Acute Pancreatitis (AP) and Dietary Habbits

Inflammation of pancreatic parenchyma is said to be pancreatitis. It can be acute, presenting as emergency with short history or chronic as a continuation of acute with a long history. Autodigestion is responsible for pancreatitis on background of premature activation of pancreatic enzymes within the pancreas. Acute Pancreatitis is acute inflammation of the pancrease which can be mild to moderate requiring hospital admission or severe leading to distressing outcomes such as systemic inflammatory response syndrome or multi organ failure. Acute pancreatitis is a leading cause in emergency admissions to hospital with a rise in its incidence (1). It may present as pain in epigastrium, retching, nausea, shock, relieve of pain on lying forward and increase in enzymes levels. There are several factors contributing to its occurrence. There are multiple etiologies for developing AP including gallstones, hypertriglyceridemia, and certain medications such as angiotensin-converting enzyme (ACE) inhibitors, azathioprine, furosemide, 6-mercaptopurine, pentamidine, sulfa drugs, and valproate. The effects of two modifiable risk factors, alcohol consumption and cigarettes smoking, have been extensively evaluated as contributing to the development and progression of AP (2, 3). But of all causes, there are two most important, they are gall stones and alcohol. However, another potential important modifiable risk factor for AP that has not been studied as well is diet. Diet can affect causing pancreatitis directly and indirectly. Directly by effects produced from substances like fat and indirect by formation of gall stones which lead to pancreatitis.