Improper diet, combined with reduced absorption of nutrients, leads to the development 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 the salts of this acid settle on the walls of the intestines, 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 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, the 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.
Nutrition optimization allows you to start the right processes of assimilation and excretion of substances. Therapeutic measures aimed at eliminating the causes of the development of the disease are closely linked to the observance of the restrictions of certain food addictions. With the help of a well-designed diet menu, you can slow down the progression of the disease.
The food that is a person's daily diet should include foods that have a large amount of substances beneficial to the body.
Nutritional therapy for gout aims to reduce the symptoms by eliminating the food ingredients that cause them. The products that a person eats every day have a huge impact on the state of health in general, they are responsible for the chemical processes that occur in the human body throughout its life.
What not to eat with gout?
Based on the studies, the scientists identified a list of products that directly cause the primary development of the disease and its further development.
The list of things not to eat for gout includes:
- smoked spicy cheese and cheese product.
- cholesterol-rich meat and bone products (pulp of young animals and pigs, hooves, buldyzhki);
- meat and bone fats, ear
- high fat fish (sardines, sprats);
- pickled vegetables, pickles (cabbage, watermelons, cucumbers, apples)
- hot, cold smoked products.
- legumes (peas, beans, soy, lentils)
- greens, which contain oxalic acid (spinach leaves, sorrel, rhubarb root).
- hot spices, sauces
- certain varieties of vegetable crops (Brussels sprouts and cauliflower, radish);
- internal organs of animals obtained during the slaughter of carcasses (kidneys, liver, lungs, heart, brains).
- oatmeal
- products using confectionery fat;
- alcohol of any percentage;
- fruits and berries (grapes, raspberries, figs)
- hot, spicy and ethereal spices (bay leaves, horseradish, chili-pepper)
- products of animal fat and oil (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 meals for the digestive system, then a person's metabolism may be disturbed.
The list of products whose use 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 recession).
To alleviate an attack, as well as maintain a state of depression, it is important to remove the above foods from the diet for a long time.
What can you eat with gout?
List of foods recommended for use by patients with this disease:
- meat food products (rabbit, poultry, lean beef);
- lean white fish (pike, perch, cod, cod);
- bran and rye bread.
- chicken eggs (except yolk);
- cereal dishes (rice, wheat, buckwheat, millet, pearl barley)
- fresh vegetables (beets, carrots, cucumbers, cabbage, potatoes)
- seasonal fruits, berries (watermelon, melon, apricots, strawberries, peaches, cherries, blueberries, green apples).
- pasta;
- kernels of nuts (hazelnut, walnuts, cedar)
- herbs and decoction (Dubrovnik, basil, catnip)
- fermented dairy products, cottage cheese
- freshly squeezed juices, fruit drinks, compotes
- cooked tomatoes
- spices (turmeric, fennel, basil)
- vegetable oil (olive oil, rapeseed).
Nutritional treatment for gout will help the patient get rid of unpleasant and painful symptoms quickly at home.
In limited quantities, natural honey is useful for gout. This product is suitable as a sugar substitute.
Honey has many beneficial properties:
- immunostimulation?
- antioxidant;
- improvement of metabolic processes.
- bactericidal.
During the acute period, you should not abuse this bee product. Patients with this disease should eat foods rich in vitamins, minerals, amino acids. A useful supplement is medicinal fish oil for gout.
General rules for food
Eliminating certain 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, dieting for gout during a deterioration involves adhering to stricter restrictions than during a recession.
There is a common set of rules for patients with this disease, adherence to which is important in nutritional therapy:
- Eat in small portions several times a day in small intervals (5-6 times). Hunger causes an increase in urinary acetone. And this can worsen the course of the disease.
- Chew food well, 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 the tissues, which, in turn, involves 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 and fruits (except those that are prohibited for consumption).
- Stay restricted for a long time, as the short-term use of a therapeutic diet is ineffective.
People with severe metabolic disorders and a history of diabetes and gout should rule out dishes that cause uric acid jumps and insulin levels in the blood. The diet for gout and diabetes is designed to reduce these markers in order to avoid exacerbations and complications.
How to properly prepare food?
Restricting the grocery list is not the only thing to keep in mind. 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
- extinguishing?
- boiling;
- languor.
Cooking is contraindicated by:
- frying
- smoking;
- salt and pickle
- fermentation.
Do not use stale, burnt foods. The temperature regime of the food consumed must be optimal for the food and not exceed the temperature of 40 degrees Celsius. The food should not be rough and hard. If necessary, individual dishes can be chopped using a blender.
Effective diet: menu for every day
The medical diet in terms of the content of important components (balance of proteins-carbohydrates-fats), calories, vitamins, trace elements, amino acids must correspond to the normal needs of patients.
Approximate diet for gout and high uric acid:
1 day
First breakfast: boiled cod, mashed potatoes, brown bread, white cabbage salad, seasoned with sour cream, a cup of light coffee with saccharin.
Second breakfast: pot of cottage cheese, 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 cutlets, pasta, milk, biscuit cookies.
At night: 200 ml of kefir.
2nd day
First breakfast: boiled white cabbage, 1 boiled egg, brown bread, cappuccino.
Second breakfast: cappuccino, biscuit cookies
For lunch: lean borscht, bran bread, grilled poultry fillet, boiled rice, fruit jelly.
For dinner: boiled potatoes with vegetables, vegetable casserole, bran bread with butter, a glass of broth.
At night: 250 ml of condensed milk.
Day 3
First breakfast: vegetable salad (white cabbage, carrots, apple), lean coffee.
Second breakfast: cottage cheese with sour cream, rose broth.
For lunch: barley soup with sour cream, ribs, mashed potatoes, berry jelly, wholemeal bread.
For dinner: carrot cutlets with fruit, a pot of semolina, a glass of milk.
Before bed: steamed plums.
4th day
First breakfast: grated carrots with sour cream, wheat porridge, a glass of green tea.
Second breakfast: dried fruit cutlets, compote, biscuit cookies
For lunch: Milk pies, boiled chicken with roasted pumpkin and potatoes, fruit jelly, brown bread.
For dinner: baked cheeses, carrots and apple cutlets, 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, beetroot caviar, basil infusion with honey, brown bread
For dinner: pumpkin casserole with sour cream, a glass of weak tea, crackers.
Before bedtime: redness with honey.
6 days
First breakfast: chicken protein omelette, boiled beets, white bread, a glass of lean coffee.
Second breakfast: courgette casserole, fruit and berry compote.
Lunch: vegetarian barley, boiled potatoes, meatballs, jelly, brown bread.
Dinner: rice boiled in milk, a weak tea.
Before going to bed: a glass of yogurt.
Formal diet is prescribed by a doctor. Meal options allowed by diet vary. Diet number 6 is common for gout. Its basic 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 independently prepared menu with restrictions on the quantity and nature of food can lead to a prolonged course of the disease.