Diet for gout - table products and nutrition advice

Gout a person experiences a lot of discomfort. The joints ache and swell, with acute legs blush, walking becomes quite difficult. An experienced doctor will immediately indicate to the patient the importance of proper nutrition for gout – it is due to the change of diet can be a long time to stabilize their health.

Diet for gout

Gout – what kind of disease?

Gout, gouty arthritis – a serious disease associated with the violation of protein metabolism. If diagnosed with this disease, it means the accumulation of the purine derivatives uric acid. Delayed treatment – a direct path to their deposition in the muscles, ligaments, joints in form of urate (salts). This causes bouts of pain after a certain period of time, and then the appearance of seals on the joints, very painful to the touch.

Where patients with gout takes an abnormal amount of uric acid? The reason for its accumulation are metabolic changes, the prerequisites for such a state can become:

  • Heredity;
  • Autoimmune diseases;
  • Long-existing hypertension;
  • Kidney disease, etc.

Still, the most important recognized risk factor for poor diet, which leads to excessive intake of purines in the diet. A large number of them present in red meat, tea, chocolate, legumes and other products. Especially a lot of purines in alcohol: for example, beer is very rich in guanosine, xanten, and they precede the formation of acid. Rate the content of the latter is 3.4 – 7 mg for men and 2.5-5.5 mg in women. If this figure is exceeded, you should think about following a special diet.

Goals diet

Gout treatment is always complex. If the basis of pathology lies solely with improper diet and other abnormalities in the diagnosis is not detected, to reduce attacks help correctly organized menu. But, mainly, proper diet for gout should be supplemented by the intake of pharmacological agents for improving renal function, for "damping" of uric acid in the blood, to pain, to restore joints.

100% curable pathology is not a diet but will help to reduce the aggravation to a minimum or completely to exclude them. The main purpose of the change of nutrition is the reduction of compounds of uric acid thus preventing its deposition in the tissues. It will have:

  • To review the menu for each day;
  • Give up bad tastes;
  • Regularly monitor blood counts, in order to change the diet, if necessary, to tighten.

In General, food for gout on legs or other joints reminiscent of the basic principles of healthy eating – with the exception of bad food, enrichment of the diet with vitamins, minerals, increasing the amount of plant food, reasonable consumption of animal foods.

Therapeutic diet for this disease

Like other therapeutic nutrition diet for gout is called "the therapeutic table No. 6". To food consistent with this table, you should remove or limit the following products:

  • Directly increases the presence of uric acid – contains this substance or its predecessors;
  • Resulting in the release of salts from the joints back into the bloodstream.

A number of products less difficult affect purine metabolism, so in remission, they can be used in small quantities. Food that does not affect the concentration of uric acid or able to reduce it, can be consumed without restrictions.

The composition and caloric content of the diet No. 6 below.

Figure Unit The norm
Proteins Grams 70-80
Carbohydrates Grams 400
Fats Grams 80-90
Calorie Kcal 2500-2700
The amount of salt Grams Up to 8-10 a day
The volume of water Liters To 2

According to the diet, it is important to ensure a shift of reaction of urine in the alkaline side – this will avoid accumulation of urate in the tissues, where they are precipitated when the acidic environment in the body. For this you need to eat alkalizing foods – milk, plant-based diet. If an abnormal condition occurs in conjunction with diabetes to have a diet will have on an individual basis and only under the supervision of a physician. The specified quantity of water used, if there are no problems with the kidneys and heart.


It is very important to learn how to cook. Special requirements for cooking are allowed fruits, vegetables, grains no, but meat needs to be processed in a special way. If its baked or fried, all nitrogen compounds remain unchanged. But while cooking up to 50% of purines are transferred to the broth. Be sure to drain the broth in 15 minutes after cooking and replace it with new water, which will help even more to protect the meat.

Diet and its principles

Development of diet for gout is based on the products table. It reflects the presence of nitrogen/100 g of raw material. This will help to plan the menus and do not make the wrong choice of components.

