Improper nutrition, combined with impaired absorption of nutrients, leads to the development of gout. The disease develops when the level of uric acid in the blood exceeds the allowable limit (for men above 420 μmol / l, for women - 350 μmol / l). Disruption of metabolic processes leads to the fact that these acid salts settle on the walls of the intestines, blood vessels, on articular surfaces, and damage important organs of human life.
Over time, the disease becomes chronic with frequent relapses. In the acute period, the patient experiences excruciating pain at the site of localization of the pathological process. A diet for gout helps normalize uric acid levels and reduces the incidence of relapses.
Why a diet for gout?
An important task of therapeutic action 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:
- consuming large amounts of foods that are high in purines;
- metabolic disorders.
The optimization of the diet allows you to start the correct process of assimilation and excretion of substances. Therapeutic measures aimed at eliminating the causes of disease progression are closely related to adherence to the restrictions of some food addiction. With the help of a properly prepared diet, you can slow down the progression of the disease.
Foods that become a person's daily diet must include foods that have many beneficial substances for the body.
Nutritional therapy for gout is aimed at reducing the manifestation of symptoms by eliminating the components of the food that provoked them. Products that a person eats every day have a tremendous effect on the state of health in general, are responsible for the chemical processes that occur in the human body throughout his life.
What should not be eaten with gout?
Based on research, scientists have identified a list of products that directly provoke the main development of the disease and its further development.
A list of what not to eat for gout includes:
- smoked spicy cheese and cheese products;
- cholesterol-rich meat and bone products (meat of young animals and pork, hooves, buldyzhki);
- fatty flesh and bones, ears;
- fish with a high fat content (sardines, sprats);
- pickled vegetables, pickled fruit (cabbage, watermelon, cucumber, apples);
- hot and cold smoke products;
- legumes (peas, chickpeas, soybeans, lentils);
- green vegetables, which contain oxalic acid (spinach leaf, sorrel, rhubarb root);
- hot spices, sauces;
- several types of vegetable crops (Brussels sprouts and cauliflower, radishes);
- internal organs of animals obtained during the slaughter of carcasses (kidneys, liver, lungs, heart, brain);
- wheat groats;
- products using confectionery fat;
- alcohol in any percentage;
- fruits and berries (grapes, raspberries, figs);
- hot, spicy and smooth spices (bay leaves, radish, chilies);
- fats and petroleum products of animal origin (lard, margarine, lard);
- canned meat, fish and vegetable products.
If the diet is not balanced or contains lots of fatty, spicy or heavy foods for the digestive system, then a person's metabolism can be disturbed.
List of products, the use of which is recommended to be limited:
- coffee, strong tea;
- butter;
- prunes;
- nightshade vegetables (eggplant, tomatoes, peppers);
- table salt, sugar;
- mushrooms (exclusively in time of remission).
In order to relieve attacks, as well as to maintain a state of remission, it is important to eliminate the above foods from the diet for a long time.
What can you eat with gout?
List of foods recommended for use by sufferers of this disease:
- meat food products (rabbit, poultry, lean beef);
- lean white fish (pike, pike perch, cod, pollock);
- bran and rye bread;
- chicken eggs (excluding 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);
- Some kind of spaghetti;
- nuts seeds (hazel, walnut, cedar);
- herbal and herb teas (Dubrovnik, basil, catnip);
- fermented milk products, cottage cheese;
- fresh juices, fruit drinks, compote;
- cooked tomatoes;
- spices (turmeric, fennel, basil);
- vegetable oil (olive, rapeseed).
Nutritional therapy for gout will help patients 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 substitute for sugar.
Honey has many beneficial properties:
- immunostimulants;
- antioxidants;
- improve metabolic processes;
- bactericidal.
During the acute period, you should not abuse this beekeeping product. Sufferers of this disease need to eat a diet rich in vitamins, trace elements, amino acids. A useful supplement is pharmaceutical fish oil for gout.
General food rules
Eliminating certain banned foods from your regular menu doesn't guarantee instant relief. In addition, the product list varies, depending on the stage and severity of the course of the disease. Thus, nutrition for gout during exacerbations involves compliance with more stringent limits than during remission.
