7-day meal plan for pancreatitis | Dietitian-approved

Key Points

• Pancreatitis requires a low-fat diet with smaller, frequent meals instead of 3 big ones
• Safe foods may include lean proteins, low-fat dairy, whole grains, and most fruits and vegetables prepared without added fats
• High-fat foods like fatty meats, fried foods, processed foods, sugary drinks, and alcohol must be avoided to prevent flare-ups
• Individual tolerance varies, so introduce foods gradually, track how you feel, and work with a dietitian to customize your plan

Managing pancreatitis is hard, and that's putting it mildly. Beyond dealing with the pain and uncomfortable symptoms, there's also the emotional weight of suddenly navigating food restrictions, scrutinizing every food label, and constantly worrying about your next flare-up.

Those early days can feel especially overwhelming when you're trying to figure out where to even start with meal planning. What's safe to eat? What should you absolutely avoid?

That's where this 7-day meal plan for pancreatitis comes in. Consider it a gentle guide on your pancreatitis journey, designed to help you navigate some of the guesswork in your daily meals.

You'll learn which foods support your healing and get a week's worth of meal ideas to get you started.

What is pancreatitis?

Pancreatitis is an inflammation of the pancreas, a vital organ located behind your stomach that produces digestive enzymes and hormones, such as insulin.

When inflamed, it causes severe abdominal pain, nausea, vomiting, and other uncomfortable symptoms. Typically, pancreatitis pain may start in your upper abdomen (middle or left) and may radiate to your shoulder blades.

There are two types:

• Acute pancreatitis is temporary and can heal with proper treatment
• Chronic pancreatitis is a long-term condition that can progress and lead to permanent damage to the pancreas

During a pancreatitis attack, inflammation of the pancreas can cause digestive enzymes to attack the pancreas itself. This can lead to difficulties digesting fats and deficiencies in fat-soluble vitamins, such as A, D, E, and K.

In severe cases, it can even affect insulin production and lead to diabetes.

Who is at risk of pancreatitis?

• Heavy alcohol use/abuse (the most common cause of chronic pancreatitis)
• Gallstones (a common cause of acute pancreatitis)
• Smoking
• Genetic diseases of the pancreas
• Certain medications
• Trauma or infections
• History of recurrent acute pancreatitis flares
• Autoimmune conditions, such as Hashimoto's thyroiditis, Inflammatory bowel disease (IBS), ulcerative colitis, retroperitoneal fibrosis, rheumatoid arthritis, sarcoidosis, and Sjögren's syndrome

Pancreatitis diet: At a glance

Experienced Registered Dietitian, Rita Faycurry, RD, says, “In general, a pancreatitis diet involves low-fat meals eaten in smaller portions. For example, instead of three large meals, people with pancreatitis may prefer to eat six smaller meals a day.”

Before you learn to make pancreatitis-friendly meals, here’s a list of foods to avoid and what you can eat. The list of foods below is not exhaustive; please consult a healthcare provider or a registered dietitian for a customized plan tailored to your specific needs.

Avoid

High-fat foods

• Fatty meats (beef, pork ribs, chicken thighs, bacon, sausage, processed meats)
• Whole milk dairy products (whole milk, ice cream, full-fat cheese, cream)
• Fried and greasy foods (French fries, potato chips, deep-fried foods)
• High-fat baked goods (cookies, cakes, pies, pastries)
• Processed snack foods
• Nuts and seeds in large quantities
• High-fat condiments (mayonnaise, ranch dressing)
• Chocolate

Other restricted foods

• Alcohol (avoid completely)
• Foods high in added sugars
• Spicy foods (for some individuals)
• Whole eggs (egg yolks specifically)
• During pancreatitis flare-ups, avoid gas-inducing foods, such as high-fiber and cruciferous vegetables like cauliflower, broccoli, and Brussels sprouts

Additionally, citrus fruits may be problematic for some individuals, particularly during pancreatitis.

