Poor nutrition, coupled 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 permissible limits (for men above 420 μmol / l, for women - 350 μmol / l). The disorder of metabolic processes leads to the fact that the salts of this acid are deposited on the walls of the intestines, blood vessels, on the 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 the localization of the pathological process. Dieting for gout helps 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 and frequency of manifestations of the disease. This can be achieved by reducing the uric acid content in the body.
The development of gout attacks is caused by:
- consume large amounts of foods rich in purine substances;
- metabolic disorder.
Optimization of the diet allows you to start 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 certain food addictions. With the help of a well-composed diet menu, you can slow down the progression of the disease.
The foods that make up a person's daily diet should include foods that contain a large amount of substances that are beneficial to the body.
The nutritional therapy of gout aims to reduce symptomatic manifestations by eliminating the food components that cause them. The products that a person eats every day have a huge effect on the state of health in general, are responsible for the chemical processes that occur in the human body throughout his life.
What should not be eaten with gout?
Based on these studies, scientists identified a list of products that directly cause the primary development of the disease and its subsequent progression.
The list of what not to eat for gout includes:
- spicy smoked cheese and cheese product;
- cholesterol-rich meat and bone products (pulp of young animals and pigs, hooves, buldyzhki);
- fat from meat and bones, ear;
- high-fat fish (sardines, sprats);
- pickled vegetables, pickled fruits (cabbage, watermelons, cucumbers, apples);
- hot and cold smoked products;
- legumes (peas, beans, soybeans, lentils);
- green vegetables, which contain oxalic acid (spinach leaves, sorrel, rhubarb root);
- hot spices, sauces;
- certain varieties of market gardening (Brussels sprouts and cauliflower, radishes);
- internal organs of animals obtained during the slaughter of carcasses (kidneys, liver, lungs, heart, brain);
- oatmeal;
- products containing confectionery fat;
- alcohol of any percentage;
- fruits and berries (grapes, raspberries, figs);
- hot, spicy and ethereal spices (bay leaves, horseradish, chili);
- fats and petroleum products of animal origin (lard, margarine, lard);
- preserved meat, fish and vegetables.
If the diet is unbalanced or contains a large amount of fatty, spicy, or digestive-heavy meals, a person's metabolism can be disrupted.
The list of products for which it is recommended to limit the use:
- coffee, strong tea;
- Butter;
- plums;
- nightshade vegetables (eggplants, tomatoes, peppers);
- table salt, granulated sugar;
- fungi (exclusively at the time of remission).
To relieve an attack, as well as to maintain a state of remission, it is important to remove the above foods from the diet for a long time.
What can you eat with gout?
List of foods recommended for patients with this disease:
- dietetic meat products (rabbit, poultry, lean beef);
- lean white fish (pike, pike perch, 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, apricots, strawberries, peaches, cherries, blackberries, green apples);
- Pasta;
- nuts almonds (hazelnuts, walnuts, cedar);
- herbal teas and decoctions (Dubrovnik, basil, catnip);
- fermented dairy products, cottage cheese;
- freshly squeezed fruit juices, fruit drinks, compotes;
- cooked tomatoes;
- spices (turmeric, 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 sugar substitute.
Honey has many beneficial properties:
- immunostimulant;
- antioxidant;
- improve metabolic processes;
- bactericidal.
During the acute period, you should not abuse this beekeeping product. Patients with this disease should eat foods rich in vitamins, trace elements and amino acids. A useful supplement is pharmaceutical fish oil for gout.
General dietary rules
Eliminating certain prohibited foods from your regular menu does not guarantee instant relief. In addition, the list of products varies depending on the stage and severity of the course of the disease. So, nutrition for gout during an exacerbation involves observing more stringent restrictions than during remission.
There is a common set of rules for patients with this disease, observance of which is important in diet therapy:
- Eat food in small portions several times a day at short intervals (5-6 times). Hunger causes an increase in acetone in the urine. And this can worsen the course of the disease.
