Diet with a high content of gout and uric acid

The goiter diet is based on reducing the amount of purines in the diet, which helps to reduce uric acid levels in the body and normalize metabolism. The basis of the diet are vegetables, fruits, berries, grains, dairy products. The amount of meat and other protein foods should be limited. Diet is considered a mandatory part of treatment because without it medications are ineffective.

The pros of the gout diet

Benefits of nutrition therapy:

• A complete diet with a sufficiently high calorie content allows you to not feel hungry;
• Get rid of harmful foods containing oxalic acid and purines, reduces the severity of gout symptoms, relieves pain, swelling;
• Adherence to diet reduces the risk of recurrence and exacerbation;
• A healthy diet by limiting spicy, fatty, fried foods improves overall well-being and body condition;
• Proper selection of food reduces the risk of complications, including renal failure, atherosclerosis, the formation of gout nodules in the internal organs;
• Dietary dishes are easy to prepare and do not require expensive ingredients.

Diet can help reduce uric acid levels and slow down or stop the onset of gout.

Without accompanying therapy proper nutrition can not cure a person but serves as an essential aid in the fight against pathology and relieves the patient from painful symptoms.

Basic principles of nutrition at a high content of gout and uric acid

The purpose of the diet is to limit the intake of purines and by-products that increase their concentration. Follow the following rules when compiling a diet:

1. The food taken per day is divided into 5 meals at regular intervals. Thus, they reduce the load on the digestive system and kidneys, while keeping the metabolism in good shape.
2. The chemical content of food is closely monitored. It helps to stop the deposition of salts in the tissues, helps to remove stones and gout.
3. The total caloric content of the diet is reduced to 2700 kcal per day, and the total weight of food should not exceed 3 kg. This allows you to maintain a normal body weight as obesity contributes to the aggravation of gout.
4. The amount of protein is limited to 80 g per day. Animal proteins try to replace them with plant proteins, but it is impossible to completely rule them out.
5. Daily norm of fat 80-90 gr. About 25% is found in the body with vegetable oils, the rest - in dishes.
6. The patient consumes the standard amount of carbohydrates - 400-450 g per day. The body includes grains, dried fruits, nuts.
7. The menu includes many alkaline products to neutralize excess acid: vegetables, milk and fermented dairy products, fresh fruits and berries. They help the body maintain a balance of substances.
8. All meats in the diet dishes are pre-cooked for 15 minutes, after which the first broth is exhausted. This helps to remove excess purines from the muscle tissue.
9. Fluid intake increases to 2-2, 5 liters per day. The diet includes healthy drinks that have a diuretic effect, as well as alkaline drinks: fruit and berry juices, herbal teas and decoctions, milk, mineral water.
10. The amount of salt is limited to 8-10 g per day. Its excess amount promotes the formation of deposits and reduces the rate of urinary excretion, which aggravates the symptoms of gout.
11. Alcoholic beverages are excluded from the diet. Even their infrequent use disrupts kidney function, which increases the risk of exacerbation.
12. If necessary, the complex is supplemented with vitamins and minerals. It is necessary to maintain the required level of vitamins B2, C, PP and potassium, which has a diuretic effect.
13. Fasting days are held once a week in which the patient eats exclusively fruits, vegetables and purine-poor grains.

The diet should be combined with the dose of adjuvant medication, as prescribed by your doctor. Since gout is incurable, a person should follow the rules of nutrition for the rest of his life.

