Diet for gout and high uric acid

The gout diet is based on minimizing the amount of purines in the diet, which helps 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, drugs are ineffective.

Benefits of a gout diet

The benefits of nutritional therapy:

• a full-fledged diet with a sufficiently high calorie content allows you not to feel hungry;
• get rid of harmful foods containing oxalic acid and purines, reduces the severity of gout symptoms, relieves pain, swelling;
• adherence to a diet reduces the risk of relapses and exacerbations;
• a healthy diet with restriction of spicy, fatty and fried foods improves general well-being and the state of the body;
• the correct selection of food reduces the risk of complications, including renal failure, atherosclerosis, the formation of gouty nodes in the internal organs;
• diet meals are easy to prepare and require no expensive ingredients.

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

Proper nutrition without concomitant therapy cannot completely cure a person, but serves as a necessary help in the fight against pathology and relieves the patient of painful symptoms.

Basic principles of nutrition for gout and high uric acid

The goal of the diet is to limit the intake of purines and intermediates that increase their concentration. When compiling a diet, adhere to the following rules:

1. The food consumed per day is divided into 5 meals at regular intervals. Thus, they reduce the load on the digestive system and kidneys, keeping the metabolism in good shape.
2. The chemical content of the food is carefully controlled. This helps to stop the deposition of salts in the tissues, helps to get rid of gouty stones and tophi.
3. The total calorie content of the diet is reduced to 2700 kcal per day, while the total weight of the food must not exceed 3 kg. This allows you to maintain normal body weight, as obesity contributes to the exacerbation of gout.
4. The amount of protein is limited to 80 g per day. Animal-based proteins are trying to be replaced by plant-based proteins, but they cannot be completely ruled out.
5. The daily dose of fat is 80-90 g. About 25% enters the body with vegetable oils, the rest - in the composition of dishes.
6. The patient consumes 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 milk products, fresh fruits and berries. They will help the body maintain a balance of substances.
8. All meat in diet dishes is pre-boiled for 15 minutes, after which the first broth is drained. Helps get rid of excess purines in muscle tissue.
9. Fluid intake increased to 2-2. 5 liters per day. The diet includes healthy drinks that have a diuretic effect, as well as alkalizing 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. An excess of it promotes the formation of deposits and reduces the rate of urine excretion, which aggravates the symptoms of gout.
11. Alcoholic beverages are excluded from the diet. Infrequent use of them also disrupts kidney function, which increases the risk of exacerbations.
12. If necessary, the diet is supplemented with vitamin and mineral complexes. It is imperative to maintain at the required level the content of vitamins B2, C, PP and potassium, which has a diuretic effect.
13. Fasting days are held once a week, during which the patient eats exclusively fruits, vegetables and grains low in purines.

The diet should be combined with a dose of supportive medications, if prescribed by a doctor. Since gout is incurable, a person must follow the rules of nutrition throughout his life.

What can you eat?

The following foods are allowed in the diet:

