Increased deposition of uric acid crystals in tissues provokes inflammation of the joints. The basis of the gout diet is the use of low-purine foods - substances that are the "culprits" of the disease. Treatment of the pathological process includes the refusal of bad habits and gradual weight loss, but the main condition for recovery is nutrition.
what is gout
A disease of the joints that occurs when the metabolism is disturbed is called gout. The risk of the disease increases in women going through the menopause and in men over 40 years of age. The disease begins with increased uric acid production, which the human kidney cannot cope with. In the future, there is an accumulation of urates (uric acid salts) in the human joints.
How to eat with gout
Diet plays a key role in treating gout. The disease affects people who abuse alcohol or eat a lot of foods that contain purines - substances in the body's cells. When these compounds are destroyed, uric acid is formed. Excess uric acid causes inflammation. Purines are found in protein foods, offal, yeast, seafood and oily fish, so it is recommended to exclude them.
General rules
The hypopurine diet is part of the therapy for the joint disease described. Against the background of food with purines, uric acid is deposited in the joints. The patient is recommended to exclude foods with the highest excess of salt. The doctor prescribes treatment table number 6. The energy value of such a diet is 2700-2800 kcal per day. Diet therapy for gout includes:
- Compliance with the increased drinking regime;
- strict observance of salt intake;
- A low-purine diet allows for no more than 150 mg of purines per day.
Table of purine content in foods
There are purines of plant and animal origin. Compounds in plant foods are safer for human consumption. Substances from meat and fish increase the risk of gout, while purine compounds from vegetables have no effect on the risk of developing the disease. Milk purines have little effect on disease. Substance content in some foods:
| Products | Purine Content (mg/100g) | uric acid |
|---|---|---|
| boiled sausage | 54 | 130 |
| mutton | 61 | 146 |
| sprats | 223 | 535 |
| cauliflower | 19 | 45 |
What can you eat with gout
It is necessary to reduce the amount of protein-rich foods to 1 g per 1 kg of human weight. If a patient with gout does not have chronic kidney or heart disease, then you need to drink more than 2. 5 liters of water, as well as vegetable broths. It makes sense to use alkaline mineral water. It is allowed to use boiled dishes and low-fat meat dishes (rabbit, chicken). List of useful foods for gout:
| product | To use |
|---|---|
| tomatoes | Contains minerals and vitamins |
| potato | The product has a diuretic effect |
| pumpkin | Reduces the risk of urate (uric acid) kidney stones |
| Berries (Cherries), Nuts, Seeds, Cereals (Barley), Dates, Citrus Fruits, Zucchini, Cucumbers | Useful substances remove salts |
What kind of fish can you eat
You can eat low-fat varieties of fish, cooked in boiled form (160-170 g per day). It is forbidden to eat fried, salted fish and its derivatives: canned food, sprat, caviar, fatty varieties (herring, sardines, cod, pike). You can not eat fish broth (soup). You can eat squid, shrimp, sea cephalopods and crustaceans.
What not to eat
It is recommended to limit the intake of table salt (you need to stick to the right dose of 5-6 g). It is necessary to exclude meat dishes with a high concentration of purines. A patient with gout should not overeat, but therapeutic fasting should not be carried out: divide the amount of food into 5-6 meals and follow the rules for the use of salt. After diagnosing gout, the doctor makes a list of prohibited foods:
| product group | varieties of food |
|---|---|
| The drinks | Alcohol, coffee, strong tea, cocoa |
| vegetables | Mushrooms, sorrel, broccoli |
| Dairy products | Spicy and salty cheese |
| baked goods and sweets | Butter biscuits, cakes, cakes with cream (margarine) |
| Grain | Lentils, soy, oatmeal |
| legumes | Beans, beans, peanuts, peas |
| berries and dried fruits | grapes, raisins |
Diet for gout during an exacerbation
Due to the fact that gout is a disease of protein metabolism, characterized by an excess of uric acid salts in the body, the main essence of the diet is to reduce the level of salt substances. If an exacerbation occurs, a vegetarian diet is necessarily prescribed, which will reduce attacks of gout. The exacerbation occurs at night and resembles acute arthritis. The treatment menu will help return to normal life, relieve the condition during acute attacks, relieve swelling and redness in the affected joint:
| Diet for gout during an exacerbation | Explanations |
|---|---|
| particularities | Enrichment of the diet with the optimal amount of milk proteins and carbohydrates, prohibition of meat and fish broths. |
| Allowed and forbidden foods in gout | It is recommended to use compotes and juices, eat vegetarian vegetable soups, boiled meat and fish. Avoid spicy foods, offal (heart, kidneys, liver), beans, salt, mushrooms, fatty and salty foods. |
| recommendations | Partial meals, eat at least 4 times:
|
Diet for foot gout
If swelling and redness occurs in the lower extremities, similar to arthritis attacks, it is recommended to consult a doctor. The therapeutic diet and nutrition for gout of the legs consists in refusing food with purines and limiting the intake of animal protein. It is necessary to drink 2-3 liters of liquid, use alkaline drinks, vegetable soups, decoctions. Do not eat spicy and salty foods with gout on the legs. Treatment of gout offers an approximate menu:
- after waking up - a decoction of wild rose;
- for breakfast - buckwheat;
- second breakfast - tea with milk;
- lunch - potatoes with carrots and vegetable soup;
- Afternoon snack - compote, green apple;
- Dinner - vegetable salad, baked pancakes.
