Diet for gout and high uric acid levels

Diet for gout is based on minimizing the amount of purines in food, which helps reduce uric acid levels in the body and normalize metabolism. The basis of the diet are vegetables, fruits, berries, cereals, dairy products. The amount of meat and other protein foods should be limited. Diet is considered a compulsory part of treatment, since drugs are ineffective without them.

Benefits of a gout diet

The benefits of nutritional therapy:

• a full diet with a sufficiently high calorie content will not make you feel hungry;
• eliminating harmful foods that contain oxalic acid and purines will reduce the severity of gout symptoms, relieve pain and swelling;
• adherence to a diet reduces the risk of relapses and exacerbations;
• a healthy diet with restriction of spicy, fatty, fried foods improves general well-being and the condition of the body;
• the correct choice of food reduces the risk of complications, including kidney failure, atherosclerosis, the formation of gout nodules in the internal organs;
• Diet meals are easy to prepare and contain no expensive ingredients.

Dieting can help lower uric acid levels and slow or stop the onset of gout.

Proper nutrition without accompanying therapy can not completely cure a person, but it will serve as a necessary aid in the fight against pathology and relieve the patient from painful symptoms.

Basic principles of nutrition for gout and high uric acid levels

The aim of the diet is to limit the intake of purines and intermediate products that increase concentration. When composing a diet, keep the following rules in mind:

1. The food consumed daily is divided into 5 meals at regular intervals. They relieve the digestive system and the kidneys and keep the metabolism in good working order.
2. The chemical content of food is carefully controlled. This helps stop the build up of salts in the tissues, get rid of stones and gout toophia.
3. The total calorie content of the food is reduced to 2700 kcal per day, whereby the total weight of the food should not exceed 3 kg. This will help you maintain a normal body weight as obesity contributes to the exacerbation of gout.
4. The amount of protein is limited to 80 g per day. Proteins of animal origin try to be replaced by vegetable proteins, but cannot be completely ruled out.
5. The daily amount of fat is 80-90 g. About 25% get into 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 get into the body with grains, dried fruits and nuts.
7. To neutralize excess acid, there are many basic products on the menu: vegetables, milk and fermented milk products, fresh fruit and berries. They help the body maintain a balance of substances.
8. All meat in diet dishes is precooked for 15 minutes, after which the first broth is drained. It helps get rid of excess purines in muscle tissue.
9. Fluid intake is increased to 2-2, 5 liters per day. The diet includes healthy drinks with 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 encourages deposit build-up and decreases urine output, making gout symptoms worse.
11. Alcoholic beverages are excluded from the diet. Even infrequent use 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 keep the levels of vitamin B2, C, PP and potassium, which has a diuretic effect, at the required levels.
13. Once a week there are fasting days on which the patient only consumes fruit, vegetables and grains that are low in purine.

The diet must be combined with a dose of supportive medication if prescribed by a doctor. Since gout is incurable, people must follow dietary rules throughout their lives.

What can you eat

The following foods are allowed in the diet:

1. Inconvenient baked goods, including black and white bread.
2. Vegetables: dill, corn, beets, onions, garlic, potatoes, carrots, cabbage, broccoli, cucumber, zucchini, eggplant, pumpkin. Limited quantities: tomatoes, beets, cauliflower, radish, 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 meat: rabbit, chicken, turkey. Consume no more than 3-5 times a week, portion size up to 170 g.
5. Low-fat fish (salmon, salmon, trout), seafood: mussels, prawns, crab and crayfish meat, squid, octopus.
6. Eggs - no more than 1 pc. Per day.
7. Dairy products: kefir, cottage cheese, sour cream, yogurt, heavy cream, unsalted cheese, low-fat whole milk (best diluted). Butter can be added to muesli and stews, but cannot be used for frying and cannot be consumed in its pure form.
8. All grains and grains, with the exception of pulses: rice, buckwheat, millet, oatmeal, etc. Best cooked in water or diluted milk.
9. Soups based on weak vegetable broths, potatoes.
10. Pumpkin, sunflower, flax, sesame.
11. Walnuts, pine nuts and hazelnuts, almonds, cashew nuts, hazelnuts, pistachios.
12. Dried fruits, except raisins.
13. Vegetable oils: sunflower, olive, corn, flax seeds. They are used not only for frying, but also for dressing salads, stews and other things.
14. Desserts: marshmallow, jam, jam, marshmallow, ice cream. Sweets without chocolate are allowed.
15. Drinks: fruit and vegetable juices (tomatoes are used with caution), herbal teas with lemon and honey, decoctions, fruit drinks, compotes, chicory, kvass. Basic mineral water is useful.
16. Mild spices and 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 food, light salads, vegetarian products. They not only help to lower the concentration of purine substances, but also relieve the gastrointestinal tract and the kidneys.

What you can't eat

The following foods are unacceptable in the diet:

1. Sweet pastries.
2. Fatty meat, dishes from young animals (veal, chicken), canned meat and smoked meat, sausages, sausages, sausages and other semi-finished products.
3. Byproducts.
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 cheese.
9. Decoctions and broths based on meat and offal, fish, mushrooms.
10. Cakes, pastries, cream rolls.
11. Peanut.
12. Animal fats: lard, lard. Margarine.
13. Alcoholic beverages, strong tea, coffee, cocoa.
14. Hot spices and sauces, including mustard, horseradish, mayonnaise, ketchup.

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

Table number 6 for gout

Diet No. 6 is used in medical settings to treat the disease. The medical menu takes into account factors such as the chemical composition of the food, its calorie content, the ratio of proteins, fats and carbohydrates. This allows you to choose the optimal diet for the patient without having to make unnecessary calculations every time. For this reason, Table 6 is widely used for the home treatment of gout: it is universal and has no contraindications.

