Properly formulated diet will allow you to forget about the excruciating pain in the joints and lead a full life. We are talking about the diet for gout: what is good 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 in the body of uric acid salts - urate. Gout has been known since ancient times, its main symptoms have been described by doctors since ancient times. Many famous people have suffered from gout, such as Alexander the Great, emperors and empresses, English King Henry VIII, German scientist Gottfried Leibniz, philosophers Walter 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, it is 35-45 years for men and 45-50 years for women.
symptoms of gout
A characteristic feature of gout is the formation of so-called tophi (deposition of uric acid salts in the form of nodules and bumps in the connective tissue). Gout sufferers complain of sharp pain in the joints - most often the big toe is affected. From the ancient Greek language the name of the disease translates as "foot in a trap", as most often patients are worried about acute pain in the joints of the legs. The intensity of pain increases rapidly and reaches a peak after about 24-48 hours. The joint area isRedness of the gout may also be unpleasant because it restricts the patient's movement. If you do not resort to appropriate treatment, the acute period lasts about a week, after which the symptoms gradually subside. may progress: pain attacks become more frequent, new joints, such as elbows, arms, participate in the pathological process. Due to the growth and enlargement of the nodes, the joints become deformed, their mobility and functionality are impaired. 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 pseudophlegmonous, asthenic, rheumatoid and others. They are much less common.
Causes of the disease
As we have already said, gout develops when a lot of uric acid is formed in the body, which is not excreted in time by the body. A number of factors can contribute to this. Here are the main reasons for high uric acid levels and the development of gout.
- hereditary predisposition. It most often 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 transmission of hereditary information. Purine bases enter the body through food, drink, and also during the breakdown of the body's own cells. In the Middle Ages, gout was called the "disease of kings". This is due to the love of the nobles for hearty meals. of uric acid Ordinary people ate poorly, mostly plant foods, and therefore rarely suffered from gout.
- Problems with the excretion of uric acid in the urine. It is usually seen in chronic kidney disease. It is generally accepted that gout in such cases is secondary, ie it is a consequence of another disease. If it is eliminated, gout will also disappear.
Treatment and prevention of gout
Success in treating gout 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 one should limit oneself to symptomatic treatment aimed at eliminating the symptoms of the disease and improving the quality of life of the gout sufferer.
The main guidelines in the treatment of gout
- Medical treatmentwith anti-inflammatory and anti-inflammatory agents. Anti-inflammatory drugs are taken mainly during exacerbations to relieve pain and swelling. Gout - 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 the period of remission and during exacerbation. It consists in the use of compresses with analgesics and anti-inflammatory drugs, as well as physiotherapy procedures. In the period of remission are useful applications of paraffin, therapeutic mud - it helps eliminate urate and improves joint mobility.
- Surgery.Assignment with strong growth of nodes 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 the therapeutic and prophylactic diet is followed, purine bases practically do not enter the body from the outside and the level of uric acid decreases. By limiting consumption or completely eliminating certain foods from the diet, we prevent the development of the disease and delay the next attack. It is advisable to follow a curative and prophylactic diet for gout sufferers throughout life, not just in periods of exacerbations.
How to make a diet
Experts recommend as a basis for gout to take a diet № 6. This therapeutic and preventive diet was developed by a renowned nutritionist for patients with diseases that are accompanied by accumulation of uric acid in the body: gout, urolithiasis and uric 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 the body's metabolism. Thanks to a special diet it is possible to reduce the formation of uric acid and the accumulation of urate in the kidneys and joints. The diet also prevents the accumulation of purine bases, which leads to gout. If you stick to it, you can quickly improve your general condition, reduce pain and discomfort in the joints.
Characteristics of the dietary table number 6
The healing diet is balanced in chemical composition and caloric content of the products, sufficient in terms of the content of minerals, vitamins, proteins, fats and carbohydrates. The energy intensity is 2700-3000 kcal. If you are overweight, it is recommended to reduce total calories by reducing carbohydrates.
- The amount of fat is 80-90 g per day. Preference should be given to fats of vegetable origin, the source of which are vegetable oils.
- The daily amount of protein is 70-80 g, and at least half of this amount should come from plant protein foods.
- The amount of carbohydrates is 380-400 g per day at normal body weight. In overweight 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 (except for the first dishes).
The diet for gout does not imply strict restrictions, therefore, as a rule, well tolerated. Food should be cooked, baked, steamed. Try to avoid frying. Causes the formation of a large number of extractives and carcinogens that affect the digestive, urinary and cardiovascular systems. You should eat in portions, every 2-3 hours, in moderate portions, without overeating.
