Understanding Chronic Pancreatitis and Its Dietary Needs
What is Chronic Pancreatitis and How Does It Affect Digestion?
The pancreas is an organ that is located behind your stomach. It is involved in two very important processes in your body: the digestion of food and the regulation of blood sugar levels.
The food you eat moves down into your stomach and then to your small intestine. When the food reaches the small intestine, your pancreas releases pancreatic enzymes into the intestine. These enzymes help break down the protein, fat, and carbohydrates from the food you eat, allowing the body to absorb essential nutrients.
Soon after you eat a meal that contains carbohydrates, your blood sugar levels rise. The pancreas makes and releases a hormone called insulin that tells your cells to take up the sugar from your bloodstream. This is how the pancreas helps keep your blood sugar levels balanced.
When the pancreas becomes inflamed, it’s called pancreatitis. You can either have acute or chronic pancreatitis.
In acute pancreatitis, the pancreas suddenly becomes inflamed and usually resolves after treatment. Gallstones or drinking too much alcohol are the most common causes of acute pancreatitis.
Conversely, chronic pancreatitis develops over many years and causes irreversible damage. While the most common cause is excessive alcohol intake over a long period, other causes, such as smoking, genetic diseases of the pancreas, and acute pancreatitis, can also damage the pancreas.
We will be focusing on chronic pancreatitis for the remainder of this article.
The Role of Diet in Managing Chronic Pancreatitis
Diet plays an essential role in managing chronic pancreatitis. Pancreatic enzymes help break down the foods you eat and are particularly important for metabolizing fats. Fat malabsorption may appear with chronic pancreatitis because the pancreas cannot properly break down fats.
A low-fat diet is generally recommended for chronic pancreatitis. Too much fat in the diet can cause chronic pancreatitis flare ups. Consuming too much fat may also trigger signs of fat malabsorption, such as stools that float or have a bad odor.
While there is not a set standard for the amount of fat allowed on a diet for chronic pancreatitis, some sources recommend a maximum of 50 grams per day. To put this into perspective, someone eating a diet of 2,000 calories per day would only be getting about 22% of their calories from fat. This is on the low end of the 2020-2025 Dietary Guidelines for Americans recommendation of 20-35% of calories from fat.
Since the pancreas is involved in blood sugar regulation, chronic pancreas can lead to diabetes. When the pancreas does not function properly, insulin is not released and sugar remains high in the bloodstream.
Note: this article focuses on chronic pancreatitis without diabetes. Special dietary considerations exist for individuals with chronic pancreatitis and diabetes, so working with a diabetes registered dietitian is essential to help tailor your plan to your unique health needs.
Key Guidelines for a Chronic Pancreatitis Diet
Foods to Avoid: High-Fat Foods
Here are some foods to avoid on a low-fat diet for chronic pancreatitis:
Fatty meats like beef, pork ribs, chicken thighs, and bacon
Processed meats such as sausage and salami
Whole milk dairy products including milk, ice cream, cheese, cream, cottage cheese, and yogurt
Whole eggs
Fried foods
Butter or foods with added butter
High-fat baked goods like cookies, cakes, pies, and pastries
High-fat snack foods like chips, nuts, seeds, and granola bars
High-fat condiments such as mayonnaise, ranch, or Russian dressing
Small amounts of healthy fats such as avocado, nut butters, or olive oil may be okay in moderation, but be aware that these are still sources of fat. Even healthy fats count toward your total daily amount of fat.
Avoid Alcohol
While the mechanisms are not fully understood yet, research suggests that heavy alcohol use can cause the pancreas to make toxic substances. This can lead to early activation of pancreatic enzymes which digest the pancreas and cause inflammation.
It is recommended to avoid alcohol. This can help prevent further damage to your pancreas and may help reduce pain.
The Importance of Small, Frequent Meals
Individuals with chronic pancreatitis should consume small, frequent meals to help distribute fat intake throughout the day. This reduces the need for pancreatic enzymes to break down food at each meal.
If you have pancreatitis, consider switching from three larger meals a day to three smaller meals with at least one snack. H3: Foods to Include: Focus on Nutrients
Chronic pancreatitis can cause poor absorption of nutrients, especially the fat-soluble vitamins A, D, E, and K. These vitamins require fat for absorption. If your body is unable to absorb fats well, then you may be at risk for fat-soluble vitamin deficiencies. Fruits and vegetables provide vitamins A, E, and K, so it is important to add these foods to your diet to help prevent nutrient deficiencies with chronic pancreatitis.
Some people with chronic pancreatitis may need to take vitamin supplements to help with nutrient deficiencies. They may also need digestive enzymes to help with food breakdown and absorption. Your healthcare team and registered dietitian can help decide if these are right for you.
Understanding Chronic Pancreatitis and Its Dietary Needs
What is Chronic Pancreatitis and How Does It Affect Digestion?
The pancreas is an organ that is located behind your stomach. It is involved in two very important processes in your body: the digestion of food and the regulation of blood sugar levels.
The food you eat moves down into your stomach and then to your small intestine. When the food reaches the small intestine, your pancreas releases pancreatic enzymes into the intestine. These enzymes help break down the protein, fat, and carbohydrates from the food you eat, allowing the body to absorb essential nutrients.
Soon after you eat a meal that contains carbohydrates, your blood sugar levels rise. The pancreas makes and releases a hormone called insulin that tells your cells to take up the sugar from your bloodstream. This is how the pancreas helps keep your blood sugar levels balanced.
When the pancreas becomes inflamed, it’s called pancreatitis. You can either have acute or chronic pancreatitis.
In acute pancreatitis, the pancreas suddenly becomes inflamed and usually resolves after treatment. Gallstones or drinking too much alcohol are the most common causes of acute pancreatitis.
Conversely, chronic pancreatitis develops over many years and causes irreversible damage. While the most common cause is excessive alcohol intake over a long period, other causes, such as smoking, genetic diseases of the pancreas, and acute pancreatitis, can also damage the pancreas.
We will be focusing on chronic pancreatitis for the remainder of this article.
The Role of Diet in Managing Chronic Pancreatitis
Diet plays an essential role in managing chronic pancreatitis. Pancreatic enzymes help break down the foods you eat and are particularly important for metabolizing fats. Fat malabsorption may appear with chronic pancreatitis because the pancreas cannot properly break down fats.
A low-fat diet is generally recommended for chronic pancreatitis. Too much fat in the diet can cause chronic pancreatitis flare ups. Consuming too much fat may also trigger signs of fat malabsorption, such as stools that float or have a bad odor.
While there is not a set standard for the amount of fat allowed on a diet for chronic pancreatitis, some sources recommend a maximum of 50 grams per day. To put this into perspective, someone eating a diet of 2,000 calories per day would only be getting about 22% of their calories from fat. This is on the low end of the 2020-2025 Dietary Guidelines for Americans recommendation of 20-35% of calories from fat.
Since the pancreas is involved in blood sugar regulation, chronic pancreas can lead to diabetes. When the pancreas does not function properly, insulin is not released and sugar remains high in the bloodstream.
Note: this article focuses on chronic pancreatitis without diabetes. Special dietary considerations exist for individuals with chronic pancreatitis and diabetes, so working with a diabetes registered dietitian is essential to help tailor your plan to your unique health needs.
