Diet for gout: what is useful, what is not

A properly structured diet will allow you to forget about the excruciating pain in the joints and live a full life. We talked about diet for gout: what is useful and what is not.

Gout is a chronic systemic metabolic disease that causes inflammation, swelling and pain in the joints. The disease is associated with the accumulation and retention in the body of uric acid salts - uric acid. Gout has been known since ancient times, its main symptoms were explained by ancient doctors. Many famous people suffer from gout, for example, Alexander the Great, emperor and queen, English king Henry VIII, German scientist Gottfried Leibniz, philosopher Voltaire Kant and Schopenhauer.

Gout is still a very common disease. Often, the disease affects men. For the age at which the first attack usually occurs, in men it is 35-45 years, and in women it is 45-50 years.

gout symptoms

A hallmark of gout is the formation of what is called tophi (deposition of uric acid salts in the form of nodules and lumps in connective tissue). People with gout complain of acute pain in the joints - often the big toe is affected. From the ancient Greek, the name of the disease translates as "foot in a trap", because often patients are worried about acute pain in the joints of the feet. The intensity of the pain increases rapidly and reaches a peak after about 24-48 hours. Red and swollen joint areas. Body temperature may rise, chills appear. Gout attacks are also unpleasant as it limits the patient’s movement. If you do not use appropriate treatment, the acute period lasts about a week, then the symptoms gradually decrease. Gout can develop: attacks of pain become more frequent, new joints, for example, elbows, hands, are involved in pathological processes. Due to the growth and enlargement of the nodes, the joint becomes deformed, its mobility and function are impaired. And this leads to problems with movement: the patient becomes less mobile. In the final stages, gout can lead to the development of urolithiasis.

Depending on the nature of the course, the disease can be acute (acute gouty arthritis) or chronic (recurrent arthritis). There are also atypical forms of gout, for example, pseudophlegmonous, asthenic, such as rheumatoid, etc. It is more rare.

Causes of disease development

As we have said, gout develops when a lot of uric acid is formed in the body, which is not immediately removed from the body. A large number of factors can contribute to this. Here are the main causes of high uric acid levels and the development of gout.

• hereditary tendencies. Often, it manifests itself in the form of various genetic disorders, in which the amount of one or another enzyme is reduced in the body.
• Increases the intake of basic purines in the body. These substances are contained in the DNA and RNA of living organisms and are involved in the transfer of hereditary information. Purine bases enter the body with food, drink, and even during the decomposition of the body’s own cells. In the Middle Ages, gout was called the "disease of kings. " This was explained by the aristocracy’s love of abundant food. Their bodies that abuse meat and alcohol foods (and there are most of all purines) cannot cope with large concentrations of uric acid. Ordinary people eat badly, mostly plant foods, and therefore rarely get gout.
• Problems with uric acid excretion in urine. Usually seen in chronic kidney disease. It is generally accepted that gout in such cases is secondary, that is, it is a consequence of another disease. If it is eliminated, the gout will also go away.

Treatment and prevention of gout

The success of gout treatment is an integrated approach. If possible, specialists try to determine the cause of the disease and eliminate it. However, this is not always possible, so one should limit oneself to symptomatic treatment aimed at eliminating the manifestations of the disease and improving the quality of life of gout sufferers.

The main instructions in the treatment of gout

• Medical treatmentwith anti-inflammatory and anti-inflammatory drugs. Anti-inflammatory medications are taken especially during exacerbations to relieve pain and swelling. Antigout - for a long time, sometimes a lifetime. This is a group of drugs that directly affect the basic metabolism of purines and uric acid in the body.
• local treatment.It is prescribed during the remission period and during deterioration. It consists of the use of compresses with painkillers and anti-inflammatory drugs, as well as physiotherapy procedures. During the remission period, application with paraffin, therapeutic mud is useful - this helps to get rid of veins and improve joint mobility.
• Surgery.Set with strong growth of nodes and cones. It is removed to prevent severe deformation of the joint and limit its mobility.
• On a diet.Diet plays an important role in the prevention and treatment of gout. The main goal of such a diet is to reduce the content of uric acid compounds in the body. If a therapeutic and prophylactic diet is followed, the purine base practically does not enter the body from the outside, and uric acid levels are reduced. By limiting consumption or completely eliminating certain foods from the diet, we prevent the progression of the disease and delay subsequent attacks. It is recommended to follow a therapeutic and prophylactic diet for gout sufferers for life, and not only during periods of exacerbation.

