A properly composed diet will allow you to forget the excruciating pain in the joints and lead a full life. We talk about the gout diet: what is beneficial and what is not.
Gout is a chronic systemic metabolic disease that causes inflammation, swelling, and pain in the joints. The disease is associated with the accumulation and retention in the body of uric acid salts - urate. Gout has been known since ancient times, its main symptoms were described by doctors of antiquity. Many celebrities suffered from gout, for example, Alexander the Great, emperors and empresses, English King Henry VIII, German scientist Gottfried Leibniz, philosophers Voltaire Kant and Schopenhauer.
Gout is still a very common disease. Most often, this disease affects men. As for the age at which the first attack usually occurs, in men it is 35-45 years old and in women 45-50 years old.
gout symptoms
A characteristic sign of gout is the formation of the so-called tophi (deposition of uric acid salts in the form of nodules and lumps in the connective tissue). Gout sufferers complain of acute joint pain - most often the big toe is affected. From the ancient Greek language, the name of the disease translates as "foot in the trap", as most often patients worry about acute pain in the ankles. The intensity of the pain increases rapidly and peaks after about 24-48 hours. The wrist area is red and swollen. Body temperature may rise, chills appear. Gout attacks are also uncomfortable because they restrict the patient's movement. If you do not seek proper treatment, the acute period lasts about a week, then the symptoms gradually disappear. Gout can progress: pain attacks become more frequent, new joints, for example, elbows, hands, become involved in the pathological process. Due to the growth and enlargement of the joints, the joints are deformed, their mobility and functionality is impaired. And this leads to movement problems: the patient becomes less mobile. In 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, for example, pseudoflegmonous, asthenic, rheumatoid, etc. They are much less common.
Causes of disease development
As we have already said, gout develops when a lot of uric acid is formed in the body, which is not immediately excreted from the body. A large number of factors can contribute to this. Here are the main causes of high uric acid levels and the development of gout.
- hereditary predisposition. Most often, it manifests itself in the form of various genetic disorders, in which the amount of one or another enzyme is reduced in the body.
- Increased intake of purine bases in the body. These substances are contained in the DNA and RNA of living organisms and are involved in the transfer of hereditary information. Purine bases enter the body through food, drink and also during the breakdown of body cells. In the Middle Ages, gout was called the "disease of kings. "This is explained by the nobility's love of abundant food. The body of those who abused meat and alcohol (and above all there is purine) could not withstand the high concentration of uric acid. Ordinary people ate poorly, mostly plant foods, and therefore rarely suffered from gout.
- Problems with uric acid excretion in the urine. Commonly seen in chronic kidney disease. It is generally accepted that gout in such cases is secondary, i. e. it is a consequence of another disease. If eliminated, even gout will disappear.
Treatment and prevention of gout
The success of gout treatment is an integrated approach. If possible, specialists try to determine 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 a gout patient.
The main guidelines in the treatment of gout
- Medical treatmentwith anti-inflammatory and anti-inflammatory drugs. Anti-inflammatory medications are mainly taken during an irritation to relieve pain and swelling. Antigout - for a long time, sometimes for life. This is a group of drugs that directly affect the metabolism of purine and uric acid bases in the body.
- local treatment.It is prescribed both during the remission period and during exacerbation. It consists of the use of compresses with painkillers and anti-inflammatory drugs, as well as physiotherapy procedures. During the remission period, applications with paraffin, therapeutic mud are useful - it helps eliminate urate and improves joint mobility.
- Surgery.Set with a strong growth of joints 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 therapeutic and prophylactic diet is followed, purine bases practically do not enter the body from outside and the uric acid level decreases. By limiting consumption or completely eliminating certain foods from the diet, we prevent the development of the disease and postpone the next attack. It is recommended to follow a therapeutic and prophylactic diet for gout patients throughout life and not only during periods of exacerbations.
