Gout is one of those conditions that can never be cured without diet. If the patient really wants to overcome his illness, he will have to adhere to some restrictions in his usual diet for the rest of his life.
The cause of pain and swelling in gout is the high content of uric acid and purines in the body. They enter the body along with food. If the menu of a patient suffering from gout is correctly compiled, it is possible to significantly reduce the intake of purines and, at the same time, accelerate the elimination of joints already deposited in the tissues.
Doctors have long been studying such a question as the effect of food on the dynamics and treatment of gout, and have developed a special menu - this is the so-called diet number 6 for gout.
Classic diet for gout - basic principles
The table of a patient with gout should be varied, rich in vitamins and minerals, but at the same time low in calories, with a minimum of fats and carbohydrates. The following basic rules are followed:
- A minimum of protein products - meat of any kind, liver.
- In limited quantities, refractory fats.
- Complete rejection of products containing oxalic acid.
- Switching to vegetable oils, in extreme cases - to ghee.
- An absolute taboo on meat, fish and mushroom broths.
- The exclusion of salt, better completely, the permissible amount per day is no more than 8 grams.
- Drinking at least 2 liters of clean water per day, rich in alkalis.
Many patients can be frightened and alarmed by such a list - but what then includes the table of an arthritic patient? The gout diet is really tough, but effective, and there are enough foods left to make a varied and healthy menu for gout. In addition, it is necessary to strictly adhere to the diet during periods of exacerbation.
If gout is in a lull for a long time, some exceptions can be made. For example, proteins mainly enter the body from sub- and meat products - this is any meat, offal, lard, as well as eggs and fatty fish. During an attack, this food is prohibited. But during the period of remission, the table can be varied twice a week with a dish of lean meat or eggs.
What kind of meat and fish to choose? The menu 1-2 times a week can include:
- Rabbit or turkey meat without skin;
- Lean beef (not veal)
- Sprats, pike perch, cod.
Naturally, these products should be boiled or stewed, baked on the grill or in the oven, but in no case should they be fried in oil or sprinkled with salt and spices. Also, do not serve legumes on the table of a person suffering from gout - beans, peas, asparagus, lentils.
All vegetables are allowed except tomatoes, sorrel, spinach and cauliflower. The menu can include any porridge except oatmeal - it can be consumed no more than once a week, but it is better to replace it with some other one. From dairy products, the taboo is imposed on:
- Spicy and salty cheeses;
- Hard and fatty cheeses;
- Whole milk.
It is better to serve fermented milk products of low fat content on the table - kefir, yogurt, yoghurts.
The menu categorically should not contain any pickles and marinades, including homemade preserves, smoked meats, preserves, canned food and sausages, any caffeinated products, soda and alcohol.
As a dessert, various jelly, dried fruits, honey, nuts, fresh fruits and berries (with the exception of figs and raspberries) can be served on the table. All pastries, pastries, sweets, jams and preserves are excluded from the menu. Allowed drinks: weak tea, rosehip broth, herbal infusions, compotes, fruit drinks.
If we talk about nutritional value, then the daily table of a gouty patient assumes the use of fats not more than 90 grams, proteins - not more than 80 grams, carbohydrates - 450 grams, of which sugar is not more than 80 grams. The total number of calories consumed per day should not exceed 2700.
Sample menu for patients with gout
The diet should consist of the following foods:
- Bakery products - daily, in minimal quantities (a few slices).
- Soups - every day, but not in meat, fish or mushroom broth.
- Low-fat meat and fish - 1-2 times a week during remission.
- Fresh fruits, vegetables and herbs - unlimited, with the exception of legumes.
- Fermented milk products - unlimited, low in fat.
At the same time, white bread is excluded, the preference is given to whole grain pastries, rye bread with bran. Any cereals can be added to soups, oatmeal - with limitation. But you need to cook them in water. If milk-based jelly and desserts are being prepared, it must be diluted with water.
Of the fruits, only citrus fruits should be taken with caution, which often cause allergic reactions. Apples and dairy products are very useful - this combination perfectly cleanses the body of toxins.
Be sure to drink plenty of fluids a day. An hour before a meal, it is recommended to drink a glass of pure mineral water with alkalis. Another good tip is that the food should not be too hot, but not too cold. It is better to eat fractionally, up to 5 times a day.
If you adhere to this menu, you can normalize metabolic processes in the body, reduce the formation of purines and accelerate their excretion from the body.
Sample menu
This is just an approximate selection of dishes and products, which is adjusted by the doctor depending on the physiological characteristics of the patient and his lifestyle.
- Breakfast - cottage cheese with fruit or vegetable salad with sour cream, rye bread, tea.
- Second breakfast - any porridge, soft-boiled egg, juice or jelly;
- Lunch - vegetarian or dairy soup, stewed potatoes with meat, sauerkraut, compote.
- Afternoon snack - any fresh fruits or vegetables, kefir.
- Dinner - cottage cheese or vegetable casserole, kefir, jelly.
Between meals, you should drink a decoction of wild rose, wheat bran, herbal infusions.