Key Guidelines for a Chronic Pancreatitis Diet
Foods to Avoid: High-Fat Foods
Here are some foods to avoid on a low-fat diet for chronic pancreatitis:
Fatty meats like beef, pork ribs, chicken thighs, and bacon
Processed meats such as sausage and salami
Whole milk dairy products including milk, ice cream, cheese, cream, cottage cheese, and yogurt
Whole eggs
Fried foods
Butter or foods with added butter
High-fat baked goods like cookies, cakes, pies, and pastries
High-fat snack foods like chips, nuts, seeds, and granola bars
High-fat condiments such as mayonnaise, ranch, or Russian dressing
Small amounts of healthy fats such as avocado, nut butters, or olive oil may be okay in moderation, but be aware that these are still sources of fat. Even healthy fats count toward your total daily amount of fat.
Avoid Alcohol
While the mechanisms are not fully understood yet, research suggests that heavy alcohol use can cause the pancreas to make toxic substances. This can lead to early activation of pancreatic enzymes which digest the pancreas and cause inflammation.
It is recommended to avoid alcohol. This can help prevent further damage to your pancreas and may help reduce pain.
The Importance of Small, Frequent Meals
Individuals with chronic pancreatitis should consume small, frequent meals to help distribute fat intake throughout the day. This reduces the need for pancreatic enzymes to break down food at each meal.
If you have pancreatitis, consider switching from three larger meals a day to three smaller meals with at least one snack. H3: Foods to Include: Focus on Nutrients
Chronic pancreatitis can cause poor absorption of nutrients, especially the fat-soluble vitamins A, D, E, and K. These vitamins require fat for absorption. If your body is unable to absorb fats well, then you may be at risk for fat-soluble vitamin deficiencies. Fruits and vegetables provide vitamins A, E, and K, so it is important to add these foods to your diet to help prevent nutrient deficiencies with chronic pancreatitis.
Some people with chronic pancreatitis may need to take vitamin supplements to help with nutrient deficiencies. They may also need digestive enzymes to help with food breakdown and absorption. Your healthcare team and registered dietitian can help decide if these are right for you.
Understanding Chronic Pancreatitis and Its Dietary Needs
What is Chronic Pancreatitis and How Does It Affect Digestion?
The pancreas is an organ that is located behind your stomach. It is involved in two very important processes in your body: the digestion of food and the regulation of blood sugar levels.
The food you eat moves down into your stomach and then to your small intestine. When the food reaches the small intestine, your pancreas releases pancreatic enzymes into the intestine. These enzymes help break down the protein, fat, and carbohydrates from the food you eat, allowing the body to absorb essential nutrients.
Soon after you eat a meal that contains carbohydrates, your blood sugar levels rise. The pancreas makes and releases a hormone called insulin that tells your cells to take up the sugar from your bloodstream. This is how the pancreas helps keep your blood sugar levels balanced.
When the pancreas becomes inflamed, it’s called pancreatitis. You can either have acute or chronic pancreatitis.
In acute pancreatitis, the pancreas suddenly becomes inflamed and usually resolves after treatment. Gallstones or drinking too much alcohol are the most common causes of acute pancreatitis.
Conversely, chronic pancreatitis develops over many years and causes irreversible damage. While the most common cause is excessive alcohol intake over a long period, other causes, such as smoking, genetic diseases of the pancreas, and acute pancreatitis, can also damage the pancreas.
We will be focusing on chronic pancreatitis for the remainder of this article.
The Role of Diet in Managing Chronic Pancreatitis
Diet plays an essential role in managing chronic pancreatitis. Pancreatic enzymes help break down the foods you eat and are particularly important for metabolizing fats. Fat malabsorption may appear with chronic pancreatitis because the pancreas cannot properly break down fats.
A low-fat diet is generally recommended for chronic pancreatitis. Too much fat in the diet can cause chronic pancreatitis flare ups. Consuming too much fat may also trigger signs of fat malabsorption, such as stools that float or have a bad odor.
While there is not a set standard for the amount of fat allowed on a diet for chronic pancreatitis, some sources recommend a maximum of 50 grams per day. To put this into perspective, someone eating a diet of 2,000 calories per day would only be getting about 22% of their calories from fat. This is on the low end of the 2020-2025 Dietary Guidelines for Americans recommendation of 20-35% of calories from fat.
Since the pancreas is involved in blood sugar regulation, chronic pancreas can lead to diabetes. When the pancreas does not function properly, insulin is not released and sugar remains high in the bloodstream.
Note: this article focuses on chronic pancreatitis without diabetes. Special dietary considerations exist for individuals with chronic pancreatitis and diabetes, so working with a diabetes registered dietitian is essential to help tailor your plan to your unique health needs.
Key Guidelines for a Chronic Pancreatitis Diet
Foods to Avoid: High-Fat Foods
Here are some foods to avoid on a low-fat diet for chronic pancreatitis:
Fatty meats like beef, pork ribs, chicken thighs, and bacon
Processed meats such as sausage and salami
Whole milk dairy products including milk, ice cream, cheese, cream, cottage cheese, and yogurt
Whole eggs
Fried foods
Butter or foods with added butter
High-fat baked goods like cookies, cakes, pies, and pastries
High-fat snack foods like chips, nuts, seeds, and granola bars
High-fat condiments such as mayonnaise, ranch, or Russian dressing
Small amounts of healthy fats such as avocado, nut butters, or olive oil may be okay in moderation, but be aware that these are still sources of fat. Even healthy fats count toward your total daily amount of fat.
Avoid Alcohol
While the mechanisms are not fully understood yet, research suggests that heavy alcohol use can cause the pancreas to make toxic substances. This can lead to early activation of pancreatic enzymes which digest the pancreas and cause inflammation.
It is recommended to avoid alcohol. This can help prevent further damage to your pancreas and may help reduce pain.
The Importance of Small, Frequent Meals
Individuals with chronic pancreatitis should consume small, frequent meals to help distribute fat intake throughout the day. This reduces the need for pancreatic enzymes to break down food at each meal.
If you have pancreatitis, consider switching from three larger meals a day to three smaller meals with at least one snack. H3: Foods to Include: Focus on Nutrients
Chronic pancreatitis can cause poor absorption of nutrients, especially the fat-soluble vitamins A, D, E, and K. These vitamins require fat for absorption. If your body is unable to absorb fats well, then you may be at risk for fat-soluble vitamin deficiencies. Fruits and vegetables provide vitamins A, E, and K, so it is important to add these foods to your diet to help prevent nutrient deficiencies with chronic pancreatitis.
Some people with chronic pancreatitis may need to take vitamin supplements to help with nutrient deficiencies. They may also need digestive enzymes to help with food breakdown and absorption. Your healthcare team and registered dietitian can help decide if these are right for you.
Understanding Chronic Pancreatitis and Its Dietary Needs
What is Chronic Pancreatitis and How Does It Affect Digestion?
The pancreas is an organ that is located behind your stomach. It is involved in two very important processes in your body: the digestion of food and the regulation of blood sugar levels.
The food you eat moves down into your stomach and then to your small intestine. When the food reaches the small intestine, your pancreas releases pancreatic enzymes into the intestine. These enzymes help break down the protein, fat, and carbohydrates from the food you eat, allowing the body to absorb essential nutrients.
Soon after you eat a meal that contains carbohydrates, your blood sugar levels rise. The pancreas makes and releases a hormone called insulin that tells your cells to take up the sugar from your bloodstream. This is how the pancreas helps keep your blood sugar levels balanced.
When the pancreas becomes inflamed, it’s called pancreatitis. You can either have acute or chronic pancreatitis.