What to eat

The following foods are allowed in the diet:

1. Uncomfortable baking products, including black and white bread.
2. Vegetables: dill, corn, beets, onions, garlic, potatoes, carrots, cabbage, broccoli, cucumbers, zucchini, eggplant, pumpkin. In limited quantities: tomatoes, onions, cauliflower, radishes, asparagus, rhubarb, celery, peppers, onion feathers, parsley.
3. All fruits and berries except grapes, blueberries, figs and raspberries. Plums are consumed in limited quantities.
4. Lean meat: rabbit, chicken, turkey. Consume no more than 3-5 times a week, consumption size up to 170 g.
5. Lean fish (salmon, salmon, trout), seafood: mussels, shrimp, crab and crab meat, squid, octopus.
6. Eggs - not more than 1 pc. Each day.
7. Dairy products: kefir, cottage cheese, sour cream, yogurts, cream, unsalted cheese, skim milk (best diluted). Butter can be added to cereals, stewed, but do not use for burning and do not consume in pure form.
8. All grains and cereals, except legumes: rice, buckwheat, millet, oatmeal, etc. Sh. It is best to boil them in water or diluted milk.
9. Soups based on lean vegetable broths, potato.
10. Pumpkin, sunflower, flax, sesame seeds.
11. Walnuts, pine nuts and hazelnuts, almonds, cashews, hazelnuts, pistachios.
12. Dried, except raisins.
13. Vegetable oils: sunflower, olive, corn, flax seeds. They are used not only for burning, but also for preparing salads, stoves and other items.
14. Desserts: Marshmallow, Marmalade, Jam, Marshmallow, Ice Cream. Sweets without chocolate are allowed.
15. Drinks: Fruit and vegetable juices (tomatoes are used with caution), herbal tea with lemon and honey, decoction, fruit drinks, compotes, chicory, quasi. Alkaline mineral water is useful.
16. Soft spices and herbs: cinnamon, vanillin, bay leaf, citric acid. Light sauces based on sour cream, vegetable broths, vegetable oils.

The diet includes large amounts of liquid and semi-liquid foods, light salads, vegetarian products. They not only help to reduce the concentration of purine substances, but also reduce the load on the gastrointestinal tract and kidneys.

What you can not eat

The following foods are not acceptable in the diet:

1. Sweet cakes.
2. Fatty meats, dishes of young animals (veal, chicken), canned meat and smoked meats, sausages, sausages, small sausages and other semi-finished products.
3. By-products.
4. Salted, canned, smoked or fried fatty fish, caviar.
5. Peas, beans, lentils, soybeans and other legumes.
6. Mushrooms.
7. Sour, spinach, olives.
8. Spicy and salty cheese.
9. Decoction and broth based on meat and by-products, fish, mushrooms.
10. Cakes, pastries, cream cookies.
11. Peanuts.
12. Animal fats: fat, fat. Jargarine.
13. Alcoholic beverages, strong tea, coffee, cocoa.
14. Hot spices and sauces, including mustard, milk, mayonnaise, ketchup.

Eating spicy, fatty and fried foods can make your gout symptoms worse.

Table number 6 for gout

Diet No. 6 is used to treat the disease in medical institutions. The medical menu takes into account factors such as the chemical composition of food, their caloric content, the ratio of proteins, fats and carbohydrates. This allows you to choose the optimal diet for the patient, each time without unnecessary calculations. Because of this Table 6 is often used to treat gout at home: it is universal and has no contraindications.

Diet during exacerbations

If the symptoms of gout intensify, it is recommended to change the menu. Rules for compiling a diet during aggravation:

• Complete exclusion of meat and fish from the diet;
• Frequent fasting days - up to 4 per week;
• The basis of the diet is fresh fruits and vegetables;
• Be sure to drink plenty of alkaline mineral water and other alkaline beverages;
• All foods are served in liquid or semi-liquid form;
• Meals are frequent (7-8 times a day), with equal breaks between meals.

The diet is stopped after eliminating pain and swelling in the legs. It is not recommended to maintain it for a long time, because the body will quickly begin to lack vitamins and nutrients.

