Inadequate nutrition, 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 permitted limits (for men above 420 μmol / l, for women - 350 μmol / l). The disorder of metabolic processes leads to the fact that salts of this acid settle on the walls of the intestines, 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 experience terrible pain at the location of the pathological process. A gout diet helps to normalize uric acid levels and reduce the incidence of relapses.
Why diet for gout?
An important task of therapeutic measures is to reduce the nature, the frequency of the manifestations of the disease. This can be achieved by reducing the uric acid content in the body.
The development of goto attacks is caused by:
- consume large quantities of foods rich in purine substances;
- metabolic disorder.
The optimization of the diet allows to initiate 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 the observance of the restrictions of some food addictions. With the help of a well-composed dietary menu, you can slow the progression of the disease.
The diet that makes up a person's daily diet should include foods that contain a large amount of beneficial substances to the body.
Nutritional therapy for gout aims to reduce symptomatic manifestations by eliminating the components of the foods that cause them. The products that a person ingests every day have a tremendous effect on the state of health in general, it is responsible for the chemical processes that occur 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 not to eat for gout includes:
- spicy smoked cheese and cheese products;
- cholesterol-rich meat and bone products (pulp of young animals and pigs, hooves, buldyzhki);
- meat and bone fats, ear;
- high-fat fish (sardines, sprats);
- pickled vegetables, pickled fruits (cabbage, watermelon, cucumber, apple);
- hot and cold smoked products;
- legumes (peas, beans, soybeans, lentils);
- vegetables, which contain oxalic acid (spinach leaves, sorrel, rhubarb root);
- hot spices, sauces;
- some varieties of vegetables (Brussels sprouts and cauliflower, radish);
- internal organs of animals obtained during the slaughter of carcasses (kidneys, liver, lungs, heart, brains);
- Oat grains;
- products that use confectionery fat;
- alcohol in any percentage;
- fruits and berries (grapes, raspberries, figs);
- spicy, spicy and ethereal spices (bay leaves, horseradish, chili peppers);
- fats and oil derivatives of animal origin (lard, margarine, lard);
- canned meat, fish and vegetable products.
If the diet is not balanced or contains a large amount of fatty, spicy or heavy food for the digestive system, a person's metabolism can be disrupted.
The list of products, the use of which is recommended to be limited:
- coffee, strong tea;
- butter;
- plums;
- nightshade vegetables (eggplant, tomatoes, peppers);
- table salt, granulated sugar;
- mushrooms (exclusively at the time of remission).
To alleviate an attack, as well as to maintain a state of remission, it is important to remove the aforementioned foods from the diet for an extended period.
What can you eat with gout?
List of foods recommended for use by patients with this disease:
- dietary meat products (rabbit, chicken, lean meat);
- lean white fish (pike, pike, cod, pollack);
- 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, apricots, strawberries, peaches, cherries, blackberries, green apples);
- pasta;
- nut grains (hazelnuts, walnuts, cedar);
- herbal teas and decoctions (Dubrovnik, basil, catnip);
- fermented dairy products, cottage cheese;
- natural juices, fruit drinks, jams;
- cooked tomatoes;
- spices (saffron, fennel, basil);
- vegetable oil (olive, rapeseed).
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 beneficial properties:
- immunostimulant;
- antioxidant;
- improve metabolic processes;
- bactericidal.
During the acute period, you should not abuse this bee product. Patients with this disease need to eat foods rich in vitamins, trace elements and amino acids. A useful supplement is pharmaceutical fish oil for gout.
General feeding rules
Eliminating certain prohibited foods from your regular 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. Therefore, nutrition for gout during an exacerbation involves compliance with 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 small portions of food several times a day at short intervals (5-6 times). Hunger causes an increase in acetone in the urine. This can aggravate the course of the disease.
- Chew your food well, don't overeat it.
- Limit the amount of table salt used in preparing the dishes (up to 5 grams per day). Salt has the property of retaining fluid in the tissues, which, in turn, causes the deposition of uric acid salts.