Diet for gout with obesity
A complication in the form of excess weight can significantly worsen the patient's condition and increase pain attacks. It is impossible to starve with gout, but then how to normalize the state of the body? The answer to this question will be a properly composed diet of patients. Dietary considerations for gout with obesity include eating healthy foods from the diet menu No. 6. Recommendations for formulating a diet:
- rejection of flour, sweet, greasy;
- increased fluid intake (2. 5 liters per day);
- proper nutrition based on the diet of vegetarians;
- Don't eat fresh bread, only yesterday's bread made from rye or wheat flour.
menu for the week
The dietary regimen for patients with gout is aimed at reducing the deposition of uric acid salts and preventing the appearance of new accumulations. It is recommended to exclude broths and drink plenty of alkaline mineral water. Below is a sample menu for each of the seven days of the week. Before using the following products for the seven-day diet, you should consult your doctor:
| weekday | breakfast | Having lunch | Dinner | Afternoon tea | Dinner |
|---|---|---|---|---|---|
| Monday | Carrot, cabbage and cucumber salad | Rowan broth, egg, carrot and pumpkin salad | Compote, milk soup, zucchini cutlets | Fresh fruit, a piece of cottage cheese | Milk, vegetable stuffed cabbage |
| Tuesday | Cheesecake, kefir, jelly | Cereals with milk | Zucchini soup, steamed fish, mashed potatoes | berries and milk jelly | Low-Fat Fermented Baked Milk, Egg Salad, Carrots |
| the Wednesday | Cottage Cheese Casserole | Yoghurt with muesli | vegetable soup | fruit jelly | Baked Vegetables, Oat Milk Soup |
| Thursday | Cottage cheese casserole with grated carrots | milksoup | Buckwheat porridge, steam cutlets | berries or fruits | Macaroni, beets, jelly |
| Friday | Sweet rice with apples | fruit | Vegetarian borscht | Kefir and berries | Rice with peppers |
| Saturday | Compote, vegetarian okroshka | Fruit and low-fat cream | vegetable stew | Fresh vegetables | Boiled chicken fillet |
| Sunday | milk, buckwheat porridge | Jam and weak tea | Pancakes, barley porridge | nectar, berries | Cheesecake with bananas |
Menu Recipes
For healthy people, the daily diet should consist of 600-1000 ml of purines, while gout patients should follow a special diet. Below are the recipes for the first and second courses. The food prepared according to them is healthy and nutritious. Eating these foods will help a person with gout relieve the symptoms of the disease and get on the road to recovery as quickly as possible.
First meal
- Cooking time: 45 minutes.
- Servings: 4 people.
- Calorie content of the dish: 144 kcal.
- Destination: for lunch.
- Cuisine: Slavic.
- Difficulty of preparation: easy.
Delicious vegetarian borscht with the addition of vegetables that are healthy and approved against gout. In the classic recipe for frying, butter is used, but since its use in joint diseases is limited, it can be replaced with olives or flaxseed. In the acute stages of the disease, when there is a strict salt restriction, it should not be added.
Ingredients:
- butter - 20 g;
- Beets -1 pc. ;
- water - 1. 5 l;
- potatoes - 2 pcs. ;
- salt - to taste;
- onions - 1 head;
- sugar - 1 g;
- carrots - 1 pc . ;
- Tomato paste - 1 tbsp. L ;
- White cabbage - 300 g.
cooking method:
- Boil the beets, remove, do not pour the water from the pan. When it cools, the root vegetables must be grated on a coarse grater.
- Finely chopped carrots, braised onions in butter.
- Put the potatoes (cut into cubes) in boiling water where the beets used to languish.
- After 10 minutes add the cabbage.
- Add onions with carrots, grated beets.
- Bring to a boil, add sugar, a little salt, tomato paste.
main course
- Cooking time: 40 minutes.
- Servings: 3 people.
- Calorie content of the dish: 82 kcal.
- Purpose: second.
- Difficulty of preparation: easy.
A whole vegetable diet stew is a great addition to a first course at lunch or a main course at dinner. In the recipe, tomato paste is prepared independently. Each member of the family will like this tasty dish, and the ingredients will improve the condition of a patient with arthritis: eggplant will increase the excretion of salts from the body, and zucchini will improve bowel function.
Ingredients:
- greens, salt - to taste;
- Zucchini - 1 pc. ;
- onions - 1/2 heads;
- Eggplant - 1 pc. ;
- Tomatoes - 5 pcs.
cooking method:
- Dice zucchini and aubergine, cook.
- Pour boiling water over the tomatoes, finely chop them and the onion.
- Salt a little, cook for 15 minutes.
- Place the mixture in a blender and beat into a paste.
- When the vegetables are ready, drain the water and pour in the tomato paste.
- Boil 5 minutes.
