The gout diet is an integral part of a complex therapy.If pharmacological medications help to relieve pain, it is possible to avoid another attack only with a correct and balanced diet. Nutritionists recommend excluding purine foods from the diet. There are fatty meats, rich broths, some types of vegetables. Correcting the weekly menu will allow you to achieve stable remission and lead an active lifestyle.
Basics of a gout diet
Gout is characterized by the accumulation of uric acid crystals in the joints and kidneys. They irritate your structures, causing severe inflammation to develop. In order for the crystals to dissolve and leave the body naturally, an alkaline environment is required. That is, you should eat such products, after degradation of which the pH would increase to 6-8. At the same time, it is necessary to limit the intake of purines. It is because of the deregulation of your metabolism in the body that the concentration of uric acid increases.
Once the diagnosis is made, the patient is referred to a nutritionist. He develops an approximate menu, taking into account the severity of the gout course, the degree of damage to the joints and (or) the kidneys. The doctor should make recommendations about the diet:
- you need to eat frequently (5-7 times a day) but in small portions;
- the products must be baked, boiled in a little water, steamed;
- in the absence of contraindications, you should drink at least 2. 5 liters of liquid.
In the vast majority of cases, the impetus for the development of gout was the use of fatty foods in combination with alcohol. It is not surprising that most obese men suffer from it. Nutritionists advise them to limit their daily menu energy intake to 2, 000 to 2, 500 kilocalories. This will help you lose weight, reduce joint stress and improve your overall health.
Vegetables perfectly alkalize the body. You should diversify your diet with white cabbage, carrots, zucchini, tomatoes, cucumbers, potatoes. There is still controversy over the use of eggplant for gout. Some nutritionists categorically forbid eating their gout foods. But most doctors insist on using them. This is a therapist, one of the organizers of the Institute of Nutrition. He was the one who developed the number 6 diet for gout. In addition, the list of allowed products includes:
- almost all berries, with the exception of raspberries, cranberries, grapes. Red, black and white gooseberries, gooseberries, blueberries are especially useful;
- fruits of sweet and sour varieties with high fiber content. Nutritionists advise snacking on an apple, pear, orange, some plums or apricots between meals;
- wholegrain noodles;
- cereal porridge - buckwheat, millet, corn, oats, wheat;
- lean meats - turkey, chicken, rabbit, lamb, veal;
- fish cooked in the sea and in the river (no broth! );
- eggs, but no more than one piece a day;
- dry whole grains and white bread;
- any low-fat fermented dairy products - cottage cheese, unsalted cheeses, varenets, cooked fermented milk, kefir, ayran.
For gout sufferers, the candy list is very sparse. It mainly consists of natural marmalade, apple or other fruit marshmallow, marshmallow. You can sweeten some with honey or porridge jelly, but only with your doctor's permission.
Patients with gout are strictly prohibited from eating rich meat and fish broths, as well as soups based on them. When cooked, they accumulate a lot of purine bases. The consumption of up to 100 ml of broth will likely cause another relapse of the disease. What else needs to be completely eliminated from your diet:
- offal, fatty and lean red meats - pork, beef, lamb;
- oily fish from the sea and the river - herring, salmon species, mackerel;
- seafood and red caviar;
- homemade and industrial marinades, pickles and other preserves;
- seasonings and sauces - horseradish, mustard, black and allspice, mayonnaise, ketchup;
- cheeses saturated with salt and spices;
- chocolate and other desserts with cocoa, sweet and savory pastries, proteins, cream and cream;
- sorrel, spinach.
Nutritionists recommend not eating or significantly limiting mushrooms on the daily menu. This is also true for asparagus, celery, radishes, peppers, cauliflower, vegetables and pasta.
As mentioned above, daily alcohol consumption is often the cause of gout. Therefore, patients often ask doctors if it is possible to drink some alcohol from time to time. The answer is always no - even a glass of beer is extremely harmful for gout, not to mention vodka or brandy. Dry red wine, allowed in small doses for other diseases, is prohibited for gout. 2-3 sips are enough for the next exacerbation.
From beverages, you can also not use coffee, cocoa, jam, strong black tea. And what is useful to drink with gout:
- alkaline mineral water with low concentration of salts;
- rosehip decoction, chamomile tea;
- juice, fruit drink, homemade berry jam, fruits, vegetables allowed for gout;
- badly fermented green tea.
Drinking lots of water not only helps cleanse the body of toxic substances. Stimulates the dissolution of uric acid crystals, has a beneficial effect on kidney function. If a patient with gout drinks a sufficient amount of fluid, doctors often, focusing on test results, reduce the dose of pharmacological medications.