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

Gout is a chronic disease of the articular apparatus caused by the deposition of urea crystals in the articular cavity. This condition develops when there is a violation of the basic exchange of purine type in the human body. Gout is characterized by the appearance of so-called tofus, which looks like a bruise on the surface of the interphalangeal joint or elbow. The disease is accompanied not only by severe pain syndrome, but also leads to partial or complete limitations of movement. People with advanced gout often lose the potential for self-treatment, as a result they are forced to apply for disability. In modern medical practice, there are many new generation drugs that influence the cause of the development of this disease.

Despite the effectiveness of these medications, complex therapies for gout cannot be fully implemented without a specific diet. The main rule of such a diet is to limit or completely eliminate ingredients that contain large amounts of purine base from the diet. Dietary recommendations not only make it possible to normalize metabolic processes and reduce the load on the kidneys, but also make it possible to normalize water and electrolyte metabolism, as well as improve the general well-being of patients.

Characteristics of this disease

Pathological changes in the joints in this disease are directly related to the accumulation of urea fragments in the articular space. As the disease progresses, the deposition of uric acid crystals occurs not only in the joints, but also in the internal organs, causing disruption of its functional activity. First of all, the disease affects the urinary system, as the kidneys no longer handle 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. As a rule, this pathological phenomenon affects the interphalangeal joints of the feet, hands, knees, elbows and ankles. The disease is characterized by a cycle, when the period of relative remission is replaced by a period of deterioration.

During the course of the disease, a person experiences the following pathological symptoms:

• swelling and redness of the tophi formed in the damaged joint area;
• intense pain syndrome, which tends to increase even when air is flowing;
• body temperature rises above 38 degrees.

During a gout attack, characteristic symptoms usually affect only the metatarsophalangeal joint in the first toe. In 80% of cases, gout symptoms make themselves felt at night. Exacerbation attacks can last from a few 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. Although the disease is hereditary, to provoke the onset of gout, it is necessary to create good conditions in the form of inappropriate diet, improper lifestyle, alcohol, caffeine and nicotine abuse.

Often, gout is secondary, and develops against a pathological background such as diabetes mellitus, leukemia or hypertension. Uncontrolled and prolonged use of acetylsalicylic acid also causes disruption of uric acid metabolism in the human body. Regardless of the severity of the disease, a person diagnosed with gout requires timely complex treatment, which includes a radical review of diet.

Dietary characteristics

If urea metabolism is disturbed, such patients are given a diet that restricts the intake of purine base from the outside, which will help inhibit uric acid synthesis and divert the pH of the urine to the alkaline side. According to the diet schedule classification, people who are diagnosed with gout are recommended table No. 6. The energy value of such a table averages from 2700 to 2800 calories.

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

• Total daily carbohydrates range from 350 to 400 g.
• The volume of protein components is 80-90g per day, while at least half of the amount determined must be animal protein.
• The amount of daily fat consumed must be between 80 to 90 g, while the amount of vegetable fat is at least 30%.

There is also a separate nutritional principle, which is followed by a person diagnosed with gout improves the general condition of the body and reduces the risk of recurrent disease. These principles include:

• Proper liquid filling.The volume of drinking water per day is at least 1. 5 and not more than 2 liters. This amount of water is enough to normalize the level of urea in the body and to initially remove its excess by the kidneys.
• Adhere to food intake.To reduce the metabolic load on the body and exclude the accumulation of harmful compounds, it is recommended to eat in small portions, in moderate portions, up to 5 times a day. It is very important for this disease to avoid overeating.
• Completely cessation of alcohol use. Drinking beer, wine, champagne and other alcoholic beverages can trigger the onset of other diseases, as it not only slows down the production of excess uric acid, but also contributes to its excessive production. For example, red grapes contain many purine bases, their accumulation in the body leads to the development of gout.
• Limited salt intake.To prevent unusual pain attacks, the amount of table salt consumed must be limited to 6 g per day.
• Reduces the amount of protein consumed.Complete rejection of harmful protein components is not only for health, but also for human life, therefore, patients with diagnosed gout are advised to prefer plant proteins, as well as meat ingredients that contain minimum amounts of purines.
• Normalize weight.The extra pounds cause an overload on the whole body, which causes a decrease in metabolic rate. Obesity of one degree or another negatively affects the condition of the kidneys and joints, which causes the disease to worsen. To prevent obesity and recurrent gout, it is recommended to limit sugar intake.

Prohibited Food Ingredients

The main condition for effective nutrition in this disease is strict restriction or complete exclusion of components containing large amounts of purine base.

Eating elements such as broth and first courses of red meat and mushrooms, coffee, strong black and green tea, as well as cocoa and chocolate must be completely eliminated from the daily diet. Diet for gout does not provide fasting and fasting days, as inadequate food intake causes uric acid production to be accelerated.

Complete elimination of these food components from the daily diet helps to improve the general condition and reduce the metabolic burden on the body:

• hard cheese containing spices and ingredients;
• all kinds of underwear;
• thick gravy;
• high fat fish and meat ingredients;
• smoked and canned sausages, sausages, meat and fish;
• all kinds of mushrooms;
• dried fruit;
• canned, pickled and salted vegetable ingredients;
• candy;
• sauce, mayonnaise, tomato sauce, mustard, carrot root and chili;
• products made from puff pastry;
• raspberry, lingonberry, fig, cranberry;
• beverages containing carbon dioxide, alcohol, color and flavor;
• fire-resistant animal fat types;
• vegetable components such as peas, beans, cauliflower, broccoli, spinach, sorrel, leafy greens.