Eat

The restricted foods list may seem intimidating, but a wide variety of flavorful, nourishing foods are still available to you. You may even appreciate them more as they become your allies in managing symptoms and avoiding flare-ups.

Here are some foods to lean into for a pancreatitis diet.

Lean proteins

• Skinless chicken breast, turkey breast
• Fish (salmon, cod, tilapia, trout, tuna in water)
• Shrimp and other lean seafood
• 95% lean beef, center-cut pork
• Egg whites and tofu
• Beans and legumes, including chickpeas, kidney beans, black beans, navy beans, and lentils

Low-fat dairy

• Fat-free or low-fat milk (skim, 1%)
• Low-fat Greek yogurt, cottage cheese
• Low-fat cheese varieties

Other safe foods

• Fruits like berries (not processed fruit juices)
• Whole vegetables—you can eat a wide variety of them in every color
• Whole grains (oats, quinoa, brown rice, whole grain bread)
• Small amounts of healthy fats, such as avocado and olive oil (in moderation, if you can tolerate them)

7-day meal plan for pancreatitis

Day 1

Breakfast: Steel-cut oats made with skim milk, topped with unsweetened apple sauce, a sprinkle of cinnamon, and a spoonful of ground flax seed

Lunch: Poached white fish over mashed cauliflower (made with skim milk) and steamed carrots. Season the fish with dill and garlic powder, the mashed cauliflower with chives, and sprinkle parsley on the carrots for a burst of flavor

Dinner: Baked cod (seasoned with lemon juice, dill, and a pinch of salt) with steamed broccoli and brown rice

Snacks: Low-fat Greek yogurt with sliced banana or whole-grain crackers with chickpea hummus (to mix it up, try beetroot hummus, red pepper hummus, or edamame hummus)

Day 2

Breakfast: Low-fat cottage cheese mixed with chopped melon and a drizzle of honey

Lunch: Baked sweet potato stuffed with seasoned ground turkey (95% lean), steamed broccoli, and a dollop of plain Greek yogurt. Season the turkey with oregano, garlic powder, and a pinch of paprika (if you can tolerate it)

Dinner: Steamed chicken and bok choy. Steam strips of chicken breast and bok choy with ginger, garlic powder, and a splash of low-sodium soy sauce. Then garnish with the green parts of a spring onion and toss in a few sesame seeds (not too many, as they are high in fat). If you can’t find bok choy, use baby spinach

Snacks: Banana slices with a small portion of low-fat Greek yogurt or plain popcorn (air-popped, no butter)

Day 3

Breakfast: Smoothie made with low-fat Greek yogurt, frozen berries, half a banana, and skim milk (or a low-fat or fat-free plant-based milk of your choice)

Lunch: Lentil soup with vegetables (carrots, celery, and onions), served with whole grain crackers. Cook the lentils in low-sodium vegetable broth and season with bay leaves, thyme, garlic powder, and a pinch of salt. If you’re sensitive to lentils, swap them for dried split peas or canned pinto beans

Dinner: Baked cod over a bed of mashed turnips with steamed green beans. Season the cod with thyme and parsley, and the turnips with garlic powder and fresh chives

Snacks: Low-fat cottage cheese with diced melon; whole wheat toast with low-fat cream cheese topped with sliced cucumber and fresh dill

Day 4

Breakfast: Whole-grain toast topped with low-fat cottage cheese and sliced strawberries, sprinkled with low-fat granola. The granola adds extra crunch, fiber, and carbs

Lunch: Quinoa bowl with grilled shrimp, steamed vegetables, and a light vinaigrette (made with lemon, pepper, and salt, and a dash of olive oil). You could cook the quinoa in vegetable broth for added flavor

Dinner: Turkey meatballs (made with 95% lean ground turkey) with whole wheat pasta and marinara sauce. Season the meatballs with Italian herbs and garlic powder, and choose a low-fat, low-sodium marinara sauce (if you can tolerate it)

