A properly formulated diet will allow you to forget about joint pain and live a full life. We are talking about the gout diet: what is useful and what is not.
Gout is a systemic chronic metabolic disease that causes inflammation, swelling and pain in the joints. The disease involves the accumulation and retention of uric acid salts - urates - in the body. Gout has been known since ancient times, and its main symptoms have been described by ancient physicians. Many famous people suffered from gout, such as Alexander the Great, emperors and empresses, VIII. King Henry of England, German scientist Gottfried Leibniz, philosophers Voltaire Kant and Schopenhauer.
Gout is still a very common disease. This disease most often affects men. As for the age at which the first seizure usually occurs, it is 35-45 years for men and 45-50 years for women.
gout symptoms
A characteristic symptom of gout is the formation of so-called tophi (deposition of uric acid salts in the form of nodules and bumps in the connective tissue). People with gout complain of acute pain in the joints - most often the big toe is affected. From ancient Greek, the name of the disease is translated as "trapped foot" because patients are most often concerned about acute pain in the joints of the foot. The intensity of the pain increases rapidly and reaches its peak after about 24-48 hours. The joint area is red and swollen. Body temperature may rise and chills may occur. Gout attacks are also unpleasant because they restrict the patient's movement. If you do not take proper treatment, the acute period lasts for about a week and then the symptoms gradually improve. pain attacks, new joints such as elbows, palms are involved in the pathological process. Development and enlargement of the nodes lead to deformation of the joints, impaired mobility and functioning, which leads to movement problems: the patient becomes less mobile. In later stages, gout can lead to urolithiasis.
Depending on the nature of the course, the disease can be acute (acute gouty arthritis) or chronic (recurrent arthritis). There are also atypical forms of gout, such as pseudophlegmonus, asthenia, rheumatism, and so on. These are much less common.
Causes of the disease
As already mentioned, gout develops when a lot of uric acid is formed in the body that is not excreted from the body immediately. A number of factors can contribute to this. Here are the main causes of high uric acid levels and gout.
- hereditary predisposition. It is most often manifested in the form of various genetic disorders in which the amount of one or another enzyme in the body is reduced.
- Increased intake of purine bases in the body. These substances are found in the DNA and RNA of living organisms and are involved in the transmission of hereditary information. Purine bases enter the body through food, drink and the breakdown of the body's own cells. In the Middle Ages, gout was called the "disease of kings. "This is explained by the nobility's love for plenty of food. The body abusers of meat foods and alcohol (and mostly purines) could not cope with the huge concentration of uric acid. Ordinary people ate poorly, mostly plant foods, so they rarely suffered from gout.
- Problems with urinary excretion of uric acid. It usually occurs in chronic kidney disease. It is generally accepted that gout is secondary in such cases, i. e. , a consequence of another disease. If it goes away, the gout will also go away.
Treatment and prevention of gout
The success of gout treatment is an integrated approach. If possible, professionals will try to determine the cause of the disease and eliminate it. However, this is not always possible and should be limited to symptomatic treatment aimed at eliminating the manifestations of the disease and improving the quality of life of those with gout.
The main directions of gout treatment
- Medical treatmentwith anti-inflammatory and anti-inflammatory agents. Anti-inflammatory drugs are taken mainly during exacerbation to relieve pain and swelling. Anti-gout - for a long time, sometimes for a lifetime. It is a group of drugs that directly affect the metabolism of purine bases and uric acid in the body.
- local treatment.It is prescribed during both remission and exacerbation. Compresses with painkillers and anti-inflammatory drugs as well as physiotherapy procedures. During remission, application with paraffinic therapeutic mud is helpful - it helps remove urate and improves joint mobility.
- Surgery.Assign with strong growth of nodes and cones. They are removed to avoid severe deformation of the joints and restrict their mobility.
- Dieting.Diet plays an important role in the prevention and treatment of gout. The main purpose of such a diet is to reduce the content of uric acid compounds in the body. When a therapeutic and prophylactic diet is followed, purine bases are virtually non-existent and uric acid levels are reduced. By restricting consumption or eliminating certain foods from the diet altogether, we prevent the disease from developing and delay the next attack. People with gout are advised to follow a therapeutic and prophylactic diet throughout their lives, and not just during exacerbations.
