Diet for gout and high uric acid

The diet for gout is based on minimizing the amount of purines in the diet, which helps to reduce the level of uric acid in the body and normalize metabolism. The basis of the diet is made up 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, medications are ineffective.

Pros of a gout diet

The benefits of nutritional therapy:

• a full-fledged diet with a sufficiently high calorie content allows you not to feel hunger;
• getting 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, fried foods improves overall well-being and the state of the body;
• the correct selection of food reduces the risk of complications, including renal failure, atherosclerosis, the formation of gouty nodes in the internal organs;
• diet meals are easy to prepare and do not require expensive ingredients.

Eating 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 serves as a necessary help in the fight against pathology and relieves the patient of painful symptoms.

Basic principles of nutrition for gout and high uric acid

The goal of the diet is to limit the intake of purines and intermediate products that increase their concentration. When compiling a diet, adhere to the following rules:

1. The food eaten per day is divided into 5 meals at regular intervals. Thus, they reduce the load on the digestive system and kidneys, while maintaining 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 get rid of stones and gouty tophi.
3. The total calorie 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. Proteins of animal origin are trying to be replaced by vegetable 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 many alkaline products: vegetables, milk and fermented milk products, fresh fruits and berries. They will help the body maintain a balance of substances.
8. All meat in dietary dishes is pre-boiled for 15 minutes, after which the first broth is drained. It helps to get rid of excess purines in muscle tissue.
9. Fluid intake is increased 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, herbal teas and decoctions, milk, mineral water.
10. The amount of salt is limited to 8-10 g per day. An excess of it 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 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 at the required level the content of vitamins B2, C, PP and potassium, which has a diuretic effect.
13. Once a week, fasting days are held, during which the patient eats exclusively fruits, vegetables, and cereals that are poor in purines.

The diet must 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 products, including black and white bread.
2. Vegetables: dill, corn, beets, onions, garlic, potatoes, carrots, cabbage, broccoli, cucumbers, 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 no more than 3-5 times a week, serving size up to 170 g.
5. Low-fat fish (salmon, salmon, trout), seafood: mussels, shrimps, crab and crayfish meat, squid, octopus.
6. Eggs - no more than 1 pc. per day.
7. Dairy products: kefir, cottage cheese, sour cream, yoghurts, cream, unsalted cheese, low-fat whole milk (best diluted). Butter can be added to cereals, stews, but not used for frying and not consumed in pure form.
8. All cereals and cereals, except for legumes: rice, buckwheat, millet, oatmeal, 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 fruits, 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, 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 drinks, compotes, chicory, kvass. Alkaline mineral water is useful.
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 amount of liquid and semi-liquid food, light salads, vegetarian products. They not only help to 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 pastries.
2. Fatty meats, dishes from young animals (veal, chicken), canned meat and smoked meats, 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 salty cheeses.
9. Decoctions and broths based on meat and offal, fish, mushrooms.
10. Cakes, pastries, cream buns.
11. Peanut.
12. Animal fats: lard, lard. Margarine.
13. Alcoholic drinks, strong tea, coffee, cocoa.
14. Hot spices and sauces, including mustard, horseradish, mayonnaise, ketchup.

Eating spicy, fatty, and fried foods can make your 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 such factors as the chemical composition of foods, their calorie content, the ratio of proteins, fats and carbohydrates. This allows you to choose the optimal diet for the patient, without making unnecessary calculations every 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 drawing up 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;
• 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 stopped after the pain and swelling in the legs are eliminated. It is not recommended to maintain it for a long time, since the body will quickly begin to lack vitamins and nutrients.

7 days menu

Approximate weekly diet for gout treatment:

