Improper nutrition, combined with reduced nutrient absorption, leads to the progression of gout. This disease develops when the degree of uric acid in the blood exceeds the permissible 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 experience excruciating pain at the site of localization of the pathological process. A gout diet 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, frequency of manifestations of the disease. This can be achieved by reducing the uric acid content in the body.
The development of gouty attacks is caused by:
- consume large quantities of foods rich in purine substances;
- metabolic disorder.
The optimization of the diet allows 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 the observance of the restrictions of certain 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 include foods that have a large amount of substances that are beneficial to the body.
Nutritional therapy for 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, it is responsible for the chemical processes that occur in the human body throughout his life.
What shouldn't be eaten with gout?
Based on the studies, scientists have identified a list of products that directly provoke 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-based 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, soy, lentils);
- vegetables, which contain 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);
- semolina;
- products using confectionery fats;
- alcohol of any percentage;
- fruits and berries (grapes, raspberries, figs);
- hot, spicy and ethereal spices (bay leaf, horseradish, red pepper);
- fatty and oily products 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 digestive-heavy meals, a person's metabolism may 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 relieve an attack, as well as to maintain a state of remission, it is important to remove these foods from the diet for a long time.
What can you eat with gout?
List of foods recommended for use by patients with this disease:
- dietary meat products (rabbit, poultry, lean beef);
- lean white fish (pike, zander, cod, cod);
- bran and rye bread;
- chicken eggs (excluding yolk);
- dishes based on cereals (rice, wheat, buckwheat, millet, pearl barley);
- fresh vegetables (beets, carrots, cucumbers, cabbage, potatoes);
- seasonal fruit, berries (watermelon, melon, apricots, strawberries, peaches, cherries, blackberries, green apples);
- pasta;
- walnut kernels (hazelnuts, walnuts, cedar);
- herbal teas and decoctions (ragusa, basil, catnip);
- fermented milk products, cottage cheese;
- freshly squeezed 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:
- immunostimulating;
- antioxidant;
- improve metabolic processes;
- bactericidal.
During the acute period, you should not abuse this beekeeping product. Patients with this disease need to eat foods rich in vitamins, trace elements, amino acids. A useful supplement is the pharmaceutical fish oil for gout.
General food rules
Eliminating some forbidden 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. So, feeding for gout during an exacerbation implies adhering to stricter restrictions than remission.
There is a common set of rules for patients with this ailment, the 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 aggravate the course of the disease.
- Chew your food well, don't overeat.
- Limit the amount of table salt used in the preparation of dishes (up to 5 grams per day). Salt has the property of retaining liquids in the tissues, which, in turn, involves 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 fruit (except those prohibited for consumption).
- Stick to the restrictions for a long time, as short-term use of a therapeutic diet is ineffective.
People suffering from severe metabolic disorders and with a history of diabetes and gout need to rule out dishes that cause jumps in blood uric acid and insulin levels. 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 observe. 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 allowed in the following ways:
- for a couple;
- baking;
- extinction;
- boiling;
- languor.
Cooking is contraindicated by:
- frying;
- to smoke;
- salting and pickling;
- fermentation.
Do not use stale 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. Food shouldn't be rough and tough. If necessary, individual dishes can be chopped using a blender.
Effective diet: menu for every day
Medical nutrition 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
Breakfast: boiled cod, mashed potatoes, black bread, white cabbage salad, dressed with sour cream, a weak cup of coffee with saccharin.
Second breakfast: cottage cheese casserole, hard-boiled egg, bran bread, tea drink.
For lunch: vegetarian soup with roots and fried potatoes, beef stew, buckwheat porridge, fresh cucumber, 1 apple.
Dinner: carrot cutlets, pasta, milk, biscuits.
At night: 200 ml of kefir.
2nd day
Breakfast: stewed white cabbage, 1 hard-boiled egg, black bread, cappuccino.
Second breakfast: cappuccino, biscuits.
For lunch: lean borscht, bran bread, baked poultry fillet, boiled rice, fruit jelly.
For dinner: stewed potatoes with vegetables, vegetable casserole, bran bread with butter, a glass of broth.
At night: 250 ml of curdled milk.
3rd day
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, wholemeal bread.
For dinner: carrot cutlets with fruit, semolina casserole, a glass of milk.
Before going to bed: steamed plums.
4th day
Breakfast: grated carrots with sour cream, wheat porridge, a glass of green tea.
Second breakfast: dried fruit cutlets, compote, biscuits.
For lunch: milk tagliatelle, 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 warm milk.
5th day
Breakfast: porridge cooked in buckwheat milk, green tea.
Second breakfast: a glass of fresh carrot.
For lunch: vegetable rice soup with sour cream, boiled beef pulp, beet caviar, basil infusion 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
Breakfast: chicken protein omelette, stewed beets, white bread, a glass of weak coffee.
Second breakfast: zucchini casserole, compote of fruit and berries.
Lunch: vegetarian barley soup, boiled potatoes, stewed meatballs, jelly, black bread.
Dinner: rice boiled in milk, a weak tea drink.
Before going to bed: a glass of yogurt.
The standard nutritional regimen is worked out 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 component, the addition of alkaline drinks to the diet and gentle processing when cooking. An independently compiled menu with a restriction on the quantity and nature of food can lead to a prolonged course of the disease.