Diet for gout and high uric acid

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

Pros of a diet for gout

The benefits of nutritional therapy:

• a complete diet high enough in calories allows you not to feel hungry;
• elimination of harmful foods containing oxalic acid and purines, reduces the severity of symptoms of gout, relieves pain, swelling;
• adherence to diet reduces the risk of recurrence and exacerbations;
• a healthy diet by limiting spicy, fatty, fried foods improves overall well-being and body condition;
• the right choice of food reduces the risk of complications, including renal failure, atherosclerosis, the formation of gouty nodules in the internal organs;
• Dietary dishes are easy to prepare and do not require expensive ingredients.

Eating a diet can help lower uric acid levels and slow or stop the onset of gout.

Proper nutrition without concomitant therapy can not completely cure a person, but it serves as a necessary aid in the fight against pathology and relieves the patient from painful symptoms.

Basic principles of nutrition in gout and high uric acid

The purpose of the diet is to limit the intake of purines and intermediates that increase their concentration. When compiling a diet, follow these rules:

1. The food intake per day is divided into 5 meals at equal 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 carefully controlled. This helps stop the deposition of salts in the tissues, helps get rid of stones and gout tophi.
3. The total calories in the diet are reduced to 2700 kcal per day, while the total weight of the food should not exceed 3 kg. This allows you to maintain a normal body weight, as obesity contributes to the exacerbation of gout.
4. The amount of protein is limited to 80 g per day. Proteins of animal origin are being tried to be replaced by plant ones, but they cannot be completely ruled out.
5. The daily norm of fat is 80-90 g. Approximately 25% enters the body with vegetable oils, the rest - in the composition of dishes.
6. The patient takes a standard amount of carbohydrates - 400-450 g per day. They enter the body with cereals, dried fruits, nuts.
7. To neutralize excess acid, the menu includes many alkaline products: vegetables, milk and fermented dairy products, fresh fruits and berries. They will help the body maintain the balance of substances.
8. All the meat in the diet dishes is pre-cooked for 15 minutes, after which the first broth is drained. It helps get rid of excess purines in 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 alkalizing drinks: fruit and forest juices, herbal teas and decoctions, milk, mineral water.
10. The amount of salt is limited to 8-10 g per day. Excess of it promotes the formation of deposits and reduces the rate of urine excretion, which worsens the symptoms of gout.
11. Alcoholic beverages are excluded from the diet. Even their infrequent use impairs renal function, which increases the risk of exacerbation.
12. If necessary, the diet is supplemented with vitamin and mineral complexes. It is mandatory to maintain the required level of vitamins B2, C, PP and potassium, which has a diuretic effect.
13. Once a week, fasting days are held, during which the patient eats extremely poor in purine fruits, vegetables and grains.

The diet should be combined with a dose of maintenance medication if prescribed by a doctor. Because gout is incurable, one must follow the rules of nutrition throughout one's life.

What you can eat

The following foods are allowed in the diet:

1. Inconvenient bakery products, including black and white bread.
2. Vegetables: dill, corn, beets, onions, garlic, potatoes, carrots, cabbage, broccoli, cucumbers, zucchini, eggplant, pumpkin. Limited quantities: tomatoes, turnips, 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. It is consumed no more than 3-5 times a week, portion size up to 170 g.
5. Low fat fish (salmon, salmon, trout), seafood: mussels, shrimp, crab and crab meat, squid, octopus.
6. Eggs - no more than 1 pc. per day.
7. Dairy products: kefir, cottage cheese, sour cream, yogurt, sour cream, unsalted cheese, low-fat whole milk (preferably diluted). Butter can be added to cereals, stews, but is not used for frying and is not consumed in its pure form.
8. All cereals and grains, except legumes: rice, buckwheat, millet, oats, etc. It is best to boil them in water or diluted milk.
9. Soups based on weak vegetable broths, potatoes.
10. Pumpkin, sunflower, flax, sesame.
11. Walnuts, pine nuts and hazelnuts, almonds, cashews, hazelnuts, pistachios.
12. Dried fruits, excluding raisins.
13. Vegetable oils: sunflower, olive, corn, flaxseed. They are used not only for frying, but also for dressing salads, stews and other things.
14. Desserts: marshmallows, marmalade, jam, breadcrumbs, ice cream. Chocolate-free candies are allowed.
15. Drinks: fruit and vegetable juices (tomatoes are used with caution), herbal teas with lemon and honey, decoctions, fruit drinks, compotes, chicory, yeast. Alkaline mineral water is useful.
16. Soft spices and herbs: cinnamon, vanilla, bay leaf, citric acid. Light sauces based on sour cream, vegetable broths, vegetable oils.

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

What you can't eat

The following foods are unacceptable in the diet:

1. Sweet pastries.
2. Fatty meats, dishes of young animals (beef, chicken), canned and smoked meats, sausages, sausages, small sausages and other semi-finished products.
3. By-products.
4. Salted, canned, smoked or fried oily fish, caviar.
5. Peas, beans, lentils, soybeans and other legumes.
6. mushrooms.
7. Sorrel, spinach, olives.
8. Spicy and salty cheeses.
9. Decoctions and broths based on meat and offal, fish, mushrooms.
10. Cakes, pastries, cream muffins.
11. Peanuts.
12. Animal fats: lard, lard. margarine.
13. Alcoholic beverages, strong tea, coffee, cocoa.
14. Hot spices and sauces, including mustard, horseradish, mayonnaise, ketchup.

Eating spicy, fatty and fried foods can worsen the symptoms of gout.

Table number 6 for gout

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

Diet during exacerbation

When the symptoms of gout worsen, it is recommended to change the menu. Rules for compiling a diet during exacerbations:

• complete elimination of meat and fish from the diet;
• frequent days of fasting - up to 4 per week;
• the basis of the diet are fresh fruits and vegetables;
• do not forget to drink plenty of alkaline mineral water and other alkalizing drinks;
• all food is 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 the pain and swelling in the legs. It is not recommended to maintain for a long time, as the body will quickly begin to lack vitamins and nutrients.

7 days menu

Approximate weekly diet for gout:

I eat	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Sandwich bran bread with jam, vegetable salad with sour cream, rosehip decoction	Milk rice porridge with pumpkin, fresh orange	Oatmeal with butter and jam, homemade fruit jelly with pieces of porridge, herbal tea	Buckwheat porridge with milk, grated apple and carrot salad	Oatmeal with grated apple, forest jam, tea	Millet porridge with milk, soft-boiled egg, baked apple stuffed with nuts	Vegetable salad with cheese and sesame seeds, potato pancakes with sour cream
Lunch	Greek yogurt, 2 biscuits	Fresh strawberries with cream	Cornflakes with skim milk, assorted nuts	Cottage cheese mousse with dried fruits	Cornflakes with yogurt and banana slices	Ice cream with fruit and forest mousse	Pancakes with jam and pieces of fruit
Dinner	Vegetable broth with egg and croutons, grated beets, carrot and apple salad, banana juice	Vegetable casserole with cheese, stewed chicken cutlets, berry jelly	Vegetable salmon soup, corn porridge, yogurt	Milk soup with noodles, vegetable stew, fresh carrots and apples	Broccoli puree soup, potato zrazy with sour cream, fresh orange	Cabbage soup, rice with seafood, milk jelly	Potato soup, vegetable stew with turkey meatballs, banana milkshake
Dinner	Potato croquettes, slicing fresh vegetables, herbal tea with lemon	Dolma with sour cream, cottage cheese with pieces of fresh fruit, compote	Potato casserole with vegetables and eggs, vegetable salad seasoned with linseed oil, blueberry juice	Grated beets with garlic, oatmeal jelly, fruit salad	Boiled new potatoes with herbs and oil, vegetable salad, dried fruit compote	Stuffed zucchini with vegetables, garnished with cheese, vegetable slices with corn oil, fresh bananas	Cucumber and tomato salad, broccoli cutlets with cream sauce, cheesecakes, bran broth
Before bed	Yogurt with fresh fruit	Biscuits with berry jam, kefir	Broth from rose hips, apple	Boiled table, pear	Milk souffle with fruit	Kefir, tangerine	Cottage cheese with sour cream, compote

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

Characteristics of hungry days

The diet for gout excludes complete starvation, as it provokes an exacerbation of the disease. On fasting days it is recommended to adhere to a monodiet (watermelon, potato, cucumber, carrot) or to prepare salads, slices, stews of various vegetables and fruits.

The use of dairy products, cereals in small quantities is allowed. Fasting days with rice are popular: it is boiled in milk and eaten with the addition of a small amount of grated apple in small portions.

Diet with fermented milk will help you 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.

Recipes for gout

The therapeutic diet allows you to eat many familiar dishes: cereals, vegetable soups, stews, salads. They do not require expensive products or special cooking skills. In order not to feel discomfort from boring, monotonous food, you can diversify the menu by using original recipes of permitted ingredients.

