Properly designed diet will allow you to forget about the aching joints and live a full life. We are talking about a diet for gout: what is useful and what is not.
Gout is a systemic chronic metabolic disease that causes inflammation, swelling and pain in the joints. The disease is associated with the accumulation and retention of uric acid salts in the body - urate. Gout has been known since ancient times, and its main symptoms have been described by ancient physicians. Many famous people suffered, for example, Alexander the Great, emperors and emperors, King Henry VIII of England, the German scientist Gottfried Leibniz, philosophers Walter Kant and Schopenhauer.
Gout is still a very common disease. The disease often affects men. As for the age at which the first attack usually occurs, it is 35-45 years for men and 45-50 years for women.
gout symptoms
A characteristic feature of gout is the formation of so-called tofies (deposition of uric acid salts in the form of nodules and bumps in the connective tissue). Gout patients complain of severe pain in the joints - most often the thumb is affected. The name of the disease is translated from the ancient Greek as "foot in a trap", because in most cases, patients are worried about severe pain in the joints of the feet. The intensity of pain increases rapidly and peaks after about 24-48 hours. The joint area is red and swollen. Body temperature may rise, I feel cold. Gout attacks are also unpleasant because they restrict the patient's movement. If you do not seek appropriate treatment, the acute period lasts about a week, then the symptoms gradually subside. Gout can develop: attacks of pain are more frequent, new joints, such as elbows, hands, are involved in the pathological process. Due to the growth and enlargement of the nodes, the joints are deformed, their mobility and functionality are impaired. And this leads to movement problems: the patient becomes less mobile. In the later stages, gout can lead to the development of urolithiasis.
Depending on the nature of the course, the disease can be acute (acute gouty arthritis) or chronic (recurrent arthritis). There are also atypical forms of gout, such as pseudophlegmonosis, asthenic, rheumatoid arthritis, etc. They are very rare.
Causes of the disease
As already mentioned, gout develops when a lot of uric acid is formed in the body, which is not immediately eliminated from the body. There are many factors that can contribute to this. Here are the main causes of high uric acid levels and the development of gout.
- hereditary tendency. This often manifests itself in the form of various genetic disorders in which the amount of one or another enzyme in the body decreases.
- Increased intake of purine bases in the body. These substances are found in the DNA and RNA of living organisms and are involved in the transmission of genetic information. Purine bases enter the body through food and drink, as well as during the breakdown of the body's own cells. In the Middle Ages, gout was called the "disease of kings. "This is explained by the love of nobles for abundant food. The body of those who abuse meat and alcohol (and contains most purines) could not tolerate high concentrations of uric acid. Ordinary people ate poorly, ate mostly plant foods, and therefore rarely suffered from gout.
- Problems with the excretion of uric acid in the urine. It is usually observed in chronic kidney disease. It is generally accepted that gout in such cases is secondary, ie the result of another disease. If eliminated, gout will disappear.
Treatment and prevention of gout
The success of gout treatment is an integrated approach. If possible, specialists try to identify the root cause of the disease and eliminate it. However, this is not always possible, so it should be limited to symptomatic treatment aimed at eliminating the manifestations of the disease and improving the quality of life of the gout patient.
The main directions in the treatment of gout
- Treatmentwith anti-inflammatory and anti-inflammatory drugs. Anti-inflammatory drugs are mainly taken to relieve pain and swelling during inflammation. Antigut - for a long time, sometimes for life. This is a group of drugs that directly affect the metabolism of purine bases and uric acid in the body.
- local treatment.It is prescribed both in remission and in exacerbation. This includes the use of compresses with painkillers and anti-inflammatory drugs, as well as physiotherapy procedures. In remission, applications with paraffin, therapeutic mud are useful - it helps to eliminate urate and improves joint mobility.
- Surgery.Mark with strong growth of knots and cones. They are removed to avoid severe deformation of the joints and to limit their mobility.
- Diet.Diet plays an important role in the prevention and treatment of gout. The main purpose of such a diet is to reduce the content of uric acid compounds in the body. If a therapeutic and prophylactic diet is followed, purine bases are virtually absent from the body and uric acid levels are reduced. By restricting consumption or completely eliminating certain foods from the diet, we prevent the development of the disease and delay the next attack. For those suffering from gout, it is recommended to follow a therapeutic and prophylactic diet throughout life, not only during periods of exacerbation.
