Gout diet: what to eat to avoid exacerbations

Gout is a disease associated with impaired exchange of purine bases. Leads to the deposition of uric acid salts in the joints and internal organs.

The main symptom is recurrent attacks of acute arthritis, the formation of tofu (compression foci) in the feet and in the ears. Therapy in the active period is medication, with the use of anti-inflammatory drugs.

To speed up the onset of remission and increase its duration, the patient is advised to adhere to certain principles of nutritional therapy. A properly chosen diet for gout can significantly improve the patient's quality of life, reduce the number of disease attacks, and reduce the risk of irreversible damage to the kidneys, central nervous system, and musculoskeletal system.

Goals and principles of diet correction

The main purpose of dietary nutrition in patients with gout is to reduce the concentration of uric acid complexes in the blood plasma. The products that the patient consumes should be selected so that none of them contain more than 150 mg of purine per 100 g of body weight. The patient is shown in Table 6.

Diet is most effective if the following principles are followed:

1. Strict adherence to the rules until irreversible changes occur. It is impossible to remove conglomerates already formed in joints and kidneys using gastronomic restrictions. The selected menu has a preventive purpose, helps prevent salt deposition.
2. Dietary approach, taking into account the frequency of seizures, uric acid level, severity of the process. Outside of deterioration, the diet should contain a reduced amount of proteins, fats, sodium salts. Alcohol must be completely eliminated. In the active period, strict restrictions are shown: food is sparing, mostly liquid.
3. Weight correction. For obese people, the products are chosen so that the total calorie content is below the level of energy consumption by 300-500 kcal per day. The patient's lifestyle and level of daily physical activity should be considered.
4. No more than 200 mg of purine base per day. The figure shown is critical to the patient. A large amount of uric acid compounds does not allow keeping their level in the body within acceptable limits.

In addition to the above, compliance with the drinking regime is required. If there are no contraindications from the cardiovascular system, the patient should consume about 2–2, 5 liters of fluid per day. Hydrocarbonate mineral waters are recommended. This promotes alkalinization of the internal environment, reducing acidity.

Nutrition during deterioration

In the phase of increasing blood uric acid content and recurrence of the pathology, dietary restrictions are more significant. The total daily amount of protein should be kept within 70 g, fats - 80 g, carbohydrates - 240 g. The caloric content of the diet is 1950–2000 kcal. Diet - four times a day, in between, you should drink juice. Food temperature is normal, 55-60 ° C for hot dishes and 15 ° C for cold ones. No need for targeted thermal savings. It is better if the consistency of the food is liquid or soft.

The following foods are recommended:

• milk;
• lactic acid drinks;
• vegetable juices;
• citrus-based juices;
• liquid cereals;
• grated fruit;
• fish roe deer;
• tomato sauce.

In the presence of clinical manifestations of the disease, a person should not eat foods that are acceptable in the remission phase. It is necessary to refuse solid dishes, pastries, meat and fish in any form, eggs, cakes, spices, oils. The demand for animal protein is met exclusively by dairy substances. Restrictions must be observed throughout the duration of the attack. On average, this lasts 5-7 days. Once the inflammatory process in the legs subsides, they gradually return to the usual diet. The transition takes 2-3 days.

Eating in forgiveness

Compliance with a gout diet is necessary even in the absence of severe symptoms. The constraints in this case are not as strong as during exacerbations. However, they must be strictly observed. A basic requirement is the complete elimination of meat from young animals, which contains the maximum amount of purines. Their concentration can reach 1000 mg per 100 g, which is many times higher than the allowable values. Also, meat extracts, mackerel, sardines, livestock parts (liver, kidneys, brain), alcoholic beverages are categorically contraindicated.

Table number 6 means consumption of 100 g of proteins and fats, 450 g of carbohydrates per day. The total nutritional value of the daily menu is 3200 kcal. The volume of fluid is 1. 5-2 liters, if this does not contradict the treatment of other diseases that a person has.

The list of things a patient can do includes:

• kefir;
• fresh cabbage soup;
• buckwheat porridge;
• omelette;
• rye bread;
• fruit jam;
• vegetable oil;
• lemon or orange;
• mashed potatoes;
• fish souffle;
• cereals;
• eggs;
cheese
• ;
• dietary meat in an amount not exceeding 120 g per day.