How to make a diet

Experts recommend taking dietary table No. 6 as a basis for gout. This therapeutic and preventive diet has been developed by renowned nutritionists for patients with diseases accompanied by accumulation of uric acid in the body: gout, urolithiasis, and uric acid diathesis. All these diseases are metabolic pathologies and cause serious complications. A special diet helps reduce the concentration of uric acid in the bloodstream and normalizes metabolism in the body. Thanks to a special diet, it is possible to reduce the formation of uric acid and the accumulation of veins in the kidneys and joint space. Nutrition also prevents the accumulation of purine bases, which leads to gout. If you stick to it, you can quickly improve your general condition, reducing pain and discomfort in the joints.

Features of diet table number 6

The therapeutic diet is balanced in terms of chemical composition and caloric content of the product, adequate in terms of content of minerals, vitamins, proteins, fats and carbohydrates. Energy intensity is 2700-3000 kcal. If you are overweight, it is recommended to reduce the number of calories by reducing carbohydrates.

• The amount of fat is 80-90 g per day. Preference should be given to fats of vegetable origin, the source of which is vegetable oil.
• The daily amount of protein is 70-80 g, while at least half of the amount shown should come from vegetable protein foods.
• Total carbohydrates are 380-400 g per day with normal weight. With overweight and obesity, the amount of carbohydrates is reduced to 250-300 g per day.
• The amount of salt should not exceed 10 g per day.
• The daily amount of fluid consumed should not exceed 1. 5-2 liters (excluding the first meal).

Diet for gout does not imply strict restrictions, therefore, as a rule, it is well accepted. Food should be boiled, baked, steamed. Try to avoid frying. It causes the formation of large amounts of extractives and carcinogens, which affect the digestive, urinary and cardiovascular systems. You should eat in fractions, every 2-3 hours, in moderate portions, without overeating.

Foods allowed for gout

The basis of therapeutic diets for gout are alkaline foods: they normalize the basic metabolism of purines, as well as reduce the amount of uric acid.

What can you eat with gout?

• Any type of vegetable-both fresh and heat processed.
• Bread products made from rye and wheat flour, as well as with the addition of wheat bran.
• The first course is cooked in a weak vegetable and fish soup, vegetarian okroshka, beets, lean pickles, as well as meatless cabbage soup.
• Dairy products and sour milk: low -fat kefir, curdled milk, whole milk, low -fat sour cream, natural yogurt, fermented baked milk and low -fat cottage cheese.
• Fruits and berries are fresh and heat processed.
• Green and black tea with lemon, honey and milk. Homemade fruits and berries, vegetable and fruit juices, berry drinks. Herbal infusion (from chamomile flowers, rose hips), fruit compote, chicory.
• Desserts and sweets: natural honey, marshmallows, natural marmalade, berry jam, jam, homemade marshmallows.
• Fats: refined sunflower, corn, olive, flaxseed oil. Butter is also allowed.

The foods and foods listed are considered safe for gout. There are also some products that you cannot exclude from the menu, but limit their use.

• Quail and chicken eggs, cooked in the form of steamed omelets, boiled or soft -boiled (not more than 1 egg per day).
• From meat products, it is allowed to eat beef, lean beef, rabbit, turkey and chicken. From fish - fish type of diet. Meat and fish dishes should be eaten no more than three times a week, preferably boiled. Thanks to this method of heat treatment, meat and fish are cleaned of purine bases, extracts and fragments of uric acid.
• Pasta is recommended to be limited to a minimum.

What not to eat with gout

Your diet should not contain foods that contain large amounts of purine bases and uric acid. Here are foods that are not recommended for gout.

• Alcoholic and carbonated beverages.
• Chocolate, cocoa.
• The first course is cooked in a strong meat and fish soup.
• All kinds of nuts and beans, grape juice.
• Hard cheese and oranges.
• Sausage products, smoked products, sausages, fish and canned meat, offal, as well as meat and fish ingredients with high fat content.
• All kinds of appetizers, pate, sauces, spices, condiments, tomato sauce, mayonnaise, mustard, grated horseradish root.
• Products from puffs and pastries, cakes, chocolates and caramel candies.

Sample menu for this week

Here is an example of a seven -day menu for those with gout. It can be adjusted according to your preferences.