How to diet
Experts recommend taking diet number 6 as a basis for gout. This therapeutic and prophylactic diet was developed by a well-known nutritionist for patients with diseases associated with the accumulation of uric acid in the body: gout, urinary-olithiasis and urinary incontinence. acid diathesis. All these diseases are metabolic pathologies and cause serious complications. A special diet helps to reduce the concentration of uric acid in the blood and normalize metabolism in the body. Thanks to a special diet, it is possible to reduce the formation of uric acid and the accumulation of urate in the kidneys and joint cavities. The diet also prevents the accumulation of purine bases that cause gout. If you stick to it, you can quickly improve your general condition and reduce pain and discomfort in the joints.
Features of diet number 6
The therapeutic diet is balanced in terms of chemical composition and caloric content of products, sufficient in terms of minerals, vitamins, proteins, fats and carbohydrates. Energy intensity 2700-3000 kcal. If you are overweight, it is recommended to reduce your total calories by reducing carbohydrates.
- The amount of fat is 80-90 grams per day. Preference should be given to vegetable oils, the source of which is vegetable oils.
- The daily amount of protein is 70-80 g, at least half of which should come from vegetable protein foods.
- The amount of carbohydrates is 380-400 g per day with a normal body weight. With excess weight and obesity, the amount of carbohydrates is reduced to 250-300 g per day.
- The amount of salt should not exceed 10 g per day.
- The daily volume of fluid consumed should not exceed 1. 5-2 liters (excluding first courses).
Diet for gout does not impose strict restrictions, so, as a rule, it is well tolerated. Food should be boiled, cooked and steamed. Try to avoid frying. Causes large amounts of extractives and carcinogens that affect the digestive, urinary and cardiovascular systems. It is necessary to eat every 2-3 hours, in medium portions, without overeating.
Foods allowed for gout
The basis of the therapeutic diet for gout are alkaline foods: they normalize the metabolism of purine bases, as well as reduce the amount of uric acid.
What can you eat with gout?
- Any kind of vegetables - both fresh and cooked.
- Bread products made from rye and wheat flour, as well as with the addition of wheat bran.
- Weak vegetable and fish broth, vegetarian okroshka, beets, fatty acids, as well as first courses cooked in meatless cabbage soup.
- Milk and sour milk products: low-fat kefir, cottage cheese, whole milk, low-fat sour cream, natural yogurt, fermented baked milk and low-fat cottage cheese.
- Fruits and berries are fresh and thermally processed.
- Green and black tea with lemon, honey and milk. Homemade fruit and berry kissels, vegetable and fruit juices, berry fruit drinks. Herbal infusions (chamomile flowers, hips), fruit compotes, chicory.
- Sweets and confectionery: natural honey, marshmallows, natural marmalade, berry jam, jam, homemade marshmallows.
- Oils: delicate sunflower, corn, olive, flaxseed oil. Butter is also allowed.
The foods and foods listed are considered safe for gout. There are a number of products that you can't remove from the menu, but you can't restrict their use.
- Quail and chicken eggs are cooked in the form of steamed omelets, hard or soft-boiled (no more than 1 egg per day).
- Beef, lean beef, rabbit, turkey and chicken are allowed to be eaten. From fish - dietary fish. Meat and fish dishes should be consumed no more than three times a week, preferably boiled. Thanks to this heat treatment method, meat and fish are cleaned of purine bases, extractives and uric acid fragments.
- It is recommended to limit pasta to a minimum.
What not to eat with gout
Your diet should be free of foods high in purine bases and uric acid. We offer foods that are not recommended for gout.
- Alcoholic and carbonated beverages.
- Chocolate, cocoa.
- The first dishes are cooked in meat and strong fish broth.
- All kinds of nuts and legumes, grape juice.
- Hard and sour cheeses.
- Sausage products, smoked products, sausages, canned fish and meat, offal, as well as high-fat meat and fish ingredients.
- All kinds of snacks, pastes, sauces, condiments, spices, ketchups, mayonnaise, mustard, grated horseradish root.
- Confectionery and pastries, cakes, chocolate and caramel sweets.
Sample menu for the week
Sample menu for seven days for those with gout. Can be adjusted according to your preferences.