Snacks: Low-fat yogurt parfait with berries; whole grain crackers with hummus (you could use hummus leftover from day 1)

Day 5

Breakfast: Egg-white French toast (made with whole-grain bread) and served with fresh berries. Dip the bread in a mixture of egg whites, skim milk, and vanilla, then cook in a non-stick pan with cooking spray instead of butter or oil

Lunch: Grilled tilapia seasoned with lemon and parsley (add a little paprika if your body can tolerate it), accompanied by a baked potato and steamed asparagus. If asparagus does not agree with you, you could swap it for a low-FODMAP option like green beans, carrots, or bell peppers

Dinner: Tofu stir-fry with mixed vegetables and brown rice (cooked with cooking spray and seasoned with low-sodium soy sauce and fresh ginger)

Snacks: Apple slices with low-fat cottage cheese; low-fat pudding cup

Day 6

Breakfast: Polenta (made with skim milk) topped with stewed apples and cinnamon. Swap polenta with steel-cut oatmeal if you’re not a fan of polenta

Lunch: Baked turkey breast (seasoned with sage, thyme, and garlic powder) with mashed potatoes (made with skim milk) and steamed spinach

Dinner: Bean and vegetable soup (made with low-sodium vegetable broth) with a side of whole grain bread. Use white beans or navy beans with diced carrots, celery, and potatoes, and season with bay leaves, thyme, oregano, and garlic powder. Optional: add a little cooked white rice to make it a hearty, filling comfort meal

Snacks: Fresh berries with a low-fat Greek yogurt; low-fat cottage cheese with diced melon

Day 7

Breakfast: A “kitchen sink” egg scramble with leftover veggies from your refrigerator. Loosely chop and add a generous amount of mushrooms, spinach, carrots, and any other vegetables you have on hand, topped with low-fat cheese and served with whole-grain toast. You could mix together garlic powder, dried oregano, thyme, and a pinch of salt to make your own "omelet seasoning" to keep on hand

Lunch: Grilled chicken breast and bell pepper wrap, using a whole wheat tortilla. To make mornings simpler, marinate the chicken overnight with herbs, lemon juice, and garlic powder. Grill it in the morning along with red and yellow bell peppers and salt, and wrap in a tortilla. Add a spoonful of fat-free sour cream in the wrap if you can tolerate it

Dinner: Baked white fish (seasoned with garlic powder, fresh parsley, and salt) with baked sweet potato and steamed spinach

Snacks: Rice cakes with hummus and cucumber slices; low-fat string cheese with grapes. If you’re sensitive to cucumbers, consider grated carrots

Tips for a pancreatitis diet

• Practice portion control: Keep meals small and eat 4-6 times per day
• Use different cooking methods: Bake, grill, steam, or poach instead of frying
• Hydrate: Drink plenty of water throughout the day
• Lower fat content: The National Pancreas Foundation (NPF) mentions that most people may need to stay under 50 grams of fat per day. However, some may need to keep between 30-50 grams of fat per day. The amount depends on height, weight, and other factors 
• Seasoning tips: Use herbs, spices (avoid very spicy ones), lemon juice, and garlic powder to add flavor without fat
• Individual tolerance: During pancreatitis flare-ups, some people may need to avoid certain foods, like citrus fruits or high-fiber vegetables

Consult your healthcare provider or registered dietitian before starting any new meal plan, especially if you have chronic pancreatitis or other health conditions.

Important disclaimer about food tolerance

Everyone with pancreatitis is different.

While this meal plan follows established dietary guidelines, some individuals may not tolerate certain foods.

Foods that some people with pancreatitis may need to introduce gradually include:

• Cruciferous vegetables (like broccoli): Can cause gas and bloating during flare-ups
• Acidic foods (tomatoes, vinegar): May be too "sour" for some people
• Raw vegetables (salads): Some find cooked vegetables easier to digest
• Avocado: Despite being healthy, some people can't tolerate it due to its fat content
• Beans and legumes: Can cause gas, which may trigger symptoms
• High-fiber foods: May need to be limited during an acute pancreatitis attack

Faycurry, RD, recommends, “Introduce new foods gradually, keep a food diary to track your responses, and work with your healthcare provider or registered dietitian to customize this plan for your individual needs.”

