A proper diet will allow you to forget about severe pain in the joints and lead a full life. We talk about the gout diet: what is useful and what is not.
Gout is a systemic chronic metabolic disease that causes inflammation, swelling, and pain in the joints. The disease is related to 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 ancient doctors. Many famous people suffer from gout, such as Alexander the Great, emperors and queens, English king Henry VIII, German scientist Gottfried Leibniz, philosophers Voltaire Kant and Schopenhauer.
Gout is still a very common disease. Usually, this disease affects men. About the age when the first attack usually appears, in men it is 35–45 years old, in women it is 45–50 years old.
gout symptoms
A characteristic sign of gout is the formation of the so-called tophi (the deposition of uric acid salts in the form of nodules and bumps in the connective tissue). Gout sufferers complain of acute pain in the joints - often the big toe is affected. From Ancient Greek, the name of the disease translates as "foot in the trap", as most patients are concerned with acute pain in the joints of the feet. Pain intensity increases rapidly and peaks after about 24-48 hours. Red swollen joint area. Body temperature may rise, chills appear. Gout attacks are also uncomfortable because they limit the patient's movement. Without appropriate treatment, the acute phase lasts about a week, after which the symptoms gradually subside. Gout can progress: attacks of pain become more frequent, new joints, for example elbows, hands, are associated with the pathological process. Due to the growth and enlargement of the lymph nodes, the joints are deformed, with reduced mobility and function. And this leads to mobility problems: the patient becomes less mobile. In the later stages, gout can lead to the development of urolithiasis.
Depending on the nature of the disease, the disease can be acute (acute gouty arthritis) or chronic (recurrent arthritis). There are also atypical forms of gout, for example, pseudo-gout, myasthenia gravis, rheumatoid arthritis, etc. v. They are much less common.
The reason for the development of the disease
As we said, gout develops when a lot of uric acid is formed in the body, which is not eliminated from the body in time. A large number of factors can contribute to this. Here are the main causes of high uric acid levels and the development of gout.
- genetic predisposition. Usually, it manifests as various genetic disorders in which the amount of one or another enzyme is reduced in the body.
- Increase the amount of purine base in the body. These substances are contained in the DNA and RNA of living organisms and participate in the transfer of genetic information. Purine radicals enter the body with food and drink and also during the breakdown of the body's own cells. In the Middle Ages, gout was known as the "disease of kings". This was explained by the aristocracy's preference for sumptuous meals. The bodies of people who abuse meat and alcohol (and mostly purines) cannot cope with the huge uric acid levels. Normal people eat poorly, mainly plant foods, so they rarely get gout.
- Problems with uric acid excretion in the urine. Often seen in chronic kidney disease. It is generally accepted that gout in such cases is secondary, i. e. it is the result of another disease. If it is eliminated, the gout will also go away.
Treatment and prevention of gout
The success of gout treatment is an integrated approach. If possible, therapists try to identify the root cause of the disease and eliminate it. However, this is not always possible, so one must limit the symptomatic treatment in order to eliminate the manifestations of the disease and improve the quality of life of the person with gout.
Main directions in the treatment of gout
- Medical treatmentwith anti-inflammatory drugs and reduce swelling. Anti-inflammatory drugs are used mainly during an exacerbation to reduce pain and swelling. Antigout - for a long time, sometimes for a lifetime. This is a group of drugs that directly affect the metabolism of purine radicals and uric acid in the body.
- local treatment.It is prescribed both during remission and during exacerbations. It includes the use of compression bandages with analgesics and anti-inflammatory drugs, as well as physiotherapeutic procedures. In the period of remission, applications with paraffin, therapeutic mud are useful - this helps to remove urate and improve joint mobility.
- Surgery.Indicated with strong growth of buttons and cones. They are removed to avoid severe deformity of the joints and limit their mobility.
- Diet.Diet plays an important role in the prevention and treatment of gout. The main goal of such a diet is to reduce the content of uric acid compounds in the body. If a therapeutic and prophylactic diet is followed, purine radicals practically do not enter the body from the outside, and uric acid levels will decrease. By limiting consumption or completely eliminating certain foods from the diet, we prevent the development of the disease and delay the next attack. A therapeutic and prophylactic diet should be followed for a person with gout throughout life, and not just during exacerbations.