Monday
Breakfast:vegetable salad decorated with vegetable oil (sunflower, corn or olive); 1 soft-boiled chicken egg; pumpkin or carrot juice.
Lunch:baked pumpkin with honey; a glass of whole milk or natural yogurt.
Supper:boiled chicken breast with vegetable casserole; a glass of orange or apple juice.
Lunch snack:vegetarian borscht with potatoes; boiled fish fillets; weak green tea or hip drink.
Supper:vegetarian cabbage rolls; fruit and berry jelly; low-fat cottage cheese with the addition of dried fruit.
You can drink a glass of milk or low-fat kefir before bed.
Tuesday
Breakfast:Boiled eggs with spicy vegetable salad with vegetable oil (corn, olive or sunflower), a glass of fruit or vegetable juice.
Lunch:puree of any fruit or vegetable; curd mass with the addition of dried fruits; a glass of herbal tea.
Supper:baked zucchini with fresh herbs; mashed potatoes; vegetable salad, black or green tea.
Lunch snack:a piece of fresh berry or fruit; milkshake or a glass of whole milk.
Supper:cottage cheese with the addition of berry jam or dried fruit; compote of berries and fruits.
Wednesday
Breakfast:boiled rice porridge with the addition of fried apples; weak black or green tea.
Lunch:a serving of spicy fruit salad with natural yogurt.
Supper:vegetarian cabbage soup; squash cutlets; a glass of whole milk
Lunch snack:a glass of fermented baked milk or kefir; part of the berry.
Supper:pancakes with fruit filling; fruit and berry compote.
Thursday
Breakfast:cottage cheese and carrot stew; oatmeal porridge; fruit compote.
Lunch:homemade noodles boiled in milk.
Supper:steamed beef cutlets with baked white cabbage; boiled buckwheat porridge, pumpkin juice.
Lunch snack:root juice.
Supper:spicy boiled beets and carrot salad with olive oil; fruit jelly.
Friday
Breakfast:cottage cheese souffle; fruit or vegetable juice.
Lunch:natural yogurt with wheat bran.
Supper:white cabbage and fried carrot salad; vegetarian soup; tomato juice.
Lunch snack:fruit jelly or a serving of fruit.
Supper:cooked vegetables; oatmeal, weak green or black tea.
Saturday
Breakfast:steamed cheesecakes; natural yogurt; fruit jelly.
Lunch:oatmeal with corn or milk.
Supper: steamed diet fish with mashed potatoes; vegetarian soup with zucchini; weak black tea with lemon.
Lunch snack:berry or milk cocktail.
Supper:vegetable salad; porridge from corn grains; pumpkin, apple or carrot juice.
Sunday
Breakfast:vegetable salad; a slice of bread with bran; rose drink.
Lunch:carrot-pumpkin salad, 1 boiled chicken egg.
Supper:potato cutlets with the addition of fried pumpkin; homemade noodles cooked in milk; fruit jelly.
Lunch snack:cottage cheese casserole with fruit.
Supper:vegetable cabbage rolls; a glass of whole milk or low-fat kefir.
Recipes
Vegetarian borscht
Ingredients:2, 5 liters of water, 1 onion, 2 carrots, 1 beet, 1 tomato, 1 celery root or stalk, 2 potatoes, 200 g white cabbage, salt, pepper - to taste, greens (dill, parsley), low-fat sourcream or natural yogurt - to serve.
Instruction.Cut vegetables into small cubes or grate them and put in boiling water: onions, carrots, celery, beets, potatoes, cabbage, tomatoes (without peel). Cook until vegetables are ready. Salt, season. Then put the finely chopped greens. Remove the pan from the heat and allow the borscht to infuse. Serve with sour cream or yogurt (optional). You can put a piece of lean boiled beef in the finished borscht.
Omelet with poultry or meat
Ingredients:turkey breast fillet (chicken, guinea fowl) skinless or lean boiled meat (beef, veal), 2 eggs, 2 tbsp. l. low-fat milk, salt to taste.
Instruction.Beat eggs with milk. Salt. Pieces of boiled or cooked poultry (meat), pour over the whipped mass. Bake on both sides in the microwave, slow cooker or in a deep frying pan.