How to make a diet
Experts recommend diet table 6 as the basis for gout. This therapeutic and prophylactic diet was developed by a well-known nutritionist for patients with accumulation of uric acid in the body: gout, urolithiasis, and bladder. acid diathesis. All of these diseases cause metabolic pathologies and cause serious complications. A special diet helps to reduce the concentration of uric acid in the bloodstream and normalize the metabolism in the body. Thanks to the special diet, the formation of uric acid and the accumulation of urea in the kidneys and joint spaces can be reduced. The diet also prevents the accumulation of purine bases, which leads to gout. By adhering to it, you can quickly improve your general condition, reduce pain and joint discomfort.
Features of Diet Table 6
A therapeutic diet is balanced in terms of the chemical composition and caloric content of the products, and is sufficient in terms of minerals, vitamins, proteins, fats and carbohydrates. Its energy intensity is 2700-3000 kcal. If you are overweight, it is recommended that you reduce your total caloric intake by reducing your carbohydrate intake.
- The amount of fat is 80-90 g per day. Preference should be given to vegetable fats, the source of which is vegetable oil.
- The daily amount of protein should be 70-80 g, while at least half of the indicated amount should come from foods high in vegetable protein.
- The amount of carbohydrate at normal weight is 380-400 g per day. In case of overweight and obesity, the amount of carbohydrates is reduced to 250-300 g per day.
- The amount of salt should not exceed 10 g per day.
- The daily amount of liquid consumed should not exceed 1, 5-2 liters (except for the first catches).
The diet for gout is not severely restricted and is therefore generally well tolerated. The food must be cooked, baked and steamed. Try to avoid baking. It causes the formation of many extracts and carcinogens that affect the digestive system, urinary tract and cardiovascular system. It should be eaten in part, every 2-3 hours, in moderate doses, without overeating.
Approved foods for gout
The basis of the therapeutic diet for gout is alkaline foods: they normalize the metabolism of purine bases and also reduce the amount of uric acid.
What to eat in case of gout?
- Any kind of vegetable - both fresh and cooked.
- Bakery products made from rye and wheat flour and with the addition of wheat bran.
- First dishes cooked in weak vegetable and fish soups, without vegetarian okroshka, beets, lean pickles and cabbage soup.
- Dairy and sour milk products: low-fat kefir, skimmed milk, whole milk, low-fat sour cream, natural yoghurt, fermented fried milk and low-fat cottage cheese.
- Fruit and berries, fresh or cooked.
- Green and black tea with lemon, honey and milk. Homemade fruit and berry jelly, vegetable and fruit juices, berry drinks. Herbal infusions (chamomile flowers, rosehips), fruit compotes, chicory.
- Desserts and sweets: natural honey, marshmallows, natural jam, berry jam, marmalade, homemade marshmallows.
- Fats: refined sunflower, corn, olive, flaxseed oil. Butter is also allowed.
The foods and foods listed are considered safe for gout. There are also a number of products that cannot be excluded from the menu but their use restricted.
- Quail and chicken eggs, in the form of a steamy omelette, cooked hard or soft (up to 1 egg per day).
- Meat products include veal, lean beef, rabbit, turkey and chicken. From fish - dietary species. Meat and fish dishes should be consumed no more than three times a week, preferably cooked. Thanks to this heat treatment method, meat and fish are cleaned of purine bases, extracts and uric acid fragments.
- It is recommended to keep the dough to a minimum.
What not to eat in case of gout
Your diet should not include foods that are high in purine base and uric acid. Here are foods that are not recommended for gout.
- Alcoholic and carbonated beverages.
- Chocolate, cocoa.
- First dishes cooked in meat and strong hall.
- All kinds of nuts and legumes, grape juice.
- Hard and sour cheeses.
- Sausage products, smoked products, sausages, canned fish and meat, offal and high-fat meat and fish ingredients.
- All kinds of appetizers, pies, sauces, spices, condiments, ketchup, mayonnaise, mustard, grated horseradish root.
- Puff pastry, cakes, chocolate and caramel sweets.
Sample menu for the week
Here is a sample menu for those who have gout for seven days. It can be adjusted according to your preferences.
Monday
Breakfast:vegetable salad with vegetable oil (sunflower, corn or olive); 1 soft-boiled chicken egg; pumpkin or carrot juice.