How to make a diet
Experts recommend taking the diet chart no. 6 as a basis for the ground floor. This therapeutic and preventive diet was developed by a nutritionist known to patients with diseases associated with the accumulation of uric acid in the body: gout, urolithiasis and uric acid. acid diathesis. All of these diseases are metabolic pathologies and cause serious complications. A special diet helps 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 key spaces. The diet also prevents the accumulation of purine bases, which leads to gout. If you stick to it, you can quickly improve your overall condition, reduce joint pain and discomfort.
Characteristics of diet chart number 6
The therapeutic diet is balanced in terms of chemical composition and caloric content of products, sufficient in terms of content of minerals, vitamins, proteins, fats and carbohydrates. Energy intensity is 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 g per day. Preference should be given to fats of plant origin, the source of which are vegetable oils.
- The daily amount of protein is 70-80 g, while at least half of the indicated amount should come from foods with plant proteins.
- The amount of carbohydrates is 380-400 g per day with 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 fluids consumed should not exceed 1, 5-2 liters (except for the first courses).
The gout diet does not imply strict restrictions, therefore, as a rule, it is well tolerated. Food should be boiled, roasted, steamed. Try to avoid redness. Causes the formation of a large number of extractive and carcinogenic substances, which affect the digestive, urinary and cardiovascular systems. You should eat partially, every 2-3 hours, in moderate portions, without overdoing it.
Allowed foods for gout
The basis of the therapeutic diet for gout are alkaline foods: they normalize the metabolism of purine bases, and also reduce the amount of uric acid.
What can you eat with gout?
- Any kind of vegetables - fresh and thermally processed.
- Bakery products made from rye and wheat flour, as well as with the addition of wheat bran.
- The first dish cooked in weak vegetable and fish juice, vegetarian okroshka, beets, lean pickles, as well as 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.
- Fresh and thermally processed fruits and berries.
- Green and black tea with lemon, honey and milk. Homemade fruit and berry kisses, vegetable and fruit juices, berry fruit drinks. Herbal infusions (from chamomile flowers, rose hips), fruit compotes, chicory.
- Sweets and sweets: natural honey, marshmallows, natural jam, berry jam, jam, homemade marshmallow.
- Fats: refined sunflower, corn, olive, flaxseed oil. Butter is also allowed.
The foods and foods listed are considered safe for gout. There are also a number of products that you can not exclude from the menu, but limit their use.
- Quail and chicken eggs, cooked in the form of steamed omelette, hard-boiled or soft-boiled (not more than 1 egg per day).
- From meat products, it is allowed to eat beef, lean beef, rabbit, turkey and chicken. From fish - fish of dietary varieties. Meat and fish dishes should be consumed no more than three times a week, preferably boiled. Thanks to this method of thermal treatment, meat and fish are cleaned of purine bases, extractives and uric acid fragments.
- Pasta is recommended to be limited to a minimum.
What not to eat with gout
Your diet should not contain foods that contain large amounts of purine and uric acid bases. Here are the foods that are not recommended for gout.
- Alcoholic and carbonated beverages.
- Chocolate, cocoa.
- The first dishes cooked in meat and strong fish juice.
- All kinds of nuts and legumes, grape juice.
- Strong cheeses and pickles.
- Sausage products, smoked products, sausages, fish and canned meat, offal, as well as meat and fish ingredients with high fat content.
- All kinds of appetizers, goose, sauces, spices, seasonings, ketchup, mayonnaise, mustard, horseradish root minced.
- Products from puffs and pastries, sweets, chocolates and caramel sweets.
Example of menu for the week
Here is a sample menu for seven days for those with gout. Can be adjusted according to your preferences.
Monday
Breakfast:vegetable salad coated with vegetable oil (sunflower, corn or olive); 1 soft-boiled chicken egg; pumpkin or carrot juice.
Lunch:roasted pumpkin with honey; a glass of whole milk or natural yogurt.
Dinner:boiled chicken breast with vegetable stew; a glass of orange or apple juice.
Afternoon snack:Vegetarian borscht with potatoes; boiled fish fillets; weak drink of green or rose tea.
