Improper diet combined with impaired nutrient absorption leads to gout progression. This disease develops when the level of uric acid in the blood exceeds the permissible limits (above 420 μmol / l for men, 350 μmol / l for women). Disorders of metabolic processes lead to the deposition of salts of this acid on the intestinal walls, 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 painful pain at the site of the pathological process. A diet with gout helps to normalize uric acid levels and reduce the recurrence rate.
Why diet against gout?
An important task of therapeutic measures is to reduce the nature and frequency of manifestations of the disease. This can be achieved by reducing the amount of uric acid in the body.
The development of gout attacks is caused by:
- consume large amounts of food that contains a lot of purine substances;
- metabolic disorders.
Nutritional optimization allows the proper processes of substance assimilation and excretion to begin. Therapeutic measures aimed at tackling the causes of the disease are closely linked to compliance with certain restrictions on food dependence. With a well-designed diet, you can slow down the progression of your disease.
Foods that make up a person's daily diet should include foods that are high in substances that are good for the body.
Nutritional therapy for gout is aimed at reducing the symptomatic symptoms by excluding foods that provoke them. The products that a person eats every day have a huge impact on the general state of health, they are responsible for the chemical processes that take place in the human body throughout its life.
What should not be eaten with gout?
Based on the research, scientists have identified a list of products that directly cause the primary development and further progression of the disease.
What not to eat in case of gout includes:
- smoked spicy cheese and cheese product;
- cholesterol-rich meat and bone products (young animal and pig meat, claws, buldyzhki);
- meat and bone fat, ear;
- fish with high fat content (sardines, sprats);
- pickled vegetables, pickled fruits (cabbage, watermelons, cucumbers, apples);
- hot, cold smoked products;
- legumes (peas, beans, soybeans, lentils);
- greens containing oxalic acid (spinach leaves, sorrel, rhubarb roots);
- 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);
- oat groats;
- confectionery fat products;
- alcohol in any percentage;
- fruits and berries (grapes, raspberries, figs);
- hot, spicy and essential spices (bay leaves, horseradish, chili-pepper);
- animal fats and oil products (bacon, margarine, lard);
- canned meat, fish and vegetables.
If the diet is unbalanced or contains large amounts of fatty, spicy or heavy foods for the digestive system, then the human metabolism may be disturbed.
List of products whose use is recommended to be restricted:
- coffee, strong tea;
- butter;
- plums;
- night vegetables (aubergines, tomatoes, peppers);
- table salt, granulated sugar;
- mushrooms (only during remission).
In order to alleviate the attack, as well as to maintain the state of remission, it is important to remove the above-mentioned foods from the diet for a long time.
What can you eat with gout?
List of foods recommended for use in patients with this disease:
- dietetic meat products (rabbits, poultry, lean beef);
- lean white fish (pike, pike-perch, 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);
- pasta;
- nut kernels (hazelnuts, walnuts, cedar);
- herbal teas and decoctions (Dubrovnik, basil, catnip);
- fermented milk products, cottage cheese;
- freshly squeezed juices, fruit drinks, compotes;
- boiled 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.
Limited amounts of natural honey are useful for gout. This product is suitable as a sugar substitute.
Honey has many useful properties:
- immunostimulatory;
- antioxidant;
- improving metabolic processes;
- bactericide.
This beekeeping product should not be abused 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 food regulations
Excluding certain prohibited foods from the regular menu does not guarantee immediate relief. In addition, the list of products varies according to the stage and severity of the disease. Thus, gout diet during exacerbation involves stricter restrictions than during remission.
Patients with this condition have a common set of rules that are 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 it can make the disease worse.
- Chew food thoroughly, do not overeat.
- Limit the amount of table salt used for cooking (up to 5 grams per day). Salt has the property of retaining fluid in the tissues, which in turn means the deposition of uric acid salts.
- Optimize body fluid balance. To do this, it is recommended to drink at least 2 liters a day.
- Arrange fasting 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 with a history of diabetes and gout should be excluded from foods that cause high levels of uric acid and insulin in the blood. The diet for gout and diabetes is designed to reduce these rates to avoid exacerbations and complications.
How to cook properly?
The restriction on the list of groceries is not the only one that must be observed. When cooking meals, it is important to choose the right cooking method.
There are no special requirements for the preparation of the products, except for meat processing.
Cooking is allowed in the following ways:
- for a couple;
- baking;
- deletion;
- boiling;
- toughness.
Cooking is contraindicated:
- baking;
- smoking;
- salting and pickling;
- fermentation.
Do not eat stale, burnt food. The temperature regime of the food consumed must be optimal for the food and must not exceed 40 degrees Celsius. Food must not be rough and durable. If necessary, individual dishes can be chopped using a blender.
Effective diet: a daily menu
Patients should meet the physiological needs of patients in terms of essential components (balance of proteins, carbohydrates and fats), calories, vitamins, trace elements, amino acids.
Approximate diet for gout and high uric acid:
1 day
First breakfast: boiled cod, mashed potatoes, black bread, white cabbage salad, flavored with cream, a cup of light coffee with saccharin.
Second breakfast: curd pan, boiled egg, bran bread, tea drink.
For lunch: vegetarian soup with fried roots and potatoes, beef stew, buckwheat porridge, fresh cucumber, 1 apple.
Dinner: carrot meatballs, pasta, milk, biscuit cookies.
At night: 200 ml of kefir.
Day 2
First breakfast: stewed white cabbage, 1 boiled egg, black bread, cappuccino.
Second breakfast: cappuccino, biscuit cookies.
For lunch: lean borscht, bran bread, fried poultry fillet, boiled rice, fruit jelly.
For dinner: stewed potatoes with vegetables, vegetable pan, bran bread with butter, a glass of broth.
At night: 250 ml of sour milk.
Day 3
First breakfast: vegetable salad (white cabbage, carrots, apple), weak coffee.
Second breakfast: cottage cheese with sour cream, wild rose broth.
Lunch: barley soup with sour cream, steam cutlet, mashed potatoes, berry jelly, wholemeal bread.
For dinner: carrot meatballs with fruit, semolina casserole, a glass of milk.
Before going to bed: steamed prunes.
Day 4
First breakfast: grated carrots with sour cream, wheat porridge, a glass of green tea.
Second breakfast: dried fruit meatballs, compote, biscuit cookies.
Lunch: Milk noodles, boiled chicken with fried pumpkin and potatoes, fruit jelly, black bread.
For dinner: oven-baked cheesecakes, carrot and apple meatballs, a glass 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, beetroot, basil infusion with honey, black bread.
For dinner: pumpkin casserole with sour cream, a glass of weak tea, crackers.
Before going to bed: infusion of wild rose with honey.
6 days
First breakfast: chicken protein omelette, stewed beets, white bread, a glass of light coffee.
Second breakfast: zucchini casserole, fruit and berry compote.
Lunch: vegetarian barley soup, boiled potatoes, stewed meatballs, jelly, black bread.
Dinner: rice cooked in milk, weak tea drink.
Before going to bed: a glass of yogurt.
The standard diet is drawn up by a doctor. The options for combining meals are different. Diet 6 is common for gout. Its main principle is the exclusion of foods and foods with a high purine content, the addition of alkaline beverages to the diet and gentle handling during cooking. An independently compiled menu with a restriction on the amount and nature of food can lead to a long-term course of the disease.