Monday

• Breakfast:vegetable salad dressed with vegetable oil (sunflower, corn or olive); 1 soft boiled chicken egg; pumpkin or carrot juice.

• Lunch:pumpkin roasted with honey; a glass of full milk or real yogurt.

• dinner:boiled chicken breast with vegetable stew; a glass of orange or apple juice.

• Afternoon snack:vegetarian borscht with potatoes; boiled fish fillets; drink weak green tea or rosehip.

• dinner:vegetarian cabbage rolls; fruit and berry jellies; low-fat cottage cheese with the addition of dried fruit.

Before bed, you can drink a glass of milk or low -fat kefir.

Tuesday

• Breakfast:scrambled eggs with a vegetable salad seasoned with vegetable oil (corn, olive or sunflower), a glass of fruit or vegetable juice.

• Lunch:puree from any fruit or vegetable; cottage cheese mass with the addition of dried fruit; a glass of herbal tea.

• dinner:boiled zucchini with fresh herbs; mashed potatoes; vegetable salad, black or green tea.

• Afternoon snack:portions of fresh berries or fruits; milkshake or a full glass of milk.

• dinner:cottage cheese with the addition of berry jam or dried fruit; berry and fruit compote.

Wednesday

• Breakfast:boiled rice porridge with the addition of grated apples; weak black or green tea.

• Lunch:a fruit salad dish flavored with real yogurt.

• dinner:vegetarian cabbage soup; cut squash; a full glass of milk

• Afternoon snack:a glass of toasted milk or fermented kefir; berry part.

• dinner:pancakes with fruit filling; fruit and berry compote.

Thursday

• Breakfast:cottage cheese and carrot casserole; oatmeal; fruit compote.

• Lunch:Homemade noodles boiled in milk.

• dinner:cut steamed beef with boiled white cabbage; boiled buckwheat porridge, pumpkin juice.

• Afternoon snack:carrot juice.

• dinner:salad of boiled beets and carrots, seasoned with olive oil; fruit jelly.

Friday

• Breakfast:soufflé curd; fruit or vegetable juices.

• Lunch:natural yogurt with the addition of wheat bran.

• dinner:white cabbage and grated carrot salad; vegetarian soup; tomato juice.

• Afternoon snack:fruit jelly or fruit dish.

• dinner:roasted vegetables; oats, weak green or black tea.

Saturday

• Breakfast:steamed cheesecake; natural yogurt; fruit jelly.

• Lunch:corn or oats with milk.

• dinner:steamed diet fish with mashed potatoes; vegetarian soup with zucchini; weak black tea with lemon.

• Afternoon snack:give or milkshake.

• dinner:vegetable salads; porridge from corn porridge; pumpkin, apple or carrot juice.

Sunday

• Breakfast:vegetable salads; a piece of bread with bran; rosehip drink.

• Lunch:carrot-pumpkin salad, 1 soft boiled chicken egg.

• dinner:cut potatoes with the addition of grated zucchini; homemade noodles cooked in milk; fruit jelly.

• Afternoon snack:cottage cheese casserole with fruit.

• dinner:vegetable cabbage rolls; a glass of full milk or low -fat kefir.

recipe

Vegetarian vegetable borscht

Ingredients:2. 5 liters of water, 1 onion, 2 carrots, 1 beetroot, 1 tomato, 1 root or stalk of celery, 2 potatoes, 200 g of white cabbage, salt, pepper - to taste, herbs (dill, parsley), low sourfat cream or natural yogurt - for meals.

Instructions.Put vegetables cut into small cubes or grated on a coarse grater into boiling water: onions, carrots, celery, beets, potatoes, cabbage, tomatoes (without skin). Cook until vegetables are ready. Salt, seasoning. Then place the finely chopped vegetables. Remove the pot from the heat and let the borscht brew. Serve with sour cream or yogurt (optional). In the finished borscht, you can put a piece of lean boiled beef.

Omelet with chicken or meat

Ingredients:turkey breast fillet (chicken, guinea fowl) without skin or lean boiled meat (beef, veal), 2 eggs, 2 tbsp. l. low fat milk, salt to taste.

Instructions.Beat eggs with milk. salt. Pieces of boiled or roasted chicken (meat), pour over the crushed mass. Bake on both sides in the microwave, slow cooker or in a deep skillet.

