Information for patients
This leaflet can be made available in other formats including large print, CD and Braille and in languages other than English, upon request.
Introduction
There is a national/international shortage of medication for your condition.
This shortage is being worked on but there are some things you may be able to do to help with your symptoms.
If you start to experience symptoms such as diarrhoea, severe bloating, and urgency of bowel movements there are ways to help.
One suggestion can be to reduce the amount of fat in your meal to half of your normal intake of fatty foods.
This is likely to improve some of your gut symptoms but will not mean you absorb more nutrition or prevent malnutrition, so keep a close eye on your weight and strength.
This information leaflet can help to support with some dietary swaps and ideas to help support you during this time
A position statement with the most up to date information regarding PERT shortages can be found online here: https://www.psgbi.org/position-statement-pert-shortage/
Food labelling
In general when looking at food labels:
- Foods containing more than 20g fat per 100g are high in fat.
- Foods containing less than 3g fat per 100g are low in fat.
Helpful hints to help lower fat intake
- Try to choose lean cuts/reduced fat meats.
- Trim off visible fat from meats, remove skin from poultry and drain off fat from cooked meat.
- Try to avoid fried foods, especially deep fried.
- Use only small amounts of fat or oil in cooking – boil, steam, grill, or braise instead of frying or roasting.
- Reduce the amount of fat or oil added to food, for example butter to vegetables, spread on bread and oil in dressings.
- Use lower fat alternatives, for example reduced fat spread and lower fat milk.
- Eat fewer foods that are high in fat, for example cakes, biscuits, pastry and chocolate.
- Using the following table as a guide, you are advised to select most of your food from the lower fat foods section and minimise foods from the high fat foods section.
Higher and lower fat foods
Starchy foods e.g. bread, potatoes, pasta and rice
High Fat – Fried bread; Fried rice dishes; Pilau rice; Fried chips; Fried or roast potatoes; Potato croquettes; Fried noodles; Pizza; Yorkshire pudding (made with whole milk); Dumplings Pastries e.g. croissants, quiche, tarts.
Low Fat – Bread, baguette, bagels, chapatti, pitta, flour tortilla wraps; English muffin, crumpet, crispbreads and rice cakes; Boiled rice and couscous; Boiled pasta and noodles; Baked and boiled potatoes; Oven chips; Breakfast cereals and porridge Maize, cornmeal and polenta.
Fruit, vegetables, beans and pulses
High Fat – Fried fruits and vegetables; Fruits and vegetables in sauces e.g. cheese, cream, butter or batter; Avocado; Olives.
Low Fat – Fresh, tinned, frozen fruit and vegetables; Fruit juice; Dried fruit Beans and pulses e.g. baked beans, chickpeas, kidney beans, butter beans, lentils.
Milk, dairy foods and eggs
High Fat – Full fat milk; Whole condensed milk; Cheese; Full fat creamy yogurts; Greek yogurt; Cream cheese; Crème fraiche; Cream; Scotch eggs Fried eggs.
Low Fat – 1% fat, semi-skimmed or skimmed milk; Reduced fat cheese; Low fat/fat free yogurt; Fromage frais; Cottage cheese; Reduced fat crème fraiche; Reduced fat cream cheese; Eggs (not fried) Quark
Meat, fish, beans, & other non dairy sources of protein
High Fat – Fatty meat/mince; Poultry with skin; Meat curries; Sausages, bacon; Corned beef, chorizo, pâté and salami; Luncheon meat, haggis, liver sausage and black pudding; Duck and goose; Meat pies/pastries including sausage rolls; Oily fish e.g. salmon, kippers, sardines, mackerel; Fish canned in oil; Fried/battered fish Taramasalata.
Low Fat – Lean meat and poultry; Liver and kidney; All white fish and shellfish; Pilchards in tomato sauce, smoked/tinned salmon and tuna in spring water Quorn and tofu.
Nuts and Seeds
High Fat – Nuts and seeds; Peanut butter; Coconut.
Low Fat – Chestnuts.
Snacks and puddings
High Fat – Biscuits; Cakes; Chocolate; Crisps and potato snacks Ice cream.
Low Fat – Plain biscuits e.g. Rich Tea; Plain or fruit scones, teacakes; Boiled sweets, pastilles, peppermints and gums; Sorbet; Ice lollies; Fat free frozen yoghurt; Low fat rice pudding pots; Meringue; Plain wafer.
Fats and oils
High Fat – Butter; Oils; Dripping and lard Margarine.
Low Fat – Reduced fat spread.
Miscellaneous
High Fat – Mayonnaise and salad cream; Suet pudding; Full fat milky drinks; Cream liqueurs; Lemon curd.
Low Fat – Reduced fat mayonnaise, salad cream; Jelly, jams, preserves; Sugar, honey, jam, golden syrup; Marmite®; Tomato ketchup, vinegar, pickle Spices, essences, salt, pepper.
High protein and lower or fat free snack suggestions
- Crackers and cottage cheese and chutney.
- Glass of skimmed milk and a rich tea biscuit.
- Cold lean roast meat or chicken served with crackers and pickles.
- Hard boiled egg served with pickled onions and crackers.
- Low fat rice pudding pot.
- Authentic Greek yoghurt (0% fat variety) served with a portion of fruit.
- Custard made with custard powder and skimmed milk, served with a portion of fruit.
- Home made popcorn flavoured with melted honey or a sprinkle of salt or spice mix (this is lower protein option).
- Tinned tuna in spring water or prawns served in a taco with salsa.
- Tea cake served with jam and a glass of skimmed milk.
- Low calorie hot chocolate drink made with skimmed milk.
Comments, concerns, compliments or complaints
Patient Experience Team (PET)
We are continually trying to improve the services we provide. We want to know what we’re doing well or if there’s anything which we can improve, that’s why the Patient Experience Team (PET) is here to help. Our Team is here to try to resolve your concerns. The office is based at the University Hospital of North Tees if you wish to discuss concerns in person. Our contact details are:
Telephone: 01642 624719
Freephone: 0800 092 0084
Opening hours: Monday to Friday, 9:30am to 4:00pm
Email: [email protected]
Out of hours
Out of hours if you wish to speak to a senior member of Trust staff, please contact the hospital switchboard who will bleep the appropriate person.
Telephone: 01642 617617
Patient, Public and People with Lived Experience
We are looking for patients to share their experiences of healthcare and to join our Involvement Bank. Working with the patients, carers, families and the general population we support in making decisions about their care can lead to better health outcomes, increased patient satisfaction and a better overall experience. We want to listen and work with you in shaping the future of your healthcare services. To find out more about the Involvement Bank go to our website or contact us at:
Website: www.nth.nhs.uk/about/community/people-with-lived-experience
Email: [email protected]
Data protection and use of patient information
The Trust has developed Data Protection policies in accordance with Data Protection Legislation (UK General Data Protection Regulations and Data Protection Act 2018) and the Freedom of Information Act 2000. All of our staff respect these policies and confidentiality is adhered to at all times. If you require further information on how we process your information please see our Privacy Notices.
Telephone: 01642 383551
Email: [email protected]
Privacy NoticesLeaflet feedback
This leaflet has been produced in partnership with patients and carers. All patient leaflets are regularly reviewed, and any suggestions you have as to how it may be improved are extremely valuable. Please write to the Clinical Governance team at:
Email: [email protected]
Leaflet reference: PIL1536
Date for Review: August 2027