How to do the diet
Experts recommend taking diet chart number 6 as the basis for gout, this treatment and prevention diet was developed by a well-known nutritionist for patients suffering from diseases that can cause gout. accompanied by the accumulation of uric acid in the body: gout, urolithiasis, and uric acid. fat axit. All of these are metabolic diseases and cause serious complications. A special diet helps to reduce uric acid levels 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 joint cavities. The diet also prevents the accumulation of purine bases, which leads to gout. If you persist in doing it, you can quickly improve your general condition, reduce pain and discomfort for joints.
Features of diet chart number 6
The therapeutic diet is balanced in terms of the chemical composition and calorie content of the product, sufficient in mineral, vitamin, protein, fat and carbohydrate content. The energy intensity is 2700–3000 kcal. If you are overweight, you should reduce your total calories by reducing your carbohydrate intake.
- Fat intake is 80-90 g per day. Should give preference to fats of vegetable origin, derived from vegetable oils.
- Daily protein intake is 70-80 g, while at least half of the indicated amount should come from plant protein foods.
- Carbohydrate intake is 380-400 g per day with normal body weight. With overweight and obesity, the amount of carbohydrates is reduced to 250-300 g per day.
- Salt intake should not exceed 10 g per day.
- The amount of liquid consumed daily should not exceed 1. 5-2 liters (excluding the first courses).
The gout diet does not have strict restrictions, therefore, as a rule, it is well tolerated. Food should be boiled, grilled, or steamed. Try to avoid frying. It causes the formation of a large number of foreign substances and carcinogens, affecting the digestive, urinary and cardiovascular systems. You need to eat small portions, every 2-3 hours, in moderate portions, without overeating.
Food allowed for gout
The basis of the therapeutic diet for gout are alkaline foods: they normalize the metabolism of purine radicals, and also reduce the amount of uric acid.
What Can You Eat When You Have Gout?
- Any vegetable - both fresh and heat-processed.
- Bread products made from rye and wheat flour, as well as added wheat bran.
- The first courses are cooked in a weak vegetable and fish broth, vegetarian okroshka, beets, lean pickles, as well as cabbage soup without meat.
- Dairy products and yogurt: low-fat kefir, curd, whole milk, low-fat sour cream, natural yogurt, fermented baked milk and low-fat cheese.
- Fresh and heat-processed fruits and berries.
- Green and black tea with lemon, honey and milk. Homemade fruit and berry kissels, vegetable and fruit juices, berry fruit drinks. Herbal infusion (from chamomile, rose hip), fruit juice, chicory.
- Desserts and sweets: natural honey, marshmallows, natural marmalade, berry jam, jam, homemade marshmallows.
- Fats: refined sunflower, corn, olive, flaxseed oil. Butter is also allowed.
The foods and foods listed are considered safe for gout. There are also some products that you cannot exclude from the menu, but limit their use.
- Quail and chicken eggs, cooked as an omelet, hard-boiled or hard-boiled (no more than 1 egg per day).
- From meat products, it is allowed to eat veal, 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 heat treatment method, meat and fish are cleaned of purine radicals, peripheral substances and uric acid fragments.
- Pasta is recommended to be kept to a minimum.
What to eat with gout?
Your diet should not contain foods that contain large amounts of purines and uric acid. Here are the foods that are not recommended for gout sufferers.
- Alcoholic and carbonated drinks.
- Chocolate, cocoa.
- The first dishes are cooked in rich meat and fish broth.
- All nuts and legumes, grape juice.
- Hard and pickled cheese.
- Sausage products, smoked products, sausages, canned fish and meat, offal as well as high fat meat and fish ingredients.
- All kinds of appetizers, pate, sauces, condiments, seasonings, ketchup, mayonnaise, mustard, grated horseradish.
- Products from puffs and pastries, cakes, chocolate and caramel candies.
Sample menu of the week
Here is a sample seven-day menu for people with gout. It can be adjusted according to your preferences.
Monday
Breakfast:mixed vegetable salad with vegetable oil (sunflower, corn or olive); 1 soft-boiled egg; pumpkin or carrot juice.
