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Gout diet. Menu of the week. Products, recipes

Gout is a slow chronic disease of the joint system resulting from the deposition of urea crystals in the joint cavity. This condition develops when there is a violation of the exchange of purine-like 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 joints or the elbow. This disease is accompanied not only by severe pain syndrome, but also leads to partial or total limitation of mobility. People with advanced gout often lose their potential for self-care, and as a result are forced to apply for a disability. In modern medical practice, there are many new generation drugs that affect the root 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 main rule of this diet is to strictly limit or completely eliminate ingredients from the diet that contain a lot of purine bases. Dietary recommendations allow not only to normalize metabolic processes and reduce the load on the renal system, but also to allow normalization of water and electrolyte metabolism, as well as to improve the general well-being of the patient.

Characteristics of the disease

the need to follow a diet for gout

Pathological changes in the joints in this disease are directly related to the accumulation of fragments of urea in the interarticular space. As the disease progresses, deposition of uric acid crystals occurs not only in the joints, but also in Organs internal organs, which leads to the interruption of their functional activity. First, this disease affects the urinary system, as the kidneys can no longer support the volume of uric acid that appears in the body.

The most likely complication of renal gout is urolithiasis, which can lead to kidney failure and death. As a rule, this pathological phenomenon affects the interphalangeal joints of the feet, hands, knee, elbow and ankle. This disease is characterized by cyclicality, when periods of relative remission are replaced by periods of exacerbation.

During the period of exacerbation of the disease, the person is faced with the following pathological symptoms:

  • swelling and redness of the tophi formed on the damaged joint area;
  • severe pain syndrome, which tends to intensify even when there is air flow;
  • increase in body temperature by more than 38 degrees.

During the onset of a gout attack, 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 exacerbation attack can last from several hours to several days, depending on the severity of the pathological changes. The frequency of crises depends directly on the individual characteristics of the human body. In some patients, this happens every six months and some forget the presence of gout for several years. Although this disease is of a hereditary nature, to provoke the appearance of gout, it is necessary to create favorable conditions in the form of inadequate nutrition, improper lifestyle, abuse of alcohol, caffeine and nicotine.

Very often, gout is secondary in nature and develops in the context of pathologies such as diabetes mellitus, leukemia or hypertension. The uncontrolled and prolonged use of acetylsalicylic acid also leads to disruption of uric acid metabolism in the human body. Regardless of the severity of the course of the disease, a person diagnosed with gout needs complex and timely treatment, which includes a radical overhaul of the diet.

Characteristics of the diet

In case of impaired urea metabolism, these patients receive a diet that restricts the intake of purine bases from outside, which will help inhibit uric acid synthesis and shift the urine pH to the alkaline side. According to the classification of the dietary tables, table number 6 is recommended for people diagnosed with gout. The energy value of this table is on average between 2700 and 2800 calories.

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

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

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

  • Correct fluid replenishment.The daily volume of drinking water must be at least 1, 5 and no more than 2 liters. This amount of water is sufficient to normalize the level of urea in the body and for the rapid elimination of excess by the kidneys.
  • Compliance with food intake.To reduce the body's metabolic load and exclude the accumulation of harmful compounds, it is recommended to eat in small portions, in moderate portions, up to 5 times a day. With this disease, it is very important to avoid overeating.
  • Complete cessation of alcohol consumption.Drinking beer, wine, champagne and other alcoholic beverages can cause another attack of the disease, as they not only delay 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 build-up of which in the body leads to the development of gout.
  • Limited salt intake.To prevent another attack of terrible pain, the amount of table salt consumed should be limited to 6 g per day.
  • Reducing the amount of protein consumed.The total rejection of protein components is dangerous not only for health, but also for human life, therefore, patients with diagnosed gout are advised to give preference to vegetable proteins as well as meat ingredients that contain aminimum amount of purine bases.
  • Normalization of body weight.Extra pounds create an exorbitant load on the entire body, leading to a decrease in metabolic rate. Obesity to one degree or another negatively affects the condition of the kidneys and joints, leading to an exacerbation of the disease. To prevent obesity and the recurrence of gout, it is recommended to limit your sugar intake.

Prohibited food ingredients

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

Food elements such as broths and first courses of red meat and mushrooms, coffee, strong black and green tea, as well as cocoa and chocolate should be completely removed from the daily diet. The gout diet does not provide for fasting and fasting days, as insufficient food intake accelerates the production of uric acid.

