Diet for gout. Menu for the week. Products, recipes

Gout is a chronic slow disease of the joint apparatus that results from the deposition of urea crystals in the joint cavity. This condition develops when there is a violation of the exchange of purine-type bases in the human body. Gout is characterized by the appearance of so-called tofuses, which look like bumps above the surface of the interphalangeal or elbow joints. This disease is accompanied not only by severe pain syndrome, but also leads to partial or complete restriction of mobility. People with advanced gout often lose the potential for self-help, as a result of which they are forced to apply for a disability. In modern medical practice, there are many new generation drugs that affect the underlying cause of the development of this disease.

Despite the effectiveness of these drugs, complex gout therapy cannot be fully implemented without a specialized diet. The basic rule of such a diet is to strictly limit or completely exclude ingredients that contain large amounts of purine bases from the diet. Dietary recommendations enable not only the normalization of metabolic processes and reduction of the load on the renal apparatus, but also the normalization of water and electrolyte metabolism, as well as the improvement of the general well-being of the patient.

Characteristics of the disease

Pathological changes in the joints in this disease are directly related to the accumulation of urea fragments in the inter-articular space. As the disease progresses, the deposition of uric acid crystals occurs not only in the joints, but also in the internal organs, which leads to a disturbance of their functional activity. First of all, this disease affects the urinary system because the kidneys no longer cope with the amount of uric acid that appears in the body.

The most likely complication of gout from the kidneys is urolithiasis, which eventually leads to kidney failure and death. This pathological phenomenon typically affects the interphalangeal joints of the feet, hands, knees, elbows, and wrists. This disease is characterized by cyclicity, when periods of relative remission are replaced by periods of exacerbation.

During the period of exacerbation of the disease, the person faces the following pathological symptoms:

• swelling and redness of the formed tophy in the area of ​​the damaged joint;
• Intense pain syndrome, which tends to intensify even when air flows;
• increase in body temperature over 38 degrees.

During the onset of gout attacks, the characteristic symptoms usually affect only the metatarsophalangeal joint of the first toe. In 80% of cases, the symptoms of gout are felt at night. An attack of exacerbation can last from several hours to several days, depending on the severity of the pathological changes. The frequency of seizures directly depends on the individual characteristics of the human body. In some patients, this happens every six months, and some forget about the presence of gout for several years. Despite the fact that this disease is hereditary, in order to cause gout, it is necessary to create favorable conditions in the form of improper diet, improper lifestyle, abuse of alcohol, caffeine and nicotine.

Very often gout is of a secondary nature and develops in the background of pathologies such as diabetes mellitus, leukemia or hypertension. Uncontrolled and long-term use of acetylsalicylic acid also leads to disorders of uric acid metabolism in the human body. Regardless of the severity of the course of the disease, a person diagnosed with gout needs timely complex treatment, which includes a radical revision of the diet.

Nutritional characteristics

In case of impaired urea metabolism, such patients are prescribed a diet that limits the intake of purine bases from the outside, which will help inhibit uric acid synthesis and shift the pH of urine to the alkaline side. According to the classification of dietary tables, people with a diagnosis of gout are recommended table no. 6. The energy value of such a table averages 2700 to 2800 calories.

In addition, the chemical composition of such a diet is as follows:

• The daily amount of carbohydrates is between 350 and 400 g.
• The amount of protein component is 80-90g per day, while at least half of the stated amount should be animal protein.
• The daily amount of fat consumed should be between 80 and 90 g, while the amount of vegetable fat should be at least 30%.

