The drop that a person experiences a lot of discomfort. Joint pain and swell, with acute legs blush, walking becomes very difficult. Experience as a physician, immediately indicate to the patient the importance of proper nutrition for gout – it is due to the change of diet can be a long time to stabilize their health.
Gout – what type of disease?
Gout, arthritis gouty – a serious disease associated with the violation of protein metabolism. If it is diagnosed with this disease, that is to say, the accumulation of the purine derivatives uric acid. Delay of treatment – a direct route to its deposition in the muscles, ligaments, joints in form of urate (salts). This causes bouts of pain after a certain period of time, and after the appearance of the seals in the joints, very painful to touch.
Where patients with gout takes an abnormal amount of uric acid? The reason for its accumulation are metabolic changes, the conditions by which a state can be:
- The inheritance;
- Autoimmune diseases;
- Long-existing hypertension;
- Kidney disease, etc.
However, the most important recognized risk factor for poor diet, which leads to excessive intake of purine in the diet. A large number of them present in red meat, tea, chocolate, legumes and other products. Especially a large amount of purine in the alcohol: for example, the beer is very rich in guanosine, xanten, and that precede the formation of the acid. Rate the content of the latter is 3.4 – 7 mg for men and 2.5-5.5 mg in women. If this amount is exceeded, you must think about in follow a special diet.
The goals of the diet
Gout treatment is always complex. If the basis of pathology lies solely with improper diet and other abnormalities in the diagnosis is not detected, to reduce the attacks to help properly organized menu. But, above all, the proper diet for gout should be complemented by the intake of pharmacological agents for improving renal function, for "functional" of the uric acid in the blood, the pain, restore the joints.
100% curable disease is not a diet but will help to reduce the discomfort to a minimum or completely to exclude them. The main objective of the modification of nutrition is the reduction of compounds of uric acid thus preventing its deposition in the tissues. You will have:
- Review the menu each day;
- Give bad tastes;
- Regularly monitor blood counts, in order to change the diet, if necessary, to tighten.
In General, the foods for gout in the legs or other joints that remind us of the basic principles of a healthy diet – with the exception of the poor diet, the enrichment of the diet with vitamins, minerals, the increase of the amount of plant food, reasonable consumption of food of animal origin.
Therapeutic diet for this disease
As other therapeutic nutrition diet for gout is called "the therapeutic table n. 6". To the power supply in accordance with this table, you should remove or limit the following products:
- Directly increases the presence of uric acid – contains this substance or its predecessors;
- Resulting in the release of salts from the joints back into the bloodstream.
A number of products less difficult, which can affect the metabolism of purine, so that in remission, that can be used in small quantities. Food that does not affect the concentration of uric acid or able to reduce it, can be consumed without restrictions.
The composition and caloric content of the diet 6 below.
|The amount of salt||Grams||Up to 8-10 a day|
|The volume of water||Litres||2|
According to the diet, it is important to ensure a shift of reaction of urine in the alkaline side – avoid the accumulation of urate in the tissues, where it is precipitated when the acidic environment in the body. For this reason, it is necessary to eat alkalizing foods milk, plant-based diet. If an abnormal condition occurs in conjunction with diabetes have a diet will have on an individual basis, and only under the supervision of a doctor. The specific quantity of water that is used, if there are problems with the kidneys and the heart.
It is very important to learn how to cook. Special requirements for the kitchen are allowed fruits, vegetables, cereals, but the meat must be treated in a special way. If baked or fried, all the compounds of nitrogen remain unchanged. But, while cooking up to 50% of purine are transferred to the pot. Be sure to empty the broth in 15 minutes after cooking and replace it with new water, which will help even more to protect the meat.
