Gastritis and duodenitis, as a rule, coexist with catarrh of the bile-ducts. The diet must be adapted to this condition. Vomiting frequently prevents the administration of much food. In the beginning of such attacks the best article of food is milk. It should be given in small quantities and often. In some cases it may need to be peptonized or diluted with lime-water. As the symptoms of acute disturbance of the stomach subside, buttermilk, whey, broths of beef, chicken, mutton, clams, meat-juice, or raw egg may be employed as a partial substitute for the milk.

When vomiting, epigastric tenderness, and pain have disappeared, one may add to these foods milk-toast, bread and milk, soft-boiled rice and milk, arrow-root, sweet-breads, oysters, meat-jellies, creamed codfish, boiled fish, squab, breast of chicken, scraped meat, and soft-cooked eggs. But they must be given at first in small portions and at long intervals.

Fats, starches, and sugars should be avoided or used very moderately. When convalescence is established and jaundice has nearly or quite disappeared, breads, the simplest vegetables, and fruits may be eaten. The dietetic treatment is practically that of acute gastro-enteritis.