- Chew food well, don't overeat it.
- Limit the amount of table salt used in preparing meals (up to 5 grams per day). Salt has the property of retaining fluid in the tissues, which in turn leads to the deposition of uric acid salts.
- Optimize the balance of body fluids. To do this, it is recommended to drink it at least 2 liters per day.
- Organize fasting days. Preferably vegetables, dairy products and fruits (with the exception of those whose consumption is prohibited).
- Stick to the restrictions for a long time, since the short-term use of a therapeutic regimen is ineffective.
People with severe metabolic disorders with a history of diabetes and gout should exclude dishes that cause surges in uric acid and insulin in the blood. The diet for gout and diabetes is designed to reduce these indicators, in order to avoid the development of exacerbations and complications.
How to prepare food correctly?
The restriction of the shopping list is not the only thing to respect. Choosing the right cooking method is important when preparing your meals.
There are no special requirements for the preparation of the products, except for the processing of meat.
Cooking is permitted in the following ways:
- for a couple;
- pastry;
- extinguisher;
- boiling;
- languor.
Cooking is contraindicated by:
- frying;
- smoking;
- salting and pickling;
- fermentation.
Do not use expired and burnt food. The temperature regime of the food consumed should be optimal for the food and not exceed the temperature of 40 degrees Celsius. The food should not be hard and hard. If necessary, individual dishes can be chopped using a blender.
Efficient diet: menu for every day
Medical nutrition in terms of the content of important components (protein-carbohydrate-lipid balance), calories, vitamins, microelements, amino acids must correspond to the physiological needs of patients.
Rough diet for gout and high uric acid:
One 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 root soup and fried potatoes, beef stew, buckwheat porridge, fresh cucumber, 1 apple.
Dinner: carrot cutlets, pasta, milk, biscuits biscuits.
At night: 200 ml of kefir.
2nd day
First breakfast: cooked white cabbage, 1 boiled egg, black bread, cappuccino.
Second breakfast: cappuccino, biscuits cookies.
For lunch: lean borscht, bran bread, baked chicken fillet, boiled rice, fruit jelly.
For dinner: potato compote with vegetables, vegetable casserole, buttered bran bread, a glass of broth.
At night: 250 ml of curdled milk.
Day 3
First breakfast: vegetable salad (white cabbage, carrots, apple), weak coffee.
Second breakfast: cottage cheese with sour cream, rosehip broth.
For lunch: barley soup with sour cream, steamed cutlet, mashed potatoes, berry jelly, whole grain bread.
For dinner: carrot cutlets with fruit, semolina casserole, a glass of milk.
Before bedtime: steamed prunes.
4th day
First breakfast: grated carrots in sour cream, wheat porridge, a glass of green tea.
Second breakfast: dried fruit cutlets, compote, biscuit cookies.
For lunch: milk noodles, boiled chicken with pumpkin and baked potatoes, fruit jelly, black bread.
For dinner: baked cheesecakes, carrot and apple cutlets, a glass of lemon tea.
At night: 200 ml of hot milk.
Day 5
First breakfast: porridge cooked with buckwheat milk, green tea.
Second breakfast: a glass of fresh carrot.
For lunch: vegetable rice soup with sour cream, boiled beef pulp, beet caviar, infusion of basil with honey, black bread.
For dinner: pumpkin casserole with sour cream, a glass of weak tea, crackers.
Before bed: rosehip infused with honey.
6 days
First breakfast: omelet with chicken protein, baked beets, white bread, a glass of weak coffee.
Second breakfast: zucchini casserole, fruit and berry compote.
Lunch: vegetarian barley soup, boiled potatoes, cooked meatballs, jelly, black bread.
Dinner: rice boiled in milk, a weak tea drink.
Before going to bed: a glass of yogurt.
The standard nutritional diet is established 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 gentle processing during cooking. An independently compiled menu with a restriction on the amount and nature of food can lead to a prolonged course of the disease.