The complete elimination of such food components from the daily diet helps to improve the general condition and reduce the body's metabolic load:

  • hard cheeses with spices and herbs;
  • any type of offal;
  • concentrated broths;
  • high-fat fish and meat ingredients;
  • smoked and canned sausages, sausages, meat and fish ingredients;
  • all varieties of mushrooms;
  • nuts;
  • canned, pickled and salted vegetable ingredients;
    • confectionery
  • ;
  • sauces, mayonnaise, ketchup, mustard, horseradish root and chili pepper;
  • products made from puff pastry;
  • raspberries, blueberries, figs, cranberries;
  • drinks containing carbon dioxide, alcohol, colors and flavors;
  • types of refractory animal fats;
  • vegetable components such as peas, beans, cauliflower, broccoli, spinach, sorrel, rhubarb.

Allowed food ingredients

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

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

This diet not only has a beneficial effect on the state of metabolism, but also normalizes the large bowel evacuation function, solving the problem of constipation. Edible foods also create minimal stress on the kidneys, allowing them to focus on eliminating excess uric acid.

You can form a daily menu with the inclusion of the following food ingredients:

  • soy products;
  • Bakery products made from wheat or rye flour;
  • chicken eggs worth 1 piece per day (or quail - 3 pieces);
  • first courses with the addition of whole milk, pasta, fruits, cereals and vegetables allowed;
  • low fat meat ingredients (chicken, turkey, rabbit, lean fish);
  • rice, buckwheat and wheat groats;
  • whole milk and low-fat fermented milk ingredients;
  • freshly squeezed fruit and vegetable juices, medicinal mineral waters with alkaline composition;
  • vegetable components (carrots, white cabbage, zucchini, squash, lettuce);
  • crab meat, shrimp, squid;
  • butter without added salt, ghee and vegetable oil;
  • some types of confectionery (marshmallow, marmalade, marshmallow, natural honey, fruit and berry jam);
  • you can add bay leaves, cinnamon, citric acid, dill and parsley, vanillin as spices;
  • citrus fruits, pineapples, berries, melons.

Rational nutrition for gout has a beneficial effect not only on the functioning of blood vessels and the heart, but also reduces the amount of medication used. A restrictive diet reduces the risk of disease relapse, normalizes body weight and strengthens the body's defenses.

Consequences of not following the diet

If a person diagnosed with gout neglects a balanced diet, they may face a complete list of serious complications.

These complications include:

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

Examples of menus for every day

A person with gout can compose a daily menu based on their gastronomic preferences, being guided by the list of allowed foods. As an example, the standard diet menu will be indicated in violation of the uric acid metabolism in the body.

This menu looks like this:

Day One

  • Breakfast. Hercules flakes, boiled with milk or water, 2-3 fresh cucumbers, uzvar rosehip.
  • Second breakfast. 150-200 g of low-fat cottage cheese with the addition of 15% fat sour cream, 1 glass of fruit and berry jam or 250 ml in homemade yogurt.
  • Lunch. Chicken soup with potatoes, carrots and other vegetables allowed, zucchini stuffed with rice grains and vegetables, seasoned with sour cream sauce, 1 glass of whole milk or red fruit juice.
  • Afternoon snack. Vegetable salad, seasoned with vegetable oil, 150g of cooked turkey fillet and 1 cup of rosehip uzvar.
  • Dinner. White cabbage vegetable chops, cheese cakes with 15% fat sour cream, 250 ml of tomato juice. Before going to bed, you are allowed to eat 1-2 fresh apples or drink 1 glass of homemade yogurt.

Day two

  • Breakfast. Grated carrots, seasoned with 15% fat sour cream, rice semolina, boiled in water or milk, 1 boiled chicken egg, weak black tea with lemon.
  • Second breakfast. Jacket potatoes, vegetable salad seasoned with vegetable oil, 250 ml of fruit and berry gelatin or apple juice.
  • Lunch. Vegetable soup with sour cream, milk jelly, curd casserole with raisins.
  • Dinner. 2-3 baked apples with cinnamon, steamed egg omelet, any fruit juice. Before bedtime, it is recommended to consume 250 ml of homemade yogurt or kefir with a low percentage of fat.

