioning of the gastrointestinal tract.

The benefits of olive oil for the human body

Consumption of olive oil helps prevent and helps in the treatment of cancer, cardiovascular diseases, diabetes, Alzheimer's disease, stroke, rheumatoid arthritis, obesity, etc. Here are the benefits of olive oil for the human body:

Olive oil contains monounsaturated fats

Olive oil is a natural oil extracted from olives, the oily fruit of the olive tree. About 24% of olive oil is saturated fat, both omega-6 and omega-3 fatty acids (3).

But the predominant (73%) fatty acid in olive oil is a monounsaturated fat called oleic acid, which is extremely beneficial for human health.

Oleic acid is thought to help reduce inflammation and may have beneficial effects on cancer-related genes (4, 5, 6, 7).

The monounsaturated fats in olive oil are also quite heat stable, making it a good choice for cooking.

Summary:

Olive oil is rich in monounsaturated oleic acid. This fatty acid is believed to have multiple beneficial effects on the human body and is a good choice for cooking.

Olive oil contains many antioxidants

Olive oil is quite nutritious. In addition to healthy fatty acids, it contains large amounts of vitamins E and K, and is also rich in powerful antioxidants. These antioxidants are biologically active and may help fight serious diseases (8, 9).

It includes antioxidants that can fight inflammation and help prevent the oxidation of cholesterol in our blood, which are critical steps in the process of preventing heart disease (10, 11).

Summary:

Olive oil is rich in antioxidants, some of which have powerful biological effects.

Olive oil has strong anti-inflammatory properties

Chronic inflammation is considered one of the leading factors contributing to the development of many diseases. It can cause cancer, cardiovascular disease, metabolic syndrome, diabetes, Alzheimer's disease, arthritis and even obesity.

Olive oil can reduce inflammation, which may be one of the main reasons for its health benefits. The main anti-inflammatory effects are due to the antioxidants it contains. Key among these is oleocanthal, which has been shown to work similarly to the anti-inflammatory drug ibuprofen (12).

Some scientists believe that oleocanthal in 50 ml (3.4 tablespoons) of olive oil is as effective as 10% of an adult dose of ibuprofen (13).

There are also studies suggesting that oleic acid itself (the main fatty acid in olive oil) may reduce levels of important inflammatory markers such as C-reactive protein (4, 5).

One study also found that antioxidants in olive oil may inhibit certain genes and proteins that lead to inflammation (14).

Summary:

Olive oil contains nutrients that can fight inflammation. These include oleic acid, as well as the antioxidant oleocanthal.

Olive oil may help prevent stroke

A stroke is caused by a blockage of blood flow to the brain due to a blood clot or bleeding. In developed countries, stroke is the second leading cause of death, just behind heart disease (15).

The relationship between olive oil and the risk of stroke has been widely studied. A large observational study that included more than 841,000 subjects found that olive oil is the only source of monounsaturated fat associated with a reduced risk of stroke and cardiovascular disease (16).

These results are supported by another large observational study involving 140,000 participants. Researchers found that those who consumed olive oil had a significantly lower risk of stroke (17).

Summary:

There are many large studies showing that people who consume olive oil have a much lower risk of stroke, the second biggest killer in developed countries.

Olive oil protects against cardiovascular disease

Heart disease is the most common cause of death worldwide (15).

Observational studies conducted several decades ago showed that cardiovascular disease is rare in Mediterranean countries. This has led to extensive research on the Mediterranean diet, which has been found to significantly reduce the risk of developing cardiovascular disease (18, 19).

Olive oil is one of the key elements of this diet and protects against cardiovascular disease in numerous ways (20).

It reduces inflammation, protects LDL cholesterol from oxidation, improves blood vessel endothelial function, and may help prevent unwanted blood clotting (21, 22, 23, 24, 25, 26).

Interestingly, they also found a decrease in blood pressure, which is one of the strongest risk factors for heart disease and premature death. In one study, olive oil reduced the need for blood pressure-lowering medications by 48% (27, 28, 29).