1. Uncomfortable baked goods, including black and white bread.
2. Vegetables: Dill, corn, beets, onions, garlic, potatoes, carrots, cabbage, broccoli, cucumbers, zucchini, eggplant, squash. Limited quantities: tomatoes, turnips, cauliflower, radishes, asparagus, rhubarb, celery, peppers, onion feathers, parsley.
3. All fruits and berries except grapes, cranberries, figs and raspberries. Plums are consumed in limited quantities.
4. Lean meats: rabbit, chicken, turkey. Consumed no more than 3-5 times a week, servings up to 170 g.
5. Lean fish (salmon, salmon, trout), seafood: mussels, shrimps, crabmeat and shrimp, squid, octopus.
6. Eggs - no more than 1 pc. per day.
7. Dairy products: kefir, cottage cheese, sour cream, yogurt, cream, unsalted cheese, low-fat whole milk (better diluted). Butter can be added to cereals, stews, but not used for frying and not consumed in pure form.
8. All cereals and grains, with the exception of legumes: rice, buckwheat, millet, oatmeal, etc. It is best to cook them in water or diluted milk.
9. Soups based on weak vegetable broths, potatoes.
10. Pumpkin, sunflower, flax, sesame seeds.
11. Walnuts, pine nuts and hazelnuts, almonds, cashews, hazelnuts, pistachios.
12. Dried fruit, except raisins.
13. Vegetable oils: sunflower, olive, corn, linseed. They are used not only for frying, but also for dressing salads, stews and other things.
14. Sweets: marshmallows, jam, jam, marshmallows, ice cream. Candies without chocolate are allowed.
15. Drinks: fruit and vegetable juices (tomato must be used with caution), herbal teas with lemon and honey, decoctions, fruit drinks, compotes, chicory, kvass. Alkaline mineral water is useful.
16. Delicate spices and aromatic herbs: cinnamon, vanillin, 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 foods, 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 (veal, chicken), canned 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. Sorrel, spinach, olives.
8. Spicy and salty cheeses.
9. Decoctions and broths based on meat and offal, fish, mushrooms.
10. Cakes, pastries, cream buns.
11. peanuts.
12. Animal fats: lard, lard. Margarine.
13. Alcoholic beverages, strong tea, coffee, cocoa.
14. Spicy spices and sauces, including mustard, horseradish, mayonnaise, ketchup.

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

Table number 6 for gout

In medical institutions, diet No. 6 is used to treat the disease. The medical menu takes into account such factors as the chemical composition of foods, their calorie content, the ratio of proteins, fats and carbohydrates. This allows you to choose the optimal diet for the patient, without making unnecessary calculations every time. For this reason, table 6 is often used for the home treatment of gout - it is universal and has no contraindications.

Diet during an exacerbation

If the symptoms of gout intensify, it is recommended to change the menu. Rules for drawing up a diet during an exacerbation:

• complete elimination 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 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 the pain and swelling in the legs have been eliminated. It is not recommended to keep it for a long time, as the body will quickly begin to lack vitamins and nutrients.

7 day menu

Approximate weekly diet for gout treatment:

eat	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Bran bread sandwich with jam, vegetable salad with sour cream sauce, rosehip decoction	Milk rice porridge with pumpkin, fresh orange	Oatmeal with butter and jam, homemade fruit jelly with pieces of pulp, herbal tea	Buckwheat porridge with milk, grated apple and carrot salad	Oatmeal with grated apple, berry jam, tea	Milky millet porridge, 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	Ricotta mousse with dried fruit	Cornflakes with yogurt and banana pieces	Ice cream with fruit mousse and berries	Pancakes with jam and pieces of fruit
Dinner	Vegetable broth with egg and croutons, grated beetroot, carrot and apple salad, banana juice	Vegetable flan with cheese, steamed chicken cutlets, berry jelly	Salmon vegetable soup, corn porridge, yogurt	Milk noodle soup, vegetable stew, carrots and fresh apples	Broccoli puree soup, potato zrazy with sour cream, fresh orange	Cabbage soup, seafood rice, milk jelly	Potato soup, vegetable stew with turkey meatballs, banana milkshake
Dinner	Potato croquettes, slicing fresh vegetables, lemon tea	Dolma with sour cream, cottage cheese with pieces of fresh fruit, compote	Potato flan with vegetables and eggs, vegetable salad dressed with linseed oil, cranberry juice	Grated beets with garlic, oat jelly, fruit salad	Boiled new potatoes with herbs and oil, vegetable salad, dried fruit compote	Zucchini stuffed with vegetables dressed with cheese, slices of vegetables with corn oil, fresh banana	Cucumber and tomato salad, broccoli cutlets with sour cream sauce, cheese cake, bran broth
Before going to bed	Yogurt with fresh berries	Cookies with berry jam, kefir	Rosehip broth, apple	Curd mass, pear	Milk soufflé with fruit	Kefir, mandarin	Cottage cheese with sour cream, compote

The menu items are interchangeable, they can be modified or integrated as desired. The main thing is not to violate the basic principles of the diet.

