Contents
The table of products contains a list of the main prohibited and permitted products, and the menu for the week is compiled taking into account the patient’s dietary habits.
Pros of the gout diet
Gout is a chronic metabolic disorder that causes inflammation, swelling, and pain in the joints. The joints are affected by uric acid salts, which the patient’s kidneys are not able to remove. The acid concentration rises to a critical level, which leads to the deposition of salts. Uric acid is formed as a result of the breakdown of purines that come with food. Certain foods contain a lot of them, which is why the diet is aimed at eliminating such foods in order to reduce the amount of incoming purines and, as a result, lower the level of uric acid.
The disease most often affects the joints of the toes, hands, elbows and knees. During periods of remission, the patient is not bothered by the manifestations of gout, but in case of malnutrition, attacks of severe pain, inflammation, swelling and fever in the affected area are possible.
In medieval times, gout was often referred to as the “disease of kings”. This is explained by constant plentiful meals without any measure, as well as the tendency to illness of men from forty years old. The kidneys of those who abused food and wine could not cope with the huge concentration of uric acid. Ordinary people ate limited, and could not afford such an amount of meat and alcohol, which contain the most purines, so they fell ill less often.
Disadvantages of the Gout Diet
Patients are forced to follow diets throughout their lives, and not just during periods of exacerbations. Meat eaters and alcohol lovers will have to limit these products to a minimum. The lack of meat protein must be replenished with the help of other products in order to prevent muscle loss and a feeling of weakness.
Food table for gout
The basic diet of the patient consists mainly of vegetables, dairy products and contains a minimum of meat. Meat, fish products and mushrooms are best boiled, and the broth is drained, since it releases a maximum of purines.
What you can eat
Alkaline foods must be included in the diet: vegetables, milk, to neutralize excess acid.
| Type of permitted product | Products |
|---|---|
| Bakery products, sweets | Unsavory pastries, black and white bread, marshmallows, marshmallows, marmalade, jam |
| Meat and fish | No more than 3-5 times a week: rabbit, turkey, chicken, meat from old animals, lean fish, squid, mussels |
| Dairy produce | Low-fat milk, kefir, lean cheese, yogurt, sour cream, limited butter |
| Fruits and berries | Oranges, tangerines, green apples, dates, persimmons, dried fruits (except raisins), strawberries, lemons, apricots, pears |
| Vegetables | Dill, corn, beets, onions, garlic, potatoes, carrots, white cabbage, cucumbers, zucchini, eggplant, tomatoes, pumpkin |
| Cereals | Everything but beans |
| Eggs | No more than 1-2 pieces per day |
| Oils | Vegetable oils, limited butter |
| Nuts, seeds | All types except peanuts |
| Beverages | Green tea, tea with milk and lemon, juices and fruit drinks, compotes, herbal decoctions, alkaline mineral water, kvass |
What not to eat
It is necessary to exclude all purine-containing foods, as well as foods containing excess oxalic acid.
| Type of prohibited product | Products |
|---|---|
| Bakery products, sweets | Sweet products, fresh pastries, cream cakes |
| Meat | Sausages, sausages, canned meat, fatty and salted meat, pork and lamb, offal, lard, any meat of young animals |
| Fish | Canned fish, fatty, smoked and salted fish (sprats, etc.), caviar |
| Cheese | Spicy and salty cheeses |
| Cereals | Lentils, beans, soybeans, peas – all legumes |
| Vegetables | Mushrooms, sorrel, spinach, olives |
| Fruit | Grapes, raspberries, figs |
| Confection | Cream culinary products |
| Fats | Margarine, lard |
| Beverages | Alcohol and drinks based on it, coffee, strong tea |
Menu for a week for a diet for gout
It is very important for the patient to rebuild his attitude to nutrition, the Vedas will have to follow a therapeutic diet constantly, without interruptions. The final menu is determined by the doctor for each patient, depending on the concomitant diseases and the degree of development of gout. A special diet for gout is also called “Table No. 6 according to Pevzner.”
Day 1
Breakfast: omelet from 2 eggs and milk, apple
Lunch: tomato vegetarian soup, boiled cod
Dinner: stewed zucchini with carrots
Day 2
Breakfast: oatmeal with fruit
Lunch: brown rice, chicken breast
Dinner: glass of yogurt, orange
Day 3
Breakfast: a handful of cashews, a glass of yogurt
Dinner: pumpkin and potato cream soup, a handful of pumpkin seeds, carrot cutlets
Dinner: stewed white cabbage with tomatoes
Day 4
Breakfast: rice porridge with diluted milk, berries
Lunch: two boiled eggs, fresh vegetable salad with olive oil
Dinner: brown rice, chicken breast
Day 5
Breakfast: grapefruit, fat-free cottage cheese or casserole
Lunch: whole wheat pasta with chicken and sweet peppers, curd cheese
Dinner: friable buckwheat with turkey
Day 6
Breakfast: millet porridge in diluted milk with dates
Lunch: pumpkin and potato cream soup, handful of pumpkin seeds
Dinner: boiled squid and egg salad, fresh vegetables
Day 7
Breakfast: a handful of cashews, a glass of yogurt
Lunch: brown rice, chicken breast
Dinner: stewed white cabbage with tomatoes
The main emphasis is on vegetarian, vegetable dishes. You need to drink plenty of fluids to facilitate the excretion of uric acid. It is better to drink herbal teas, compotes, fruit drinks, water, strong tea and coffee to exclude. Alcohol is prohibited, especially wine.
The results
Compliance with the diet allows you to prolong periods of remission and reduce the frequency and intensity of pain and inflammation of the affected joints. Reduced purine content in food helps keep uric acid levels low.
Uncontrolled eating with the intake of forbidden food leads to an exacerbation of gout and an increase in symptoms.
Dietitian Reviews
– The main goal in the nutrition of the patient is to reduce the level of uric acid, by reducing incoming purines. Protein intake in the diet should be reduced to 0,9-1 gram per kilogram of weight. This will help stop the synthesis of uric acid and slow down the exacerbation of gout. Regular physical activity will not be superfluous, which improves mobility in the joints, thereby contributing to the improvement of hemodynamics in the affected joint and the nutrition of surrounding tissues. And salts are much less likely to be deposited precisely in mobile joints, says Artur Moiseenko.