Diet for gout and high uric acid

The gout diet is based on minimizing the amount of purine in the diet, which helps to reduce the uric acid level 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, as without it, medications are ineffective.

Pros of a gout diet

The benefits of nutritional therapy:

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

Eating a diet can help reduce uric acid levels and delay or stop the onset of gout.

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

Nutrition Basics for Gout and High Uric Acid

The purpose of the diet is to limit the intake of purines and intermediate products that increase their concentration. When compiling a diet, follow these 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 the kidneys, while keeping the metabolism in good shape.
2. The chemical content of food is carefully controlled. This helps to prevent 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 normal body weight as obesity contributes to the exacerbation of gout.
4. The amount of protein is limited to 80 g per day. Animal proteins 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, nuts.
7. To neutralize excess acid, the menu includes several alkaline products: vegetables, fermented milk and dairy products, fresh fruits and berries. They will help the body maintain a 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 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. The excess promotes the formation of deposits and reduces the rate of urinary excretion, which aggravates the symptoms of gout.
11. Alcoholic beverages are excluded from the diet. Even their 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 maintain the necessary level of vitamins B2, C, PP and potassium, which have a diuretic effect.
13. Once a week, fasting days are performed, during which the patient eats exclusively fruits, vegetables and cereals that are low in purine.

Diet should be combined with a dose of supportive medications if prescribed by a physician. 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 baked goods, including black and white bread.
2. Vegetables: dill, corn, beetroot, onion, garlic, potato, carrot, cabbage, broccoli, cucumber, zucchini, eggplant, pumpkin. Limited quantities: tomatoes, turnips, 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. Consumed a maximum of 3-5 times a week, serving in sizes up to 170g.
5. Low-fat fish (salmon, salmon, trout), seafood: mussels, shrimp, crab and crayfish, squid, octopus.
6. Eggs - no more than 1 pc. per day.
7. Dairy products: kefir, cottage cheese, heavy cream, yogurt, cream, unsalted cheese, skimmed whole milk (best diluted). Butter can be added to cereals, stews, but it cannot be used for frying and cannot be consumed in its pure form.
8. All cereals and cereals except pulses: 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. Dried fruit, except raisins.
13. Vegetable oils: sunflower, olive, corn, linseed. They are used not only for frying but also for seasoning salads, stews and other things.
14. Desserts: marshmallow, marmalade, jam, marshmallow, ice cream. Candies without chocolate are allowed.
15. Drinks: fruit and vegetable juices (tomato is used with caution), herbal teas with lemon and honey, decoctions, fruit juices, jam, chicory, kvass. Alkaline mineral water is helpful.
16. Mild spices and herbs: cinnamon, vanillin, bay leaf, citric acid. Light cream-based sauces, vegetable broths, vegetable oils.

The diet includes large amounts of liquid and semi-liquid foods, light salads, vegetarian products. They not only help to reduce the concentration of purine substances, but they 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 pastry.
2. Fat meats, dishes for young animals (veal, chicken), canned and smoked meat, sausages, sausages, small sausages 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 savory cheeses.
9. Decoctions and broths based on meat and offal, fish, mushrooms.
10. Cakes, pastries, buns with cream.
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, greasy, and fried foods can make gout symptoms worse.

Table number 6 for gout

In medical institutions, Diet #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 proportion of proteins, fats and carbohydrates. This allows you to choose the ideal diet for the patient without making unnecessary calculations every time. Therefore, table 6 is usually used for the home treatment of gout: it is universal and has no contraindications.

diet during an exacerbation

If gout symptoms 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 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 beverages;
• all foods are served in liquid or semi-liquid form;
• meals are frequent (7-8 times a day), with equal intervals between meals.

The diet is stopped after the pain and swelling in the legs is eliminated. It is not recommended to keep it for a long time, as the body will quickly start to lack vitamins and nutrients.

7 day menu

Approximate weekly diet for gout treatment:

eating	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Bread bran sandwich with jam, vegetable salad with cream sauce, rosehip decoction	Rice porridge with pumpkin milk, fresh orange	Oatmeal with butter and jelly, homemade fruit jelly with pieces of pulp, herbal tea	Buckwheat porridge with milk, grated apple and carrot salad	Oatmeal with grated apple, red fruit jam, tea	Millet porridge with milk, boiled egg, baked apple stuffed with walnuts	Vegetable salad with cheese and sesame seeds, potato pancakes with sour cream
Lunch	Greek yogurt, 2 biscuits	Fresh strawberries with cream	Corn flakes with skim milk, assorted nuts	Curd mousse with dried fruit	Corn flakes with yogurt and banana pieces	Ice cream with fruit and wild berry mousse	Pancakes with jam and pieces of fruit
To dinner	Vegetable broth with egg and croutons, grated beetroot, carrot and apple salad, banana juice	Vegetable casserole with cheese, steamed chicken chops, wild berry jam	Salmon vegetable soup, corn porridge, yogurt	Noodle soup with milk, vegetable stew, carrots 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 milkshake
To dinner	Potato croquettes, sliced fresh vegetables, herbal tea with lemon	Dolma with sour cream, cottage cheese with pieces of fresh fruit, jam	Potato casserole with vegetables and eggs, vegetable salad seasoned with flaxseed oil, blueberry juice	Grated beets with garlic, oat jelly, fruit salad	Young potatoes cooked with herbs and oil, vegetable salad, dried fruit compote	Zucchini stuffed with vegetables topped with cheese, vegetable slices with corn oil, fresh banana	Cucumber and tomato salad, broccoli cutlets with cream sauce, cheesecakes, bran broth
Before bedtime	yogurt with fresh fruit	Crackers with blackberry jam, kefir	Rosehip Broth, Apple	Curd dough, pear	Milk souffle with fruit	kefir, tangerine	Cottage cheese with sour cream, jam