Diet and its principles
Development of the diet for gout is based on the products of the table. Reflects the presence of nitrogen/100 g of raw material. This will help you to plan the menus and not make a bad choice of components.
|Product group||The approximate number of purine for every 100 g||Examples of foods|
|With high levels of purine||Of 0.15-1 g||Rich broth, red meat (beef, pork), liver, offal, smoked meats, fatty fish – preserves, olive oil, brain|
|With a moderate level of purine||Of 0.05-0.15 g||White meat, bacon, fish and seafood, legumes, cauliflower, mushrooms, sorrel|
|With a low level of purine||Less than 0.05 g||Dairy products, milk, almost all the vegetables, fruits, cereals, pasta, nuts, eggs|
In the treatment of any degree of severity of the gout need to concern to treat the foods that contain a lot of hazardous substances. Moderate the content of these compounds – a sign that the products are allowed in small quantities and only in remission of the disease. In the most acute phase of any type of meat, fish, bean grains are removed from the menu, a person should eat vegetarian soups, grains, broths vegetables, juices, dairy products. In aggravation, the amount of water was increased to 3 liters/day.
Other important principles of composition of a diet:
- In a quiet phase of the disease eating meat, fish not more than 3 times/week, during the day – up to 120-150 grams.
- Eat small portions, 4-5 times/day.
- In the day menu must be hot and liquid food, salad, fruit and drinks.
- The feeling of fullness after eating should not appear, a significant moderation in portions.
In purine diet is important, complete elimination of the alcohol. If you drink only 15 g of alcohol each day, the risk of developing gout has been commented 2 times. In remission can sometimes drink red or white wine, but in very moderate quantities. We should not forget about vitamins, when they are not enough in the menu, especially vitamin C, low levels of uric acid.
Specifics of nutrition in obesity
Often, due to the altered metabolism of the patient, in most of the gout, are obese. Also the failure of the metabolism of proteins is frequent in diabetes. In this case, the person must comply with a certain variation antipurine diet - no. 6E. If you do not limit the consumption of calories, the body with a bad metabolism in development of hyperlipidemia which cause damage to joints, the heart. Also gout in the joints, in addition to the salts of urate, delay in cholesterol. This means that the union of the symptoms of arthritis and tendinitis – tendon injuries.
The treatment of the combination of obesity, gout and hyperlipidemia is through diet. Its duration can be up to months with strict restrictions, then the nutritional value of food increases. Characteristics of the diet no. 6E are the following:
- A serious limitation of animal fats – not less than 30%. The amount of cholesterol does not exceed 30 mg/day.
- Calories – up to 2,000 kcal, carbohydrates – 250 g fat – 70 g, protein 70 g).
- The exclusion of confectionery, sweets, cakes, a strong reduction of other simple carbohydrates.
- Meat consumption – 1-2 times/week.
- Eat up to 6 times/day small portions.
- A large intake of fluids, especially alkaline mineral waters.
The weight of the body should not decrease sharply, so that the starvation diets is unacceptable. For the month must not weight more than 3 kg – this dramatic weight loss not to do harm to the health.
Forbidden foods for gout
When the compilation of menus in the diet for gout, the most important thing to remember which foods are the most harmful. Caused a violation of purine metabolism in the body and lead to the accumulation of uric acid. Of meat food the most negative influence on health:
- Liver of pork, veal;
- Kidney of cattle, pigs;
- The meat of the pig;
- Meat of young animals;
- Sausage, bacon, sausage;
- Smoked meat, deli;
- Royal jelly;
- Fatty meat broths;
- Semi-finished products;
- The meat of chickens.
Some plant foods are also included in the list, that you should not eat with gout. For example, the harm a patient can inflict the following products:
|The name of the product||Calorific value, kcal|
If the bean has a lot of nitrogenous compounds, the dock includes a high concentration of oxalic acid, and that also negatively affects the metabolism of proteins. It is also forbidden to drop food is raspberries, cranberries, which involve a lot of purine and cause the accumulation of urate. What not to eat with gout? Other food, which we have forgotten, or are only occasionally in small amounts:
- Salty cheese, cheese;
- Refractory animal fats;
- Marinades, pickles;
- Canned meat, fish;
- TRANS-fats, cooking oil, margarine;
The species can, mainly all is a drop that will not cause damage, but to diversify the table, make meals more flavorful due to the restriction of salt. But other spices to add should be in small quantities, and it is best to exclude them. Fish and seafood have been forgotten saltwater, fish, eggs, oily fish – mackerel, salmon and shrimp. From the drink kvass, coffee, strong black tea.