In acute pancreatitis, the pancreas suddenly becomes inflamed and usually resolves after treatment. Gallstones or drinking too much alcohol are the most common causes of acute pancreatitis.
Conversely, chronic pancreatitis develops over many years and causes irreversible damage. While the most common cause is excessive alcohol intake over a long period, other causes, such as smoking, genetic diseases of the pancreas, and acute pancreatitis, can also damage the pancreas.
We will be focusing on chronic pancreatitis for the remainder of this article.
The Role of Diet in Managing Chronic Pancreatitis
Diet plays an essential role in managing chronic pancreatitis. Pancreatic enzymes help break down the foods you eat and are particularly important for metabolizing fats. Fat malabsorption may appear with chronic pancreatitis because the pancreas cannot properly break down fats.
A low-fat diet is generally recommended for chronic pancreatitis. Too much fat in the diet can cause chronic pancreatitis flare ups. Consuming too much fat may also trigger signs of fat malabsorption, such as stools that float or have a bad odor.
While there is not a set standard for the amount of fat allowed on a diet for chronic pancreatitis, some sources recommend a maximum of 50 grams per day. To put this into perspective, someone eating a diet of 2,000 calories per day would only be getting about 22% of their calories from fat. This is on the low end of the 2020-2025 Dietary Guidelines for Americans recommendation of 20-35% of calories from fat.
Since the pancreas is involved in blood sugar regulation, chronic pancreas can lead to diabetes. When the pancreas does not function properly, insulin is not released and sugar remains high in the bloodstream.
Note: this article focuses on chronic pancreatitis without diabetes. Special dietary considerations exist for individuals with chronic pancreatitis and diabetes, so working with a diabetes registered dietitian is essential to help tailor your plan to your unique health needs.
Key Guidelines for a Chronic Pancreatitis Diet
Foods to Avoid: High-Fat Foods
Here are some foods to avoid on a low-fat diet for chronic pancreatitis:
Fatty meats like beef, pork ribs, chicken thighs, and bacon
Processed meats such as sausage and salami
Whole milk dairy products including milk, ice cream, cheese, cream, cottage cheese, and yogurt
Whole eggs
Fried foods
Butter or foods with added butter
High-fat baked goods like cookies, cakes, pies, and pastries
High-fat snack foods like chips, nuts, seeds, and granola bars
High-fat condiments such as mayonnaise, ranch, or Russian dressing
Small amounts of healthy fats such as avocado, nut butters, or olive oil may be okay in moderation, but be aware that these are still sources of fat. Even healthy fats count toward your total daily amount of fat.
Avoid Alcohol
While the mechanisms are not fully understood yet, research suggests that heavy alcohol use can cause the pancreas to make toxic substances. This can lead to early activation of pancreatic enzymes which digest the pancreas and cause inflammation.
It is recommended to avoid alcohol. This can help prevent further damage to your pancreas and may help reduce pain.
The Importance of Small, Frequent Meals
Individuals with chronic pancreatitis should consume small, frequent meals to help distribute fat intake throughout the day. This reduces the need for pancreatic enzymes to break down food at each meal.
If you have pancreatitis, consider switching from three larger meals a day to three smaller meals with at least one snack. H3: Foods to Include: Focus on Nutrients
Chronic pancreatitis can cause poor absorption of nutrients, especially the fat-soluble vitamins A, D, E, and K. These vitamins require fat for absorption. If your body is unable to absorb fats well, then you may be at risk for fat-soluble vitamin deficiencies. Fruits and vegetables provide vitamins A, E, and K, so it is important to add these foods to your diet to help prevent nutrient deficiencies with chronic pancreatitis.
Some people with chronic pancreatitis may need to take vitamin supplements to help with nutrient deficiencies. They may also need digestive enzymes to help with food breakdown and absorption. Your healthcare team and registered dietitian can help decide if these are right for you.
Understanding Chronic Pancreatitis and Its Dietary Needs
What is Chronic Pancreatitis and How Does It Affect Digestion?
The pancreas is an organ that is located behind your stomach. It is involved in two very important processes in your body: the digestion of food and the regulation of blood sugar levels.
The food you eat moves down into your stomach and then to your small intestine. When the food reaches the small intestine, your pancreas releases pancreatic enzymes into the intestine. These enzymes help break down the protein, fat, and carbohydrates from the food you eat, allowing the body to absorb essential nutrients.
Soon after you eat a meal that contains carbohydrates, your blood sugar levels rise. The pancreas makes and releases a hormone called insulin that tells your cells to take up the sugar from your bloodstream. This is how the pancreas helps keep your blood sugar levels balanced.
When the pancreas becomes inflamed, it’s called pancreatitis. You can either have acute or chronic pancreatitis.
In acute pancreatitis, the pancreas suddenly becomes inflamed and usually resolves after treatment. Gallstones or drinking too much alcohol are the most common causes of acute pancreatitis.
Conversely, chronic pancreatitis develops over many years and causes irreversible damage. While the most common cause is excessive alcohol intake over a long period, other causes, such as smoking, genetic diseases of the pancreas, and acute pancreatitis, can also damage the pancreas.
We will be focusing on chronic pancreatitis for the remainder of this article.
The Role of Diet in Managing Chronic Pancreatitis
Diet plays an essential role in managing chronic pancreatitis. Pancreatic enzymes help break down the foods you eat and are particularly important for metabolizing fats. Fat malabsorption may appear with chronic pancreatitis because the pancreas cannot properly break down fats.
A low-fat diet is generally recommended for chronic pancreatitis. Too much fat in the diet can cause chronic pancreatitis flare ups. Consuming too much fat may also trigger signs of fat malabsorption, such as stools that float or have a bad odor.
While there is not a set standard for the amount of fat allowed on a diet for chronic pancreatitis, some sources recommend a maximum of 50 grams per day. To put this into perspective, someone eating a diet of 2,000 calories per day would only be getting about 22% of their calories from fat. This is on the low end of the 2020-2025 Dietary Guidelines for Americans recommendation of 20-35% of calories from fat.
Since the pancreas is involved in blood sugar regulation, chronic pancreas can lead to diabetes. When the pancreas does not function properly, insulin is not released and sugar remains high in the bloodstream.
Note: this article focuses on chronic pancreatitis without diabetes. Special dietary considerations exist for individuals with chronic pancreatitis and diabetes, so working with a diabetes registered dietitian is essential to help tailor your plan to your unique health needs.
Key Guidelines for a Chronic Pancreatitis Diet
Foods to Avoid: High-Fat Foods
Here are some foods to avoid on a low-fat diet for chronic pancreatitis:
Fatty meats like beef, pork ribs, chicken thighs, and bacon
Processed meats such as sausage and salami
Whole milk dairy products including milk, ice cream, cheese, cream, cottage cheese, and yogurt
Whole eggs
Fried foods
Butter or foods with added butter
High-fat baked goods like cookies, cakes, pies, and pastries
High-fat snack foods like chips, nuts, seeds, and granola bars
High-fat condiments such as mayonnaise, ranch, or Russian dressing
Small amounts of healthy fats such as avocado, nut butters, or olive oil may be okay in moderation, but be aware that these are still sources of fat. Even healthy fats count toward your total daily amount of fat.
Avoid Alcohol
While the mechanisms are not fully understood yet, research suggests that heavy alcohol use can cause the pancreas to make toxic substances. This can lead to early activation of pancreatic enzymes which digest the pancreas and cause inflammation.
It is recommended to avoid alcohol. This can help prevent further damage to your pancreas and may help reduce pain.
