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There are several conflicting views on dietary treatment for ulcer patients. Many physicians initially put patients with a severe ulcer on a diet of milk and cream, given in hourly feedings, to reduce the acidity of the gastric juices. Other sources state that frequent small feedings of protein snacks or skim milk should be used but that cream should avoid, particularly in patients with atherosclerosis or o obesity. Further sources indicate that the patient himself should decide which foods seem to agree best with him.
Vitamin A is important for the ulcer patient for maintenance of the tissue that lines the stomach. Fruits and vegetables, sources of vitamins and minerals, should be served in puree form to eliminate hard-to-digest fiber from the diet. Citrus fruit juices, although acidic, are high in vitamin C content and may be used if they are diluted. Eggs and lean meats are good sources of iron, which the ulcer patients require. A vitamin B complex deficiency may occur with peptic ulcers, and supplementation may, therefore, be necessary.
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