Gout significantly complicates everyday life, affecting both the joints (often on the legs) and internal organs. Due to the pathological metabolism of purines, uric acid salts are deposited in them. Modern treatment of this disease involves the combined use of pharmacological agents and a special diet. Moreover, the effectiveness of diet therapy has been tested by centuries of medical experience, because it began to be used even before the invention of effective drugs that control purine metabolism.

• limit or completely avoid foods high in purines;
• include in the diet protein foods, poor in purine bases;
• provide sufficient fluid;
• exclude alcohol;
• reduce the quota of animal fats, since they can reduce the excretion of uric acid by the kidneys;
• reduce excess weight, if present in the patient.

Restriction of foods rich in purines

In order to understand which food should be ruthlessly eliminated from the habitual diet, patients should be aware of the amount of purine compounds contained in it. Nutritionists distinguish three groups of foods:

• with a high level of purines (from 150 to 1000 mg per 100 g of food);
• with a moderate level (from 50 to 150 mg per 100 g of food product);
• with a low level (from 0 to 15 mg per 100 g of food product).

Patients with gout on the legs and not only are strongly advised to exclude all products from the 1st group. These include:

• veal;
• chicken meat;
• organ meats (especially beef): brains, lungs, kidneys, liver, thymus, tongue;
• meat extracts and broths (during cooking, about half of the purines from meat pass into the broth);
• meat sauces;
• anchovies;
• sardines;
• mackerel;
• sprats;
• small shrimp;
• smoked meats and canned food (fish and meat);
• fried legumes (lentils, peas, beans, beans, etc.).

The use of food belonging to the 2nd group is permissible, but very rarely and in small quantities. Moderate levels of purine bases are found in:

• meat (lamb, pork, beef are allowed to be consumed boiled or fried after boiling, but not more than 1-2 times a week);
• bird;
• mussels;
• crabs;
• cauliflower;
• sorrel;
• spinach;
• mushrooms;
• fish;
• yeast;
• beer;
• fault;
• figs;
• dried fruits.

Inclusion in the diet of protein foods poor in purine bases

The total proportion of proteins in the diet of a patient with gout should be within his physiological norm. This need is met through the active use of foods poor in purines. They can be of both animal and vegetable origin. These foods are:

• dairy products (mild cheese, sour cream, yogurt, cottage cheese, butter, etc.);
• eggs (1 egg per day in any form is allowed);
• vegetables and fruits (baked, boiled or raw);
• nuts;
• cereals;
• pasta;
• vegetable oil;
• bone broth from beef bones;
• sweets (marmalade, marshmallow, creams, etc.).

Drinking regime

Drinking plenty of water accelerates the excretion of purine bases, therefore, in the absence of serious contraindications (heart failure, etc.), it is advisable to increase the amount of fluid the patient drinks to 2.5 liters per day. As drinks, not only water is used, but also weak teas, juices, compotes, fruit drinks, kvass, coffee with milk, rosehip broth, alkaline mineral waters (Essentuki No. 4, Smirnovskaya, Borjomi, etc.). You need to drink not only during or after eating food, but also between meals.

Weight loss

Passion for too high-calorie food entails both extra pounds and an increase in uric acid in the blood. Therefore, people with obesity and accompanying gout need a low-calorie diet. It is desirable that about 30 kcal per 1 kg of weight be supplied per day with food. A large reduction in calorie intake is not shown, because fasting will cause an increase in the number of ketone bodies, and they can lead to the deposition of uric acid compounds in the urinary system ().
The energy value of the diet is reduced by limiting pastries, bakery products, sugar. Patients are advised to spend fasting days (cottage cheese, kefir, apple, vegetable).

Nutrition for exacerbation of gout

In the acute phase of the disease, patients with gout should prefer a liquid diet. Therefore, vegetable and milk soups, liquid cereals, compotes, jelly, fruit drinks, semi-liquid vegetable purees, sauces on vegetable broths are prepared for them. In addition, the diet includes milk, fruit, berry and vegetable juices. Foods are completely eliminated from the diet, not only with a high, but also with a moderate amount of purine compounds.
There are two dietary options in the number system of diets (according to Pevsner), created specifically for patients with gout. Out of exacerbation, they are shown a table or diet No. 6, and in the acute period - No. 6e.

TV channel "Russia", the program "Health" on the topic "Gout. Diet for gout:

In the Middle Ages, gout was called the "disease of kings and aristocrats", they devoted not only scientific works to it, but also sang it in lyrical works. The reason for this is the prevalence of the disease among the "best representatives" of humanity. Traditionally, the disease accompanied those who could afford to eat a lot and tasty, drink a large amount of alcohol, that is, rulers, nobility, officials, scientists and people of art close to the court.

Features of the disease

What danger awaits a patient with gout. Gout is manifested by increased formation of uric acid in the body and the deposition of its crystals (sodium monourates) in the tissues. It can be in both women and men. In the vast majority of cases, they settle in the joints, causing inflammation, swelling and soreness.