There are also separate principles of nutrition, after which a person diagnosed with gout improves the general condition of the body and reduces the risk of recurrence of the disease. These principles include:

• Correct fluid refill.The daily amount of drinking water must be at least 1, 5 and not more than 2 liters. This amount of water is sufficient for the normalization of urea levels in the body and for the early removal of its excess through the kidneys.
• Compliance with food intake.To reduce the metabolic load in the body and eliminate the accumulation of harmful compounds, it is recommended to eat in small meals, in moderation, up to 5 times a day. It is very important to avoid overeating in this disease.
• Complete refusal to drink alcohol. Drinking beer, wine, champagne and other alcoholic beverages can cause a new attack of the disease, because they not only slow down the excretion of excess uric acid, but also contribute to its excessive production. For example, red grape wine contains an abundance of purine bases, the accumulation of which in the body leads to the development of gout.
• Limited salt intake.To prevent a new attack of unbearable pain, the amount of table salt consumed must be limited to 6 g per day.
• Reducing the amount of protein consumed.Complete rejection of protein components is dangerous not only for health but also for human life, so patients diagnosed with gout are advised to give preference to plant proteins, as well as meat ingredients that contain a minimum amount of purine bases.
• Normalize body weight.Excess weight creates an unreasonable burden on the whole body, which leads to a decrease in metabolic rate. Obesity in one degree or another negatively affects the condition of the kidneys and joints, which leads to worsening of the disease. To prevent obesity and recurrence of gout, it is recommended to limit sugar intake.

Prohibited food ingredients

A key condition for an effective diet in this disease is the strict restriction or complete exclusion of components that contain large amounts of purine bases.

Nutritional elements such as stews and first courses of red meat and mushrooms, coffee, strong black and green tea, as well as cocoa and chocolate must be completely removed from the daily diet. The gout diet does not provide fasting days and fasting days, as insufficient food intake leads to accelerated uric acid production.

Complete removal of such food ingredients from the daily diet helps to improve the general condition and reduce the metabolic load in the body:

• hard cheeses containing spices and herbs;
• any type of offal;
• concentrated soups;
• high fat fish and meat ingredients;
• smoked and canned sausages, sausages, meat and fish ingredients;
• all varieties of mushrooms;
• dried fruit;
• canned, pickled and salted vegetable ingredients;
• patisserie;
• sauces, mayonnaise, ketchup, mustard, horseradish root and chili snacks;
• puff pastry;
• raspberries, cranberries, figs, cranberries;
• beverages containing carbon dioxide, alcohol, colors and flavors;
• refractory types of animal fats;
• herbal components like peas, beans, cauliflower, broccoli, spinach, sorrel, rhubarb.

Allowed food ingredients

The list of acceptable products includes those products that contribute to the normalization of urea metabolism in the human body.

The anti-gout diet has a lot in common with a vegetarian diet, as it involves a strict restriction of animal products and the predominance of plant foods in the diet.

Such a diet not only has a beneficial effect on the state of metabolism, but also normalizes the function of evacuation of the colon, solving the problem of constipation. Meals also create minimal stress on the kidneys, allowing them to focus on removing excess uric acid.

You can create a daily menu with the following food ingredients:

• soy products;
• bakery products of wheat or rye flour;
• chicken eggs in the amount of 1 piece per day (or quail - 3 pieces);
• first courses with the addition of whole milk, noodles, fruits, permitted cereals and vegetables;
• lean meat ingredients (chicken, turkey, rabbit, lean fish);
• rice, buckwheat and wheat semolina;
• whole milk and low-fat fermented milk ingredients;
• freshly squeezed fruit and vegetable juices, medicinal table mineral waters of alkaline composition;
• vegetable components (carrots, white cabbage, zucchini, pumpkin, lettuce);
• crab meat, shrimp, squid;
• butter without added salt, ghee and vegetable oil;
• some types of sweets (marshmallows, marmalade, marshmallows, natural honey, fruit and berry jam);
• as spices you can add bay leaves, cinnamon, citric acid, dill and parsley, vanilla;
• citrus fruits, pineapple, berries, melons.

A rational diet for gout has a beneficial effect not only on the work of blood vessels and the heart, but also allows you to reduce the amount of medication used. A restrictive diet reduces the risk of disease recurrence, normalizes body weight and strengthens the body's defenses.

Consequences of non-compliance with the child

If a person diagnosed with gout neglects a balanced diet, then he may face a whole list of severe complications.