Lunch:honey roasted pumpkin; a glass of whole milk or natural yogurt.
Dinner:boiled chicken breast with vegetables; a glass of orange or apple juice.
Afternoon snack:vegetarian borscht with potatoes; boiled fish fillet; weak green tea or rosehip drink.
Dinner:vegetarian cabbage rolls; fruit and berry jelly; low-fat cheese with added dried fruit.
Before going to bed, you can drink a glass of low-fat milk or kefir.
Tuesday
Breakfast:Scrambled eggs with vegetable salad dressing with vegetable oil (corn, olive or sunflower), a glass of fruit or vegetable juice.
Lunch:puree from any fruit or vegetable; small cheese cubes with the addition of dried fruit; a cup of herbal tea.
Dinner:zucchini stew with fresh herbs; mashed potato; vegetable salad, black or green tea.
Afternoon snack:a portion of berries or fresh fruit; milkshake or a glass of whole milk.
Dinner:cottage cheese with the addition of berry jam or dried fruit; compote of berries and fruit.
Wednesday
Breakfast:boiled rice porridge with the addition of grated apple; weak black or green tea.
Lunch:a portion of fruit salad with natural yogurt.
Dinner:vegetarian cabbage soup; squash; a glass of whole milk
Afternoon snack:a glass of fermented baked milk or kefir; berry part.
Dinner:pancakes filled with fruit; fruit and berry compote.
Thursday
Breakfast:cheese and carrot stew; oatmeal porridge; fruit compote.
Lunch:Homemade noodles boiled in milk.
Dinner:beef stew with white cabbage; Boiled buckwheat porridge, pumpkin juice.
Afternoon snack:carrot juice.
Dinner:boiled beet and carrot salad, seasoned with olive oil; jelly fruit.
Friday
Breakfast:Soufflé curd; fruit or vegetable juice.
Lunch:Natural yogurt with the addition of wheat bran.
Dinner:salad of white cabbage and grated carrots; vegetarian soup; tomato juice.
Afternoon snack:fruit jelly or a portion of fruit.
Dinner:grilled vegetables; oatmeal, green or black tea.
Saturday
Breakfast:steamed cheesecake; natural yogurt; jelly fruit.
Lunch:corn or oatmeal with milk.
Dinner:steamed diet fish with mashed potatoes; vegetarian soup with zucchini; black tea with weak lemon.
Afternoon snack:berry or milkshake.
Dinner:Vegetable salad; porridge from ground corn; pumpkin, apple or carrot juice.
Sunday
Breakfast:Vegetable salad; a slice of bread with bran; rosehip drink.
Lunch:carrot - pumpkin salad, 1 hard-boiled egg.
Dinner:sliced potatoes with the addition of grated zucchini; homemade noodles in milk; jelly fruit.
Afternoon snack:Cheese casserole with fruit.
Dinner:cabbage vegetable rolls; a glass of whole milk or low-fat kefir.
Cooking recipe
Vegetarian Borscht
Ingredient:2. 5 liters of water, 1 onion, 2 carrots, 1 beetroot, 1 tomato, 1 bulb or stalk of celery, 2 potatoes, 200 g white cabbage, salt, pepper - to taste, herbs (dill, parsley), low-fat sour cream or natural yogurt - to serve.
Tutorial.Add the vegetables cut into small cubes or grated in a coarse blender to the boiling water: onions, carrots, celery, radishes, potatoes, cabbage, tomatoes (peeled). Cook until vegetables are ready. Salt, season. Then add finely chopped coriander. Remove the pan from the heat and add the borscht juice. Serve with sour cream or yogurt (optional). In the finished borscht, you can order a piece of boiled beef.
Omelette with poultry or meat
Ingredient:Turkey fillet (chicken, turkey) skinless or lean boiled (beef, veal), 2 eggs, 2 tbsp. l. low-fat milk, salt to taste.
Tutorial.Beat eggs with milk. Salt. Poultry pieces, boiled or grilled (meat), pour over the mixture. Bake both sides in the microwave, slow cooker, or deep pan.