Product group The approximate number of purines per 100 g Examples of food
With high levels of purines Of 0.15-1 g Rich broth, red meat (beef, pork), liver, offal, smoked products, fatty fish – canned, in oil, brain
With a moderate level of purines Of 0.05-0.15 g White meat, bacon, seafood, legumes, cauliflower, mushrooms, sorrel
With a low level of purines Less than 0.05 g Dairy products, milk, almost all vegetables, fruits, cereals, pasta, nuts, eggs

In the treatment of any degree of severity of the gout need to concern to treat the foods that contain a lot of hazardous substances. Moderate the content of these compounds – a sign that the products are allowed in small quantities and only in remission of the disease. In the most acute phase of any meat, fish, bean grains are removed from the menu, a person has to eat only vegetarian soups, cereals, vegetable broths, juices, dairy products. In aggravation, the amount of water increased to 3 liters/day.

Vegetables and fruits

Other important principles of composing a diet:

  • In a peaceful stage of the disease to eat meat, fish no more than 3 times/week, during the day – up to 120-150 grams.
  • Eat small portions, 4-5 times/day.
  • In the day menu must be hot and liquid food, salad, fruits and drinks.
  • The feeling of fullness after a meal should not appear, an important moderation in portions.

In purine diet is important, complete elimination of alcohol. If you drink only 15 g of alcohol each day, the risk of developing gout have above 2 times. In remission can sometimes drink red or white wine, but in very moderate quantities. We should not forget about vitamins, when they are not enough on the menu – especially vitamin C which lowers uric acid levels.

Specifics of nutrition in obesity

Often, due to the disturbed metabolism of the patient, in addition to gout, are obese. Also the failure of protein metabolism is often found in diabetes. In this case, the person must comply with a certain variation antipurine diet - No. 6E. If you do not limit the consumption of calories, in the body with improper metabolism of developing hyperlipidemia which causes damage to the joints, heart. Also gout in the joints, besides the salts of urate, delayed cholesterol. This causes the joining of the symptoms of arthritis and tendinitis – tendon lesions.

The treatment combination of obesity, gout and hyperlipidemia is through diet. Its duration can be up to months with strict restrictions, then the nutritional value of food increases. Features diet No. 6E are as follows:

  • A serious limitation of animal fats – not less than 30%. The amount of cholesterol does not exceed 30 mg/day.
  • Calories – up to 2000 kcal, carbohydrates – 250 g (fats – 70 g, protein 70 g).
  • The exclusion of confectionery, sweets, fatty cakes, a sharp reduction of other simple carbohydrates.
  • Meat consumption – 1-2 times/week.
  • Food up to 6 times/day small portions.
  • A large intake of fluids, particularly alkaline mineral waters.
Important principles of composing a diet

Body weight should not decrease sharply, so starvation diets is unacceptable. For the month should not weight more than 3 kilograms – this dramatic weight loss will not bring harm to health.

Forbidden foods for gout

When compiling menus diet for gout the most important to remember what foods are the most harmful. They cause a violation of purine metabolism in the body and lead to the accumulation of uric acid. Of meat food the most negative influence on health:

  • Liver pork, beef;
  • Kidney of cattle, swine;
  • Brains;
  • Lamb;
  • Pork;
  • Beef;
  • Bacon;
  • Meat of young animals;
  • Sausage, fatty sausage;
  • Smoked meat, delicatessen;
  • Jelly;
  • Fatty meat broths;
  • Semi-finished products;
  • The meat chickens.

Some plant foods are also included in the list, what not to eat with gout. For example, the harm a patient can inflict the following products:

The name of the product Calorific value, kcal
Sorrel 19
Lentils 284
Beans 123
Soy 381
Peas 60
Beans 57
Figs 50
Sorrel 19
Spinach 22

If the bean has a lot of nitrogenous compounds, the dock includes a high concentration of oxalic acid, and it also adversely affects the metabolism of proteins. It is also forbidden gout foods is raspberries, cranberries, which involve a lot of purines and cause the accumulation of urate. What not to eat with gout? Other food, which we have forgotten, or are only occasionally in small quantities:

A serious limitation of animal fats
  • Mushrooms;
  • Chocolate;
  • Mayonnaise;
  • Mustard;
  • Salty cheese, cheese;
  • Refractory animal fats;
  • Marinades, pickles;
  • Canned meat, fish;
  • TRANS-fats, cooking oil, margarine;
  • Rhubarb.

Of spices can, mainly garlic is a gout it will not cause damage, but to diversify the table, make meals more flavorful due to the restriction of salt. But other spices to add should be in small amounts, and it is better to exclude them. Seafood will have to forget about saltwater fish, eggs, oily fish – mackerel, salmon, and shrimp. From drink kvass, coffee, strong black tea.

What not to eat with gout in large quantities?