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

Characteristics of fast days

The gout diet excludes complete starvation as it causes an exacerbation of the disease. On fasting days, it is recommended to adhere to a mono-diet (watermelon, potatoes, cucumbers, carrots) or to prepare salads, slices, stews of various types of vegetables and fruits.

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

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

recipes for drop

The therapeutic diet allows you to eat many familiar dishes: cereals, vegetable soups, stews, salads. They don't require expensive products or special cooking skills. So that the patient does not feel discomfort with boring and monotonous food, the menu can be diversified with original recipes with permitted 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 tsp lemon juice;
• 2 teaspoons vegetable oil;
• 1 teaspoon;
• 0, 5 teaspoonSahara.

Cut the bread into cubes and dry in a dry skillet. Peel the onions and carrots, chop finely. Pour oil into a deep pan, heat, add vegetables and cook for 6-7 minutes. Add spinach leaves and blend in a blender. Bring the mixture to a boil, add the lemon juice and sugar. Remove from heat, arrange on plates. Add some sour cream and white bread toast to each portion.

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. I. semolina;
• 1 tablespoon of soup. I. Sahara;
• 0, 5 tsp soda seasoned with lemon juice;
• dried fruits, nuts to taste;
• salt.

Mix cottage cheese with heavy cream. Pour salt, sugar and semolina into the resulting batter. Add chopped dried fruit, nuts. Bring to homogeneity, mix with quenched soda. The dough placed on a baking sheet must be taken to the oven preheated to 180 ° C and cook until golden.

Steamed chicken meatballs with sauce

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

• 350 g of chicken fillet;
• 2 onions;
• 1 carrot;
• 1 clove of garlic;
• 1 egg;
• 1 tablespoon of soup. rice;
• 70 g of white bread;
• 200 ml of vegetable broth;
• 50 g of heavy cream;
• 2 tbsp. I. milk;
• 0, 5 tbsp. I. flour;
• green onions, parsley, dill to taste;
• vegetable oil for frying;
• salt.

Soak bread in milk. Boil the rice without salt, let it cool. Cut the chicken fillet into medium pieces and place in a blender. Add 1 chopped onion, garlic, bread and herbs, beat in a raw egg and chop until smooth. After mixing with rice, salt and refrigerate for 20 minutes. Then the meatballs are formed, steamed for 6-8 minutes.

Finely chop the remaining onion and carrots. Fry vegetables in oil for 2-3 minutes, pour in broth, add flour and 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 bring the following ingredients:

• 300 g of minced meat;
• 2 large eggplants;
• 1 onion;
• 1 clove of garlic;
• 3 tbsp. I. tomato paste;
• 2 tbsp. I. flour;
• 120 g of hard cheese;
• 50 ml of cream;
• vegetable oil;
• salt.

Cut the eggplants 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, sauté until golden. Add the minced meat, cook over medium heat for 3 minutes, then the tomato paste. Pour in 0, 5 tbsp. water, salt to taste. Cover and cook for another 5 minutes.

Place the eggplant slices on a greased baking sheet in a thick layer, on top of them - minced meat, followed by grated or sliced cheese. Pour in the cream and bring to a preheated oven at 180 ° C for half an hour.

pumpkin soup puree

The traditional first meal of the day. To cook, you need to bring the following products:

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

Cut the pumpkin into cubes, place in a pan, add rice, salt and sugar. Pour 1 liter of water and cook until tender. Pour in the melted butter and pass it through a sieve. 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 heavy cream.

Nutritionist Reviews

• "Adhering to a gout diet is necessary for the patient to live a full life. The correct diet helps relieve pain and swelling and reduces the risk of complications. When it comes to making a menu, it is worth paying attention to proteins, because their 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 for life to avoid exacerbations and continue the asymptomatic course of the disease. "
• "The diet reduces the uric acid level 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 dietary restrictions are quite strict. Even minor violations can trigger an exacerbation of the disease. Diet is especially unpleasant for lovers of meat and alcohol.

Another disadvantage of the diet is the lack of animal protein, which must be compensated for with expensive and unusual dairy and vegetable products. Also, the diet is not suitable for weight loss and is intended for treatment only.