Diet for gout and high uric acid

The diet for gout 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 not effective.

Advantages of a diet for gout

The benefits of nutritional therapy:

• a complete diet with a sufficiently high caloric content allows you not to feel hungry;
• get rid of harmful foods containing oxalic acid and purines, reduce the severity of gout symptoms, relieve 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 the general well-being and the condition of the body;
• the correct selection of food reduces the risk of complications, including kidney failure, atherosclerosis, the formation of gouty nodes in internal organs;
• Diet meals are easy to prepare and do not require expensive ingredients.

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

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

Nutrition Basics 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, while keeping the metabolism in good shape.
2. The chemical content of food is carefully controlled. This helps to stop the deposition of salts in the tissues, helps to eliminate stones and gouty tophi.
3. The total caloric content of the diet is reduced to 2700 kcal per day, while the total weight of the food should not exceed 3 kg. This allows you to 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 are trying to be replaced by plant proteins, but they cannot be completely ruled out.
5. The daily rate of fat is 80-90 g. Approximately 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, walnuts.
7. To neutralize excess acid, the menu includes many alkaline products: vegetables, fermented milk and milk products, fresh fruits and berries. They will help the body to maintain the balance of substances.
8. All meat in diet dishes is pre-boiled for 15 minutes, after which the first broth is drained. Helps eliminate excess purines in muscle tissue.
9. Fluid intake increases 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, infusions and decoctions, milk, mineral water.
10. The amount of salt is limited to 8-10 g per day. An excess 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. Even infrequent use of them impairs kidney function, increasing the risk of exacerbations.
12. If necessary, the diet is supplemented with vitamin-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 cereals 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 bakery items, including black and white bread.
2. Vegetables: dill, corn, beets, onion, garlic, potatoes, carrots, cabbage, broccoli, cucumbers, zucchini, eggplant, pumpkin. Limited quantities: tomatoes, turnips, cauliflower, radish, asparagus, rhubarb, celery, bell peppers, onion feathers, parsley.
3. All fruits and berries except grapes, blueberries, figs, and raspberries. Plums are consumed in limited quantities.
4. Lean meat: rabbit, chicken, turkey. Consumed no more than 3-5 times per week, serving size up to 170g.
5. Low-fat fish (salmon, salmon, trout), shellfish: mussels, prawns, crab and crabmeat, squid, octopus.
6. Eggs: no more than 1 pc. per day.
7. Dairy products: kefir, cottage cheese, sour cream, yogurt, cream, cheese without salt, whole low-fat milk (best diluted). Butter can be added to cereals, stews, but it is not used for frying and is not consumed in pure form.
8. All cereals and cereals, except legumes: rice, buckwheat, millet, oats, 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. Nuts, 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. Desserts: marshmallow, jam, marmalade, marshmallow, ice cream. Candies without chocolate are allowed.
15. Drinks: fruit and vegetable juices (tomato is used with caution), infusions with lemon and honey, decoctions, fruit drinks, compotes, chicory, kvass. Alkaline mineral water is helpful.
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 number 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 cakes.
2. Fatty meats, young animal dishes (beef, chicken), canned and smoked meats, cold cuts, cold cuts, cold cuts 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 puffs.
11. Peanut.
12. Animal fats: lard, lard. Margarine.
13. Alcoholic beverages, strong tea, coffee, cocoa.
14. Spices and hot 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 factors such as the chemical composition of food, its caloric content, the ratio of protein, fat and carbohydrates. This allows you to choose the optimal diet for the patient, without doing unnecessary calculations each time. Because of this, Table 6 is often used for 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 developing a diet during an exacerbation:

• complete elimination of meat and fish from the diet;
• frequent fast 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 discontinued after eliminating pain and swelling in the legs. It is not recommended to keep it for a long time, as the body will quickly begin to lack vitamins and nutrients.

Menu 7 days

Approximate weekly diet for the treatment of gout:

Eating	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Bran sandwich with jam, vegetable salad with sour cream dressing, rosehip decoction	Rice pudding porridge with pumpkin, fresh orange	Oatmeal with butter and jam, homemade fruit jelly with pieces of pulp, infusions	Buckwheat porridge with milk, grated apple and carrot salad	Oatmeal with grated apple, red fruit jam, tea	Millet porridge with milk, soft-boiled egg, baked apple stuffed with walnuts	Vegetable salad with cheese and sesame seeds, potato pancakes with sour cream
Lunch	Greek yogurt, 2 crackers	Fresh strawberries with cream	Corn flakes with skim milk, assorted nuts	Curd mousse with dried fruits	Corn flakes with yogurt and banana chunks	Ice cream with fruit and berry mousse	Pancakes with jam and pieces of fruit
Dinner	Vegetable broth with egg and croutons, grated beets, carrot and apple salad, banana juice	Vegetable casserole with cheese, steamed chicken cutlets, red fruit jelly	Salmon vegetable soup, corn porridge, yogurt	Noodle soup with milk, vegetable stew, carrot and fresh apple	Broccoli puree soup, zrazy potato with sour cream, fresh orange	Cabbage soup, seafood rice, milk jelly	Potato soup, vegetable stew with turkey meatballs, banana smoothie
Dinner	Potato croquettes, fresh sliced vegetables, lemon infusions	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, oat jelly, fruit salad	Young potatoes boiled with herbs and oil, vegetable salad, dried fruit compote	Zucchini stuffed with vegetables with cheese, sliced vegetables with corn oil, fresh banana	Cucumber and Tomato Salad, Broccoli Cutlets with Sour Cream Sauce, Cheesecakes, Bran Broth
Before bedtime	Yogurt with fresh berries	Cookies with red berry jam, kefir	Rosehip broth, apple	Curd dough, pear	Milk soufflé with fruits	Kefir, mandarin	Cottage cheese with sour cream, compote

Menu items are interchangeable, can be changed or supplemented to taste. The main thing is not to violate the basic principles of the diet.

Characteristics of fasting days.

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

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

A diet of fermented milk will help you quickly get rid of excess uric acid: it involves the use of only cottage cheese (400 g) and kefir (0. 5 l) during 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 culinary skills. So that the patient does not feel discomfort from boring and monotonous food, you can diversify the menu using original recipes from 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 teaspoons lemon juice;
• 2 teaspoons vegetable oil;
• 1 teaspoon cream;
• 0. 5 tsp Sahara.

Cut the bread into small cubes, dry in a dry pan. Peel the onions and carrots, chop finely. Pour the oil into a deep, hot saucepan, put the vegetables and simmer for 6-7 minutes. Add the spinach leaves and puree with a blender. Bring the mixture to a boil, add lemon juice and sugar. Remove from heat, place on plates. Add some cream and white bread toast 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 teaspoon soda slaked with lemon juice;
• dried fruits, walnuts to taste;
• Salt.

Mix the cottage cheese with the sour cream. Pour salt, sugar, semolina into the resulting mass. Add finely chopped dried fruit, walnuts. Bring to homogeneity, mix with quenched soda. The dough placed in a baking dish should be placed in an oven preheated to 180 ° C and cooked until golden brown.

Steamed chicken meatballs with sauce

A low calorie main dish that can be eaten on its own or with a side. To cook you will need:

• 350 g of chicken fillet;
• 2 onions
• 1 carrot
• 1 clove 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 pieces and place it in a blender. Add 1 minced onion, garlic, bread and herbs, beat a raw egg and mince until smooth. After mixing with the rice, you need to salt and leave in the refrigerator for 20 minutes. Then the 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 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 aubergines;
• 1 onion
• 1 clove 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 flour, fry in oil on both sides until half cooked. Chop the garlic and onion, fry until golden brown. Add the minced meat, cook 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.

Place the eggplant slices in a thick layer in a greased baking dish, topped with minced meat, followed by grated or sliced cheese. Pour in the cream and bake in a preheated 180 ° C oven for half an hour.

Pumpkin soup puree

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

• 0. 5 kg of pumpkin, peeled, films and seeds;
• 2 tbsp. l. butter;
• 2 tbsp. l. rice;
• 1 tablespoon. l sugar
• 250 ml of milk;
• cream to taste;
• Salt.

Cut the pumpkin into cubes, put 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 rub through a strainer. Return to the stove, add the milk and bring to a boil, then remove from the heat. Arrange the prepared pumpkin soup on plates and season with cream.

Nutritionist reviews

• "Compliance with a diet for gout is necessary for patients to have a full life. The correct diet helps to relieve pain and swelling and reduces the risk of complications. When compiling a menu, it is worth paying attention to the proteins, as his patients often lack their usual products. "
• "The gout diet is effective in reducing uric acid levels in the body. It is recommended that patients observe it throughout their lives to prevent exacerbations and continue the asymptomatic course of the disease. "
• "The diet reduces the level of uric acid in the body by about 15%. It is effective in treating gout when combined with supportive medications. "

Cons 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 compensated with expensive and unusual dairy and vegetable products. Also, the diet is not suitable for weight loss and is intended solely for treatment.