There is a general set of rules for patients with this disease, the adherence of which is important in diet therapy:
- Eat small meals several times a day at short intervals (5-6 times). Hunger causes an increase in acetone in the urine. And this can aggravate the course of the disease.
- Chew food thoroughly, don't overeat.
- Limit the amount of table salt used to prepare dishes (to 5 grams per day). Salt has the property of holding fluid in the tissues, which in turn requires the deposition of the uric acid salt.
- Optimizing body fluid balance. To do this, it is recommended to drink it at least 2 liters per day.
- Set a fast day. Preferably vegetables, milk and fruits (with the exception of 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 need to exclude dishes that cause a spike in uric acid and insulin levels in the blood. The diet for gout and diabetes is designed to reduce this indicator, in order to avoid the development of exacerbations and complications.
How to prepare food properly?
Grocery list limitations aren't the only items to watch out for. It is important to choose the correct cooking method when preparing your food.
There are no special requirements for product preparation, except meat processing.
Cooking is allowed in the following ways:
- for couples;
- burning;
- extinguisher;
- boiling;
- serenity.
Cooking is contraindicated by:
- frying;
- smoke;
- pickling and pickling;
- fermentation.
Do not use stale and burnt food. The temperature rule for the food consumed must be optimal for the food and not exceeding a temperature of 40 degrees Celsius. Food doesn't have to be rough and tough. If necessary, individual dishes can be chopped 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, microelements, amino acids must be in accordance with the patient's physiological needs.
Estimated diet for high uric acid and uric acid:
1 day
First breakfast: boiled cod, mashed potatoes, black bread, white cabbage salad, seasoned with sour cream, a cup of watery coffee with saccharin.
Second breakfast: cottage cheese casserole, hard boiled eggs, bran bread, tea drink.
For lunch: vegetarian soup with fried tubers and potatoes, beef stew, buckwheat porridge, fresh cucumber, 1 apple.
Dinner: carrot slices, pasta, milk, biscuits.
Evening: 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, grilled poultry fillets, boiled rice, fruit jelly.
For dinner: boiled potatoes with vegetables, vegetable casserole, bran bread with butter, a glass of broth.
Evening: 250 ml condensed milk.
Day 3
First breakfast: vegetable salad (white cabbage, carrots, apples), weak coffee.
Second breakfast: cottage cheese with sour cream, rosehip broth.
For lunch: barley soup with sour cream, steamed chunks, mashed potatoes, berry jelly, whole wheat bread.
For dinner: carrot slices with fruit, semolina casserole, glass of milk.
Before going to bed: steamed plums.
Day 4
First breakfast: grated carrots with sour cream, oatmeal porridge, a glass of green tea.
Second breakfast: dried fruit slices, compote, biscuits, biscuits.
For lunch: Milk noodles, boiled chicken with pumpkin and roasted potatoes, fruit jelly, black bread.
For dinner: baked cheesecake in the oven, sliced carrots and apples, a glass of tea with lemon.
Evening: 200 ml warm milk.
Day 5
First breakfast: porridge cooked with buckwheat milk, green tea.
Second breakfast: a glass of fresh carrots.
For lunch: vegetable rice soup with sour cream, boiled beef, beet caviar, basil infusion with honey, black bread.
For dinner: pumpkin casserole with sour cream, a glass of light tea, crackers.
Before going to bed: rosehip infused with honey.
6 days
First breakfast: chicken protein omelet, boiled beets, white bread, a glass of watered-down coffee.
Second breakfast: zucchini casserole, fruit compote and berries.
Lunch: vegetarian barley soup, boiled potatoes, boiled meatballs, jelly, black bread.
Dinner: boiled rice in milk, diluted tea drink.
Before going to bed: a glass of yogurt.
A standard nutritional regimen is prepared by a doctor. The choice of combinations for foods that are allowed on the diet varies. Diet number 6 is common for gout. The main principle is the exclusion of foods and dishes with a high purine component, the addition of alkaline drinks to the food, 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.