These complications include:

• atherosclerotic changes;
• irreversible kidney damage (gout nephritis);
• accumulation of uric acid crystals in the internal organs, which is overwhelmed by the formation of so-called gouty nodules;
• occurrence of renal failure;
• diffuse damage to the joint apparatus by the development of an erosive form of arthritis;
• irreversible damage to blood vessels and the heart, as well as the formation of permanent arterial hypertension.

Sample menus for each day

A person with gout can compile a daily menu based on their gastronomic preferences, guided by a list of allowed foods. As an example, a standard diet menu that violates the body’s uric acid metabolism will be listed.

This menu looks like this:

Day One

• Breakfast. Hercules flakes, cooked in milk or water, 2-3 fresh cucumbers, pomegranate broth.
• Second breakfast. 150-200 g of low-fat cottage cheese with the addition of 15% heavy cream, 1 cup of fruit and berry jelly or 250 ml of homemade yogurt.
• Lunch. Chicken soup with potatoes, carrots and other permitted vegetables, zucchini stuffed with rice grits and vegetables, seasoned with sour cream sauce, 1 glass of whole milk or berry juice.
• Afternoon snack. Vegetable salad topped with vegetable oil, 150g of cooked turkey fillet and 1 cup of švarca boiled.
• Dinner. Vegetable cutlets made of white cabbage, cheesecakes with 15% fat sour cream, 250 ml of tomato juice. Before going to bed it is allowed to eat 1-2 fresh apples or drink 1 cup of homemade yogurt.

Second day

• Breakfast. Grated carrot, seasoned with sour cream with 15% fat, rice grits, boiled in water or milk, 1 chicken soft-boiled egg, black tea with lemon.
• Second breakfast. Potatoes in a jacket, vegetable salad topped with vegetable oil, 250 ml of fruit jelly and berries or apple juice.
• Lunch. Vegetable soup with sour cream, milk jelly, casserole with raisins.
• Dinner. 2-3 baked apples with cinnamon, steamed egg omelette, any fruit juice. Before going to bed, it is recommended to consume 250 ml of homemade yogurt or kefir with a low percentage of fat.

Third day

• Breakfast. Salad of white cabbage and carrots, seasoned with sour cream with 15% fat, herbal tea from chamomile flowers, thyme and linden.
• Second breakfast. Steamed fish fillet, cucumber salad with herbs, tomato juice.
• Lunch. Vegetarian borscht, a small slice of cooked chicken fillet with sour cream sauce, berry juice.
• Afternoon snack. Carrot and apple juice, biscuits or biscuits.
• Dinner. Buckwheat porridge cooked with the addition of milk, vegetarian cabbage muffins with rice semolina and vegetables. In the evening it is allowed to consume 1 glass of tomato or apple juice.

Fourth day

• Breakfast. Grated beetroot salad with sour cream 15% fat and garlic, 1-2 slices of bread with bran, weak black tea with milk.
• Second breakfast. Any juice from allowed vegetables or fruits.
• Lunch. Vegetable soup with pearl barley, cabbage breaded with egg, carrot and pumpkin juice.
• Afternoon snack. Orange or grapefruit juice, biscuit biscuits.
• Dinner. Carrot pancakes with 15% fat sour cream, homemade milk or fruit jelly.

Fifth day

• Breakfast. Oatmeal porridge, cooked with the addition of milk, rosehip broth, carrot salad with apple.
• Second breakfast. Portion of low-fat cottage cheese with honey, raspberry or strawberry jelly.
• Lunch. Stewed zucchini with carrots and tomatoes, vegetable soup with potatoes, milkshake with banana.
• Dinner. Cabbage cutlets, cooked rabbit meat, tomato juice.

Sixth day

• Breakfast. Rice porridge with milk, carrot and apple salad with walnuts, weak green tea.
• Second breakfast. 1 soft-boiled chicken egg, herbal tea.
• Lunch. Vegetable crumbs, casserole, milk jelly.
• Dinner. 1-2 baked apples with honey, carrot juice and apples.

Seventh day

• Breakfast. Milk buckwheat porridge, cabbage salad with herbs, weak green tea.
• Lunch. Vegetarian fly, 1-2 slices of bread with bran, milk jelly.
• Afternoon snack. Apple and carrot casserole, rosehip drink.
• Dinner. Pumpkin porridge, baked with honey, apple juice.

