Improper diet, combined with impaired absorption of nutrients, leads to the progression of gout. This disease develops when the level of uric acid in the blood exceeds the allowed limits (for men over 420 μmol / l, for women - 350 μmol / l). Disruption of metabolic processes leads to the fact that salts of this acid are deposited on the walls of the intestine, blood vessels, joint surfaces and damage important organs of human life.
Over time, the disease becomes chronic with frequent relapses. In the acute period, patients feel excruciating pain at the site of localization of the pathological process. A diet for gout helps to normalize uric acid levels and reduce the frequency of relapses.
Why a diet for gout?
An important task of therapeutic measures is to reduce the nature and frequency of disease manifestations. This can be achieved by reducing the uric acid content in the body.
The development of gout attacks attack:
- consuming large amounts of foods rich in purine substances;
- metabolic disorder.
Nutrition optimization enables the initiation of the correct processes of assimilation and excretion of substances. Therapeutic measures aimed at eliminating the causes of the development of the disease are closely related to compliance with the restrictions of some food addictions. With the help of a properly composed diet menu, you can slow down the progression of the disease.
The food that makes up a person’s daily diet should contain foods that have a large amount of substances beneficial to the body.
Nutritional therapy of gout is aimed at reducing the symptomatic manifestations by removing the food ingredients that cause them. The products that a person eats on a daily basis have a huge impact on health in general, he is responsible for the chemical processes that take place in the human body throughout his life.
What should not be eaten with gout?
Based on the studies, the scientists identified a list of products that directly cause the primary development of the disease and its further progression.
The list of what you should not eat with gout includes:
- smoked spicy cheese and cheese products;
- Meat and bone products rich in cholesterol (cellulose of young animals and pigs, hooves, buldyzhki);
- fats of bones and bones, ears;
- high-fat fish (sardines, sprats);
- pickled vegetables, pickled fruits (cabbage, watermelons, cucumbers, apples);
- hot, cold smoked products;
- legumes (peas, beans, soybeans, lentils);
- greens containing oxalic acid (spinach leaves, sorrel, rhubarb root);
- hot spices, sauces;
- some varieties of vegetable crops (Brussels sprouts and cauliflower, radishes);
- internal organs of animals obtained during the slaughter of carcasses (kidneys, liver, lungs, heart, brain);
- oatmeal;
- products using confectionery fats;
- alcohol of any percentage;
- fruits and berries (grapes, raspberries, figs);
- hot, spicy and ethereal spices (bay leaf, horseradish, chili pepper);
- fats and petroleum products of animal origin (lard, margarine, lard);
- cans of meat, fish and vegetables.
If the diet is not balanced or contains a large amount of fatty, spicy or heavy meals for the digestive system, then a person's metabolism can be disturbed.
List of products, the use of which is recommended to be limited:
- coffee, strong tea;
- butter;
- plums;
- evening primrose vegetables (eggplant, tomato, paprika);
- table salt, granulated sugar;
- fungi (only at the time of remission).
To alleviate the attack, as well as to maintain a state of remission, it is important to eliminate the above foods from the diet for a longer period.
What can you eat with gout?
List of foods recommended for use in patients with this disease:
- dietary meat products (rabbit, poultry, lean beef);
- lean white fish (pike, pike, cod, pollock);
- bran and rye bread;
- chicken eggs (excluding yolk);
- cereal dishes (rice, wheat, buckwheat, millet, pearl barley);
- fresh vegetables (beets, carrots, cucumbers, cabbage, potatoes);
- seasonal fruits, berries (watermelon, melon, apricot, strawberry, peach, cherry, blackberry, green apple);
- pasta;
- nut kernels (hazelnuts, walnuts, cedar);
- herbal teas and decoctions (Dubrovnik, basil, catnip);
- fermented dairy products, cottage cheese;
- freshly squeezed juices, fruit drinks, compotes;
- boiled tomatoes;
- spices (turmeric, fennel, basil);
- vegetable oil (olive, canola).
Nutritional therapy for gout will help the patient to quickly get rid of unpleasant and painful symptoms at home.
In limited quantities, natural honey is useful for gout. This product is suitable as a substitute for sugar.
Honey has many useful properties:
- immunostimulating;
- antioxidant;
- improvement of metabolic processes;
- bactericidal.
You should not abuse this bee product during the acute period. Patients with this disease should eat foods rich in vitamins, trace elements, amino acids. A useful supplement is pharmaceutical fish oil for gout.
General food rules
Removing certain forbidden foods from the usual menu does not guarantee immediate relief. In addition, the list of products varies, depending on the stage and severity of the course of the disease. Thus, a diet for gout during exacerbations involves adhering to stricter restrictions than during remission.
There is a common set of rules for patients with this disease, the observance of which is important in diet therapy:
- Eat food in small meals several times a day at shorter intervals (5-6 times). Hunger causes an increase in acetone in the urine. And that can worsen the course of the disease.
- Chew food thoroughly, do not overeat.
- Limit the amount of table salt used in the preparation of meals (up to 5 grams per day). Salt has the property of retaining fluid in the tissues, which entails the deposition of uric acid salts.
- Optimize body fluid balance. To do this, it is recommended to drink at least 2 liters a day.
- Arrange fasting days. Preferably vegetables, dairy products and fruits (other than those prohibited for consumption).
- Stick to restrictions for a long time, because short-term use of a therapeutic diet is ineffective.
People who suffer from severe metabolic disorders and have a history of diabetes and gout should exclude foods that cause spikes in uric acid and insulin levels in the blood. The diet for gout and diabetes is designed to reduce these indicators, in order to avoid the development of worsening and complications.
How to properly prepare food?
Restricting the grocery list is not the only item to be respected. It is important to choose the right way of cooking when preparing a meal.
There are no special requirements for product preparation other than meat processing.
Cooking is allowed in the following ways:
- for a couple;
- baking;
- extinguishing;
- boiling;
- to faint.
Cooking is contraindicated:
- frying;
- smoking;
- salting and pickling;
- fermentation.
Do not use stale, burnt food. The temperature regime of the consumed food should be optimal for the food and should not exceed a temperature of 40 degrees Celsius. Food should not be coarse and tough. If necessary, individual dishes can be chopped with a blender.
Effective diet: a menu for every day
The medical diet in terms of the content of important components (protein-carbohydrate-fat balance), calories, vitamins, microelements, amino acids should correspond to the physiological needs of patients.
Approximate diet for gout and high uric acid:
1 day
First breakfast: boiled cod, mashed potatoes, black bread, white cabbage salad, spiced with sour cream, a cup of weak coffee with saccharin.
Second breakfast: fresh cheese casserole, boiled egg, bread with bran, tea drink.
For lunch: vegetarian soup with fried roots and potatoes, beef stew, buckwheat porridge, fresh cucumber, 1 apple.
Dinner: carrot cutlets, pasta, milk, biscuits.
At night: 200 ml of kefir.
Day 2
First breakfast: stewed white cabbage, 1 boiled egg, black bread, cappuccino.
Second breakfast: cappuccino, biscuits.
For lunch: lean borscht, bread with bran, baked poultry fillet, cooked rice, fruit jelly.
For dinner: stewed potatoes with vegetables, vegetable casserole, bread with bran and butter, a glass of soup.
At night: 250 ml of cheese milk.
Day 3
First breakfast: vegetable salad (white cabbage, carrots, apples), weak coffee.
Second breakfast: cottage cheese with sour cream, pomegranate soup.
For lunch: barley soup with sour cream, steamed cutlet, mashed potatoes, berry jelly, whole grain bread.
For dinner: carrot cutlets with fruit, semolina pan, glass of milk.
Before bed: prunes.
Day 4
First breakfast: grated carrot with sour cream, wheat porridge, a cup of green tea.
Second breakfast: dried fruit cutlets, compote, biscuit biscuits.
For lunch: Milk noodles, boiled chicken with roasted pumpkin and potatoes, fruit jelly, black bread.
For dinner: baked cheesecakes in the oven, carrot and apple cutlets, a cup of tea with lemon.
At night: 200 ml of warm milk.
Day 5
First breakfast: porridge cooked in buckwheat milk, green tea.
Second breakfast: a glass of fresh carrots.
For lunch: vegetable rice soup with sour cream, boiled beef pulp, beetroot caviar, basil infusion with honey, black bread
For dinner: pumpkin casserole with sour cream, a cup of weak tea, crackers.
Before going to bed: a bar soaked in honey.
6 days
First breakfast: chicken protein omelette, stewed beets, white bread, a cup of weak coffee.
Second breakfast: zucchini casserole, fruit and berry compote.
Lunch: vegetarian barley soup, boiled potatoes, stewed meatballs, jelly, black bread.
Dinner: rice cooked in milk, weak tea drink.
Before bed: a glass of yogurt.
The standard diet is compiled by a doctor. The options for a combination of dietary meals are different. Diet number 6 is common for gout. Its main principle is the exclusion of foods and dishes high in purines, the addition of alkaline beverages to the diet, and gentle processing during cooking. An independently composed menu with a restriction on the amount and nature of food can lead to a long-term course of the disease.