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

Gout is a chronic, slow disease of the joint system resulting from the deposition of urea crystals in the joint cavity. This condition develops when there is a violation of the exchange of purine-like bases in the human body. Gout is characterized by the appearance of so-called tofus, which look like bumps above the surface of the interphalangeal joints or the elbow. This disease is accompanied not only by severe pain syndrome, but also leads to partial or complete limitation of mobility. People with advanced gout often lose their self-care potential, forcing them to seek 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 therapy for gout cannot be fully implemented without a specialized diet. The main rule of such a diet is to strictly limit or completely eliminate ingredients with a large amount of purine bases from the diet. Dietary recommendations not only normalize metabolic processes and reduce the load on the renal apparatus, but also normalize the metabolism of water and electrolytes, as well as improve the general well-being of the patient.

Characteristics 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, the deposition of uric acid crystals occurs not only in the joints, but also in internal organs, which leads to disruption of their functional activity. First of all, this disease affects the urinary system, as the kidneys can no longer support the volume of uric acid that appears in the body.

The most likely kidney complication of gout is urolithiasis, which eventually leads to kidney failure and death. As a rule, this pathological phenomenon affects the interphalangeal joints of the joints of the feet, hands, knee, elbow and ankle. This disease is characterized by cyclicity, when periods of relative remission are replaced by periods of exacerbation.

During the period of exacerbation of the disease, a person faces the following pathological symptoms:

• swelling and redness of tophi formed on the damaged joint area;
• severe pain syndrome, which tends to intensify even when air is circulating;
• increase in body temperature of more than 38 degrees.

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

Very often gout is secondary in nature and develops against the background of such pathologies as diabetes mellitus, leukemia or hypertension. The uncontrolled and prolonged use of acetylsalicylic acid also leads to disruption of the exchange of uric acid in the human body. Regardless of the severity of the course of the disease, a person diagnosed with gout needs timely and complex treatment, which includes a radical overhaul of the diet.

Features of the diet

In case of impaired urea metabolism, such patients are prescribed a diet that limits the intake of purine bases from the outside, which will help to inhibit uric acid synthesis and displace theUrine pH towards the alkaline side. According to the classification of food tables, people with diagnosed gout are recommended in Table No. 6. The energy value of such a table is on average 2700-2800 calories.

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

• The daily amount of carbohydrate 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 protein.
• The daily amount of fat consumed should be 80-90g, while the amount of vegetable fat should be at least 30%.

There are also separate principles of nutrition, as a result of which a person diagnosed with gout improves the general condition of the body and reduces the risk of another recurrence of the disease. These principles include:

• Correct the liquid filling.The daily volume of drinking water should be at least 1, 5 and not more than 2 liters. This amount of water is sufficient to normalize the level of urea in the body and for the rapid elimination of its excess by the kidneys.
• Food intake compliance.In order to reduce the metabolic load on the body and exclude the accumulation of harmful compounds, it is recommended to eat in small portions, in moderate portions, up to 5 times a day. It is very important with this disease to avoid overeating.
• Complete cessation of alcohol consumption.Drinking beer, wine, champagne and other alcoholic beverages can cause another attack of the disease, because not only do they slow down 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.In order to avoid another excruciating pain attack, the amount of table salt consumed should be limited to 6 g per day.
• Reduction in the amount of protein consumed.Complete rejection of protein components is dangerous not only for health, but also for human life, therefore, patients with diagnosed gout are advised to give preference to vegetable proteins, as well as meat ingredients that contain aminimum of purine bases.
• Normalization of body weight.The extra pounds create an exorbitant burden on the whole body, leading to a decrease in the metabolic rate. Obesity to one degree or another adversely affects the condition of the kidneys and joints, leading to exacerbation of the disease. In order to prevent obesity and the recurrence of gout, it is recommended to limit the consumption of sugar.

Prohibited food ingredients

A key condition for effective nutrition in this disease is the strict limitation or complete exclusion of components containing large amounts of purine bases.

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

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

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

Permitted food ingredients

The list of acceptable products includes those elements that contribute to the normalization of urea metabolism in the human body.

