Individuals suffering from chronic pancreatitis should follow a low-fat diet that focuses on vegetables, fruits, whole grains and beans, according to Stanford Health Care. Include lean protein such as skinless chicken, fish and egg whites with every meal and snack.
Restrict fat intake to between 30 and 50 grams per day, explains Stanford Health Care. Fat intake should be spread throughout the day in four to six small meals. Food preparation is important when following a low-fat diet, and foods should not be fried or stir-fried. It is recommended to bake, broil, steam or grill foods and to use little or no cooking oil, butter or margarine.
Healthy food choices for patients with pancreatitis include low-fat deli meats, canned tuna in water and low-fat or fat-free dairy products such as milk, yogurt and cheese, states Stanford Health Care. Almond and rice milk, lentils, tofu and other soy-based products are good alternatives to dairy products. Whole grain foods such as bran, couscous, rice and corn or flour tortillas are healthier choices than fattier items such as French fries, croissants, granola, sweet rolls and muffins.
Nutritional supplements may be included as part of a low-fat diet for individuals with pancreatitis, notes Stanford Health Care. Medium chain triglyceride oil, or MCT, is a type of fat can be mixed into foods. MCT is derived from palm kernel and coconut oils and does not require pancreatic enzymes to break it down. Supplements that contain MCT include Peptamen and Vital.