Dinner:vegetarian cabbage rolls; fruit jelly and berry; low-fat cottage cheese with the addition of dried fruit.
Before going to bed, you can drink a glass of low-fat milk or kefir.
Tuesday
Breakfast:scrambled eggs with vegetable salad seasoned 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 cup of herbal tea.
Dinner:zucchini boiled with fresh herbs; Mashed potatoes; vegetable salad, black or green tea.
Afternoon snack:a portion of fresh berries or fruits; milkshake or a glass of whole milk.
Dinner:cottage cheese with the addition of berry or dried fruit jam; compote with berries and fruits.
Wednesday
Breakfast:boiled rice porridge with the addition of minced apple; weak black or green tea.
Lunch:a serving of seasoned fruit salad with natural yogurt.
Dinner:vegetarian soup with cabbage; pumpkin cutlets; a glass of whole milk
Afternoon snack:a glass of fermented baked milk or kefir; part of the berries.
Dinner:pancakes with fruit filling; fruit and berry compotes.
Thursday
Breakfast:cottage cheese and casserole with carrots; oatmeal; fruit compote.
Lunch:homemade noodles boiled in milk.
Dinner:steamed beef kittens with boiled white cabbage; boiled buckwheat porridge, pumpkin juice.
Afternoon snack:carrot juice.
Dinner:salad with boiled beets and carrots, seasoned with olive oil; fruit jelly.
Friday
Breakfast:cottage cheese souffle; fruit or vegetable juice.
Lunch:natural yogurt with the addition of wheat bran.
Dinner:salad with white cabbage and grated carrots; vegetarian soup; tomato juice.
Afternoon snack:fruit jelly or a serving of fruit.
Dinner:roasted vegetables; oatmeal, weak green or black tea.
Saturday
Breakfast:steamed cheesecakes; natural yogurt; fruit jelly.
Lunch:corn or oats with milk.
Dinner:steamed diet fish with mashed potatoes; vegetarian soup with zucchini; weak black tea with lemon.
Afternoon snack:berry or milkshake.
Dinner:vegetable salad; corn porridge; pumpkin, apple or carrot juice.
Sunday
Breakfast:vegetable salad; a slice of wholemeal bread; pink drink.
Lunch:carrot-pumpkin salad, 1 soft-boiled chicken egg.
Dinner:potato cutlets with the addition of minced zucchini; homemade noodles cooked in milk; fruit jelly.
Afternoon snack:casserole with fruit curd.
Dinner:cabbage rolls with vegetables; a glass of whole milk or low-fat kefir.
Recipe
Borscht with vegetarian vegetables
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, herb (fennel, parsley), a little sour creamfat cream or natural yogurt - for serving.
Instruction.Vegetables cut into small cubes or grated on a coarse grater are placed in boiling water: onions, carrots, celery, beets, potatoes, cabbage, tomatoes (without peel). Cook until the vegetables are ready. Salt, season. Then place the finely chopped greens. Remove the pan from the heat and let the borschin cook. Serve with sour cream or yogurt (optional). In the finished borscht, you can place a piece of lean boiled beef.
Omelet with poultry or meat
Ingredients:turkey breast fillet (chicken, seagull) skinless or lean boiled meat (beef, beef), 2 eggs, 2 tbsp. l. low-fat milk, salt to taste.
Instruction.Beat eggs with milk. Salt. Pieces of boiled or roasted poultry (meat) are poured over the fried mass. Bake on both sides in the microwave, in a slow cooker or in a deep frying pan.
Cod and zier
Ingredients:500 g cod fillets, 1 tbsp. lemon juice, 1 onion, 1 bay leaf, 1 tbsp. l. olive oil, parsley root (to taste), peppercorns (4-5 peas), herb (fennel, parsley) - 1 tbsp. l. , salt to taste.