The Importance of Small, Frequent Meals
Individuals with chronic pancreatitis should consume small, frequent meals to help distribute fat intake throughout the day. This reduces the need for pancreatic enzymes to break down food at each meal.
If you have pancreatitis, consider switching from three larger meals a day to three smaller meals with at least one snack. H3: Foods to Include: Focus on Nutrients
Chronic pancreatitis can cause poor absorption of nutrients, especially the fat-soluble vitamins A, D, E, and K. These vitamins require fat for absorption. If your body is unable to absorb fats well, then you may be at risk for fat-soluble vitamin deficiencies. Fruits and vegetables provide vitamins A, E, and K, so it is important to add these foods to your diet to help prevent nutrient deficiencies with chronic pancreatitis.
Some people with chronic pancreatitis may need to take vitamin supplements to help with nutrient deficiencies. They may also need digestive enzymes to help with food breakdown and absorption. Your healthcare team and registered dietitian can help decide if these are right for you.
Meet With an Online Registered Dietitian
95% of our patients meet with their dietitian for free.
Meet With an Online Registered Dietitian
95% of our patients meet with their dietitian for free.
Meet With an Online Registered Dietitian
95% of our patients meet with their dietitian for free.
Meet With an Online Registered Dietitian
95% of our patients meet with their dietitian for free.
Meet With an Online Registered Dietitian
95% of our patients meet with their dietitian for free.
7-Day Low-Fat Meal Plan for Chronic Pancreatitis
Not sure what to eat if you have to avoid high-fat foods? We’ve put together a sample 7-day meal plan for chronic pancreatitis to help.
Always speak with your physician and medical team before making any changes to your current nutrition plan and routine. Working with a registered dietitian is also important to create a personalized plan for you and your lifestyle. Your dietitian can help suggest specific serving sizes to meet your unique needs.
Day 1
Breakfast: Egg White Veggie Scramble
Egg whites are a great way to add protein without too much fat! You can either buy whole eggs and separate the whites from the yolks yourself, or buy a carton of egg whites.
Scramble up the egg whites with diced tomatoes and green bell peppers. Use a non-stick pan to avoid having to add oil or butter to grease the pan. If needed, use a spritz or two of cooking spray to prevent sticking (be mindful of the fat content per spray).
Enjoy your scramble with a piece of whole-grain rye toast topped with sliced strawberries.
Lunch: Grilled Chicken Breast Salad
Thinly slice a piece of grilled chicken breast and serve over a salad of mixed greens, cherry tomatoes, and shredded carrots. Chicken breasts are lower in fat than chicken thighs. Most pre-made salad dressings are high in fat, so you’ll want to add plenty of flavor by adding balsamic vinegar and fresh or dried herbs like basil, oregano, and parsley.
Add a fiber-filled starch to your salad like farro or quinoa to round out the meal.
Dinner: Sheet Pan Baked Tilapia
Bake a tilapia filet and a few handfuls of fresh broccoli florets in the oven. Finish with a squeeze of lemon, parsley, and salt and pepper to taste. Serve with a baked sweet potato on the side.
Snack: Low-fat Greek yogurt with sliced banana
When it comes to dairy products, look for fat-free, low-fat, or “skim” varieties that are lower in fat than regular dairy products. Choose plain low-fat Greek yogurt and top with a sliced banana for an easy, yet protein-packed snack.
Day 2
Breakfast: Tropical Protein Smoothie
Use a low-fat or plant-based milk of your choosing to blend up a smoothie with a scoop of protein powder, frozen pineapple, and frozen mango.
To keep the fat content low, choose nonfat (fat-free or “skim”). There are also many non-dairy milks that are low in fat such as almond or rice milk. But be sure to read those labels! Some non-dairy milks (like oat milk) have fat added to improve the flavor and mouthfeel.
Lunch: Turkey Breast Veggie Wrap
Take a whole-grain tortilla and add sliced turkey breast, shredded lettuce, cucumber, and a little bit of mustard for flavor. Enjoy with orange slices on the side.
Dinner: Lean Beef and Veggie “Stir Fry”
Most “stir frys” are going to be loaded with fat from oil, but you can make your own low-fat version!
Use a non-stick skillet with one to two sprays of cooking spray. Cook up thinly sliced lean beef and remove from the pan. Then cook red bell peppers, snap peas, and slice mushrooms. Add the beef back to the pan with the veggies and season with low-sodium soy sauce, ginger, a drizzle of honey, and a few splashes of rice wine vinegar. Serve over a bed of brown rice.
You can also make the stir fry with chicken breast, tofu, or white fish for a leaner option.
Snack: Veggies Sticks and Low-Fat Cottage Cheese
Cup up carrots and celery into sticks and serve with a small side of low-fat cottage cheese.
Day 3
Breakfast: Loaded English Muffin
Toast a whole-grain English muffin and top each half with low-fat cottage cheese and sliced pears. Add a dash of cinnamon and a drizzle of honey for extra flavor.
Lunch: Quinoa Chicken Salad
Top cold-cooked quinoa with cubed chicken breast, sliced cucumbers, diced tomatoes, and chopped red onions. Dress with lemon juice, parsley, and salt and pepper to taste.
Dinner: Spaghetti with (turkey) meat sauce
Cook lean ground turkey in low-fat spaghetti sauce (or make your own!) Serve over whole-grain pasta with a simple spring mix and balsamic vinegar salad on the side.
Snack: Apple and Low-Fat Cheese Plate
Make a plate of sliced apples with a handful of low-fat cheese cubes.
Day 4
Breakfast: Low-Fat Yogurt Parfait
Top low-fat plain yogurt with sliced bananas, raspberries, and a sprinkle of granola for some added crunch.
Lunch: Turkey Breast and Veggie Sandwich
Use whole-grain bread to make a sandwich using sliced turkey breast, shredded lettuce, sliced tomato, and roasted red peppers (rinse off any excess oil as needed).
Dinner: Tofu and Mixed Veggie Noodle Bowl
Cook up tofu with mixed veggies of your choice (fresh or frozen). Season with low-sodium soy sauce, freshly grated ginger, and a drizzle of honey. Serve over brown rice noodles.
Snack: Fruity Whole Grain Crackers
Thaw frozen berries and mash. Use mashed berries to spread on top of whole-grain crackers.
Day 5
Breakfast: Egg White Omelet
Make an egg white omelet with mushrooms, spinach, and low-fat cheese. Serve with a side of whole-grain toast.
Lunch: Lentil Soup
Serve a vegetable broth-based lentil soup with a side of crackers.
Dinner: Grilled cod
Grill (or bake) cod and serve with a side of roasted asparagus, steamed green beans, and baked Yukon gold potatoes.
Snack: Pineapple (low-fat) Cottage Cheese
Top low-fat cottage cheese with pineapple chunks and a few sprinkles of granola.
Day 6
Breakfast: Collagen Berry Smoothie
Make a smoothie using frozen berries, nonfat milk of choice, and a scoop of plain collagen protein. Add an extra nutrient boost with a handful of raw spinach.
Lunch: Light Tuna Salad
Use light canned tuna and add low-fat Greek yogurt, a squeeze of lemon, and salt and pepper to taste. Serve over a mixed green salad with whole-grain croutons.
Dinner: Baked Lemon Chicken Breast
Bake chicken breast with lemon slices and Brussels sprouts. Serve with a side of wild rice.
Snack: Low-Fast String Cheese and Clementines
Feel like a kid again with low-fat string cheese! Eat with one to two clementines on the side.