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?
- All kinds of vegetables - both fresh and cooked.
- Bakery products from rye and wheat flour, as well as with the addition of wheat bran.
- First dishes prepared in weak vegetable and fish broth, vegetarian okroshka, beets, lean pickles, as well as meatless cabbage soup.
- Dairy 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 fresh and cooked.
- Green and black tea with lemon, honey and milk. Homemade fruit and forest sour, vegetable and fruit juices, forest drinks. Herbal infusions (from chamomile flowers, rose hips), fruit compotes, chicory.
- Desserts and pastries: natural honey, marshmallows, natural marmalade, berry jam, jam, home-made marshmallows.
- Fats: refined sunflower, corn, olive oil, linseed oil. Oil is also allowed.
The listed foods and foods 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, prepared in the form of steamed omelets, hard 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 from dietary varieties. Meat and fish dishes should be consumed no more than three times a week, preferably cooked. Thanks to this method of heat treatment, meat and fish are cleaned of purine bases, extractives and fragments of uric acid.
- It is recommended to keep pasta to a minimum.
What not to eat with gout
Your diet should not contain foods that contain large amounts of purine bases and uric acid. Here are foods that are not recommended for gout.
- Alcoholic and carbonated beverages.
- Chocolate, cocoa.
- First dishes prepared in meat and strong fish broth.
- All kinds of nuts and legumes, grape juice.
- Hard and sour cheeses.
- Sausages, smoked products, sausages, canned fish and meat, offal, as well as meat and fish ingredients high in fat.
- All kinds of appetizers, pate, sauces, spices, condiments, ketchup, mayonnaise, mustard, grated horseradish root.
- Butter and dough products, cakes, chocolate and caramel sweets.
Sample menu for the week
Here is a sample seven-day menu for those with gout. It can be adjusted according to your preferences.
Monday
breakfast:vegetable salad seasoned with vegetable oil (sunflower, corn or olive oil); 1 soft-boiled chicken egg; pumpkin or carrot juice.
lunch:pumpkin baked with honey; a glass of whole milk or natural yogurt.
Dinner:boiled chicken breast with vegetable stew; a glass of orange or apple juice.
Snack:vegetarian borsch with potatoes; boiled fish fillet; weak green tea or rosehip drink.
Dinner:vegetarian cabbage rolls; fruit and fruit jelly; low-fat cottage cheese with the addition of dried fruit.
Before going to bed you can drink a glass of milk or low-fat yogurt.
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 fruit; a cup of herbal tea.
Dinner:stewed zucchini with fresh herbs; mashed potatoes; vegetable salad, black or green tea.
Snack:a portion of fresh fruit or berries; milk shake or a glass of whole milk.
Dinner: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 grated apple; weak black or green tea.
lunch:portion of fruit salad seasoned with natural yogurt.
Dinner:vegetarian cabbage soup; pumpkin cutlets; a glass of whole milk
Snack:a glass of fermented baked milk or kefir; portion of berries.
Dinner:pancakes with fruit filling; fruit and fruit compote.
Thursday
breakfast:casserole of cottage cheese and carrots; oatmeal; fruit compote.
lunch:homemade noodles cooked in milk.
Dinner:steamed beef cutlets with stewed white cabbage; boiled buckwheat porridge, pumpkin juice.
Snack:carrot juice.
Dinner:salad of 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:white cabbage and grated carrot salad; vegetarian soup; tomato juice.
Snack:fruit jelly or a portion of fruit.
Dinner:roasted vegetables; oatmeal, weak green or black tea.
Saturday
breakfast:steamed cheesecakes; natural yogurt; fruit jelly.
lunch:corn or oatmeal with milk.
Dinner:steamed dietary fish with mashed potatoes; vegetarian zucchini soup; weak black tea with lemon.
Snack:forest or milkshake.
Dinner:vegetable salad; cornmeal porridge; pumpkin, apple or carrot juice.
Sunday
breakfast:vegetable salad; a slice of bread with bran; rosehip drink.
lunch:carrot and pumpkin salad, 1 soft-boiled chicken egg.
Dinner:potato cutlets with the addition of grated zucchini; homemade noodles made in milk; fruit jelly.
Snack:cottage cheese casserole with fruit.
Dinner:vegetable cabbage rolls; a glass of whole milk or low-fat kefir.
