Improper 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 allowable 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 settle on the walls of the intestine, blood vessels, articular 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 diet 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, frequency of manifestations of the disease. This can be achieved by reducing the content of uric acid in the body.
The development of gout attacks is caused by:
- consumption of large amounts of foods high in purine substances;
- metabolic disorder.
Diet optimization allows you to start the correct processes of assimilation and secretion of substances. Therapeutic measures aimed at eliminating the causes of the development of the disease are closely related to respecting the limitations 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 include foods that have a large amount of substances beneficial to the body.
Food therapy for gout aims to reduce the symptomatic manifestations by eliminating the food ingredients that provoke them. The products that a person eats every day have a tremendous effect on the state of health in general, is responsible for the chemical processes that occur in the human body throughout his life.
What not to eat 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 things you should not eat for gout includes:
- chili cheese and cheese product;
- cholesterol-rich meat and bone products (pulp of young animals and pigs, hooves, buldyzhki);
- meat and bone fats, ears;
- fish with a high fat content (sardines, sprat);
- pickled vegetables, pickled fruits (cabbage, watermelon, cucumbers, apples);
- hot, cold smoked products;
- legumes (peas, beans, soy beans, lentils);
- greens, which contain oxalic acid (spinach leaves, sorrel, rhubarb root);
- hot spices, sauces;
- some types of vegetable crops (Brussels sprouts and cauliflower, radish);
- internal organs of animals taken during the slaughter of corpses (kidneys, liver, lungs, heart, brain);
- oat cereals;
- products that use confectionery fat;
- alcohol of any percentage;
- fruits and berries (grapes, raspberries, figs);
- hot, spicy and ethereal spices (bay leaves, horseradish, chili peppers);
- fats and oil 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 heavy foods for the digestive system, then a person’s metabolism can be disrupted.
List of products, the use of which is recommended to be limited:
- coffee, strong tea;
- butter;
- plums;
- night vegetables (eggplant, tomatoes, peppers);
- table salt, granulated sugar;
- mushrooms (exclusively at the time of forgiveness).
To ease an attack, as well as maintain a state of remission, it is important to remove the above foods from the diet for a long period of time.
What can you eat with gout?
List of recommended foods for use by patients with this disease:
- dietary meat products (rabbit, poultry, lean beef);
- weak white fish (dots, dots, cod, pollock);
- bran bread and rye;
- chicken eggs (except egg yolks);
- 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;
- walnut kernels (hazelnuts, walnuts, cedar);
- herbal teas and decoctions (Dubrovnik, basil, cat);
- fermented milk products, cottage cheese;
- freshly squeezed juices, fruit drinks, compotes;
- cooked tomatoes;
- spices (turmeric, fennel, basil);
- vegetable oil (olive, grape seed).
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 beneficial for gout. This product is suitable as a sugar substitute.
Honey has many useful properties:
- immunostimulants;
- antioxidants;
- improving 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, amino acids. A useful supplement is pharmaceutical fish oil for gout.
General food rules
Eliminating some forbidden foods from your 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. So diet 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, adherence to 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 thoroughly, do not eat too much.
- Limit the amount of table salt used in the preparation of dishes (up to 5 grams per day). Salt has the property of retaining fluid in tissues, which, in turn, leads to the deposition of uric acid salts.
- Optimize body fluid balance. To do this, it is recommended to drink at least 2 liters a day.
- Schedule fasting days. Preferably vegetables, dairy and fruits (except those prohibited for consumption).
- Stick to 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 should exclude vessels that cause jumps in uric acid and blood insulin levels. The gout and diabetes diet is designed to reduce these indicators in order to avoid the development of exacerbations and complications.
How to prepare food properly?
Grocery list restriction is not the only item to be noticed. Importers It is important to choose the right cooking method when preparing your 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;
- decoction;
- laziness.
Cooking is contraindicated by:
- redness;
- smoking;
- salting and pickling;
- fermentation.
Do not use stale and burnt foods. The temperature regime of the food consumed should be optimal for the food and not exceed the temperature of 40 degrees Celsius. Food should not be harsh and harsh. If necessary, individual dishes can be chopped using a blender.
Effective diet: menu for every day
Medical food in terms of the content of important ingredients (protein-carbohydrate-fat balance), calories, vitamins, trace elements, 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, seasoned with sour cream, a cup of weak coffee with saccharin.
Second breakfast: casserole with cottage cheese, boiled egg, wholemeal bread, tea drink.
For lunch: vegetarian soup with roots and chips, beef stew, buckwheat porridge, fresh cucumber, 1 apple.
Dinner: carrot cutlets, pasta, milk, biscuits biscuits.
At night: 200 ml of kefir.
Day 2
First breakfast: boiled white cabbage, 1 boiled egg, black bread, cappuccino.
Second breakfast: cappuccino, biscuits biscuits.
For lunch: lean borscht, bran bread, roasted chicken fillets, boiled rice, fruit jelly.
For dinner: boiled potatoes with vegetables, casserole of vegetables, wholemeal bread with butter, a glass of soup.
At night: 250 ml of boiled milk.
Day 3
First breakfast: vegetable salad (cabbage, carrots, apples), light coffee.
Second breakfast: cottage cheese with sour cream, rose soup.
For lunch: barley soup with sour cream, steamed kitten, mashed potatoes, berry jelly, whole grain bread.
For dinner: carrot cutlets with fruit, oatmeal casserole, a glass of milk.
Before bed: steamed plums.
Day 4
First breakfast: grated carrots with sour cream, wheat porridge, a cup of green tea.
Second breakfast: kitten with dried fruit, compote, biscuits biscuits.
For lunch: Milk noodles, boiled chicken with roasted pumpkin and potatoes, fruit jelly, black bread.
For dinner: oven-baked cheesecakes, 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 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 weak, cracked cup of tea.
Before bed: pink filled with honey.
6 days
First breakfast: omelette with chicken protein, boiled beets, white bread, a cup of weak coffee.
Second breakfast: cucumber with zucchini, fruit and berry compote.
Lunch: vegetarian wine soup, boiled potatoes, boiled 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 drafted by a physician. The combination options for permitted dietary 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 beverages to the diet and gentle processing during cooking. An independently compiled menu with a limit on the amount and nature of food can lead to a prolonged course of the disease.