Boiled cod

Ingredients:500 g cod fillets, 1 tsp. lemon juice, 1 onion, 1 bay leaf, 1 tbsp. l. olive oil, parsley root (to taste), pepper (4–5 nuts), herbs (dill, parsley) - 1 tbsp. l. , salt to taste.

Instructions.Rinse the fillets in cold water with the addition of lemon, cut into portions. Put the slices in the boiling gravy along with the roots and spices so that the water covers the fish. Simmer the cod under the lid for 12 minutes. Serve with vegetable stew.

Salad of carrots, apples and pumpkin

Ingredients:100 g fresh pumpkin, 1 medium carrot, 1 green apple, 1 tsp. lemon juice, 2-3 slices of orange or tangerine.

Instructions.Rub the vegetables on a coarse grater, mix. Add lemon juice and garnish the salad with slices of orange (tangerine).

Pike perch rolls with Chinese cabbage

Ingredients:500 g pike perch, 200 g of cottage cheese (5%), 4 egg whites, 1 green Chinese cabbage, salt and pepper to taste.

Instructions.Blend with a mixer or pass pike perch fillets through a meat grinder twice. Then mix with curd. Beat the whites and add to the mass, mix, salt, pepper. Divide the minced meat into 4 parts and place each on a separate piece of foil, rubbed with olive oil. Roll into rolls, tighten the edges. Cook in a double boiler for 10-14 minutes. Wash the cabbage, remove the leaves, salt, pepper and cook in a double boiler for 10 minutes. Place the cabbage leaves on a plate, pike perch rolls taken from the foil on them.

Boil the vegetables

Ingredients:1 onion, 1 carrot, 1 tomato, 200 g white cabbage, 1 potato, 1 bell pepper, 100 g of small corn, 1 tbsp. l. vegetable oil, herbs (dill, parsley, celery), salt, pepper to taste.

Instructions.Put finely chopped onions, grated carrots, peel and chopped tomatoes into a saucepan heated with oil. Save lightly. Then add the cabbage and potatoes cut into squares, as well as the corn. Stir, add a little water, cover and simmer until cooked. Five minutes before readiness, add pepper and finely chopped greens.

vegetable casserole

Ingredients:1 onion, 1 carrot, 300 g cauliflower, 1 potato, 1–2 eggs, herbs (dill, parsley, celery), salt and pepper to taste.

Instructions.In a deep baking dish, lubricated with olive oil, place the vegetable mixture: finely chopped onions and carrots, cabbage and potatoes cut into squares. Stir, add finely chopped vegetables, pepper, salt, beaten eggs. Put in an oven preheated to 200 degrees. Bake for 20-25 minutes.

Roll zucchini with cottage cheese

Ingredients:2 medium zucchini, 1/2 red bell pepper (without seeds), 1 cucumber, 100 g of low -fat cottage cheese, 1 bunch of arugula, 1 tbsp. l. olive oil, 1 dl. finely chopped fresh herbs, salt to taste.

Instructions.Wash zucchini, cut into thin longitudinal strips, lightly fry on both sides with olive oil for 2 minutes on each side (can be baked in the oven). Mix cottage cheese with herbs, salt to taste. Peppers and cucumbers cut into thin longitudinal strips. Place some cottage cheese on the end of the zucchini strip. Add a few strips of red pepper, cucumber, arugula leaves, roll and place on an upright plate.

Curd casserole with apples

Ingredients:400 g of lean cottage cheese, 2 eggs, 1 tsp. starch, 1/4 tsp. salt, 1 tbsp. l. sugar, 2 apples Antonovka.

Instructions.Beat eggs with salt and sugar, add cottage cheese and starch. Peel an apple, remove the core, cut into small cubes and add to the mass. Mix everything. Microwave for 12 minutes or oven until cooked through. Serve with yogurt, honey or jam.

Give the dessert curd

Ingredients:400 g of low -fat cottage cheese, 100 g of any fresh berries, 2 egg whites, 1 tbsp. l. sugar, 12 g gelatin, 1/4 sachet vanillin.

Instructions.Soak gelatin in 5-7 tablespoons of cold water. White time. Add vanillin, sugar to cottage cheese, add whipped protein. Melt the gelatin over low heat until dissolved and put in the curd mass, beat. Leave in the refrigerator for 5 hours Serve garnished with berries.