7-day menu

Approximate weekly diet for the treatment of gout:

ᲭThis	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Kato bread sandwich with jam, vegetable salad with sour cream, rose decoration	Milk rice porridge with pumpkin, fresh orange	Oatmeal with butter and jam, homemade fruit jelly pulp, herbal tea	Buckwheat porridge with milk, grated apple and carrot salad	Oatmeal with grated apple, berry marmalade, tea	Millet porridge with milk, soft-boiled eggs, baked apples with nuts	Vegetable salad with cheese and sesame seeds, potato pancakes with sour cream
Lunch	Greek yogurt, 2 biscuits	Fresh strawberries with cream	Corn flakes with skim milk, assorted nuts	Cottage cheese mousse with dried fruit	Corn flakes with yogurt and banana slices	Ice cream with fruit and berry mousse	Pancakes with jam and fruit slices
Dinner	Vegetable broth with eggs and croutons, shredded beets, carrots and apple salad, banana juice	Vegetable casserole with cheese, steamed chicken cutlet, berry jelly	Salmon vegetable soup, corn porridge, yogurt	Milk noodle soup, stewed vegetables, carrots and apples fresh	Broccoli puree soup, potato puree with sour cream, fresh orange	Cabbage soup, rice with seafood, milk jelly	Potato soup with stewed turkey with vegetables, banana milk cocktail
Dinner	Potato croquettes, chopped fresh vegetables, herbal tea with lemon	Dolma with sour cream, cottage cheese with slices of fresh fruit, compote	Potato salad with vegetables and eggs, vegetable salad baked with flaxseed oil, lingon juice	Shredded beets with garlic, oatmeal jelly, fruit salad	Boiled young potatoes with herbs and oil, vegetable salad, dried fruit compote	Zucchini full of vegetables with cheese, slices of vegetables with corn oil, fresh bananas	Cucumber and tomato salad, broccoli cutlet with sour cream sauce, cheese cakes, bran broth
Before sleep	Yogurt with fresh berries	Biscuits with berry jam, kefir	Rose broth, apples	Curd mass, pear	Milk soup with fruit	Kefir, mandarin	Cottage cheese with sour cream, compote

Menu items are interchangeable, they can be changed or added to taste. The main thing is not to violate the basic principles of diet.

Peculiarities of Lent days

Gout diet eliminates complete starvation as it aggravates the disease. On Lent days it is recommended to follow a monodiet (watermelon, potatoes, cucumbers, carrots) or prepare salads, slices, stewed from a variety of vegetables and fruits.

It is allowed to use dairy products, grains in small quantities. Fasting days on rice are popular: it is boiled in milk and eaten in small quantities with the addition of small pieces of grated apple.

Fermented milk diet will help you to quickly get rid of excess uric acid: it involves the use of only cottage cheese (400 g) and kefir (0, 5 l) during the day.

Gout recipes

Therapeutic diet allows you to enjoy many familiar dishes: cereals, vegetable soups, stoves, salads. They do not require expensive products or special cooking skills. In order for the patient not to experience discomfort from boring, monotonous food, you can diversify the menu from the permitted ingredients using original recipes.

Light cream soup

A low-calorie, but tasty and satisfying dish for lunch. To prepare it you will need the following products:

• 1 onion;
• 1 carrot;
• 1 bunch spinach leaf
• 1 slice of white bread
• 2 ch. Climon juice;
• 2 ch. Vegetable oil;
• 1 h. კკრემი;
• 0, 5 h. Ksahara.

Cut the bread into small cubes, dry on a dry pan. Peel an onion and a carrot, finely chop. Pour the oil into a deep saucepan, heat, toss the vegetables and cook for 6-7 minutes. Add the spinach leaves and puree with a blender. Bring the mixture to a boil, add the lemon juice and sugar. Remove from the heat, arrange on plates. Add a little cream and white bread toast to each serving.

Cottage cheese casserole

The dish is used as a dessert or food. To prepare it you will need:

• 140 g of cottage cheese;
• 70 g sour cream;
• 1 egg;
• 3 p. m. K. L. Semolina;
• 1 p. m. K. L. Sahara;
• 0, 5 h. Baking soda with clove juice;
• Dried fruits, nuts to taste;
• Salt.