Instruction.Rinse the fillet in cold water with the addition of lemon, cut into pieces. Place the pieces in the boiled liquid with the roots and spices so that the water covers the fish. Boil the cod under the lid for 12 minutes. Serve with vegetable stew.
Salad with carrots, apples and squash
Ingredients:100 g fresh pumpkin, 1 medium carrot, 1 green apple, 1 tbsp. lemon juice, 2-3 slices of orange or tangerine.
Instruction.Rub the vegetables on a coarse grater, stir. Add the lemon juice and garnish the salad with orange slices (tangerine).
Chinese cabbage perch rolls
Ingredients:500 g perch, 200 g cottage cheese (5%), 4 egg whites, 1 Chinese cabbage, salt and pepper to taste.
Instruction.Grind with a mixer or pass twice in a meat grinder perch fillet. Then mix with cottage cheese. Beat the whites and add to the mixture, mix, salt, pepper. Divide the minced meat into 4 parts and place each on a separate sheet of noodles, coated with olive oil. Roll into a roll, tie the ends. Cook in a double boiler for 10-14 minutes. Cabbage wash, dissolve into leaves, salt, pepper and cook in a double boiler for 10 minutes. Place the cabbage leaves on a plate, on top of them the noodle rolls extracted from the noodles.
Vegetable stew
Ingredients:1 onion, 1 carrot, 1 tomato, 200 g white cabbage, 1 potato, 1 bell pepper, 100 g small corn, 1 tbsp. l. vegetable oil, herb (fennel, parsley, celery), salt, pepper to taste.
Instruction.In a saucepan heated with oil toss the finely chopped onion, grated carrots, peeled and minced tomatoes. Save easily. Then add the cabbage and potatoes cut into squares, as well as the corn. Stir, add a little water, cover and simmer until ready. Five minutes before ready, add finely chopped peppers and greens.
vegetable casserole
Ingredients:1 onion, 1 carrot, 300 g cauliflower, 1 potato, 1-2 eggs, herb (fennel, parsley, celery), salt and pepper to taste.
Instruction.In a deep baking dish, greased with olive oil, place the vegetable mixture: finely chopped onions and carrots, cabbage and potatoes cut into squares. Mix, add finely chopped greens, pepper, salt, beaten eggs. Put in the preheated oven at 200 degrees. Bake for 20-25 minutes.
Zucchini rolls with cottage cheese
Ingredients:2 medium zucchini, 1/2 red bell pepper (seedless), 1 cucumber, 100 gr low-fat cottage cheese, 1 bunch arugula, 1 tbsp. l. olive oil, 1 dl. finely chopped fresh herbs, salt to taste.
Instruction.Wash the squash, cut into thin longitudinal strips, lightly fry on both sides with olive oil for 2 minutes on each side (can be baked in the oven). Mix cottage cheese with herbs, salt to taste. Pepper and cucumber cut into thin longitudinal strips. Put some cottage cheese at the bottom of the pumpkin strip. Add a few strips of red pepper, cucumber, arugula leaves, roll and place in a straight bowl.
Casserole with apple curd
Ingredients:400 g nonfat cottage cheese, 2 eggs, 1 tbsp. starch, 1/4 tablespoon. salt, 1 tbsp. l. sugar, 2 Antonovka apples.
Instruction.Beat eggs with salt and sugar, add cottage cheese and starch. Peel the apples, remove the core, cut into small cubes and add to the mass. Mix everything. Put in the microwave for 12 minutes or in the oven until cooked. Serve with yogurt, honey or jam.
Berry cottage cheese dessert
Ingredients:400 g low-fat cottage cheese, 100 g any fresh berries, 2 egg whites, 1 tbsp. l. sugar, 12 g gelatin, 1/4 sachet of vanilla.
Instruction.Soak the gelatin in 5-7 tablespoons of cold water. Beat the whites. Add vanilla, sugar to cottage cheese, add beaten proteins. Melt the gelatin on low heat until dissolved and add to the curd mass, stir. Leave in the fridge for 5 hours. Serve garnished with berries.