The level of purine bases is lower in products such as cereals, vegetables, honey, nuts and tomatoes. They can be eaten practically without restrictions. Pork fat, beans, spinach, sorrel, mushrooms contain from 50 to 150 mg of the substance, which should be taken into account when compiling the menu.

For weight loss

Weight loss is recommended for patients with hypertensive and normostenic physique. The calorie content in the diet should be reduced to 30 calories per kilogram of body weight. It is important that weight loss occurs gradually, not more than one kilogram per month. This will ensure an acceptable level of ketone body formation. With a pronounced lack of nutritional value of products, their synthesis exceeds the allowable limits. A low-calorie diet significantly excludes or limits the consumption of baked goods.

Prohibited foods: bread, pies, pizza, cakes, dairy, cakes, sugar, candy, sweet jam, canned food, etc.

The table should be based on the components:

• low-fat cottage cheese;
• kefir;
• perime;
• frutat.

Weight management is not limited to low calorie meals. The patient should lead an active lifestyle, exercise according to a program developed individually. Otherwise, dietary restrictions will be very strict, which will reduce a person’s adherence to therapy.

Example of a menu for a week

Patients with gout need to know exactly what is not and what is acceptable to eat. It is better if a person clearly describes his diet for a relatively long period. Meals usually last for a week. The existing scheme can be used for several months, after which the set of dishes is changed or completely stirred every day. With an increased uric acid level, the weekly diet may look like this.

Monday

• Breakfast # 1: casserole, coffee with milk.
• Breakfast # 2: Baked Apples.
• Lunch: vegetable soup, bread, rose broth.
• Afternoon snack: fruit jelly.
• Dinner: cabbage rolls, kefir.

Tuesday

• Breakfast # 1: cheese, tea, bread.
• Breakfast # 2: orange.
• Lunch: lean cabbage soup, bread, herbs.
• Afternoon snack: buckwheat porridge.
• Darka: kefir, carrot puree.

Wednesday

• Breakfast # 1: eggs, fruit juice.
• Breakfast # 2: jam, mineral water.
• Lunch: vegetable borsch, rye bread, tea.
• Afternoon snack: milk jelly.
• Dinner: dried fruit, jam.

Thursday

• Breakfast # 1: cucumber salad, hips.
• Breakfast # 2: orange almonds.
• Lunch: potato soup, fruit drink.
• Afternoon snack: pear.
• Dinner: scrambled eggs, dried apricots, lemon tea.

Friday

• Breakfast # 1: boiled beets, cranberry juice.
• Breakfast # 2: kefir.
• Lunch: pearl barley soup, tea.
• Afternoon snack: milk, bread.
• Dinner: carrot cutlets.

Saturday

• Breakfast # 1: rice porridge, coffee.
• Breakfast # 2: watermelon.
• Lunch: soup, milk jelly.
• Afternoon snack: fresh cucumber.
• Dinner: kefir, bread.

Sunday

• Breakfast # 1: soft-boiled egg with sour cream and tea.
• Breakfast # 2: grapes.
• Lunch: cabbage cutlets, barley soup, juice.
• Afternoon snack: casserole.
• Darka: petulla, kos.

The given diet is not complete. Any ingredient from the list of what is allowed to the patient can be added to it.

Care should be taken to ensure that the total caloric content of meals and the content of purine bases in them does not exceed the set limits.

Cooking methods

Dishes can be steamed or baked. This approach allows you to ensure the optimal taste of the product, while maintaining its beneficial properties. Food processed in this way assumes a gentle regimen for patients with concomitant diagnoses of a gastroenterological profile. Cooking is acceptable, but if meat or fish are cooked this way, the soup is drained. The fact is that during processing, about 50% of the purines contained in the muscle fibers of animals are transferred to it.

Proper nutrition is one of the key ingredients in treating foot gout. A person who does not adhere to the necessary conditions for designing a diet is much more likely to suffer from relapses of the disease, even with adequately selected pharmacological therapies. Refusal of proper nutrition during an exacerbation contributes to an increase in symptoms and an increase in the time required for recovery. The patient receives detailed information about what should not and what should be eaten from his attending physician. Therefore, at the first signs of pathology, you should seek help from a specialized specialist who will competently choose a diet and prescribe treatment.