Making your pancreatitis diet work for you

This 7-day menu plan can help you get started on the pancreatitis diet. However, how do you customize it to suit your lifestyle and take into account cultural or dietary preferences?

Here are some real-world challenges to navigate on a pancreatitis diet:

• What do you eat if you have pancreatitis and diabetes?
• What do you eat at a restaurant, a wedding, or during the holidays?
• How do you deal with food cravings for restricted foods you once loved?
• How do you plan your new meals within your budget?
• Can you swap in your favorite meals to make them pancreatitis-diet friendly?
• What do you eat on vacation or when you have to travel for work?
• How to create culturally-sensitive pancreatitis meal plans?
  • Can you use the spice za’atar?
  • Will Chinese five-spice seasoning work?
  • Will Indian garam masala or sambar masala trigger a pancreatitis attack?
  • If these spices don’t work, what are your alternatives?

You may also have to modify your diet based on whether you’re having an acute pancreatitis flare-up at the moment or not.

It can get overwhelming. You don’t have to do it all alone. Consider working with a registered dietitian who specializes in nutrition therapy for pancreatitis.

Get a custom pancreatitis diet plan from a registered dietitian who accepts your insurance.

Frequently Asked Questions (FAQs)

What grains can I eat on a low-fat pancreatitis diet?

In general, whole grains are well-tolerated on a pancreatic diet. If you do experience discomfort after eating a particular grain, track your symptoms and consult a registered dietitian or a healthcare provider. Your sensitivity may not be related to pancreatitis; a doctor or dietitian can help you figure it out.

Can I have oats or barley in my pancreatitis diet?

“You can include oats and barley in your pancreatitis diet, says Faycurry, RD. “Both types of grains are rich in dietary fiber and can be beneficial for individuals with pancreatitis. However, be mindful of how you cook them and avoid adding butter, cream, oil, or whole-fat milk when cooking them. If you add nuts or seeds to your oatmeal, limit the amount.”

Can I ever drink alcohol again after pancreatitis?

According to registered dietitian, Faycurry, RD, “Whether your pancreatitis is triggered by alcohol or not, it is not safe to continue drinking alcohol if you have pancreatitis. Consider mocktails or flavoring your water with slices of lemon or mint. If you’re struggling to give up alcohol, consider mental health counseling to help you on your sober journey.”

Can anorexia or bulima cause pancreatitis?

There is a link between anorexia, bulimia, and pancreatitis. Both eating disorders can lead to damage to the pancreas over time. The severe malnutrition caused by anorexia can lead to chronic inflammation in the pancreas. Bulimia, characterized by binging and purging, is associated with an increased risk of acute pancreatitis.

If you or a loved one is battling an eating disorder, consider reaching out for eating disorder treatment.

How to stop binge and purge behaviors after a pancreatitis diagnosis?

Breaking the binge-purge cycle of bulimia starts with professional mental health counseling. Eating regular meals every 2-3 hours can also reduce the risk of binges triggered by restriction and help you develop healthy coping skills for your triggers.

As part of eating disorder treatment and recovery, you will need to work closely with a therapist, medical team, and a registered dietitian who specializes in eating disorders. This is especially important if you have complications, such as pancreatitis.

Building a strong support network and reframing food as fuel rather than something emotional also helps significantly. Recovery from eating disorders takes time, but with evidence-based strategies, it is possible.

Consult a registered dietitian to create a personalized pancreatitis diet plan tailored to your needs.

The views expressed by authors and contributors of such content are not endorsed or approved by Fay and are intended for informational purposes only. The content is reviewed by Fay only to confirm educational value and audience interest. You are encouraged to discuss any questions that you may have about your health with a healthcare provider.