Boiled cod
Ingredients:500 q cod fillets, 1 tsp. lemon juice, 1 onion, 1 bay leaf, 1 tbsp. l. olive oil, parsley root (to taste), pepper peas (4-5 peas), greens (dill, parsley) - 1 tbsp. l. , salt to taste.
Instruction.Add fillet lemon, wash in cold water, cut into pieces. Put the pieces in boiling broth with the roots and spices to cover the water fish. Boil the fish under the lid for 12 minutes. Serve with vegetable casserole.
Carrot, apple and pumpkin salad
Ingredients:100 g fresh pumpkin, 1 medium carrot, 1 green apple, 1 tsp. lemon juice, 2-3 slices of orange or tangerine.
Instruction.Grate the vegetables and mix. Add lemon juice and decorate the salad with orange (mandarin) slices.
Pike perch rolls with Chinese cabbage
Ingredients:500 g pike perch, 200 g cottage cheese (5%), 4 egg whites, 1 green Chinese cabbage, salt and pepper to taste.
Instruction.Crush with a mixer or pass the pike perch fillet through a meat grinder twice. Then mix with cottage cheese. Beat the whites and add to the mass, mix, add salt and pepper. Divide the minced meat into 4 parts and place each on a separate foil layer greased with olive oil. Roll into a roll, tighten the edges. Cook in a double boiler for 10-14 minutes. Wash the cabbage, cut into leaves, salt, pepper and cook for 10 minutes in a double boiler. Place the cabbage leaves on a plate, pike perch rolls taken from foil.
Vegetable casserole
Ingredients:1 onion, 1 carrot, 1 tomato, 200 g white cabbage, 1 potato, 1 bell pepper, 100 g finely chopped corn, 1 tbsp. l. vegetable oil, herbs (dill, parsley, celery), salt to taste, pepper.
Instruction.Put finely chopped onion, grated carrot, peeled and chopped tomato in a pan heated with oil. Save lightly. Then add the diced cabbage and potatoes, as well as corn. Stir, add a little water, cover and cook until done. Five minutes before cooking, add pepper and finely chopped herbs.
vegetable casserole
Ingredients:1 onion, 1 carrot, 300 g cauliflower, 1 potato, 1–2 eggs, herbs (dill, parsley, celery), salt and pepper to taste.
Instruction.Put the vegetable mixture in a deep bread pan greased with olive oil: finely chopped onions and carrots, cabbage and diced potatoes. Mix, add finely chopped herbs, pepper, salt, beaten egg. Place in a preheated oven at 200 degrees. Cook for 20-25 minutes.
Zucchini rolls with cottage cheese
Ingredients:2 medium pumpkins, 1/2 red bell pepper (seedless), 1 cucumber, 100 g low-fat cottage cheese, 1 bunch arugula, 1 tbsp. l. olive oil, 1 dl. finely chopped fresh herbs, salt to taste.
Instruction.Wash the pumpkin, cut into thin longitudinal strips, lightly fry on both sides with olive oil for 2 minutes on both sides (you can bake in the oven). Mix cottage cheese with herbs, salt to taste. Peppers and cucumbers cut into thin longitudinal strips. Put some cottage cheese on the end of the pumpkin strip. Add a few strips of red pepper, cucumber, arugula leaves, roll and place in a vertical bowl.
Curd casserole with apples
Ingredients:400 g of nonfat cottage cheese, 2 eggs, 1 tsp. q. starch, 1/4 tsp. salt, 1 tbsp. l. sugar, 2 Antonovka apples.
Instruction.Beat eggs with salt and sugar, add cottage cheese and starch. Peel an apple, grate it and cut it into small cubes. Mix everything. 12 minutes in the microwave or in the oven until cooked. Serve with yogurt, honey or jam.
Curd dessert berries
Ingredients:400 g of low-fat cottage cheese, 100 g of any fresh berries, 2 egg whites, 1 tbsp. l. sugar, 12 g gelatin, 1/4 packet vanilla.
Instruction.Soak 5-7 tablespoons of gelatin in cold water. Beat the whites. Add vanilla, sugar to the cottage cheese, add the whipped proteins. Melt the gelatin on low heat until dissolved and add to the curd mass, beat. Store in the refrigerator for 5 hours, garnish with berries and serve.