Day 7
Breakfast: Tofu Scramble
Mash a block of firm tofu in a skillet and cook with nutritionist yeast, turmeric, garlic powder, salt, and pepper. Add a few splashes of nonfat milk of choice. Serve with a side of cooked spinach or kale and a whole-grain English muffin.
Lunch: Hard-Shell Fish Tacos
Bake cod or other white fish and serve in a whole-grain taco shell. Top with shredded lettuce, black beans, salsa, and a squeeze of lime.
Dinner: Roasted Turkey Dinner
Season a turkey breast with parsley, sage, and thyme and roast in the oven. Serve with baked potato wedges and steamed broccoli.
Snack: Salsa and Veggies Sticks
Salsa is naturally low in fat. Instead of fried chips, use carrots sticks, and bell peppers for dipping.
How Season’s Dietitians Can Support Chronic Pancreatitis Management
Following a diet for chronic pancreatitis can be tricky, but a Season Dietitian can help! Our dietitians can help guide you on the amount of fat to eat each day. They can also help create a tailored meal plan that meets your exact nutrition needs and food preferences.
7-Day Low-Fat Meal Plan for Chronic Pancreatitis
Not sure what to eat if you have to avoid high-fat foods? We’ve put together a sample 7-day meal plan for chronic pancreatitis to help.
Always speak with your physician and medical team before making any changes to your current nutrition plan and routine. Working with a registered dietitian is also important to create a personalized plan for you and your lifestyle. Your dietitian can help suggest specific serving sizes to meet your unique needs.
Day 1
Breakfast: Egg White Veggie Scramble
Egg whites are a great way to add protein without too much fat! You can either buy whole eggs and separate the whites from the yolks yourself, or buy a carton of egg whites.
Scramble up the egg whites with diced tomatoes and green bell peppers. Use a non-stick pan to avoid having to add oil or butter to grease the pan. If needed, use a spritz or two of cooking spray to prevent sticking (be mindful of the fat content per spray).
Enjoy your scramble with a piece of whole-grain rye toast topped with sliced strawberries.
Lunch: Grilled Chicken Breast Salad
Thinly slice a piece of grilled chicken breast and serve over a salad of mixed greens, cherry tomatoes, and shredded carrots. Chicken breasts are lower in fat than chicken thighs. Most pre-made salad dressings are high in fat, so you’ll want to add plenty of flavor by adding balsamic vinegar and fresh or dried herbs like basil, oregano, and parsley.
Add a fiber-filled starch to your salad like farro or quinoa to round out the meal.
Dinner: Sheet Pan Baked Tilapia
Bake a tilapia filet and a few handfuls of fresh broccoli florets in the oven. Finish with a squeeze of lemon, parsley, and salt and pepper to taste. Serve with a baked sweet potato on the side.
Snack: Low-fat Greek yogurt with sliced banana
When it comes to dairy products, look for fat-free, low-fat, or “skim” varieties that are lower in fat than regular dairy products. Choose plain low-fat Greek yogurt and top with a sliced banana for an easy, yet protein-packed snack.
Day 2
Breakfast: Tropical Protein Smoothie
Use a low-fat or plant-based milk of your choosing to blend up a smoothie with a scoop of protein powder, frozen pineapple, and frozen mango.
To keep the fat content low, choose nonfat (fat-free or “skim”). There are also many non-dairy milks that are low in fat such as almond or rice milk. But be sure to read those labels! Some non-dairy milks (like oat milk) have fat added to improve the flavor and mouthfeel.
Lunch: Turkey Breast Veggie Wrap
Take a whole-grain tortilla and add sliced turkey breast, shredded lettuce, cucumber, and a little bit of mustard for flavor. Enjoy with orange slices on the side.
Dinner: Lean Beef and Veggie “Stir Fry”
Most “stir frys” are going to be loaded with fat from oil, but you can make your own low-fat version!
Use a non-stick skillet with one to two sprays of cooking spray. Cook up thinly sliced lean beef and remove from the pan. Then cook red bell peppers, snap peas, and slice mushrooms. Add the beef back to the pan with the veggies and season with low-sodium soy sauce, ginger, a drizzle of honey, and a few splashes of rice wine vinegar. Serve over a bed of brown rice.
You can also make the stir fry with chicken breast, tofu, or white fish for a leaner option.
Snack: Veggies Sticks and Low-Fat Cottage Cheese
Cup up carrots and celery into sticks and serve with a small side of low-fat cottage cheese.
Day 3
Breakfast: Loaded English Muffin
Toast a whole-grain English muffin and top each half with low-fat cottage cheese and sliced pears. Add a dash of cinnamon and a drizzle of honey for extra flavor.
Lunch: Quinoa Chicken Salad
Top cold-cooked quinoa with cubed chicken breast, sliced cucumbers, diced tomatoes, and chopped red onions. Dress with lemon juice, parsley, and salt and pepper to taste.
Dinner: Spaghetti with (turkey) meat sauce
Cook lean ground turkey in low-fat spaghetti sauce (or make your own!) Serve over whole-grain pasta with a simple spring mix and balsamic vinegar salad on the side.
Snack: Apple and Low-Fat Cheese Plate
Make a plate of sliced apples with a handful of low-fat cheese cubes.
Day 4
Breakfast: Low-Fat Yogurt Parfait
Top low-fat plain yogurt with sliced bananas, raspberries, and a sprinkle of granola for some added crunch.
Lunch: Turkey Breast and Veggie Sandwich
Use whole-grain bread to make a sandwich using sliced turkey breast, shredded lettuce, sliced tomato, and roasted red peppers (rinse off any excess oil as needed).
Dinner: Tofu and Mixed Veggie Noodle Bowl
Cook up tofu with mixed veggies of your choice (fresh or frozen). Season with low-sodium soy sauce, freshly grated ginger, and a drizzle of honey. Serve over brown rice noodles.
Snack: Fruity Whole Grain Crackers
Thaw frozen berries and mash. Use mashed berries to spread on top of whole-grain crackers.
Day 5
Breakfast: Egg White Omelet
Make an egg white omelet with mushrooms, spinach, and low-fat cheese. Serve with a side of whole-grain toast.
Lunch: Lentil Soup
Serve a vegetable broth-based lentil soup with a side of crackers.
Dinner: Grilled cod
Grill (or bake) cod and serve with a side of roasted asparagus, steamed green beans, and baked Yukon gold potatoes.
Snack: Pineapple (low-fat) Cottage Cheese
Top low-fat cottage cheese with pineapple chunks and a few sprinkles of granola.
Day 6
Breakfast: Collagen Berry Smoothie
Make a smoothie using frozen berries, nonfat milk of choice, and a scoop of plain collagen protein. Add an extra nutrient boost with a handful of raw spinach.
Lunch: Light Tuna Salad
Use light canned tuna and add low-fat Greek yogurt, a squeeze of lemon, and salt and pepper to taste. Serve over a mixed green salad with whole-grain croutons.
Dinner: Baked Lemon Chicken Breast
Bake chicken breast with lemon slices and Brussels sprouts. Serve with a side of wild rice.
Snack: Low-Fast String Cheese and Clementines
Feel like a kid again with low-fat string cheese! Eat with one to two clementines on the side.
Day 7
Breakfast: Tofu Scramble
Mash a block of firm tofu in a skillet and cook with nutritionist yeast, turmeric, garlic powder, salt, and pepper. Add a few splashes of nonfat milk of choice. Serve with a side of cooked spinach or kale and a whole-grain English muffin.