Lunch:roasted pumpkin with honey; a glass of whole milk or natural yogurt.
Dinner:cooked chicken breast with vegetable stew; a glass of orange or apple juice.
Afternoon nasi:vegetarian borscht with potatoes; cooked fish fillets; weak green tea or rosehip drink.
Dinner:vegetarian cabbage rolls; fruit and berry jelly; low-fat cottage cheese with the addition of dried fruits.
You can drink a glass of milk or a low-fat kefir before going to bed.
Tuesday
Breakfast:scrambled eggs with vegetable salad seasoned with vegetable oil (corn, olives or sunflowers), a glass of fruit or vegetable juice.
Lunch:puree of any fruit or vegetable; cottage cheese paste with added fruit; a glass of herbal tea.
Dinner:steamed zucchini with fresh herbs; potato puree; vegetable salad, black or green tea.
Afternoon nasi:a serving of fresh berries or fruits; smoothie or a glass of whole milk.
Dinner:cottage cheese with the addition of berry jam or dried fruit; compote of berries and fruits.
Wednesday
Breakfast:cooked rice porridge with grated apples; weak black or green tea.
Lunch:a serving of fruit salad seasoned with natural yogurt.
Dinner:vegetarian cabbage soup; squash slices; a glass of whole milk
Afternoon nasi:a glass of fermented fried milk or kefir; part of berries.
Dinner:pancakes with fruit filling; fruit and berry compote.
Thursday
Breakfast:curd and carrot casserole; oatmeal porridge; fruit compote.
Lunch:homemade pasta cooked in milk.
Dinner:stewed beef stew with stewed white cabbage; boiled buckwheat porridge with pumpkin.
Afternoon nasi: carrot juice.
Dinner:cooked beet and carrot salad seasoned with olive oil; fruit jelly.
Friday
Breakfast:cottage cheese souffle; fruit or vegetable juice.
Lunch:natural yogurt with the addition of wheat bran.
Dinner:white cabbage and grated carrot salad; vegetarian soup; tomato juice.
Afternoon nasi:fruit jelly or a portion of fruit.
Dinner:fried vegetables; oatmeal, weak green or black tea.
Saturday
Breakfast:steam cheesecakes; natural yoghurt; fruit jelly.
Lunch:corn or oatmeal with milk.
Dinner:steamed diet fish with mashed potatoes; vegetarian soup with zucchini; weak black tea with lemon.
Afternoon nasi:berry or smoothie.
Dinner:green salad; porridge made from corn; pumpkin, apple or carrot juice.
Sunday
Breakfast:green salad; a slice of bread with bran; rosehip drink.
Lunch:carrot-pumpkin salad, 1 soft-boiled chicken egg.
Dinner:potato slices with the addition of grated zucchini; homemade pasta cooked in milk; fruit jelly.
Afternoon nasi:cottage cheese with casserole fruit.
Dinner:cabbage rolls with vegetables; a glass of whole milk or low-fat kefir.
Recipes
Vegetarian vegetable peppercorns
Ingredients:2, 5 liters of water, 1 onion, 2 carrots, 1 beet, 1 tomato, 1 celery root or stem, 2 potatoes, 200 g of white cabbage, salt, pepper - to taste, herbs (dill, parsley), low-fat sour cream orfor serving natural yoghurt.
Instructions.Put vegetables cut into small cubes or grated on a coarse grater in boiling water: onions, carrots, celery, beets, potatoes, cabbage, tomatoes (without peel). Cook until the vegetables are cooked through. Salt, seasoning. Then add chopped greens. Remove the pan from the heat and allow the pepper to simmer. Serve with sour cream or yogurt (optional). We can put a piece of lean boiled beef in the finished borscht.
Omelette with poultry or meat
Ingredients:turkey breast fillet (chicken, guinea fowl) skinless or lean cooked meat (beef, veal), 2 eggs, 2 tbsp. l. low fat milk, salt to taste.
Instructions.Stir the eggs into the frothy with the milk. Salt. Pour the fried mass into cooked or fried poultry (meat) pieces. Bake on both sides in the microwave, on a slow cooker or in a deep pan.