Light cream soup

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

• 1 onion;
• 1 carrot;
• 1 link spinach leaves
• 1 slice of white bread
• 2 teaspoons lemon juice;
• 2 tsp vegetable oil;
• 1 tsp cream;
• 0, 5 hours lSahara.

Cut the bread into small cubes, dry in a dry pan. Peel onions and carrots, chop finely. Pour oil into a deep saucepan, heat, put the vegetables and simmer for 6-7 minutes. Add spinach leaves and mash with a blender. Bring the mixture to a boil, add the lemon juice and sugar. Remove from the heat, arrange on a plate. Add a little cream and white bread toast to each serving.

Cottage cheese casserole

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

• 140 g of cottage cheese;
• 70 g sour cream;
• 1 egg;
• 3 tablespoons spoon. semolina;
• 1 tbsp. Sahara;
• 0, 5 tsp lsoda, quenched with lemon juice;
• dried fruits, nuts to taste;
• sol.

Mix cottage cheese with sour cream. Pour salt, sugar, semolina into the resulting mass. Add finely chopped dried fruits, nuts. Bring to homogeneity, mix with baking soda. The mass set out in a baking tray should be placed in an oven preheated to 180 ° C and cooked until golden brown.

Steamed chicken meatballs with sauce

Low-calorie main dish that can be eaten alone or with garnish. For cooking you will need:

• 350 g chicken fillet;
• 2 onions;
• 1 carrot;
• 1 clove of garlic;
• 1 egg;
• 1 tablespoon rice;
• 70 g white bread;
• 200 ml of vegetable broth;
• 50 g sour cream;
• 2 tbsp. milk;
• 0, 5 tbsp. l. flour;
• green onions, parsley, dill to taste;
• vegetable oil for frying;
• sol.

Soak the bread in milk. Boil the rice without salt, cool. Cut the chicken fillet into medium pieces and place in a blender. Add 1 chopped onion, garlic, bread and herbs, beat in a raw egg and cut until smooth. After mixing with the rice, you need to add salt and leave in the fridge for 20 minutes. Then form the meatballs, stewed for 6-8 minutes.

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

Casserole with eggplant and minced meat

A hearty side dish, perfect for lunch or dinner. To prepare it, you need to take the following ingredients:

• 300 g minced meat;
• 2 large aubergines;
• 1 onion;
• 1 clove of garlic;
• 3 tablespoons spoon. tomato paste;
• 2 tbsp. flour;
• 120 g hard cheese;
• 50 ml cream;
• vegetable oil;
• sol.

Cut the aubergines into long slices, season with salt to release the juice. Dip in flour, fry in oil on both sides until semi-finished. Cut the garlic and onion, fry until golden brown. Add the minced meat, simmer over medium heat for 3 minutes, then tomato paste. Pour 0, 5 tbsp water, salt to taste. Cover and cook for another 5 minutes.

Put the eggplant slices in a greased baking tray in a thick layer, on them - minced meat, followed by grated or sliced cheese. Pour cream and bake in a preheated oven at 180 ° C for half an hour.

Pumpkin soup puree

The traditional first meal of the day. For cooking you need to take the following products:

• 0, 5 kg of pumpkin, peeled, film and seeds;
• 2 tbsp. butter;
• 2 tbsp. rice;
• 1 tablespoon sugar;
• 250 ml of milk;
• cream to taste;
• sol.

Cut the pumpkin into cubes, put in a saucepan, add the rice, salt and sugar. Pour 1 liter of water and cook until soft. Pour the melted butter and strain through a sieve. Return to the hob, add milk and bring to the boil, then remove from the heat. Arrange the finished pumpkin soup on a plate and season with cream.

Reviews of nutritionists

• "Adherence to a gout diet is necessary for patients to live a full life. Proper diet helps relieve pain and swelling and reduces the risk of complications. When compiling a menu, it is worth paying attention to protein, as patients often lack the usual products.
• "The gout diet is effective in lowering uric acid levels in the body. It is recommended that patients follow it throughout their lives to prevent exacerbations and to continue the asymptomatic course of the disease.
• "Diet lowers uric acid levels in the body by about 15%. It is effective in treating gout when combined with maintenance drugs.

Cons of a diet for gout

The main disadvantage of the diet is that dietary restrictions are quite strict. Even minor disorders can provoke an exacerbation of the disease. The diet is especially unpleasant for lovers of meat and alcoholic beverages.

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 only for treatment.