Day Three

  • Breakfast. White cabbage and carrot salad, seasoned with 15% fat sour cream, chamomile herbal tea, thyme and linden herb.
  • Second breakfast. Steamed fish fillet, cucumber salad with herbs, tomato juice.
  • Lunch. Vegetarian borsch, a small slice of chicken fillet cooked with sour cream sauce, red fruit juice.
  • Afternoon snack. Carrot and apple juice, cookies or biscuits.
  • Dinner. Buckwheat porridge cooked with the addition of milk, vegetarian cabbage rolls with rice grains and vegetables. In the evening, it is allowed to consume 1 glass of tomato or apple juice.

Day Four

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

Day Five

  • Breakfast. Oatmeal cooked with added milk, decoction of rosehip, carrot salad with apple.
  • Second breakfast. A serving of low-fat cottage cheese with honey, raspberry or strawberry jam.
  • Lunch. Zucchini stewed with carrots and tomatoes, vegetable soup with potatoes, milkshake with banana.
  • Dinner. Cabbage chops, cooked rabbit meat, tomato juice.

Day six

  • Breakfast. Rice porridge in milk, carrot and apple salad with added nuts, weak green tea.
  • Second breakfast. 1 boiled chicken egg, herbal tea.
  • Lunch. Vegetable Okroshka, curd casserole, milk jam.
  • Dinner. 1-2 baked apples with honey, carrot and apple juice.

Day Seven

  • Breakfast. Wheat porridge with milk, coleslaw with herbs, weak green tea.
  • Lunch. Vegetarian miscellaneous, 1-2 slices of bran bread, milk jam.
  • Afternoon snack. Apple and carrot casserole, rosehip drink.
  • Dinner. Pumpkin pulp, cooked with honey, apple juice.

Recipes

The following recipes for preparing some dishes will help to diversify the diet of a person diagnosed with gout, in addition to saturating his body with vital components, vitamins, minerals and amino acids. The list of ingredients used can be changed depending on culinary preferences.

Coleslaw and beetroot

To prepare this dietary dish, take: 1 medium red cabbage head, 2 medium beets, 35 g of nuts, 1 teaspoon of honey, a few drops of lemon juice and salt to taste. Cooking should be started by boiling the beets and cutting them on a medium grater. After that, you need to finely chop the cabbage, salt and leave for 9-11 minutes. Then, all the ingredients are mixed gently, seasoned with honey and a mixture of lemon juice with olive oil or sunflower oil. To improve the flavor, chopped walnuts are added to the salad.

Baked potatoes

First, you need to stock up on ingredients like peeled potatoes in the amount of 350-400 g, a small pinch of cumin seeds and vegetable oil. Peeled potatoes are cut into slices and boiled until partially cooked in salted water. The semi-finished potatoes are spread on a baking sheet smeared with sunflower or butter, smeared with vegetable oil on top and sprinkled with cumin seeds. 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 dietary meal, you need the following ingredients:

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

Cooking recipe:

  1. The meat must first be boiled, cut into medium pieces and then chopped in a blender or meat grinder.
  2. The rice groats are boiled and washed well, mixed with the minced meat and passed again in a blender or meat grinder.
  3. Salted the finished dough to taste, mix and incubate over low heat for 5-7 minutes.
  4. When the dish boils, mix well, add 1 tablespoon of sunflower oil and stir again.

Sprinkle with herbs before serving.

Milk gelatin

Before making this dessert, you need to stock the following ingredients:

  • 150 g of granulated sugar;
    • <30 g gelatin;
  • 15 g of chopped almonds
  • 800 ml of 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 and vanillin with sugar are added to the heated milk, after which the mixture is brought to a boil. Then the milk is removed from the heat, gelatine is added and the mixture is smoothly mixed until the granules are completely dissolved. The finished mixture is poured into pre-prepared forms and left to solidify.

Baked pumpkin

The following components are required to prepare the dish:

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

Cooking like this:

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

Before serving, sprinkle with vanilla and cinnamon and decorate with peeled orange slices.

Vegetable soup

Vegetable soup is one of the simplest options for preparing lunch. This dish does not require a lot of time and money, but its taste will be equally pleasant for adults and children.

To prepare borscht, you need the following ingredients:

  • 2 liters of clean water;
  • a 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. The white cabbage should be finely chopped and the tomatoes washed, scalded with boiling water and peeled.
  3. Add the diced potatoes and the pre-juice of the peeled tomatoes to the boiling water.
  4. When the potatoes are half cooked, add the cabbage and peppers. When the dish boils (after adding cabbage and pepper), it should be cooked for 7 minutes, then remove from heat and add the chopped dill and parsley.

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