Recipes

The following recipes for preparing some dishes will help to diversify the diet of a person diagnosed with gout, as well as saturate his body with vital components, vitamins, minerals and amino acids. The list of ingredients used may vary depending on culinary preferences.

Cabbage and beet salad

To prepare this diet dish, you must: take 1 medium red cabbage, 2 medium beets, 35 g walnuts, 1 teaspoon honey, a few drops of lemon juice and salt to taste. Cooking should begin by cooking the beets and chopping them on a medium grater. After that, the cabbage should be finely chopped, salted and left to stand for 9-11 minutes. After that, all the ingredients are mixed lightly, seasoned with honey and a mixture of lemon juice with olive or sunflower oil. To improve the taste, chopped walnuts are added to the salad.

Baked potatoes

First you need to supply ingredients such as peeled potatoes in the amount of 350-400 g, a small pinch of cumin seeds and vegetable oil. Peeled potatoes are cut into wedges and cooked until half cooked in salted water. Arrange the semi-finished potatoes on a baking sheet greased with sunflower or butter, greased on top with vegetable oil and sprinkled with cumin. It is recommended to bake this dish in the oven for 35-40 minutes at a temperature of 120 degrees.

Rice and meat puree

To prepare a diet meal, you need the following ingredients:

• 300-350 g chicken, turkey or rabbit meat;
• 30 g raw rice cereals;
• dill or parsley;
• salt to taste.

Cooking recipe:

1. The meat should first be boiled, cut into medium-sized pieces, and then chopped in a blender or meat grinder.
2. The rice grits are cooked and washed thoroughly, mixed with the chopped meat and passed this mixture through a blender or meat grinder again.
3. Salt the finished mass to taste, stir and incubate on low heat for 5-7 minutes.
4. When the dish boils, stir it well, add 1 tablespoon of sunflower oil and stir again.

Sprinkle with herbs before serving.

Milk jelly

Before you make this dessert, you need to stock up on the following ingredients:

• 150 g granulated sugar;
• 30 g gelatin;
• 15 g ground almonds
• 800 ml whole milk;
• a small pinch of vanilla.

Add 4-5 tablespoons of boiled water to the chopped almonds and mix the ingredients until they form a porridge. Almond porridge, vanilla with sugar are added to the heated milk, after which the mixture is boiled. After that, the milk is removed from the heat, gelatin is added to it and mixed gently until the granules are completely dissolved. The finished mixture is poured into pre-prepared forms and allowed to harden.

Stewed pumpkin

The following components are required to prepare a meal:

• 100 ml whole milk;
• 300 g peeled pumpkin pulp;
• 1 teaspoon butter
• 1 medium orange;
• 2 medium apples;
• 2 tablespoons granulated sugar;
• Vanilla and cinnamon to taste.

Cooking like this:

1. Peeled pumpkin pulp should be grated on a medium grater and cooked in milk for 15-20 minutes, after which sugar, peeled crushed apples and butter are added to the hot mixture.
2. Cook the resulting mixture over low heat for 10 minutes.

Sprinkle with vanilla and cinnamon before serving and garnish with peeled orange slices.

Vegetable borsch

Herbal borscht is one of the easiest options for preparing lunch. Such a dish does not require a lot of time and money, while its taste will be equally pleasant for both adults and children.

To prepare borscht, you need the following ingredients:

• 2 liters of clean water;
• one medium-sized pepper;
• 3-4 medium tomatoes;
• white cabbage;
• 2-3 medium potatoes;
• dill and parsley.

How to cook:

1. These vegetables must be peeled, washed and diced.
2. White cabbage should be finely chopped, and tomatoes washed, steamed with boiling water and peeled.
3. Add diced potatoes and previously made peeled juice to boiling water.
4. When the potatoes are half cooked, add the cabbage and peppers. When the dish boils (after adding cabbage and pepper), it must be cooked for 7 minutes, then remove from the heat and add chopped dill and parsley.

It is recommended to serve the dish with 1 teaspoon of sour cream.