What not to eat with gout in large quantities?
There are products that the patient can eat only outside of the acute phase of the disease of remission, when it is of long duration, but without straining. With a reasonable inclusion in the menu of the injury to the body. Many patients are interested in, can I eat tomatoes with gout? These vegetables are beneficial for health in general, because it contains antioxidants and potent anti-cancer components. But drop tomatoes because of the moderate amount of purine is allowed in small amounts. You can enable them in the menu 1-2 times a week for 1-2 pieces.
Cauliflower, pasta, fresh bread, radishes, asparagus, celery – also the foods that may be harmful to the body if you eat without restriction. Occasionally these products may be included in the menu, but a little. In the list of restrictions also includes:
- Eggs (1 per day);
- Low-fat fish (2 servings per week);
- Cocoa – once a week;
- The greens fresh.
It allows you to eat for the patient
A list of what you can eat for gout, it is very big, fear of the patient is not necessary. This is the most available vegetables such as potatoes, cucumbers, eggplant, zucchini, carrots, beets, cabbage.
Allowed fruits are the following:
- Citrus fruits;
- Almost all the fruits, except when indicated otherwise in the section of "forbidden food".
The patient must remember that dried fruit and nuts, you can also eat sunflower seeds. The bread is preferable to white bread flour 2nd grade, yesterday, and also whole grain and bread with bran bread. You can cook any cereal with milk, water, add a small amount of butter (for obesity milk diluted with water).
The meat of the diet allowed to the patient 2-3 times a week, she is prepared:
Soups make a vegetarian, because purine in the broth during the cooking in large quantity. It is necessary to expand your menu for gout cottage cheese, curd, cheese, milk, fermented products, sour cream, hard cheeses (the latter should not be abused - because of the high fat content and the abundance of salt). The eggs can be eaten, as boiled fish white varieties, rasp. Vegetable oils in the diet should be regularly and unrefined (sunflower, corn, olive, flaxseed).
The best drink in this disease – green tea, fruit drinks with rose hips, cranberries, carbonated mineral water, jellies and compotes.
Days of fasting for gout
The best time to make a product, or a combination of 2-3 vegetables and fruits. Examples of products that may include:
- Cottage cheese and yogurt;
For example, during the day to eat 1 liter of kefir, 300 g of fat cheese and also drink a lot of water. For fruits and vegetables days consume up to 1-1,5 kg of any allowed vegetable products, without forgetting the water. Another option for download is to boil milk 100 g of rice, food, dividing them into 6 portions and adding each time a half of an Apple or a glass of Apple compote.
Menu for gout
Example of menu for the exacerbation of the disease of the day is the following (each line is a separate food, from the morning):
Menu for all days of the week are the following:
- Oatmeal, nuts, green tea;
- Casserole with cottage cheese;
- Soup with rice, zucchini pancakes, sour cream, jelly, bread;
- The Kale salad, a pear, bread.
- The meatballs buckwheat with carrot, sour cream, tea;
- Apple smoothies;
- Stew all the vegetables, macaroni and egg baked, compote;
- Apples in the oven;
- Salad of beetroot, cheese, bread.
- Porridge of rice, dried plums, infusion of rose hips;
- Sour cream with cottage cheese;
- Soup with vegetables, a piece of meat boiled, jelly, cheese cake;
- A bowl of fruits of the forest;
- Hash Browns, bread.
The fourth day:
- Omelette with vegetables, bread and butter;
- Carrot-Apple salad with nuts;
- Boiled, fish soup, beetroot, bread;
- Porridge of millet and pumpkin tea.
- Cheese, sour cream, honey, herbal tea;
- Soup with noodles and vegetables, beef, boiled, tea;
- Yogurt, rice and chicken.
The sixth day:
- A day of fasting.
On the seventh day:
- Buckwheat casserole with cheese, broth hips;
- Apple and yogurt;
- Baked zucchini with cheese, vegetarian soup, bread;
- Cookies with the tea;
- Braised cabbage, hard-boiled egg.