Mix cottage cheese with sour cream. Pour the resulting mass of salt, sugar, semolina. Add finely chopped dried fruits, nuts. Bring to a homogeneity, mix with baking soda. Place the mass in the baking tin in a preheated oven at 180 ° C and cook until golden.

Steamed chicken with sauce

A low-calorie main dish that can be served alone or with a side dish. For the kitchen you will need:

• 350 g chicken fillet;
• 2 onions;
• 1 carrot;
• 1 clove of garlic;
• 1 egg;
• 1 p. m. K. Rice;
• 70 g white bread;
• 200 ml of vegetable broth;
• 50 g sour cream;
• 2 s. K. L. Milk;
• 0, 5 s. K. L. flour;
• Green onions, parsley, dill to taste;
• Vegetable oil for burning;
• Salt.

Soak the bread in milk. Boil rice without salt, cool. Cut the chicken fillet into medium-sized pieces and place in a blender. Add 1 chopped onion, garlic, bread and herbs, beat in a raw egg and press until smooth. After mixing with the rice, add salt and refrigerate for 20 minutes. Then form meatballs, simmer on steam for 6-8 minutes.

Finely chop the remaining onions and carrots. Fry the vegetables in oil for 2-3 minutes, pour in the broth, add flour and sour cream. Heat the sauce over low heat until thickened, add the meatballs and cook for 5-6 minutes. Put the herbs on the table before serving.

Casserole of eggplant and minced meat

Hearty second course, ideal for lunch or dinner. To prepare it, you need to get the following ingredients:

• 300 g of minced meat;
• 2 large eggplants;
• 1 onion;
• 1 clove of garlic;
• 3 p. m. K. L. Tomato paste;
• 2 s. K. L. flour;
• 120 g of hard cheese;
• 50 ml cream;
• Vegetable oil;
• Salt.

Cut the eggplant into long slices, add salt so that the juice is released. Put in flour, fry in oil on both sides until half cooked. Press garlic and onion, cook until golden. Add the minced meat, cook over medium heat for 3 minutes, then the tomato paste. Pour 0, 5 s. K. Water, salt to taste. Cover and cook for another 5 minutes.

Place the eggplant slices in a greased baking tin in a thick layer, on top - the minced meat, then add the grated or sliced cheese. Pour in the cream and bake in a preheated oven at 180 ° C for half an hour.

Pumpkin soup puree

Traditional first meal during the day. For cooking, you need to get the following products:

• 0, 5 kg of pumpkin, shredded, films and seeds;
• 2 s. K. L. Butter;
• 2 s. K. L. Rice;
• 1 p. m. K. L sugar;
• 250 ml of milk;
• Cream to taste;
• Salt.

Cut the pumpkin into cubes, put it in a pot, add rice, salt and sugar. Pour 1 liter of water and boil until softened. Pour in the melted butter and squeeze into a colander. Put on the stove, add milk and bring to a boil, then remove from the heat. Arrange the prepared pumpkin soup on plates and mix with cream.

Reviews of nutritionists

• "Adherence to a gout diet is essential for patients to live a full life. Proper diet helps relieve pain and swelling and reduces the risk of complications. It is worth paying attention to protein when compiling the menu, as their patients often lack the usual products. "
• "Gout diet is effective in reducing the level of uric acid in the body. "Patients are advised to follow it for the rest of their lives to avoid exacerbations and to continue the asymptomatic course of the disease. "
• Diet reduces uric acid levels in the body by about 15%. It is effective in treating gout when combined with ancillary medications. "

Disadvantages of diet for gout

The main disadvantage of the diet is that the dietary restrictions are quite strict. Even minor disorders can exacerbate the disease. The diet is especially annoying for meat and spirits lovers.

Another disadvantage of the diet is the lack of animal protein, which must be compensated by expensive and unusual dairy and plant products. In addition, the diet is not suitable for weight loss and is intended for treatment only.