Nutritional and Dietary Interventions for Patients with Acute Pancreatitis at Different Stages

Diet is the primary cause and controlling factor of acute pancreatitis. High sugar, high fat, and alcohol are high-risk factors for inducing acute pancreatitis, significantly increasing the risk of onset. After the onset, there is a high possibility of developing malnutrition. Diet management is extremely important and significant for the recovery and prognosis of patients with acute pancreatitis. Recent studies have confirmed that early oral feeding and early enteral nutrition can shorten hospital stay, and the Mediterranean diet can reduce the risk of acute pancreatitis onset. This article details the reasons and types of nutritional support for patients with acute pancreatitis, explores the dietary patterns of patients at different stages, and provides some comparisons and suggestions. Regarding the different characteristics and effects of low-fat diets and normal-fat diets, the similarities and differences between commercially prepared formulas and home-cooked diets, and the advantages of oral carbohydrate solutions. The results can provide data support and guidance for the dietary management of patients with acute pancreatitis. However, the individualized dietary patterns and long-term prognosis patterns still need further research. In the future, large-scale studies can be conducted to further analyze in depth, providing more options for the dietary ideas of acute pancreatitis.