Increased deposition of uric acid crystals in the tissues causes inflammation of the joints. The basis of the diet for gout is the use of foods low in purines, substances that are "culprits" of the disease. Treatment of the pathological process includes the rejection of bad habits, gradual weight loss, but the main condition for recovery is dietary nutrition.
what is the drop
A joint disease that occurs when metabolism is disturbed is called gout. The risk of the disease increases in women during menopause and in men over 40 years of age. The disease begins with increased production of uric acid, which the human kidneys cannot handle. In the future, there is an accumulation of urates (uric acid salts) in human joints.
How to eat with gout
Nutrition 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 cells of the body. When these compounds are destroyed, uric acid is formed. Excess uric acid causes inflammation. Purines are found in protein foods, organ meats, yeasts, shellfish and fatty fish, so it is recommended to exclude them.
General rules
The hypopurinic diet is part of the therapy for the described joint disease. Against the background of eating purines, uric acid is deposited in the joints. The patient is advised to exclude foods with the greatest amount of excess salts. The doctor prescribes treatment table number 6. The energy value of such a diet is 2700-2800 kcal per day. Dietary therapy for gout includes:
- compliance with the increased consumption regimen;
- strict adherence to salt intake;
- A low-purine diet allows no more than 150 mg of purines per day.
Table of purine content in foods.
There are purines of vegetable and animal origin. Plant food compounds are safer for human consumption. Substances in meat and fish increase the risk of gout, and purine compounds in vegetables do not affect the risk of the disease. Milk purines have little effect on the disease. Content of substances in some foods:
| products | Purine content (mg/100 g) | Uric acid |
|---|---|---|
| boiled sausage | 54 | 130 |
| Mutton | 61 | 146 |
| sprats | 223 | 535 |
| Cauliflower | 19 | Four. Five |
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 diseases, he should drink more than 2. 5 liters of water, as well as vegetable broths. The use of alkaline mineral waters will be useful. It is allowed to use food cooked in a boiled form and low-fat meat dishes (rabbit, chicken). List of useful foods for gout:
| Product | Benefit |
|---|---|
| Tomatoes | Contains minerals and vitamins. |
| Dad | The product has a diuretic effect. |
| Pumpkin | Reduces the risk of urate (uric acid) kidney stones |
| Berries (cherries), nuts, seeds, cereals (barley), dates, citrus, zucchini, cucumbers | Useful substances remove salts. |
What kind of fish can you eat?
You can eat low-fat varieties of fish cooked in a boiled form (160-170 g per day). It is forbidden to eat fried, salted fish and its derivatives: canned food, sprats, caviar, fatty varieties (herring, sardines, cod, pike). You can not eat fish broth (soup). You can eat squid, shrimp, marine cephalopods, crustaceans.
what not to eat
It is recommended to limit the intake of table salt (you should stick to the correct dose of 5-6 g). It is necessary to exclude meat dishes that contain a high concentration of purines. A patient with gout should not overeat, but therapeutic fasting should not be done: divide the amount of food into 5-6 meals, follow the rules for using salt. After diagnosing gout, the doctor issues a list of prohibited foods:
| product group | varieties of food |
|---|---|
| Drinks | Alcohol, coffee, strong tea, cocoa |
| Vegetables | Mushrooms, sorrel, broccoli |
| Dairy products | Spicy and salty cheeses |
| Bakery products and sweets | Butter cakes, cakes, cakes with cream (margarine) |
| cereals | Lentils, soy, oatmeal |
| vegetables | Beans, beans, peanuts, peas |
| Berries and nuts | Raisins |
Diet for gout during an exacerbation
Based on the fact that gout is a disease of protein metabolism, characterized by an excess of the norm 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 reduces gout attacks. The exacerbation occurs at night and is similar to acute arthritis. The treatment menu will help to return to normal life, relieve the condition during acute attacks, relieve swelling and redness of the affected joint:
| Nutrition for gout during an exacerbation. | explanations |
|---|---|
| Peculiarities | Enrichment of the diet with the optimal amount of dairy proteins and carbohydrates, prohibition of meat and fish broths. |
| Allowed and forbidden foods for gout | It is recommended to use compotes and juices, eat vegetarian soups from boiled vegetables, meat and fish. Refuse spicy foods, offal (heart, kidneys, liver), beans, salt, mushrooms, fatty and salty foods. |
| recommendations | Split meals, eating at least 4 times:
|
diet for feet with gout
If swelling and redness occur in the lower extremities, similar to arthritis attacks, it is recommended to consult a doctor. Therapeutic diet and nutrition for gout of the legs consists in refusing foods with purines, limiting the intake of animal proteins. It is necessary to drink 2-3 liters of liquid, use alkaline drinks, vegetable soups, decoctions are useful. Do not eat spicy and salty foods with gout in the legs. Treatment of gout provides 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;
- 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 how to normalize the state of the body? The answer to this question will be a properly composed patient diet. Nutritional considerations for gout with obesity include eating healthy foods from diet menu number 6. Recommendations for formulating a diet:
- rejection of flour, sweet, fatty;
- increased fluid intake (2. 5 liters per day);
- proper diet based on the diet of vegetarians;
- do not eat fresh bread, but only yesterday's bread made with rye or wheat flour.