The truth is that dozens, if not hundreds, of studies have shown that olive oil is incredibly beneficial for heart health.

If you have cardiovascular disease, a family history of heart disease, or any other serious risk factor, then you may want to consider including plenty of olive oil in your diet.

Summary:

Olive oil is very beneficial for heart health. It lowers blood pressure, protects LDL particles from oxidation, and has beneficial effects on many other risk factors.

Olive oil does not cause weight gain or obesity

Numerous studies have linked a Mediterranean diet rich in olive oil to beneficial effects on body weight (30, 31, 32).

Olive oil during remission of chronic pancreatitis

Olive oil can be consumed for chronic pancreatitis only in small quantities (no more than 1 tablespoon per day). Even against the background of stable remission, excess fat can provoke a new exacerbation. And for those patients who experience a sharp decrease in enzyme production, it is better to generally refrain from including vegetable oils in their diet.

The introduction of oil is allowed in the absence of steatorrhea (loose stools with an oily sheen). Olive oil begins to be included with ½ tsp, adding it to porridge, kefir or vegetable puree. With normal tolerance (no steatorrhea, nausea, heartburn), the amount of oil is gradually increased. It can be used to season salads, first courses, and used for stewing and making casseroles.

Be sure to pay attention to the quality of the olive oil you purchase - it should only be extra-virgin olive oil or virgin olive oil, with a normal shelf life. Please note that to preserve the taste and beneficial qualities, the oil should be added to food immediately before eating, and you should not store it for more than six months after opening the bottle.

Diet compliance score for chronic pancreatitis: -2.0

Rating of product suitability for nutrition during acute pancreatitis: -10.0

Use for pancreatitis

Like other types of oils, olive oil is extremely fatty. Therefore, in cases where the pancreas is not healthy, its oral use can cause harm. An additional load on the gland is possible, in which enzymes create conditions for the absorption and breakdown of fat.

If the disease worsens, it is undesirable to use an oil product as food. It must be added to the menu no earlier than 30 days after the attack has stopped.

Can be used during remission. In case of chronic pancreatitis, you can eat it, but in small quantities (no more than one tablespoon), because even during stable remission, an excess of fat can provoke a new wave of exacerbation.

Note! Patients with a sharp decrease in enzyme production should abandon vegetable oils in their diet. The consequences may be unpredictable.

Benefits and potential harm

Olive oil is distinguished by the content of a large amount of oleic acid (74%), which is vital for pancreatitis for metabolic processes in the body, preventing the development of atherosclerosis and aging. It contains phytosterols, chromium, the presence of which helps normalize blood glucose levels, polyunsaturated fatty acids (up to 14%) and other compounds valuable for human health.

Chronic recurrent pancreatitis is characterized by an increase in the number of lactose-negative forms of Escherichia coli and a decrease in the number of lactobacilli, the survival of which is promoted by oleic acid.

Olive oil is beneficial for the entire digestive system; in case of pancreatitis, it has the following effect on the body:

• improves blood circulation of the pancreas;
• reduces the risk of parenchyma cells degenerating into cancerous ones;
• promotes restoration of mucous membranes;
• prevents damage to nerve endings in diabetes.

The acids included in its composition are the basis for the building material of cell membranes, which is important for pancreatitis. Cold-pressed oil retains all the vitamins contained in olives - A, D, E, K, which have a detoxifying effect. Therefore, it is considered the most useful.

For pancreatitis, foods fried in any fat are prohibited, because... they have the properties of increasing the aggression of the acidic environment of the stomach and the likelihood of carcinogenesis of the digestive tract.

But even oil that has not undergone heat treatment can be harmful to a patient with pancreatitis if consumed excessively, cause stagnation of the contents of the gland and lead to the following consequences:

• irritation of gland tissue due to a strong choleretic effect;
• accelerated proliferation of microorganisms, incl. Helicobacter pylori;
• increased enzymatic aggression.