Lunch: Hard-Shell Fish Tacos
Bake cod or other white fish and serve in a whole-grain taco shell. Top with shredded lettuce, black beans, salsa, and a squeeze of lime.
Dinner: Roasted Turkey Dinner
Season a turkey breast with parsley, sage, and thyme and roast in the oven. Serve with baked potato wedges and steamed broccoli.
Snack: Salsa and Veggies Sticks
Salsa is naturally low in fat. Instead of fried chips, use carrots sticks, and bell peppers for dipping.
How Season’s Dietitians Can Support Chronic Pancreatitis Management
Following a diet for chronic pancreatitis can be tricky, but a Season Dietitian can help! Our dietitians can help guide you on the amount of fat to eat each day. They can also help create a tailored meal plan that meets your exact nutrition needs and food preferences.
7-Day Low-Fat Meal Plan for Chronic Pancreatitis
Not sure what to eat if you have to avoid high-fat foods? We’ve put together a sample 7-day meal plan for chronic pancreatitis to help.
Always speak with your physician and medical team before making any changes to your current nutrition plan and routine. Working with a registered dietitian is also important to create a personalized plan for you and your lifestyle. Your dietitian can help suggest specific serving sizes to meet your unique needs.
Day 1
Breakfast: Egg White Veggie Scramble
Egg whites are a great way to add protein without too much fat! You can either buy whole eggs and separate the whites from the yolks yourself, or buy a carton of egg whites.
Scramble up the egg whites with diced tomatoes and green bell peppers. Use a non-stick pan to avoid having to add oil or butter to grease the pan. If needed, use a spritz or two of cooking spray to prevent sticking (be mindful of the fat content per spray).
Enjoy your scramble with a piece of whole-grain rye toast topped with sliced strawberries.
Lunch: Grilled Chicken Breast Salad
Thinly slice a piece of grilled chicken breast and serve over a salad of mixed greens, cherry tomatoes, and shredded carrots. Chicken breasts are lower in fat than chicken thighs. Most pre-made salad dressings are high in fat, so you’ll want to add plenty of flavor by adding balsamic vinegar and fresh or dried herbs like basil, oregano, and parsley.
Add a fiber-filled starch to your salad like farro or quinoa to round out the meal.
Dinner: Sheet Pan Baked Tilapia
Bake a tilapia filet and a few handfuls of fresh broccoli florets in the oven. Finish with a squeeze of lemon, parsley, and salt and pepper to taste. Serve with a baked sweet potato on the side.
Snack: Low-fat Greek yogurt with sliced banana
When it comes to dairy products, look for fat-free, low-fat, or “skim” varieties that are lower in fat than regular dairy products. Choose plain low-fat Greek yogurt and top with a sliced banana for an easy, yet protein-packed snack.
Day 2
Breakfast: Tropical Protein Smoothie
Use a low-fat or plant-based milk of your choosing to blend up a smoothie with a scoop of protein powder, frozen pineapple, and frozen mango.
To keep the fat content low, choose nonfat (fat-free or “skim”). There are also many non-dairy milks that are low in fat such as almond or rice milk. But be sure to read those labels! Some non-dairy milks (like oat milk) have fat added to improve the flavor and mouthfeel.
Lunch: Turkey Breast Veggie Wrap
Take a whole-grain tortilla and add sliced turkey breast, shredded lettuce, cucumber, and a little bit of mustard for flavor. Enjoy with orange slices on the side.
Dinner: Lean Beef and Veggie “Stir Fry”
Most “stir frys” are going to be loaded with fat from oil, but you can make your own low-fat version!
Use a non-stick skillet with one to two sprays of cooking spray. Cook up thinly sliced lean beef and remove from the pan. Then cook red bell peppers, snap peas, and slice mushrooms. Add the beef back to the pan with the veggies and season with low-sodium soy sauce, ginger, a drizzle of honey, and a few splashes of rice wine vinegar. Serve over a bed of brown rice.
You can also make the stir fry with chicken breast, tofu, or white fish for a leaner option.
Snack: Veggies Sticks and Low-Fat Cottage Cheese
Cup up carrots and celery into sticks and serve with a small side of low-fat cottage cheese.
Day 3
Breakfast: Loaded English Muffin
Toast a whole-grain English muffin and top each half with low-fat cottage cheese and sliced pears. Add a dash of cinnamon and a drizzle of honey for extra flavor.
Lunch: Quinoa Chicken Salad
Top cold-cooked quinoa with cubed chicken breast, sliced cucumbers, diced tomatoes, and chopped red onions. Dress with lemon juice, parsley, and salt and pepper to taste.
Dinner: Spaghetti with (turkey) meat sauce
Cook lean ground turkey in low-fat spaghetti sauce (or make your own!) Serve over whole-grain pasta with a simple spring mix and balsamic vinegar salad on the side.
Snack: Apple and Low-Fat Cheese Plate
Make a plate of sliced apples with a handful of low-fat cheese cubes.
Day 4
Breakfast: Low-Fat Yogurt Parfait
Top low-fat plain yogurt with sliced bananas, raspberries, and a sprinkle of granola for some added crunch.
Lunch: Turkey Breast and Veggie Sandwich
Use whole-grain bread to make a sandwich using sliced turkey breast, shredded lettuce, sliced tomato, and roasted red peppers (rinse off any excess oil as needed).
Dinner: Tofu and Mixed Veggie Noodle Bowl
Cook up tofu with mixed veggies of your choice (fresh or frozen). Season with low-sodium soy sauce, freshly grated ginger, and a drizzle of honey. Serve over brown rice noodles.
Snack: Fruity Whole Grain Crackers
Thaw frozen berries and mash. Use mashed berries to spread on top of whole-grain crackers.
Day 5
Breakfast: Egg White Omelet
Make an egg white omelet with mushrooms, spinach, and low-fat cheese. Serve with a side of whole-grain toast.
Lunch: Lentil Soup
Serve a vegetable broth-based lentil soup with a side of crackers.
Dinner: Grilled cod
Grill (or bake) cod and serve with a side of roasted asparagus, steamed green beans, and baked Yukon gold potatoes.
Snack: Pineapple (low-fat) Cottage Cheese
Top low-fat cottage cheese with pineapple chunks and a few sprinkles of granola.
Day 6
Breakfast: Collagen Berry Smoothie
Make a smoothie using frozen berries, nonfat milk of choice, and a scoop of plain collagen protein. Add an extra nutrient boost with a handful of raw spinach.
Lunch: Light Tuna Salad
Use light canned tuna and add low-fat Greek yogurt, a squeeze of lemon, and salt and pepper to taste. Serve over a mixed green salad with whole-grain croutons.
Dinner: Baked Lemon Chicken Breast
Bake chicken breast with lemon slices and Brussels sprouts. Serve with a side of wild rice.
Snack: Low-Fast String Cheese and Clementines
Feel like a kid again with low-fat string cheese! Eat with one to two clementines on the side.
Day 7
Breakfast: Tofu Scramble
Mash a block of firm tofu in a skillet and cook with nutritionist yeast, turmeric, garlic powder, salt, and pepper. Add a few splashes of nonfat milk of choice. Serve with a side of cooked spinach or kale and a whole-grain English muffin.
Lunch: Hard-Shell Fish Tacos
Bake cod or other white fish and serve in a whole-grain taco shell. Top with shredded lettuce, black beans, salsa, and a squeeze of lime.