Receptions
Vegetarian vegetable borsch
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, herbs (dill, parsley), low-fat sourcream or natural yogurt - for serving.
Instruction.Put vegetables in boiling water, cut into small cubes or grated on a coarse grater: onions, carrots, celery, beets, potatoes, cabbage, tomatoes (without peel). Cook the vegetables until ready. Salt, season. Then add finely chopped greens. Remove the pan from the heat and let the borsch simmer. Serve with sour cream or yogurt (optional). In the finished borsch you can put a piece of lean boiled beef.
Omelet with poultry or meat
Ingredients:turkey breast fillet (chicken, guinea fowl) without skin or lean cooked meat (beef, veal), 2 eggs, 2 tablespoons low-fat milk, salt to taste.
Instruction.Beat the eggs with the milk. Sol. Pieces of boiled or roasted poultry (meat) is poured on the stirred mass. Bake on both sides in the microwave, slow cooker or in a deep frying pan.
Boiled fever
Ingredients:500 g cod fillet, 1 tsp lemon juice, 1 onion, 1 bay leaf, 1 tbsp olive oil, parsley root (to taste), peppercorns (4-5 peas), herbs(dill, parsley) - 1 tbsp, salt to taste.
Instruction.Rinse the fillet in cold water with the addition of lemon, cut into portions. Put the pieces in the boiling broth with roots and spices so that the water covers the fish. Stew the fever under the lid for 12 minutes. Serve with vegetable stew.
Salad of carrots, apple and pumpkin
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 on a coarse grater, stir. Add lemon juice and garnish the salad with orange slices (tangerines).
Pike rolls with Chinese cabbage
Ingredients:500 g pike, 200 g cottage cheese (5%), 4 egg whites, 1 green Chinese cabbage, salt and pepper to taste.
Instruction.Grind with a mixer or twice pass the pike fillet through a meat grinder. Then mix with the curd. Beat the egg whites and add to the table, stir, salt, pepper. Divide the minced meat into 4 parts and place each on a separate sheet of foil smeared with olive oil. Roll up, fasten the ends. Cook in a double boiler for 10-14 minutes. Wash the cabbage, disassemble it into leaves, add salt, pepper and cook on a double boiler for 10 minutes. Put cabbage leaves on a plate, on them pike rolls taken out of foil.
Vegetable stew
Ingredients:1 onion, 1 carrot, 1 tomato, 200 g white cabbage, 1 potato, 1 pepper, 100 g small corn, 1 tbsp vegetable oil, herbs (dill, parsley, celery), salt, black peppertaste.
Instruction.In a saucepan heated with oil put finely chopped onions, grated carrots, peeled and chopped tomatoes. Save slightly. Then add the sliced cabbage and potatoes, as well as corn. Stir, add a little water, cover and simmer until done. Five minutes before cooking, add black pepper and finely chopped vegetables.
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.In a deep roasting pan greased with olive oil, put a mixture of vegetables: finely chopped onions and carrots, cabbage and potatoes, cut into squares. Stir, add finely chopped vegetables, pepper, salt, beaten eggs. Put in an oven preheated to 200 degrees. Bake for 20-25 minutes.
Zucchini rolls with cottage cheese
Ingredients:2 medium zucchini, 1/2 red pepper (excluding seeds), 1 cucumber, 100 g low-fat cottage cheese, 1 bunch arugula, 1 tbsp olive oil, 1 tsp. finely chopped fresh herbs, salt to taste.
Instruction.Wash the zucchini, 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 are cut into thin longitudinal strips. Put some cottage cheese at the end of the zucchini strip. Add a few strips of paprika, cucumber, arugula leaves, roll into a roll and place in an upright dish.
Casserole with cottage cheese with apples
Ingredients:400 g skim cottage cheese, 2 eggs, 1 tsp starch, 1/4 tsp salt, 1 tbsp 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 table. Mix everything. Microwave for 12 minutes or oven until ready. Serve with yogurt, honey or jam.
Cottage cheese dessert berry
Ingredients:400 g low-fat cottage cheese, 100 g all kinds of fresh fruit, 2 egg whites, 1 tbsp sugar, 12 g gelatin, 1/4 packet vanilla.
Instruction.Soak gelatin in 5-7 tablespoons of cold water. Beat the egg whites. Add vanilla, sugar to the curd, add the whipped proteins. Melt the gelatin over low heat until dissolved and add to the boiled mass, stir. Leave in the refrigerator for 5 hours. Serve garnished with berries.