Diet against gout. Menu for the week. Products, recipes

Gout is a chronic, sluggish disease of the joint system that can be traced back to the deposition of urea crystals in the joint cavity. This state arises when the exchange of purine type bases in the human body is violated. Gout is characterized by the appearance of so-called tofuses, which look like bumps over the surface of the interphalangeal or elbow joints. This disease is not only associated with severe pain syndrome, but also leads to partial or complete limitation of mobility. People with advanced gout often lose their potential for self-sufficiency, forcing them 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 carried out without a special diet. The main rule of such a diet is to strictly limit or completely eliminate ingredients that contain a large amount of purine bases. Dietary recommendations make it possible not only to normalize metabolic processes and reduce the load on the renal apparatus, but also to normalize water and electrolyte metabolism, as well as improve the patient's general well-being.

Features of the disease

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

The most likely complication of gout from the kidney is urolithiasis, which eventually leads to kidney failure and death. This pathological phenomenon usually affects the interphalangeal joints of the feet, hands, knees, elbows, and ankles. This disease is characterized by cyclicality, when periods of relative remission are replaced with periods of exacerbation.

During a worsening of the disease, a person is faced with the following pathological symptoms:

• swelling and redness of the formed tophi over the area of ​​the damaged joint;
• intense pain syndrome that tends to worsen even with air currents;
• Increase in body temperature by over 38 degrees.

During the onset of a gout attack, the characteristic symptoms usually only affect the metatarsophalangeal joint of the first toe. In 80% of cases, the symptoms of gout are noticeable at night. An attack of exacerbation can last from several hours to several days, depending on the severity of the pathological changes. The frequency of seizures depends directly on the individual characteristics of the human body. For some patients, this happens every six months, and some forget about the presence of gout for several years. Despite the fact that this disease is hereditary in nature, it is necessary to create favorable conditions in the form of inappropriate diet, inappropriate lifestyle, alcohol, caffeine and nicotine abuse in order to provoke the appearance of gout.

Very often gout is of a secondary nature and develops against the background of pathologies such as diabetes mellitus, leukemia or high blood pressure. The uncontrolled and prolonged use of acetylsalicylic acid also leads to a 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 timely complex treatment, which includes a radical overhaul of diet.

Nutritional properties

When urea metabolism is compromised, these patients are prescribed a diet that restricts the uptake of purine bases from the outside, which helps to inhibit uric acid synthesis and shift the urine pH to the alkaline side. According to the classification of the nutrition tables, table number 6 is recommended for people diagnosed with gout. The energy value of such a table is on average between 2700 and 2800 calories.

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

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

There are also separate nutritional principles that a person diagnosed with gout uses to improve the general condition of the body and reduce the risk of the disease coming back. These principles include:

• Correct the liquid refill.The daily volume of drinking water should be 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 remove its excess through the kidneys at an early stage.
• Compliance with food intake.In order to reduce the metabolic load on the body and to prevent the accumulation of harmful compounds, it is recommended to eat in moderation up to five times a day in small portions. For this disease, it is very important to avoid overeating.
• Complete cessation of alcohol consumption.Drinking beer, wine, champagne, and other alcoholic beverages can provoke another attack of the disease as they not only slow 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 accumulation of which in the body leads to the development of gout.
• Limited salt intake.To prevent another attack of excruciating pain, the amount of table salt consumed must be limited to 6 g per day.
• Reduction in protein consumption.Complete rejection of protein components is dangerous not only for health, but also for human life. Therefore, patients diagnosed with gout are recommended to prefer vegetable proteins as well as meat ingredients with a minimal amount of purine bases.
• normalization of body weight. Extra pounds put an exorbitant strain on the entire body and lead to a decrease in the metabolic rate. Obesity to some extent negatively affects the condition of the kidneys and joints and leads to an exacerbation of the disease. To prevent obesity and the recurrence of gout, it is recommended to limit sugar intake.

Prohibited food ingredients

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

Food elements such as broths and first courses with red meat and mushrooms, coffee, strong black and green tea, and cocoa and chocolate must be completely removed from the daily diet. The diet for gout does not include days of fasting or fasting, as insufficient food intake leads to an accelerated production of uric acid.