menu for the week
The dietary diet 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, 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 7-day diet, you should consult your doctor:
| Weekday | Breakfast | Lunch | Dinner | afternoon tea | Dinner |
|---|---|---|---|---|---|
| Monday | Carrot, Cabbage and Cucumber Salad | Salad with rowan broth, egg, carrot and pumpkin | Compote, milk soup, zucchini cutlets | Fresh fruit, a piece of cottage cheese | Milk, vegetable stuffed cabbage |
| Tuesday | Cheesecakes, kefir, jelly | Cereal with milk | Zucchini soup, steamed fish, mashed potatoes | Forest fruits and milk jelly | Low-fat fermented baked milk, egg salad, carrots |
| Wednesday | cottage cheese casserole | yogurt with cereal | Vegetable soup | fruit jelly | Baked vegetables, oat milk soup |
| Thursday | Cottage cheese casserole with grated carrots | milk soup | Buckwheat porridge, steam cutlets | berries or fruit | Macaroni, beets, jelly |
| Friday | Sweet rice with apples | Fruit | vegetarian borscht | Kefir and berries | Rice with pepper |
| Saturday | Compote, vegetarian okroshka | Fruit cream and low fat | vegetable stew | Fresh vegetables | boiled chicken fillet |
| Sunday | Milk, buckwheat porridge | Jam and soft tea | Pancakes, barley porridge | nectar, berries | cheesecakes with bananas |
Recipes Menu
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 ease the symptoms of the disease and get on the road to recovery as soon as possible.
First food
- Cooking time: 45 minutes.
- Servings: 4 people.
- Caloric content of the dish: 144 kcal.
- Destination: for lunch.
- Cuisine: Slavic.
- Difficulty of preparation: easy.
Delicious vegetarian borsch with the addition of vegetables that are healthy and allowed for gout. Butter is used in the classic frying recipe, but since its use for joint diseases is limited, olive or flaxseed can be substituted. 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 piece;
- water - 1. 5 l;
- potatoes - 2 pieces;
- salt to taste;
- onions - 1 head;
- sugar - 1 g;
- carrots - 1 piece;
- tomato paste - 1 tbsp. l. ;
- white cabbage - 300 g.
Cooking method:
- Boil the beets, remove, do not pour the water from the pan. When cooled, it is necessary to grate the tuber on a coarse grater.
- Finely chopped carrots, onions stewed in butter.
- Add potatoes (diced) to the boiling water where the beets used to languish.
- After 10 minutes, put the cabbage.
- Add onions with carrots, grated beets.
- Bring to a boil, add sugar, a little salt, tomato paste.
Main courses
- Cooking time: 40 minutes.
- Servings: 3 people.
- Caloric content of the dish: 82 kcal.
- Purpose: second.
- Difficulty of preparation: easy.
Dietary vegetable stew will be a great addition to the first course for lunch or the main course for 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 inflammation of the joints: eggplants will increase the excretion of salts from the body, and zucchini will improve intestinal function.
Ingredients:
- greens, salt - to taste;
- zucchini - 1 piece;
- onions - 1/2 heads;
- eggplant - 1 piece;
- tomatoes - 5 pieces
Cooking method:
- Dice the zucchini and aubergine, boil.
- Pour boiling water over the tomatoes, finely chop them and the onion.
- Add a little salt, cook for 15 minutes.
- Put the mixture in a blender, blend until you get a paste.
- When the vegetables are ready, drain the water, pour in the tomato paste.
- Boil 5 minutes.