Eating	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Bran bread sandwich with jam, vegetable salad with sour cream dressing, rosehip decoction	Milk rice porridge with pumpkin, orange fresh	Oatmeal with butter and jam, homemade fruit jelly with pieces of pulp, herbal tea	Buckwheat porridge with milk, grated apple and carrot salad	Oatmeal with grated apple, berry marmalade, tea	Millet porridge with milk, soft-boiled egg, baked apple stuffed with nuts	Vegetable salad with cheese and sesame seeds, potato pancakes with sour cream
Lunch	Greek yogurt, 2 biscuits	Fresh strawberries with cream	Cornflakes with skim milk, assorted nuts	Curd mousse with dried fruits	Cornflakes with yogurt and banana pieces	Ice cream with fruit and berry mousse	Pancakes with jam and fruit pieces
Dinner	Vegetable broth with egg and croutons, grated beetroot, carrot and apple salad, banana juice	Vegetable casserole with cheese, steamed chicken cutlets, berry jelly	Salmon vegetable soup, corn porridge, yogurt	Milk noodle soup, vegetable stew, carrot and apple fresh	Broccoli puree soup, potato zrazy with sour cream, orange fresh	Cabbage soup, rice with seafood, milk jelly	Potato soup, vegetable stew with turkey meatballs, banana milkshake
Dinner	Potato croquettes, slicing fresh vegetables, herbal tea with lemon	Dolma with sour cream, cottage cheese with fresh fruit pieces, compote	Potato casserole with vegetables and eggs, vegetable salad dressed with linseed oil, lingonberry juice	Grated beets with garlic, oatmeal jelly, fruit salad	Boiled young potatoes with herbs and oil, vegetable salad, dried fruit compote	Zucchini stuffed with vegetables topped with cheese, vegetable slices with corn oil, banana fresh	Cucumber and tomato salad, broccoli cutlets with sour cream sauce, cheese cakes, bran broth
Before bedtime	Yogurt with fresh berries	Biscuits with berry jam, kefir	Rosehip broth, apple	Curd mass, pear	Milk soufflé with fruit	Kefir, tangerine	Cottage cheese with sour cream, compote

Items in the menu are interchangeable, they can be changed or supplemented to taste. The main thing is not to violate the basic principles of diet.

Features of the fasting days

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

Allowed the use of dairy products, cereals in small quantities. Fasting days on rice 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 implies 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 cooking skills. So that the patient does not experience discomfort from boring, monotonous food, you can diversify the menu using original recipes from permitted ingredients.

Light cream soup

Low-calorie, but tasty and satisfying enough dish 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 tsplemon juice;
• 2 tspvegetable oil;
• 1 tspcream;
• 0. 5 tspSahara.

Cut the bread into small cubes, dry in a dry frying pan. Peel onions and carrots, chop finely. Pour oil into a deep saucepan, heat, put vegetables and simmer for 6-7 minutes. Add spinach leaves and puree with a blender. Bring the mixture to a boil, add lemon juice and sugar. Remove from heat, arrange on plates. Add a little 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 sour cream;
• 1 egg;
• 3 tbsp. l. semolina;
• 1 tbsp. l. Sahara;
• 0. 5 tspsoda slaked with lemon juice;
• dried fruits, nuts to taste;
• salt.

Mix cottage cheese with sour cream. Pour salt, sugar, semolina into the resulting mass. Add finely chopped dried fruits, nuts. Bring to homogeneity, mix with slaked soda. The mass laid out in a baking dish must be placed in an oven preheated to 180 ° C and cook until golden brown.

Steamed chicken meatballs with gravy

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

• 350 g chicken fillet;
• 2 onions;
• 1 carrot;
• 1 clove of garlic;
• 1 egg;
• 1 tbsp. rice;
• 70 g of white bread;
• 200 ml of vegetable broth;
• 50 g 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 rice without salt, cool. Cut the chicken fillet into medium-sized 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, 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 vegetables in oil for 2-3 minutes, pour in broth, add flour and sour cream. Heat the sauce over low heat until thickened, add 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 minced meat;
• 2 large eggplants;
• 1 onion;
• 1 clove of garlic;
• 3 tbsp. l. tomato paste;
• 2 tbsp. l. flour;
• 120 g of hard cheese;
• 50 ml 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 brown. Add minced meat, simmer over medium heat for 3 minutes, then tomato paste. Pour in 0. 5 tbsp. water, salt to taste. Cover and cook for another 5 minutes.

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

Pumpkin soup puree

The traditional first 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 tbsp. l sugar;
• 250 ml of milk;
• cream to taste;
• salt.

Cut the pumpkin into cubes, put in a saucepan, add rice, salt and sugar. Pour 1 liter of water and cook until soft. Pour in melted butter and rub through a sieve. Return to the stove, add milk and bring to a boil, then remove from heat. Arrange the prepared pumpkin soup on plates and season with cream.

Nutritionist reviews

• "Compliance with a diet for gout is necessary for patients for a full life. The correct diet helps relieve pain and swelling, and reduces the risk of complications. When compiling a menu, it is worth paying attention to proteins, since their patients often lack in their usual products. "
• "The gout diet is effective in lowering 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 lowers 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 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 has to be compensated for with expensive and unusual dairy and plant products. In addition, the diet is not suitable for weight loss and is intended solely for treatment.