Allowed Food Ingredients

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

The gout diet has many similarities to the vegetarian diet, as it involves a sharp ban on animal products, and the dominance of vegetable foods in the diet.

Such a diet not only has a beneficial effect on metabolic conditions, but also normalizes the bowel function, solving constipation. The food eaten also puts minimal pressure on the kidneys, which allows them to focus on getting rid of excess uric acid.

You can create a daily menu by including the following ingredients:

• soy products;
• bread products made from wheat or rye flour;
• chicken eggs in the amount of 1 piece a day (or quail - 3 pieces);
• first course with the addition of whole milk, noodles, fruits, grains and vegetables allowed;
• low fat meat ingredients (chicken, turkey, rabbit, lean fish);
• rice, buckwheat and whole wheat;
• whole milk and fermented milk ingredients with low percentage of fat;
• freshly squeezed fruit and vegetable juices, medicinal table mineral water with alkaline composition;
• vegetable components (carrots, white cabbage, zucchini, pumpkin, lettuce);
• crab meat, shrimp, squid;
• butter without the addition of salt, ghee and vegetable oil;
• some types of sweets (marshmallows, marmalade, marshmallows, natural honey, fruit jams and berries);
• you can add bay leaf, cinnamon, citric acid, dill and parsley, vanillin as a seasoning;
• citrus fruits, pineapples, berries, watermelons.

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

Consequences of not following a diet

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

These complications include:

• atherosclerotic changes;
• irreversible kidney damage (gouty nephritis);
• accumulation of uric acid crystals on internal organs, which is fraught with the formation of so-called gout nodes;
• occurrence of kidney failure;
• diffuse damage to the articular apparatus with the development of erosive forms of arthritis;
• Irreversible damage to blood vessels and heart, as well as the formation of persistent arterial hypertension.

Sample menu for each day

A person with gout can compile a daily menu based on their gastronomic preferences, guided by a list of allowed foods. For example, a standard diet menu will be shown to violate the metabolism of uric acid in the body.

This menu looks like this:

First Day

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

Day two

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

Third Day

• Breakfast. White cabbage and carrot salad, seasoned with 15% sour cream, herbal tea made from chamomile, thyme and linden ingredients.
• Second breakfast. Steamed fish fillet, cucumber salad with ingredients, tomato juice.
• Lunch. Vegetarian borscht, a small piece of boiled 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, rolls of vegetarian cabbage with rice and vegetables At night, it is allowed to take 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 juice from vegetables or fruits is allowed.
• Lunch. Vegetable soup with pearl barley, schnitzel eggplant cabbage, pumpkin juice.
• Afternoon snack. Orange or grapefruit juice, biscuit biscuits.
• Dinner. Carrot pancakes with 15% sour cream, homemade milk or fruit jelly.

Day Five

• Breakfast. Oatmeal porridge cooked with milk, rosehip stew, carrot salad with apples.
• Second breakfast. Some low-fat cottage cheese with honey, raspberries or strawberry jelly.
• Lunch. Boiled zucchini with carrots and tomatoes, vegetable soup with potatoes, milkshakes with bananas.
• Dinner. Cabbage slices, boiled rabbit meat, tomato juice.

Sixth day

• Breakfast. Rice porridge with milk, carrot salad and apples with the addition of walnuts, weak green tea.
• Second breakfast. 1 soft boiled chicken egg, herbal tea.
• Lunch. Okroshka vegetables, cottage cheese casserole, milk jelly.
• Dinner. 1-2 baked apples with honey, carrot-apple juice.

Seventh Day

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

Recipes

The following recipes for preparing some dishes will help diversify the diet of a person with gout, as well as saturate his body with essential components, vitamins, minerals and amino acids. The list of ingredients used can be changed depending on the cooking choice.

Cabbage and beet salad

To prepare this nutritional dish, you will need: take 1 medium-sized red cabbage head, 2 medium beets, 35 g of walnuts, 1 teaspoon of honey, a few drops of lemon juice, and salt to taste. Cooking must begin by boiling the beets and cutting them on a medium grater. After that, you need to cut the cabbage finely, salt it and hold for 9-11 minutes. After that, all the ingredients are gently mixed, seasoned with honey and mixed with lemon juice with olive or sunflower oil. To enhance the flavor, chopped walnuts are included in salads.

Baked Potatoes

You must first store 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 boiled until half cooked in salted water. Half-finished potatoes are spread on a baking sheet lined with sunflower or butter, rubbed with vegetable oil on it 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 minced meat

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

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

Cooking Recipes:

1. The meat must be boiled first, cut into medium-sized pieces, and then chopped in a meat grinder or grinder.
2. Groat rice is boiled and washed thoroughly, mixed with minced meat and re-spread this mixture through a meat grinder or grinder.
3. Season the prepared mass with the seasoning, mix and incubate over low heat for 5-7 minutes.
4. When the dish boils, mix well, add 1 tablespoon of sunflower oil and mix again.

Sprinkle with herbs before serving.

Milk Jelly

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

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

Add 4-5 tablespoons of boiled water to the chopped almonds and mix the ingredients until moldy. Almond gruel, vanillin with sugar is 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 grains are completely dissolved. The finished mixture is poured into the prepared form and left to solidify.

Pumpkin boiled

The following components are required to prepare a meal:

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

Cook like this:

1. Peeled pumpkin pulp should be grated on a medium grater and boiled in milk for 15-20 minutes, after which sugar, crushed apples, 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 garnish with peeled orange slices.

Borsch vegetables

Vegetable borsch is one of the easiest options for preparing lunch. Such dishes do not require much time and money, while the taste will also be pleasant for both adults and children.

To prepare borscht, you need the following ingredients:

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

How to cook:

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

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