Dinner: Roasted Turkey Dinner
Season a turkey breast with parsley, sage, and thyme and roast in the oven. Serve with baked potato wedges and steamed broccoli.
Snack: Salsa and Veggies Sticks
Salsa is naturally low in fat. Instead of fried chips, use carrots sticks, and bell peppers for dipping.
How Season’s Dietitians Can Support Chronic Pancreatitis Management
Following a diet for chronic pancreatitis can be tricky, but a Season Dietitian can help! Our dietitians can help guide you on the amount of fat to eat each day. They can also help create a tailored meal plan that meets your exact nutrition needs and food preferences.
7-Day Low-Fat Meal Plan for Chronic Pancreatitis
Not sure what to eat if you have to avoid high-fat foods? We’ve put together a sample 7-day meal plan for chronic pancreatitis to help.
Always speak with your physician and medical team before making any changes to your current nutrition plan and routine. Working with a registered dietitian is also important to create a personalized plan for you and your lifestyle. Your dietitian can help suggest specific serving sizes to meet your unique needs.
Day 1
Breakfast: Egg White Veggie Scramble
Egg whites are a great way to add protein without too much fat! You can either buy whole eggs and separate the whites from the yolks yourself, or buy a carton of egg whites.
Scramble up the egg whites with diced tomatoes and green bell peppers. Use a non-stick pan to avoid having to add oil or butter to grease the pan. If needed, use a spritz or two of cooking spray to prevent sticking (be mindful of the fat content per spray).
Enjoy your scramble with a piece of whole-grain rye toast topped with sliced strawberries.
Lunch: Grilled Chicken Breast Salad
Thinly slice a piece of grilled chicken breast and serve over a salad of mixed greens, cherry tomatoes, and shredded carrots. Chicken breasts are lower in fat than chicken thighs. Most pre-made salad dressings are high in fat, so you’ll want to add plenty of flavor by adding balsamic vinegar and fresh or dried herbs like basil, oregano, and parsley.
Add a fiber-filled starch to your salad like farro or quinoa to round out the meal.
Dinner: Sheet Pan Baked Tilapia
Bake a tilapia filet and a few handfuls of fresh broccoli florets in the oven. Finish with a squeeze of lemon, parsley, and salt and pepper to taste. Serve with a baked sweet potato on the side.
Snack: Low-fat Greek yogurt with sliced banana
When it comes to dairy products, look for fat-free, low-fat, or “skim” varieties that are lower in fat than regular dairy products. Choose plain low-fat Greek yogurt and top with a sliced banana for an easy, yet protein-packed snack.
Day 2
Breakfast: Tropical Protein Smoothie
Use a low-fat or plant-based milk of your choosing to blend up a smoothie with a scoop of protein powder, frozen pineapple, and frozen mango.
To keep the fat content low, choose nonfat (fat-free or “skim”). There are also many non-dairy milks that are low in fat such as almond or rice milk. But be sure to read those labels! Some non-dairy milks (like oat milk) have fat added to improve the flavor and mouthfeel.
Lunch: Turkey Breast Veggie Wrap
Take a whole-grain tortilla and add sliced turkey breast, shredded lettuce, cucumber, and a little bit of mustard for flavor. Enjoy with orange slices on the side.
Dinner: Lean Beef and Veggie “Stir Fry”
Most “stir frys” are going to be loaded with fat from oil, but you can make your own low-fat version!
Use a non-stick skillet with one to two sprays of cooking spray. Cook up thinly sliced lean beef and remove from the pan. Then cook red bell peppers, snap peas, and slice mushrooms. Add the beef back to the pan with the veggies and season with low-sodium soy sauce, ginger, a drizzle of honey, and a few splashes of rice wine vinegar. Serve over a bed of brown rice.
You can also make the stir fry with chicken breast, tofu, or white fish for a leaner option.
Snack: Veggies Sticks and Low-Fat Cottage Cheese
Cup up carrots and celery into sticks and serve with a small side of low-fat cottage cheese.
Day 3
Breakfast: Loaded English Muffin
Toast a whole-grain English muffin and top each half with low-fat cottage cheese and sliced pears. Add a dash of cinnamon and a drizzle of honey for extra flavor.
Lunch: Quinoa Chicken Salad
Top cold-cooked quinoa with cubed chicken breast, sliced cucumbers, diced tomatoes, and chopped red onions. Dress with lemon juice, parsley, and salt and pepper to taste.
Dinner: Spaghetti with (turkey) meat sauce
Cook lean ground turkey in low-fat spaghetti sauce (or make your own!) Serve over whole-grain pasta with a simple spring mix and balsamic vinegar salad on the side.
Snack: Apple and Low-Fat Cheese Plate
Make a plate of sliced apples with a handful of low-fat cheese cubes.
Day 4
Breakfast: Low-Fat Yogurt Parfait
Top low-fat plain yogurt with sliced bananas, raspberries, and a sprinkle of granola for some added crunch.
Lunch: Turkey Breast and Veggie Sandwich
Use whole-grain bread to make a sandwich using sliced turkey breast, shredded lettuce, sliced tomato, and roasted red peppers (rinse off any excess oil as needed).
Dinner: Tofu and Mixed Veggie Noodle Bowl
Cook up tofu with mixed veggies of your choice (fresh or frozen). Season with low-sodium soy sauce, freshly grated ginger, and a drizzle of honey. Serve over brown rice noodles.
Snack: Fruity Whole Grain Crackers
Thaw frozen berries and mash. Use mashed berries to spread on top of whole-grain crackers.
Day 5
Breakfast: Egg White Omelet
Make an egg white omelet with mushrooms, spinach, and low-fat cheese. Serve with a side of whole-grain toast.
Lunch: Lentil Soup
Serve a vegetable broth-based lentil soup with a side of crackers.
Dinner: Grilled cod
Grill (or bake) cod and serve with a side of roasted asparagus, steamed green beans, and baked Yukon gold potatoes.
Snack: Pineapple (low-fat) Cottage Cheese
Top low-fat cottage cheese with pineapple chunks and a few sprinkles of granola.
Day 6
Breakfast: Collagen Berry Smoothie
Make a smoothie using frozen berries, nonfat milk of choice, and a scoop of plain collagen protein. Add an extra nutrient boost with a handful of raw spinach.
Lunch: Light Tuna Salad
Use light canned tuna and add low-fat Greek yogurt, a squeeze of lemon, and salt and pepper to taste. Serve over a mixed green salad with whole-grain croutons.
Dinner: Baked Lemon Chicken Breast
Bake chicken breast with lemon slices and Brussels sprouts. Serve with a side of wild rice.
Snack: Low-Fast String Cheese and Clementines
Feel like a kid again with low-fat string cheese! Eat with one to two clementines on the side.
Day 7
Breakfast: Tofu Scramble
Mash a block of firm tofu in a skillet and cook with nutritionist yeast, turmeric, garlic powder, salt, and pepper. Add a few splashes of nonfat milk of choice. Serve with a side of cooked spinach or kale and a whole-grain English muffin.
Lunch: Hard-Shell Fish Tacos
Bake cod or other white fish and serve in a whole-grain taco shell. Top with shredded lettuce, black beans, salsa, and a squeeze of lime.
Dinner: Roasted Turkey Dinner
Season a turkey breast with parsley, sage, and thyme and roast in the oven. Serve with baked potato wedges and steamed broccoli.
Snack: Salsa and Veggies Sticks
Salsa is naturally low in fat. Instead of fried chips, use carrots sticks, and bell peppers for dipping.