There are products that the patient can eat only out of the acute phase of the disease when remission is long lasting, but without abuse. With a reasonable inclusion in the menu of the harm to the body will not. Many patients are interested in, can I eat tomatoes with gout? These vegetables are beneficial for overall health, because they contain antioxidants and powerful anti-cancer components. But gout tomatoes due to the moderate quantity of purines is allowed in small amounts. You can enable them in menu 1-2 times a week for 1-2 pieces.

Cauliflower, pasta, fresh bread, radishes, asparagus, celery – also food which can be harmful to the body if you eat it without restriction. Occasionally such products can be included in the menu, but a little. In the list of restrictions also includes:

  • Butter;
  • Baking;
  • Eggs (1 per day);
  • Low-fat fish (2 portions a week);
  • Cocoa – once a week;
  • Greens fresh.

Allowed food for the patient

A list of what you can eat for gout, is quite large, frightened patient is not necessary. This is the most available vegetables such as potatoes, cucumbers, eggplant, zucchini, carrots, beets, cabbage.

Allowed fruits are given below:

  • Apples;
  • Pear;
  • Plum;
  • Apricots;
  • Peaches;
  • Nectarines
  • Persimmon;
  • Citrus;
  • Watermelons;
  • Almost all berries, except where noted in the section "forbidden food".

The patient must remember that dried fruits and nuts, also he can eat sunflower seeds. Of bread is preferable to white bread flour 2nd grade, yesterday, and also whole grain and bread with bran loaves. You can cook any cereal with milk, water, add a small amount of butter (for obesity milk diluted with water).

Meat diet allowed to the patient 2-3 times a week, she is prepared:

  • Chicken;
  • Rabbit;
  • Turkey.

Soups make vegetarian, because purines into the broth when cooking in large quantity. You need to expand your menu for gout cottage cheese, curd cheese, fermented milk products, sour cream, hard cheeses (the latter should not be abused - because of high fat content and abundance of salt). Eggs you can eat, like boiled fish white varieties, rasp. Vegetable oil in the diet should be regularly and unrefined (sunflower, corn, olive, linseed).

The best drink in this disease – green tea, fruit drinks with rose hips, cranberries, mineral water without gas, jellies and compotes.


Fasting days for gout

The best time to unload on some one product or a combination of 2-3 vegetables and fruits. Examples of products can include:

  • Melon;
  • Cottage cheese and yogurt;
  • Potatoes;
  • Apples;
  • Zucchini;
  • Cucumbers.

For example, during the day to eat 1 liter of kefir, 300 g fat-free cheese and also drink plenty of water. During fruit and vegetable days consume up to 1-1,5 kg of any permitted plant products, not forgetting water. Another option for unloading is to boil milk 100 g rice, to eat it, dividing into 6 portions and adding each time a half of an Apple or a glass of Apple compote.

Menu for gout

Example menu during exacerbation of the disease for the day is as follows (each line is a separate meal, starting in the morning):

Menu for all days of the week are below:

First day:

  • Oatmeal, dried fruits, green tea;
  • Casserole with cottage cheese;
  • Soup with rice, zucchini pancakes, sour cream, jelly, bread;
  • Juice;
  • Kale salad, one pear, bread.

Second day:

  • The meatballs buckwheat with carrots, sour cream, tea;
  • Apple smoothies;
  • Stew all the vegetables, macaroni and egg baked, compote;
  • Baked apples;
  • Salad with beets, cheese, bread.

Third day:

  • Porridge rice, dried plums, infusion of rose hips;
  • Sour cream with cottage cheese;
  • Soup with vegetables, a piece of boiled meat, jelly, cheese cakes;
  • Jelly berries;
  • Hash Browns, bread.

The fourth day:

  • Omelet with greens, bread and butter;
  • Carrot-Apple salad with nuts;
  • Boiled fish, beet soup, bread;
  • Yogurt;
  • Porridge from millet and pumpkin tea.

Fifth day:

  • Cheese, sour cream, honey, herbal tea;
  • Banana;
  • Soup with noodles and vegetables, boiled meat, tea;
  • Grapes;
  • Yogurt, chicken rice.

The sixth day:

  • A fasting day.

The seventh day:

  • Buckwheat casserole with cheese, broth hips;
  • Apple and yoghurt;
  • Baked zucchini with cheese, vegetarian soup, bread;
  • Biscuits with tea;
  • Stewed cabbage, boiled egg.