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

• hard cheese with spices and herbs;
• any kind of offal;
• concentrated broths;
• high-fat fish and meat ingredients;
• smoked and preserved sausages, sausages, meat and fish ingredients;
• all types of mushrooms;
• dried fruits;
• canned, pickled and salted vegetable ingredients;
• confectionery;
• sauces, mayonnaise, ketchup, mustard, horseradish root and chilli snacks;
• products made from puff pastry;
• raspberries, cranberries, figs, cranberries;
• beverages containing carbon dioxide, alcohol, colors and flavors;
• refractory types of animal fats;
• vegetable ingredients such as peas, beans, cauliflower, broccoli, spinach, sorrel, rhubarb.

Permitted food ingredients

The list of acceptable products includes those elements that help normalize urea metabolism in the human body.

The gout diet has a lot in common with a vegetarian diet, as it includes severe restrictions on animal products and the predominance of plant-based foods in the diet.

Such a diet not only has a beneficial effect on the metabolism, but also normalizes the evacuation function of the large intestine and solves the problem of constipation. Edible foods also put minimal stress on the kidneys, so they can focus on eliminating excess uric acid.

You can create a menu of the day with the following food ingredients:

• soy products;
• Baked goods made from wheat or rye flour;
• chicken eggs at the rate of 1 piece per day (or quail - 3 pieces);
• first courses with added whole milk, pasta, fruit, approved cereals and vegetables;
• low-fat meat ingredients (chicken, turkey, rabbit, lean fish);
• rice, buckwheat and wheat groats;
• whole milk and fermented milk ingredients with a low fat content;
• freshly squeezed fruit and vegetable juices, medicinal mineral water with an alkaline composition;
• vegetable ingredients (carrots, cabbage, zucchini, pumpkin, lettuce);
• crab meat, prawns, squid;
• butter without added salt, ghee and vegetable oil;
• some kinds of confectionery (marshmallow, jam, marshmallow, natural honey, fruit and berry jam);
• You can add bay leaves, cinnamon, citric acid, dill and parsley, and vanillin as spices.
• Citrus fruits, pineapples, berries, melons.

Rational diet with gout not only has a beneficial effect on the work of blood vessels and the heart, but also allows you to reduce the amount of drugs used. A restrictive diet reduces the risk of the disease recurring, 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, a list of serious complications can arise.

These complications include:

• atherosclerotic changes;
• irreversible kidney damage (gouty nephritis);
• Accumulation of uric acid crystals in internal organs, which is associated with the formation of so-called gout nodules;
• occurrence of kidney failure;
• diffuse damage to the joint 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.

Sample menus for every day

A person with gout can put together a menu of the day based on their gastronomic preferences based on the list of permitted foods. For example, the standard diet menu is indicated as a violation of uric acid metabolism in the body.

This menu looks like this:

First day

• Breakfast. Hercules flakes, boiled with milk or in water, 2-3 fresh cucumbers, rose hips uzvar.
• Second breakfast. 150-200 g low-fat cottage cheese with 15% fatty sour cream, 1 glass of fruit and berry jelly or 250 ml of homemade yogurt.
• lunch. Chicken soup with potatoes, carrots and other permitted vegetables, zucchini filled with rice groats and vegetables, seasoned with sour cream sauce, 1 glass of whole milk or berry juice.
• afternoon snack. Vegetable salad with vegetable oil, 150 g cooked turkey fillet and 1 glass of rose hip uvvar.
• dinner. Vegetable cutlets from white cabbage, cheesecake with sour cream 15% fat, 250 ml tomato juice. Before going to bed, you can eat 1-2 fresh apples or drink 1 glass of homemade yogurt.

Second day

• Breakfast. Grated carrots, seasoned with 15% sour cream, rice cereal, 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, 250 ml fruit and berry jelly or apple juice.
• lunch. Vegetable soup with sour cream, milk jelly, curd casserole with raisins.
• dinner. 2-3 baked apples with cinnamon, steamed egg omelette, fruit juice. Before going to bed, it is recommended to consume 250 ml of homemade yogurt or kefir with a low fat content.

Third day

• Breakfast. White cabbage and carrot salad, seasoned with 15% sour cream, herbal tea made from chamomile flowers, thyme and linden herb.
• Second breakfast. Steamed fish fillet, cucumber salad with herbs, tomato juice.
• lunch. Vegetarian borscht, a small slice of cooked chicken fillet with sour cream sauce, berry juice.
• afternoon snack. Carrot and apple juice, cookies or biscuits.
• dinner. Buckwheat porridge with added milk, vegetarian cabbage rolls with rice groats and vegetables. In the evening you can consume 1 glass of tomato or apple juice.