- Optimize the balance of body fluids. For this, it is recommended to drink at least 2 liters per day.
- Organize fasting days. Preferably vegetables, dairy products and fruits (with the exception of those prohibited for consumption).
- Comply with restrictions for a long time, as the use of a therapeutic diet for a short period is ineffective.
People who suffer from severe metabolic disorders and with a history of diabetes and gout need to exclude dishes that cause increased levels of uric acid and insulin in the blood. The diet for gout and diabetes aims to reduce these indicators, in order to avoid the development of exacerbations and complications.
How to prepare food well?
The restriction of the shopping list is not the only item to be observed. It is important to choose the correct cooking method when preparing meals.
There are no special requirements for the preparation of products, with the exception of meat processing.
Cooking is permitted in the following ways:
- for a couple;
- cooking;
- extinction;
- boiling;
- languor.
Cooking is contraindicated by:
- fry;
- smoke;
- salting and pickling;
- fermentation.
Do not use spoiled and burnt foods. The temperature regime of the food consumed must be ideal for food and not exceed a temperature of 40 degrees Celsius. The food must not be rough and hard. If necessary, individual dishes can be chopped in a blender.
Effective diet: daily menu
Medical nutrition in terms of the content of important components (protein-carbohydrate-fat balance), calories, vitamins, microelements, amino acids must 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 seasoned with sour cream, a cup of weak coffee with saccharin.
Second breakfast: cottage cheese casserole, boiled egg, bran bread, tea drink.
For lunch: vegetarian soup with roots and chips, meat stew, buckwheat porridge, fresh cucumber, 1 apple.
Dinner: carrot chops, pasta, milk, biscuit cookies.
At night: 200 ml of kefir.
2nd day
First breakfast: boiled white cabbage, 1 boiled egg, black bread, cappuccino.
Second breakfast: cappuccino, biscuit cookies.
For lunch: lean borscht, bran bread, roasted chicken fillet, boiled rice, fruit jelly.
For dinner: baked potato with vegetables, vegetable casserole, bran bread with butter, a glass of broth.
At night: 250 ml of curdled milk.
Day 3
First breakfast: vegetable salad (white cabbage, carrot, apple), weak coffee.
Second breakfast: cottage cheese with sour cream, rosehip broth.
For lunch: barley soup with sour cream, steamed cutlet, mashed potatoes, blackberry jam, whole grain bread.
For dinner: carrot chops with fruit, semolina casserole, a glass of milk.
Before bed: steamed plums.
4th day
First breakfast: grated carrots with sour cream, wheat porridge, a glass of green tea.
Second breakfast: dried fruit chops, jam, biscuit cookies.
For lunch: milk noodles, chicken cooked with pumpkin and roasted potatoes, fruit jam, black bread
For dinner: baked cheesecakes, carrot and apple chops, a glass of tea with lemon.
In the evening: 200 ml of warm milk.
Day 5
First breakfast: porridge cooked in buckwheat milk, green tea.
Second breakfast: a glass of fresh carrot.
For lunch: vegetable rice soup with sour cream, cooked beef pulp, beet caviar, basil infusion with honey, black bread.
For dinner: pumpkin casserole with sour cream, a glass of weak tea, cookies.
Before bedtime: rosehip with honey.
6 days
First breakfast: chicken protein omelet, cooked beets, white bread, a weak cup of coffee.
Second breakfast: zucchini casserole, fruit compote and berries.
Lunch: vegetarian barley soup, boiled potatoes, boiled meatballs, jam, black bread.
Dinner: rice boiled in milk, weak tea.
Before going to bed: a glass of yogurt.
The standard nutritional regimen is designed by a doctor. The combination options for permitted diet meals are varied. Diet number 6 is common for gout. Its main principle is the exclusion of foods and dishes with a high purine content, the addition of alkaline drinks to the diet and smooth processing during cooking. An independently compiled menu with a restriction on the quantity and nature of the food can lead to a prolonged course of the disease.