Gout a person experiences a lot of discomfort. The joints ache and swell, with acute legs blush, walking becomes quite difficult. Experienced physician immediately to outline to the patient the importance of proper nutrition for gout – thanks to changing diet can be a long time to stabilize their health.
Gout, gouty arthritis – a serious disease associated with the violation of protein metabolism. If diagnosed with this disease, it means the accumulation of the purine derivatives uric acid. Delayed treatment – a direct path to their deposition in the muscles, ligaments, joints in form of urate (salts). This causes bouts of pain after a certain period of time, and then the appearance of seals on the joints, very painful to the touch.
Where patients with gout takes an abnormal amount of uric acid? The reason for its accumulation are metabolic changes, the prerequisites for such a state can become:
Still, the most important recognized risk factor for poor diet, which leads to excess supply of purines in the diet. A large number of them present in red meat, tea, chocolate, legumes and other products. Especially a lot of purines in alcohol: for example, beer is very rich in guanosine, xanten, and they precede the formation of acid. Rate the content of the latter is 3.4 – 7 mg for men and 2.5-5.5 mg in women. If this figure is exceeded, you should think about following a special diet.
Gout treatment is always complex. If the basis of pathology lies solely with improper diet and other abnormalities in the diagnosis is not revealed to reduce the attacks will help a well-organized menu. But, mainly, proper diet for gout should be supplemented by the intake of pharmacological agents for improving renal function, for "damping" of uric acid in the blood, to pain, to restore joints.
100% cured pathology is not a diet but will help to reduce the aggravation to a minimum or completely to exclude them. The main goal of diet modification is the reduction of compounds of uric acid thus preventing its deposition in the tissues. It will have:
In General, food for gout on the feet or other joints reminiscent of the basic principles of healthy eating – with the exception of bad food, enrichment of the diet with vitamins, minerals, increasing the amount of plant food, reasonable consumption of animal food.
Like other therapeutic nutrition diet for gout is called "the therapeutic table No. 6". To food consistent with this table, you should remove or limit the following products:
A number of products less difficult affect purine metabolism, so in remission, they can be used in small quantities. Food that does not affect the concentration of uric acid can reduce it, can be consumed without restrictions.
The composition and caloric content of the diet No. 6 below.
| Figure | Unit | The norm |
| Proteins | Grams | 70-80 |
| Carbohydrates | Grams | 400 |
| Fats | Grams | 80-90 |
| Calorie | Kcal | 2500-2700 |
| The amount of salt | Grams | Up to 8-10 a day |
| The volume of water | Liters | 2 |
According to the diet, it is important to ensure a shift of reaction of urine in the alkaline side – this will avoid accumulation of urate in the tissues, where they are precipitated when the acidic environment in the body. For this you need to eat alkalizing foods – milk, plant-based diet. If an abnormal condition occurs in conjunction with diabetes to have a diet will have on an individual basis and only under the supervision of a physician. The specified quantity of water used, if there are no problems with the kidneys and heart.
It is very important to learn how to cook. Special training requirements are allowed fruits, vegetables, grains no, but meat needs to be processed in a special way. If its baked or fried, all nitrogen compounds remain unchanged. But while cooking up to 50% of purines are transferred to the broth. Be sure to drain the broth in 15 minutes after cooking and replace it with new water, which will help even more to protect the meat.
Development of diet for gout is based on the products table. It reflects the presence of nitrogen/100 g of raw material. This will help to plan the menus and do not make the wrong choice of components.
| Product group | The approximate number of purines per 100 g | Examples of food |
| With high levels of purines | Of 0.15-1 g | Rich broth, red meat (beef, pork), liver, offal, smoked products, fatty fish, canned in oil, brain |
| With a moderate level of purines | Of 0.05-0.15 g | White meat, bacon, seafood, legumes, cauliflower, mushrooms, sorrel |
| With a low level of purines | Less than 0.05 g | Dairy products, milk, almost all vegetables, fruits, cereals, pasta, nuts, eggs |
In the treatment of any severity gout need to be careful to products that contain many dangerous substances. Moderate the content of these compounds – a sign that the products are allowed in small quantities and only in remission of the disease. In the most acute phase of any meat, fish, grains bean out of the menu, and the person should eat only vegetarian soups, cereals, vegetable broths, juices, dairy products. In aggravation, the amount of water increased to 3 liters/day.
Other important principles of composing a diet:
In purine diet is important, complete elimination of alcohol. If you drink only 15 g of alcohol each day, the risk of developing gout have above 2 times. In remission can sometimes drink red or white wine, but in very moderate quantities. We must not forget about taking vitamins if they are not enough on the menu – especially vitamin C which lowers uric acid levels.