Boiled cod
Ingredient:500 g cod fillet, 1 teaspoon monosodium glutamate. lemon juice, 1 onion, 1 bay leaf, 1 tbsp. l. olive oil, parsley root (to taste), pepper (4-5 peas), herbs (dill, parsley) - 1 tbsp. l. , salt just eaten.
Tutorial.Rinse the fillet in cold water with the addition of lemon, cut into pieces. Put the fish pieces in a pot of boiling water with the roots and spices so that the water covers the fish. Simmer the cod under the lid for 12 minutes. Served with stewed vegetables.
Carrot, Apple and Pumpkin Salad
Ingredient:100 g fresh pumpkin, 1 medium carrot, 1 green apple, 1 teaspoon MSG. lemon juice, 2-3 slices of orange or tangerine.
Tutorial.Rub the vegetables on a coarse blender, mix well. Add lemon juice and garnish the salad with orange (mandarin) slices.
Rolled perch with cabbage
Ingredient:500 g perch, 200 g cheese (5%), 4 egg whites, 1 green cabbage, salt and pepper to taste.
Tutorial.Blend with a mixer or pass tilapia fillets through a meat grinder twice. Then mix with curd. Beat the whites and put in a bowl, mix, salt, pepper. Divide the minced meat into 4 portions and place each on a separate sheet of foil, greased with olive oil. Roll up into rolls, fasten the edges. Cook in a double boiler for 10-14 minutes. Wash the cabbage, cut into leaves, salt and pepper and cook in a double boiler for 10 minutes. Place cabbage leaves on a plate, roll tilapia with foil on it.
Vegetable stew
Ingredient:1 onion, 1 carrot, 1 tomato, 200 g white cabbage, 1 potato, 1 bell pepper, 100 g small corn, 1 tbsp. l. vegetable oil, herbs (dill, parsley, celery), salt, pepper to taste.
Tutorial.Place the chopped onion, grated carrot, peeled and chopped tomatoes in a pan and heat with oil. Light save. Then add the cabbage and potatoes cut into squares, as well as the corn. Stir well, add a little water, cover and simmer until done. Five minutes before ready, add pepper and finely chopped greens.
stewed vegetables
Ingredient:1 onion, 1 carrot, 300 g cauliflower, 1 potato, 1-2 eggs, herbs (dill, parsley, celery), salt and pepper to taste.
Tutorial.In a deep baking dish, greased with olive oil, mix the vegetables: finely chopped onions and carrots, cabbage and potatoes cut into squares. Stir well, add chopped greens, pepper, salt, beaten eggs. Place in a preheated oven to 200 degrees. Bake for 20-25 minutes.
Cheese roll zucchini
Ingredient:2 medium zucchini, 1/2 red bell pepper (seedless), 1 cucumber, 100 g low-fat cheese, 1 bunch arugula, 1 tbsp. l. olive oil, 1 dl. finely chopped herbs, salt to taste.
Tutorial.Wash the zucchini, cut into thin strips lengthwise, lightly fry both sides in olive oil for 2 minutes on each side (can be baked in the oven). Mix cheese with herbs, salt to taste. Cut the peppers and cucumber into thin strips lengthwise. Place a small amount of cheese on the end of the zucchini strips. Add a few strips of red pepper, cucumber, and arugula leaves, roll up and place on an upright plate.
Stew with apples
Ingredient:400 g fat-free cottage cheese, 2 eggs, 1 teaspoon MSG. starch, 1/4 tsp. salt, 1 tbsp. l. sugar, 2 Antonovka apples.
Tutorial.Beat eggs with salt and sugar, add cheese and starch. Peel apples, remove cores, cut into bite-sized cubes. Mix everything. Microwave for 12 minutes or oven until cake is done. Serve with yogurt, honey or jam.
Berries dessert curd
Ingredient:400 g low-fat cottage cheese, 100 g fresh berries, 2 egg whites, 1 tbsp. l. sugar, 12 g gelatin, 1/4 packet vanilla.
Tutorial.Soak gelatin in 5-7 tablespoons of cold water. Whip the whites. Add vanillin, sugar to cheese, add whipped protein. Melt the gelatin over low heat until dissolved and add to the curd mass, whisking. Leave in the refrigerator for 5 hours. Serve with berries.