The gout diet has a lot in common with a vegetarian diet, as it involves a strong restriction of animal products and the predominance of plant foods in the diet.

Such a diet not only has a beneficial effect on the state of metabolism, but also normalizes the evacuation function of the large intestine, solving the problem of constipation. Edible foods also put minimal stress on the kidneys, allowing them to focus on removing excess uric acid.

You can form a daily menu with the inclusion of the following food ingredients:

• soy products;
• bakery products made from wheat or rye flour;
• eggs of chickens at the rate of 1 piece per day (or quail - 3 pieces);
• first courses with the addition of whole milk, noodles, fruits, cereals and vegetables allowed;
• low fat meat ingredients (chicken, turkey, rabbit, lean fish);
• rice, buckwheat and wheat porridge;
• whole milk and low fat fermented milk ingredients;
• freshly squeezed fruit and vegetable juices, table medicinal mineral waters with alkaline composition;
• vegetable components (carrots, cabbage, zucchini, pumpkin, lettuce);
• crab meat, shrimp, squid;
• butter with no added salt, ghee and vegetable oil;
• certain types of confectionery (marshmallow, marmalade, marshmallow, natural honey, fruit and berry jam);
• you can add bay leaves, cinnamon, citric acid, dill and parsley, vanillin as seasonings;
• citrus fruits, pineapples, berries, melons.

Rational nutrition with gout has a beneficial effect not only 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 relapse of the disease, normalizes body weight and strengthens the body's defenses.

Consequences of non-compliance with the regime

If a person diagnosed with gout neglects a balanced diet, they can face a whole list of serious complications.

These complications include:

• atherosclerotic changes;
• irreversible kidney damage (gouty nephritis);
• accumulation of uric acid crystals in internal organs, resulting in the formation of so-called gouty nodes;
• onset of kidney failure;
• diffuse lesions of the joint system with development of an erosive form of arthritis;
• irreversible damage to blood vessels and the heart, as well as the formation of persistent high blood pressure.

Examples of everyday menus

A person with gout can compose a daily menu based on their gastronomic preferences, guided by the list of permitted food products. As an example, the standard diet menu will be indicated in violation of the metabolism of uric acid in the body.

This menu looks like this:

First day

• Breakfast. Hercule flakes, cooked with milk or in water, 2-3 fresh cucumbers, uzvar rosehip.
• Second breakfast. 150-200 g of low-fat cottage cheese with the addition of 15% fat sour cream, 1 glass of fruit and berry jelly or 250 ml of homemade yogurt.
• Lunch. Chicken soup with potatoes, carrots and other allowed vegetables, zucchini stuffed with rice porridge and vegetables, seasoned with sour cream sauce, 1 glass of whole milk or berry juice.
• Afternoon snack. Vegetable salad in vegetable oil, 150g of boiled turkey fillet and 1 glass of uzvar rosehip.
• Dinner. Cutlets of vegetables from white cabbage, cheesecakes with sour cream 15% fat, 250 ml of tomato juice. Before going to bed, it is allowed to eat 1-2 fresh apples or drink 1 glass of homemade yogurt.

Day two

• Breakfast. Grated carrots, seasoned with sour cream 15% fat, rice cereal, boiled in water or milk, 1 boiled chicken egg, weak black tea with lemon.
• Second breakfast. Potatoes in a jacket, vegetable salad in vegetable oil, 250 ml of 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 omelet, fruit juice. Before going to bed, it is recommended to consume 250 ml of homemade yogurt or kefir with a low percentage of fat.

Third day

• Breakfast. White cabbage and carrot salad, seasoned with 15% sour cream, herbal tea made from chamomile flowers, thyme and linden.
• Second breakfast. Steamed fish fillet, cucumber salad with herbs, tomato juice.
• Lunch. Vegetarian borscht, a small slice of boiled chicken fillet with sour cream sauce, berry juice.
• Afternoon snack. Carrot and apple juice, cookies or biscuits.
• Dinner. Buckwheat porridge cooked with the addition of milk, vegetarian cabbage rolls with rice porridge and vegetables. In the evening, it is allowed to consume 1 glass of tomato or apple juice.