Often, due to the disturbed metabolism of the patient, in addition to gout, are obese. Also the failure of protein metabolism is often found in diabetes. In this case, the person must fulfil a certain variation antipurine diet - No. 6E. If you do not limit the consumption of calories, in the body with improper metabolism of developing hyperlipidemia which causes damage to the joints, heart. Also gout in the joints, besides the salts of urate, delayed cholesterol. This causes the joining of the symptoms of arthritis and tendinitis – tendon lesions.
The treatment combination of obesity, gout and hyperlipidemia is through diet. Its duration can be up to months with strict restrictions, then the nutritional value of food increases. Features diet No. 6E are:
Body weight can not be reduced sharply, so starvation diets is unacceptable. A month is not worth it to lose weight more than 3 pounds – this fast weight loss will not bring harm to health.
When compiling menus diet for gout the most important to remember what foods are the most harmful. They cause a violation of purine metabolism in the body and lead to the accumulation of uric acid. Of meat food the most negative influence on health:
Some plant foods are also included in the list, what not to eat with gout. For example, the damage to the patient can apply the following products:
| The name of the product | Calorific value, kcal |
| Sorrel | 19 |
| Lentils | 284 |
| Beans | 123 |
| Soy | 381 |
| Peas | 60 |
| Beans | 57 |
| Figs | 50 |
| Sorrel | 19 |
| Spinach | 22 |
If the bean has a lot of nitrogenous compounds, the dock includes a high concentration of oxalic acid, and it also affects the metabolism of proteins. It is also forbidden gout foods is raspberries, cranberries, which involve a lot of purines and cause the accumulation of urate. What not to eat with gout? Another food that will have forgotten, or are only occasionally in small quantities:
Of spices can, mainly garlic is a gout it will not harm, but to diversify the table, make meals more flavorful due to the restriction of salt. But other spicy seasonings should be added in minor quantities and it is better to exclude them. Seafood will have to forget about saltwater fish, eggs, oily fish – mackerel, salmon, and shrimp. From drink kvass, coffee, strong black tea.
There are products that the patient can eat only out of the acute phase of the disease when remission is long lasting, but without abuse. With a reasonable inclusion in the menu of the harm to the body will not. Many patients are interested in, can I eat tomatoes with gout? These vegetables are beneficial for overall health, because they contain antioxidants and powerful anti-cancer components. But gout tomatoes due to the moderate quantity of purines is allowed in small amounts. You can enable them in menu 1-2 times a week for 1-2 pieces.
Cauliflower, pasta, fresh bread, radishes, asparagus, celery – also food which can be harmful to the body if you eat it without restriction. Occasionally such products can be included in the menu, but a little. In the list of restrictions also includes:
A list of what you can eat for gout, quite large, frightened patient should not. This is the most available vegetables such as potatoes, cucumbers, eggplant, zucchini, carrots, beets, cabbage.
Allowed fruits are given below:
The patient must remember that dried fruits and nuts, also he can eat sunflower seeds. Of bread is preferable to white bread flour 2nd grade, yesterday, and also whole grain and bread with bran loaves. You can cook any cereal with milk, water, add a small amount of butter (for obesity milk diluted with water).
Meat diet allowed to the patient 2-3 times a week, she is prepared:
Make the soups vegetarian, as the purines into the broth when cooking in large quantity. You need to expand your menu for gout cottage cheese, curd cheese, fermented milk products, sour cream, hard cheeses (the latter should not be abused - because of the high fat content and abundance of salt). Eggs you can eat, like boiled fish white varieties, rasp. Vegetable oil in the diet should be regularly and unrefined (sunflower, corn, olive, linseed).
The best drink in this disease – green tea, fruit drinks with rose hips, cranberries, mineral water without gas, jellies and compotes.
The best time to unload on some one product or a combination of 2-3 vegetables and fruits. Examples of products can include:
For example, during the day to eat 1 liter of kefir, 300 g fat-free cheese and also drink plenty of water. During fruit and vegetable days are used to 1-1,5 kg of any permitted plant products, not forgetting water. Another option for unloading is to boil milk 100 g rice, to eat it, divided into 6 portions and adding each time a half of an Apple or a glass of Apple compote.
Example menu during exacerbation of the disease on a day like this (each line is a separate meal, starting in the morning):
Menu for all days of the week below:
First day:
Second day:
Third day:
The fourth day:
Fifth day:
The sixth day:
The seventh day: