Improper nutrition, combined with impaired absorption of nutrients, leads to progression of gout. This disease develops when the level 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 settle 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 the pathological process. Gout diet helps to normalize uric acid levels and reduce the frequency 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 gout attacks is caused by:
- consumption of large amounts of foods high in purines;
- metabolic disorder.
Optimizing your diet allows you to start the right processes of assimilation and excretion of substances. Therapeutic measures aimed at eliminating the causes of the disease are closely related to compliance with the restrictions of certain dietary addictions. With the help of a properly formulated diet menu, you can slow the progression of the disease.
The food that makes up a person's daily diet should include foods that contain large amounts of nutrients.
Nutritional therapy for gout aims to reduce the symptomatic manifestations by eliminating the nutrients that provoke them. The products that a person eats every day have a huge effect on overall health, responsible for the chemical processes that take place in the human body throughout his life.
What not to eat for gout?
Based on research, scientists have identified a list of products that directly provoke the primary development of the disease and its further progression.
The list of things not to eat for gout includes:
- smoked spicy cheese and cheese;
- cholesterol-rich meat and bone products (pulp of young animals and pigs, hooves, buldyzhki);
- meat and bone fat, ears;
- high fat fish (sardines, sprats);
- pickled vegetables, pickled fruits (cabbage, watermelons, cucumbers, apples);
- hot, cold smoked products;
- legumes (peas, beans, soybeans, lentils);
- greens that contain oxalic acid (spinach leaves, sorrel, rhubarb root);
- hot spices, sauces;
- certain varieties of vegetable crops (Brussels sprouts and cauliflower, radishes);
- internal organs of animals obtained during the slaughter of carcasses (kidneys, liver, lungs, heart, brain);
- oatmeal;
- confectionery fat products;
- alcohol of any percentage;
- fruits and berries (grapes, raspberries, figs);
- hot, spicy and ethereal spices (bay leaves, horseradish, hot pepper);
- fats and fatty products of animal origin (lard, margarine, lard);
- canned meat, fish and vegetables.
If the diet is unbalanced or contains a large amount of fatty, spicy or heavy foods for the digestive system, then a person's metabolism can be disrupted.
The list of products whose use is recommended to be limited:
- coffee, strong tea;
- butter;
- plums;
- Easter vegetables (eggplant, tomatoes, peppers);
- table salt, granulated sugar;
- fungi (exclusively during remission).
To alleviate the 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 for gout?
List of foods recommended for use by patients with this disease:
- dietary meat products (rabbit, poultry, lean beef);
- lean white fish (pike, pike, cod, pollock);
- bran and rye bread;
- chicken eggs (except yolks);
- 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);
- pastry;
- nuts (hazelnuts, walnuts, cedar);
- herbal teas and decoctions (Dubrovnik, basil, catnip);
- fermented dairy products, cottage cheese;
- freshly squeezed juices, fruit drinks, compotes;
- boiled tomatoes;
- spices (turmeric, dill, basil);
- vegetable oil (olive oil, rapeseed).
Nutritional therapy for gout will help the patient to quickly get rid of the unpleasant and painful symptoms at home.
In limited quantities, natural honey is useful in gout. This product is suitable as a sugar substitute.
Honey has many useful properties:
- immunostimulants;
- antioxidant;
- improvement of metabolic processes;
- bactericidal.
You should not abuse this bee product during the acute period. Patients with this disease should eat foods rich in vitamins, trace elements, amino acids. A useful supplement is pharmaceutical fish oil for gout.
General rules for food
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 disease. Thus, eating for gout during exacerbations involves adhering to stricter restrictions than during remission.
There is a general set of rules for patients with this disease, compliance with which is important in dietary therapy:
- Eat food in small portions several times a day at short intervals (5-6 times). Starvation leads to an increase in acetone in the urine. And this can worsen the course of the disease.
- Chew food thoroughly, do not overeat.
- Limit the amount of salt used in cooking (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. For this purpose it is recommended to drink at least 2 liters a day.
- Arrange hungry days. Preferably vegetables, dairy products 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 a history of diabetes and gout should exclude foods that cause spikes in uric acid and insulin levels in the blood. The diet for gout and diabetes is designed to reduce these indicators to avoid the development of exacerbations and complications.
How to cook food properly?
Restricting the list of foodstuffs is not the only element that must be observed. It is important to choose the right method of cooking when preparing your meals.
There are no special requirements for the preparation of products, except for the processing of meat.
Cooking is allowed in the following ways:
- for a couple;
- baking;
- extinguishing;
- boiling;
- lethargy.
Cooking is contraindicated by:
- frying;
- smoking;
- salting and etching;
- fermentation.
Do not use stale, burnt foods. The temperature regime of the consumed food should be optimal for the food and should not exceed the temperature of 40 degrees Celsius. Food should not be rough and tough. If necessary, individual dishes can be cut using a blender.
Effective diet: a menu for every day
Medical nutrition in terms of the content of important components (protein-carbohydrate-fat balance), calories, vitamins, trace elements, amino acids must meet the physiological needs of patients.
Approximate diet for gout and high uric acid content:
One day
First breakfast: boiled cod, mashed potatoes, black bread, white cabbage salad, seasoned with sour cream, a cup of weak coffee with saccharin.
Breakfast: casserole with cottage cheese, boiled egg, bread with bran, tea.
For lunch: vegetarian soup with fried roots and potatoes, beef stew, buckwheat porridge, fresh cucumber, 1 apple.
Dinner: carrot cutlets, pasta, milk, biscuits.
At night: 200 ml of kefir.
2nd day
First breakfast: stewed white cabbage, 1 boiled egg, black bread, cappuccino.
Second breakfast: cappuccino, biscuits biscuits.
For lunch: lean borscht, bran bread, roasted 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 fermented milk.
Day 3
First breakfast: vegetable salad (white cabbage, carrots, apple), weak coffee.
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, glass of milk.
Before bed: prunes.
4th day
First breakfast: grated carrots with sour cream, wheat porridge, a cup of green tea.
Breakfast: cutlets of dried fruit, compote, biscuits biscuits.
For lunch: Dairy noodles, boiled chicken with roasted pumpkin and potatoes, fruit jelly, black bread.
For dinner: baked pastries with cheese in the oven, carrot and apple cutlets, a cup of tea with lemon.
At night: 200 ml of warm milk.
Day 5
First breakfast: porridge made in buckwheat milk, green tea.
Breakfast: a glass of fresh carrots.
For lunch: vegetable rice soup with sour cream, boiled beef porridge, beet caviar, basil infusion with honey, black bread.
For dinner: pumpkin casserole with sour cream, a cup of weak tea, biscuits.
Before going to bed: rose hips soaked in honey.
6 days
First breakfast: chicken protein omelette, stewed beets, white bread, a cup of weak coffee.
Breakfast: zucchini casserole, fruit compote and berries.
Lunch: vegetarian barley soup, boiled potatoes, stewed meatballs, jelly, black bread.
Dinner: rice, boiled in milk, a weak tea drink.
Before bed: a glass of yogurt.
The standard diet is prepared by a doctor. The combination options for dietary dishes are varied. Diet number 6 is common in gout. Its main principle is the exclusion of foods and dishes high in purine, the addition of alkaline beverages to the diet and gentle processing during cooking. An independent menu with a restriction on the amount and nature of food can lead to a prolonged course of the disease.