Diet during an exacerbation

If the symptoms of gout worsen, it is recommended to change the menu. Rules for creating 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;
• Make sure you drink plenty of alkaline mineral water and other alkalizing drinks;
• all dishes are 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 are gone. It is not recommended to keep it up for long periods of time because the body quickly lacks vitamins and nutrients.

7 day menu

Approximate Weekly Diet To Treat Gout:

meal	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
breakfast	Bran bread sandwich with jam, vegetable salad with sour cream dressing, rose hip decoction	Rice pudding with pumpkin, orange fresh	Oat flakes with butter and jam, homemade fruit jelly with pieces of pulp, herbal tea	Buckwheat porridge with milk, grated apple and carrot salad	Oat flakes with grated apple, berry jam, tea	Millet porridge with milk, soft-boiled egg, baked apple filled with nuts	Vegetable salad with cheese and sesame seeds, potato pancakes with sour cream
Having lunch	Greek yogurt, 2 biscuits	Fresh strawberries with cream	Cornflakes with skimmed milk, various nuts	Quark mousse with dried fruits	Cornflakes with yogurt and pieces of banana	Ice cream with fruits and berry mousse	Pancakes with jam and pieces of fruit
dinner	Vegetable broth with egg and croutons, grated beetroot, carrot-apple salad, banana juice	Vegetable casserole with cheese, steamed chicken schnitzel, berry jelly	Salmon vegetable soup, corn porridge, yogurt	Milk noodle soup, vegetable stew, carrot and apple fresh	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, cut fresh vegetables, herbal tea with lemon	Dolma with sour cream, cottage cheese with pieces of fresh fruit, compote	Potato casserole with vegetables and eggs, vegetable salad dressed with linseed oil, cranberry juice	Grated beetroot with garlic, oatmeal jelly, fruit salad	Boiled young potatoes with herbs and oil, vegetable salad, dried fruit compote	Zucchini stuffed with vegetables baked with cheese, slices of vegetables with corn oil, fresh banana	Cucumber and tomato salad, broccoli chops with sour cream sauce, cheesecake, bran broth
Before sleep	Yogurt with fresh berries	Cookies with berry jam, kefir	Rose hip broth, apple	Curd mass, pear	Milk soufflé with fruits	Kefir, tangerine	Cottage cheese with sour cream, compote

The menu items are interchangeable and can be changed or added to as required. The main thing is not to violate the basic principles of nutrition.

Special features of the fasting days

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

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

A fermented milk diet will help you get rid of excess uric acid quickly: it uses only cottage cheese (400 g) and kefir (0. 5 l) during the day.

Recipes for gout

The therapeutic diet allows you to eat a lot of familiar dishes: cereals, vegetable soups, stews, salads. They don't require expensive products or special cooking skills. So that the patient does not feel any discomfort from boring, monotonous food, you can vary the menu with original recipes made from approved ingredients.

Light cream soup

Low calorie but tasty and filling dish for lunch. For the preparation you need the following products:

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

Cut the bread into small cubes, dry in a dry pan. Peel and finely chop onions and carrots. Put the oil in a deep saucepan, heat, add the vegetables and simmer for 6-7 minutes. Add the spinach leaves and puree with a mixer. Bring the mixture to a boil, add lemon juice and sugar. Remove from heat, serve on plates. Add a little heavy cream and white bread toast to each serving.

Cottage cheese casserole

The dish is used as a dessert or snack. To prepare it you need:

• 140 g of cottage cheese;
• 70 grams of sour cream;
• 1 egg;
• 3 TBSP. l. Semolina;
• 1 TBSP. l. Sahara Desert;
• 0. 5 tsp soda quenched with lemon juice;
• dried fruits, 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 slaked soda. The mass, laid out in a baking dish, must be placed in an oven preheated to 180 ° C and baked until golden brown.

Steamed Chicken Meatballs with Sauce

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

• 350 g chicken fillet;
• 2 onions;
• 1 carrot;
• 1 clove of garlic;
• 1 egg;
• 1 TBSP. Rice;
• 70 g white bread;
• 200 ml of vegetable broth;
• 50 grams of sour cream;
• 2 TBSP. l. Milk;
• 0. 5 tbsp. Flour;
• Spring onions, parsley, dill to taste;
• Vegetable oil for frying;
• Salt.

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

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

Eggplant and minced meat casserole

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 hard cheese;
• 50 ml of cream;
• Vegetable fat;
• Salt.

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

Pumpkin soup puree

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

• 0, 5 kg of pumpkin, peeled, foils and seeds;
• 2 TBSP. l. Butter;
• 2 TBSP. l. Rice;
• 1 TBSP. l sugar;
• 250 ml of milk;
• Cream to taste;
• Salt.

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

Dietitian Reviews

• "Adhering to a diet for gout is necessary for patients to lead a full life. Proper diet will help relieve pain and swelling, and reduce the risk of complications. When putting together a menu, it is worth paying attention to proteins, since their patients often lack their usual products. "
• "The gout diet is effective in lowering uric acid levels in the body. Patients are advised to observe them for life in order to avoid exacerbations and to continue the asymptomatic course of the disease.
• "Diet lowers uric acid levels in the body by around 15%. It is effective in treating gout when combined with supportive medications.

Disadvantages of dieting for gout

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 especially unpleasant for lovers of meat and alcoholic beverages.

Another disadvantage of the diet is the lack of animal protein, which must be made up with expensive and unusual dairy and plant products. In addition, the diet is not suitable for weight loss and is only used for treatment.