Fourth day

• Breakfast. Grated beetroot salad with sour cream, 15% fat and garlic, 1-2 slices of bread with bran, weak black tea with milk.
• Second breakfast. Any juice made from permitted vegetables or fruits.
• lunch. Vegetable soup with pearl barley, egg-breaded cabbage schnitzel, carrot and pumpkin juice.
• afternoon snack. Orange or grapefruit juice, biscuits.
• dinner. Carrot pancakes with sour cream 15% fat, homemade milk or fruit jelly.

Fifth day

• Breakfast. Porridge cooked with the addition of milk, boiling rose hip, carrot salad with apple.
• Second breakfast. A serving of low-fat cottage cheese with honey, raspberry or strawberry jelly.
• lunch. Braised zucchini with carrots and tomatoes, vegetable soup with potatoes, milkshake with banana.
• dinner. Cabbage cutlets, boiled rabbit meat, tomato juice.

Day six

• Breakfast. Rice cereal with milk, carrot salad and apples with added walnuts, weak green tea.
• Second breakfast. 1 soft-boiled chicken egg, herbal tea.
• lunch. Vegetable okroshka, cottage cheese casserole, milk jelly.
• dinner. 1-2 baked apples with honey, carrot-apple juice.

Day seven

• Breakfast. Milk buckwheat porridge, coleslaw with herbs, weak green tea.
• lunch. Vegetarian mess, 1-2 slices of bran bread, milk jelly.
• afternoon snack. Apple and carrot casserole, rosehip drink.
• dinner. Pumpkin puree, baked with honey, apple juice.

Recipes

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

Cabbage and beet salad

To prepare this diet dish, you must: 1 head of medium-sized red cabbage, 2 medium-sized beets, 35 g of walnuts, 1 teaspoon of honey, a few drops of lemon juice and salt. To cook, the beets need to be boiled and chopped on a medium grater. After that, you need to finely chop the cabbage, add salt and leave for 9-11 minutes. After that, all the ingredients are carefully mixed, seasoned with honey and a mixture of lemon juice with olive or sunflower oil. To improve the taste, chopped walnuts are added to the salad.

Baked potatoes

You must first stock up on ingredients such as peeled potatoes in an amount of 350-400 g, a small pinch of caraway seeds and vegetable oil. Peeled potatoes are cut into wedges and half-cooked in salted water. Half-finished potatoes are spread out on a baking sheet greased with sunflower or butter, greased with vegetable oil and sprinkled with caraway seeds. It is recommended to bake this dish in the oven at a temperature of 120 degrees for 35-40 minutes.

Rice and meat puree

To prepare a diet, you need the following ingredients:

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

Cooking recipe:

1. The meat must first be cooked, cut into medium-sized pieces and then minced in a blender or meat grinder.
2. rice groats are boiled and washed thoroughly, mixed with minced meat, and this mixture is again passed through a blender or meat grinder.
3. The finished mass is salted to taste, mixed and incubated over low heat for 5-7 minutes.
4. When the dish cooks, mix it thoroughly, add 1 tablespoon of sunflower oil and mix again.

Sprinkle with herbs before serving.

milk jelly

Before you prepare this dessert, you need to stock up on the following ingredients:

• 150 g granulated sugar;
30 g gelatin;
• 15 g minced 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 they form a paste. Almond porridge, 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 stove, gelatine is added and carefully mixed until the granules have completely dissolved. The finished mixture is poured into prepared molds and allowed to solidify.

Braised pumpkin

The following components are required to prepare the dish:

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

How to cook:

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

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

Vegetable borscht

Vegetable borscht is one of the easiest ways to prepare a lunch dish. Such a dish does not require a lot of time and money, while its taste is equally pleasant for both adults and children.

You need the following ingredients to prepare borscht:

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

How to cook:

1. The vegetables listed should be peeled, washed and diced.
2. White cabbage should be finely chopped, and tomatoes should be washed, scalded with boiling water and peeled.
3. Put the potato cubes and pre-juice from peeled tomatoes in boiling water.
4. When the potatoes are half cooked, add cabbage and paprika. When the dish boils (after adding cabbage and pepper), it must be cooked for 7 minutes, then remove from the heat and add chopped dill and parsley.

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