Cooked cod
Ingredients:500 g cod fillet, 1 tsp. lemon juice, 1 onion, 1 bay leaf, 1 tbsp. l. olive oil, parsley root (to taste), peppercorns (4-5 peas), herbs (dill, parsley) - 1 tbsp. l. , salt to taste.
Instructions.Rinse the fillet in cold water with the addition of lemon, chop finely. Put the pieces in the broth boiled with the roots and spices so that the water covers the fish. Simmer the cod under cover for 12 minutes. Serve with vegetable stew.
Carrot, apple and pumpkin salad
Ingredients:100 g of fresh pumpkin, 1 medium carrot, 1 green apple, 1 tsp. lemon juice, 2-3 slices of orange or tangerine.
Instructions.Rub the vegetables on a coarse grater, mix. Add lemon juice and garnish the salad with orange (mandarin) slices.
Perch rolls with Chinese cabbage
Ingredients:500 g perch, 200 g cottage cheese (5%), 4 egg whites, 1 green Chinese cabbage, salt, pepper to taste.
Instructions.Grind the perch fillet with a mixer or pass it through a meat grinder twice. Then mix with the curd. The protein is beaten and added to the mass, mixed, salted and peppered. The minced meat is divided into 4 parts and placed on a separate foil smeared with olive oil. Roll up, fasten the edges. Cook in a double boiler for 10-14 minutes. Wash the cabbage, pick it up with leaves, salt, pepper and cook in a double boiler for 10 minutes. We put the cabbage leaves on a plate, perch rolls taken from foil on them.
Vegetable stew
Ingredients:1 onion, 1 carrot, 1 tomato, 200 g white cabbage, 1 potato, 1 bell pepper, 100 g small corn, 1 tbsp. l. vegetable oil, herbs (dill, parsley, celery), salt, pepper to taste.
Instructions.Put the finely chopped onion, grated carrot, peeled and chopped tomatoes in a pan heated in oil. Save easily. Then add the cabbage and diced potatoes as well as the corn. Mix, add a little water, cover and simmer until done. Add pepper and finely chopped greens five minutes before ready.
casserole with vegetables
Ingredients:1 onion, 1 carrot, 300 g cauliflower, 1 potato, 1-2 eggs, herbs (dill, parsley, celery), salt, pepper to taste.
Instructions.Put a mixture of vegetables in a deep baking dish greased with olive oil: chopped onions and carrots, cabbage and potatoes cut into squares. Stir in, add chopped greens, pepper, salt, beaten eggs. Pour into a preheated oven at 200 degrees. Bake for 20-25 minutes.
Zucchini rolls with cottage cheese
Ingredients:2 medium zucchini, 1/2 red bell pepper (without seeds), 1 cucumber, 100 g low-fat cottage cheese, 1 bunch arugula, 1 tbsp. l. olive oil, 1 dl. finely chopped fresh herbs, salt to taste.
Instructions.Wash the zucchini, cut into thin longitudinal strips, lightly fry both sides in olive oil, both sides for 2 minutes (can also be baked in the oven). Mix the cottage cheese with herbs and salt to taste. Cut the pepper and cucumber into thin longitudinal strips. Put a little cottage cheese on top of the zucchini strip. Add a few strips of red pepper, cucumber, arugula leaves, roll up and place vertically on a plate.
Cottage cheese casserole with apples
Ingredients:400 g fat-free cottage cheese, 2 eggs, 1 tsp. starch, 1/4 tsp. salt, 1 tbsp. l. sugar, 2 Antonovka apples.
Instructions.Beat eggs with salt and sugar, add cottage cheese and starch. Peel an apple, remove its seed coat, cut into small cubes and add to the mass. Mix everything up. In the microwave for 12 minutes or in the oven until cooked through. Serve with yogurt, honey or jam.
Cottage cheese dessert with berry
Ingredients:400 g low-fat cottage cheese, 100 g of any fresh berry, 2 egg whites, 1 tbsp. l. sugar, 12 g gelatin, 1/4 sachet vanilla.
Instructions.Soak the gelatin in 5-7 tablespoons of cold water. Beat the protein. Add vanillin, sugar to the cottage cheese, add the whipped proteins. The gelatin is melted on a low flame until dissolved and added to the curd mass and mixed with a whisk. Leave to rest in the fridge for 5 hours and serve garnished with berries.