How Season’s Dietitians Can Support Chronic Pancreatitis Management
Following a diet for chronic pancreatitis can be tricky, but a Season Dietitian can help! Our dietitians can help guide you on the amount of fat to eat each day. They can also help create a tailored meal plan that meets your exact nutrition needs and food preferences.
7-Day Low-Fat Meal Plan for Chronic Pancreatitis
Not sure what to eat if you have to avoid high-fat foods? We’ve put together a sample 7-day meal plan for chronic pancreatitis to help.
Always speak with your physician and medical team before making any changes to your current nutrition plan and routine. Working with a registered dietitian is also important to create a personalized plan for you and your lifestyle. Your dietitian can help suggest specific serving sizes to meet your unique needs.
Day 1
Breakfast: Egg White Veggie Scramble
Egg whites are a great way to add protein without too much fat! You can either buy whole eggs and separate the whites from the yolks yourself, or buy a carton of egg whites.
Scramble up the egg whites with diced tomatoes and green bell peppers. Use a non-stick pan to avoid having to add oil or butter to grease the pan. If needed, use a spritz or two of cooking spray to prevent sticking (be mindful of the fat content per spray).
Enjoy your scramble with a piece of whole-grain rye toast topped with sliced strawberries.
Lunch: Grilled Chicken Breast Salad
Thinly slice a piece of grilled chicken breast and serve over a salad of mixed greens, cherry tomatoes, and shredded carrots. Chicken breasts are lower in fat than chicken thighs. Most pre-made salad dressings are high in fat, so you’ll want to add plenty of flavor by adding balsamic vinegar and fresh or dried herbs like basil, oregano, and parsley.
Add a fiber-filled starch to your salad like farro or quinoa to round out the meal.
Dinner: Sheet Pan Baked Tilapia
Bake a tilapia filet and a few handfuls of fresh broccoli florets in the oven. Finish with a squeeze of lemon, parsley, and salt and pepper to taste. Serve with a baked sweet potato on the side.
Snack: Low-fat Greek yogurt with sliced banana
When it comes to dairy products, look for fat-free, low-fat, or “skim” varieties that are lower in fat than regular dairy products. Choose plain low-fat Greek yogurt and top with a sliced banana for an easy, yet protein-packed snack.
Day 2
Breakfast: Tropical Protein Smoothie
Use a low-fat or plant-based milk of your choosing to blend up a smoothie with a scoop of protein powder, frozen pineapple, and frozen mango.
To keep the fat content low, choose nonfat (fat-free or “skim”). There are also many non-dairy milks that are low in fat such as almond or rice milk. But be sure to read those labels! Some non-dairy milks (like oat milk) have fat added to improve the flavor and mouthfeel.
Lunch: Turkey Breast Veggie Wrap
Take a whole-grain tortilla and add sliced turkey breast, shredded lettuce, cucumber, and a little bit of mustard for flavor. Enjoy with orange slices on the side.
Dinner: Lean Beef and Veggie “Stir Fry”
Most “stir frys” are going to be loaded with fat from oil, but you can make your own low-fat version!
Use a non-stick skillet with one to two sprays of cooking spray. Cook up thinly sliced lean beef and remove from the pan. Then cook red bell peppers, snap peas, and slice mushrooms. Add the beef back to the pan with the veggies and season with low-sodium soy sauce, ginger, a drizzle of honey, and a few splashes of rice wine vinegar. Serve over a bed of brown rice.
You can also make the stir fry with chicken breast, tofu, or white fish for a leaner option.
Snack: Veggies Sticks and Low-Fat Cottage Cheese
Cup up carrots and celery into sticks and serve with a small side of low-fat cottage cheese.
Day 3
Breakfast: Loaded English Muffin
Toast a whole-grain English muffin and top each half with low-fat cottage cheese and sliced pears. Add a dash of cinnamon and a drizzle of honey for extra flavor.
Lunch: Quinoa Chicken Salad
Top cold-cooked quinoa with cubed chicken breast, sliced cucumbers, diced tomatoes, and chopped red onions. Dress with lemon juice, parsley, and salt and pepper to taste.
Dinner: Spaghetti with (turkey) meat sauce
Cook lean ground turkey in low-fat spaghetti sauce (or make your own!) Serve over whole-grain pasta with a simple spring mix and balsamic vinegar salad on the side.
Snack: Apple and Low-Fat Cheese Plate
Make a plate of sliced apples with a handful of low-fat cheese cubes.
Day 4
Breakfast: Low-Fat Yogurt Parfait
Top low-fat plain yogurt with sliced bananas, raspberries, and a sprinkle of granola for some added crunch.
Lunch: Turkey Breast and Veggie Sandwich
Use whole-grain bread to make a sandwich using sliced turkey breast, shredded lettuce, sliced tomato, and roasted red peppers (rinse off any excess oil as needed).
Dinner: Tofu and Mixed Veggie Noodle Bowl
Cook up tofu with mixed veggies of your choice (fresh or frozen). Season with low-sodium soy sauce, freshly grated ginger, and a drizzle of honey. Serve over brown rice noodles.
Snack: Fruity Whole Grain Crackers
Thaw frozen berries and mash. Use mashed berries to spread on top of whole-grain crackers.
Day 5
Breakfast: Egg White Omelet
Make an egg white omelet with mushrooms, spinach, and low-fat cheese. Serve with a side of whole-grain toast.
Lunch: Lentil Soup
Serve a vegetable broth-based lentil soup with a side of crackers.
Dinner: Grilled cod
Grill (or bake) cod and serve with a side of roasted asparagus, steamed green beans, and baked Yukon gold potatoes.
Snack: Pineapple (low-fat) Cottage Cheese
Top low-fat cottage cheese with pineapple chunks and a few sprinkles of granola.
Day 6
Breakfast: Collagen Berry Smoothie
Make a smoothie using frozen berries, nonfat milk of choice, and a scoop of plain collagen protein. Add an extra nutrient boost with a handful of raw spinach.
Lunch: Light Tuna Salad
Use light canned tuna and add low-fat Greek yogurt, a squeeze of lemon, and salt and pepper to taste. Serve over a mixed green salad with whole-grain croutons.
Dinner: Baked Lemon Chicken Breast
Bake chicken breast with lemon slices and Brussels sprouts. Serve with a side of wild rice.
Snack: Low-Fast String Cheese and Clementines
Feel like a kid again with low-fat string cheese! Eat with one to two clementines on the side.
Day 7
Breakfast: Tofu Scramble
Mash a block of firm tofu in a skillet and cook with nutritionist yeast, turmeric, garlic powder, salt, and pepper. Add a few splashes of nonfat milk of choice. Serve with a side of cooked spinach or kale and a whole-grain English muffin.
Lunch: Hard-Shell Fish Tacos
Bake cod or other white fish and serve in a whole-grain taco shell. Top with shredded lettuce, black beans, salsa, and a squeeze of lime.
Dinner: Roasted Turkey Dinner
Season a turkey breast with parsley, sage, and thyme and roast in the oven. Serve with baked potato wedges and steamed broccoli.
Snack: Salsa and Veggies Sticks
Salsa is naturally low in fat. Instead of fried chips, use carrots sticks, and bell peppers for dipping.
How Season’s Dietitians Can Support Chronic Pancreatitis Management
Following a diet for chronic pancreatitis can be tricky, but a Season Dietitian can help! Our dietitians can help guide you on the amount of fat to eat each day. They can also help create a tailored meal plan that meets your exact nutrition needs and food preferences.