Features of fasting days

Diet for gout excludes complete hunger, as it causes an exacerbation of the disease. On fasting days, it is recommended to adhere to a mono diet (watermelon, potato, cucumber, carrot) or prepare salads, slices, stews of different types of vegetables and fruits.

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

A fermented milk diet will help you get rid of excess uric acid quickly: it involves using only cottage cheese (400 g) and kefir (0. 5 l) throughout 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. So that the patient does not feel discomfort from boring and monotonous food, it is possible to diversify the menu using original recipes with allowed ingredients.

Light cream soup

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

• 1 onion;
• 1 carrot;
• 1 bunch of spinach leaves
• 1 slice of white bread
• 2 tsp lemon juice;
• 2 tsp vegetable oil;
• 1 teaspoon cream;
• 0, 5 tsp Sahara.

Cut the bread into cubes, dry it in a dry pan. Peel the onions and carrots, chop finely. Pour the oil into a deep saucepan, heat, put the vegetables and simmer for 6-7 minutes. Add the spinach leaves and blend with a blender. Bring the mixture to a boil, add the lemon juice and sugar. Remove from heat, arrange on plates. Add a little cream and toasted white bread 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 of sour cream;
• 1 egg;
• 3 tbsp. L. semolina;
• 1 tablespoon. L. Sahara;
• 0. 5 tsp mashed soda with lemon juice;
• dried fruit, nuts to taste;
• salt.

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 crushed soda. The mass placed in a baking dish should be placed in an oven preheated to 180 ° C and bake until golden brown.

Steamed chicken meatballs with sauce

A low-calorie second course that can be eaten alone or with a side dish. For cooking you will need:

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

Soak the bread in milk. Boil the rice without salt, cool. Cut the chicken fillet into medium-sized pieces and put it in a blender. Add 1 chopped onion, garlic, bread and herbs, beat a raw egg and chop until smooth. After mixing with rice, it is necessary to salt and leave in the refrigerator for 20 minutes. Then meatballs are formed, steamed for 6-8 minutes.

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

Eggplant flan and minced meat

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

• 300 g of minced meat;
• 2 large eggplants;
• 1 onion;
• 1 clove of garlic;
• 3 tbsp. L. tomato paste;
• 2 tbsp. L. Flour;
• 120 g of hard cheese;
• 50 ml of cream;
• vegetable oil;
• salt.

Cut the aubergines into long slices, season with salt, so that they give juice. Dip in the flour, fry in the oil on both sides until half cooked. Chop the garlic and onion, fry until golden brown. Add the minced meat, simmer over medium heat for 3 minutes, then the 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 sheet in a thick layer, on top of them - minced meat, followed by grated or sliced cheese. Pour in the cream and bake in a preheated oven at 180 ° C for half an hour.

Cream of pumpkin

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

• 0. 5 kg of pumpkin, peeled, skins and seeds;
• 2 tbsp. L. Butter;
• 2 tbsp. L. Rice;
• 1 tablespoon. sugar;
• 250 ml of milk;
• cream to taste;
• salt.

Cut the pumpkin into cubes, put it in a saucepan, add the rice, salt and sugar. Pour in 1 liter of water and cook until soft. Pour in the melted butter and pass through a sieve. Put it back on the heat, add the milk and bring to a boil, then remove from the heat. Arrange the prepared pumpkin soup on plates and drizzle with the cream.

Nutritionist Reviews

• "Compliance with a gout diet is necessary for patients for a full life. The correct diet helps relieve pain and swelling and reduces the risk of complications. When compiling a menu, it pays to pay attention to protein , as their patients often lack their usual products. "
• "The gout diet is effective in lowering uric acid levels in the body. Patients are recommended to observe it throughout life to prevent flare-ups and continue the asymptomatic course of the disease. "
• "The diet lowers the uric acid level in the body by about 15%. It is effective in treating gout when combined with supportive medications.

Cons of the gout diet

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

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