Day four

• Breakfast. Salad of grated beets with sour cream 15% fat and garlic, 1-2 slices of bran bread, weak black tea with milk.
• Second breakfast. Any authorized vegetable or fruit juice.
• Lunch. Vegetable soup with pearl barley, schnitzel of cabbage breaded with eggs, carrot-pumpkin juice.
• Afternoon snack. Orange or grapefruit juice, biscuits cookies.
• Dinner. Carrot pancakes with sour cream 15% fat, homemade milk or fruit jelly.

Day five

• Breakfast. Oatmeal porridge, cooked with the addition of milk, rosehip decoction, carrot salad with apples.
• Second breakfast. A serving of low-fat cottage cheese with honey, raspberry or strawberry jelly.
• Lunch. Zucchini stew with carrots and tomatoes, vegetable soup with potatoes, banana milkshake.
• Dinner. Cabbage cutlets, boiled rabbit meat, tomato juice.

Sixth day

• Breakfast. Rice porridge porridge with milk, carrot and apple salad with the addition of nuts, weak green tea.
• Second breakfast. 1 boiled chicken egg, herbal tea.
• Lunch. Vegetable okroshka, cottage cheese casserole, milk jelly.
• Dinner. 1-2 baked apples with honey, carrot-apple juice.

Seventh day

• Breakfast. Buckwheat porridge with milk, coleslaw with herbs, weak green tea.
• Lunch. Vegetarian mix, 1-2 slices of bran bread, milk jelly.
• Afternoon snack. Apple-carrot casserole, rosehip drink.
• Dinner. Pumpkin pulp, cooked with honey, apple juice.

Recipes

The following recipes for preparing certain dishes will help to diversify the diet of a person with diagnosed gout, as well as saturate his body with vital components, vitamins, minerals and amino acids. The list of ingredients used can be changed according to culinary preferences.

Coleslaw and beetroot salad

To prepare this healthy meal, you need to: take 1 head of medium red cabbage, 2 medium beets, 35g of nuts, 1 teaspoon of honey, a few drops of lemon juice and salt to taste. Cooking should begin by boiling the beets and chopping them on a medium grater. After that, you need to finely chop the cabbage, salt it and leave for 9-11 minutes. After that, all the ingredients are gently mixed, seasoned with honey and a mixture of lemon juice with olive or sunflower oil. In order to improve the taste, chopped nuts are added to the salad.

Baked potatoes

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

Mashed rice and meat

To prepare a healthy meal you will need the following ingredients:

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

Cooking recipe:

1. Meat should first be boiled, cut into medium-sized pieces, and then chopped in a blender or meat grinder.
2. Rice groats are boiled and washed thoroughly, mixed with minced meat and re-passed this mixture through a blender or meat grinder.
3. Salted the finished mass to taste, mix and incubate on low heat for 5-7 minutes.
4. When the dish boils, mix well, add 1 tablespoon of sunflower oil and mix again.

Sprinkle with herbs before serving.

Milk jelly

Before preparing this dessert, you should stock up on the following ingredients:

• 150 g of granulated sugar;
• 30 g of gelatin;
• 15 g chopped almonds
• 800 ml of whole milk;
• a small pinch of vanilla.

Add 4-5 tablespoons of boiled water to the chopped almonds and mix the ingredients until they form a porridge. Almond grits, vanillin with sugar are added to the heated milk, after which the mixture is brought to a boil. After that, the milk is removed from the heat, gelatin is added to it and gently mixed until the granules are completely dissolved. The finished mixture is poured into pre-prepared forms and allowed to solidify.

Pumpkin stew

The following components are needed to prepare the dish:

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

Cook like this:

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

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

Borscht with vegetables

Vegetable borscht is one of the easiest options for making a lunch dish. Such a dish does not require a lot of time and money, while its taste will also be pleasant for adults and children.

To prepare the borscht you need the following ingredients:

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

How to cook:

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

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