Symptoms

Symptoms of gout are characteristic, but, unfortunately, during the period of severe symptoms, the disease becomes irreversible. At the first stage, it develops asymptomatically, imperceptibly. It is possible to clarify the likelihood of development only by a blood test, in which an elevated level of uric acid should be observed. But even in this case, it is incorrect to talk about the unequivocal presence of the disease, since an increase in the level of uric acid can accompany other diseases, including urolithiasis, inflammation, and tumor formations.

Gout manifests itself only at the moment when a sufficiently large volume of sodium monourate crystals is accumulated in the joints. This causes acute gouty arthritis, which can only be managed with intensive care. During the period of exacerbation, the patient is shown inpatient treatment, while when the intercritical period is reached, a corrective diet for gout is recommended in order to normalize the level of uric acid in the body.

Causes

There is an opinion that the tendency to gout is determined genetically. However, diet and lifestyle influence the development of the disease to the greatest extent. Modern scientific research has confirmed the direct relationship between the daily diet and the incidence of gout and the intensity of its manifestation.

The main causes of the disease are considered the main "scourges" of the twentieth century.

• Obesity. In recent years, the incidence of gout has increased exponentially. As a rule, residents of developed, prosperous countries suffer from the disease. According to studies, the number of cases over the past fifteen years has increased by 3-8 times, along with a clear trend towards obesity in the population. Excess weight gain contributes to the use of large quantities of meat, seafood, fatty foods and fast food, beer. In combination with a sedentary lifestyle, this leads to resistance (cell immunity) to insulin and arterial hypertension. These conditions provoke the production of uric acid in the body. According to the results of several studies conducted by American and Chinese scientists in 2002-2005, obesity and overweight greatly increase the risk of developing gout.
• Alcohol intake. The occurrence of the disease was associated with the frequent use of alcohol in the Middle Ages. In modern history, this relationship has been confirmed empirically. In 2004, the results of a study on the effect of alcohol on the development of gout in men were published. Three American specialists H. Choi, K. Atkinson and E. Karlson collected observational data for more than fifty thousand Americans for twelve years. During this time, seven hundred and thirty subjects who regularly consumed alcohol developed gout. Scientists noted the direct relationship of the disease not with all alcoholic beverages, but with beer and strong alcohol, such as port wine and similar drinks. At the same time, the effect of wine consumption on the incidence of gout was not revealed.
• Lifestyle . The modern approach to gout allows us to interpret this disease as characteristic of people living in economically developed regions. This conclusion was made by Chinese experts Z. Miao and C. Li as a result of a study conducted in 2008. It was attended by five thousand people from urban and rural areas. Scientists noted that the incidence of the disease in cities is 13 times higher than in villages. The reason for this is the level of economic development of the regions and the availability of the "benefits of civilization" for a particular person.

In each case, the direct influence of diet on the occurrence of the disease is noted. Therefore, proper nutrition for gout is an urgent issue in its manifestations, after the attenuation of inflammation and for the prevention of relapses of acute arthritis. With gout, you should stick to the right food.

Rules for compiling a diet for gout

Diet for gout in the period of exacerbation and remission should exclude foods rich in purines. According to current therapeutic guidelines, reducing the amount of purines in the diet reduces the production of uric acid.

What is not allowed

The highest amount of purines is characteristic of protein products. Therefore, the list of products that need to be limited looks impressive.

What can

Nutrition for gout during an exacerbation allows the use of the following products.

What is possible, what is not possible in nutrition with gout of the legs is clarified by the treatment. It is designed to correct the diet in conditions with increased formation of stones, uric acid crystals in the body and helps to normalize purine metabolism.

In accordance with the recommendations of the treatment table No. 6, it is allowed to eat food with a total energy value of up to 2900 Kcal per day, provided that there is no excess weight. During the day, you need to plan four to five meals with plenty of fluids in between.

“The diet for gout of the legs provides a significant reduction in purine-containing foods in the diet,” comments dietitian Lyudmila Denisenko. “At the same time, it is aimed at correcting concomitant conditions, including stimulating the excretion of uric acid by the kidneys, normalizing the work of the nervous and cardiovascular systems.” There are a number of products that are prohibited for consumption.

• Reduce weight. Excess body weight aggravates the course of the disease, provokes a violation of the kidneys, and excludes the possibility of normal excretion of uric acid. If you are overweight, reduce the energy value of the diet.
• Eat the Right Fats. When reducing the level of animal fats in the diet, include vegetable oils, in particular, olive, sunflower, corn oils.
• Take a multivitamin. It is especially important for the correction of the condition to consume a sufficient amount of vitamins C, PP and B2.
• Drink a lot. In the absence of edema and normal functioning of the kidneys, abundant fluid intake is recommended. It is important for you to drink at least two and a half liters of liquids per day, including plain water with the addition of lemon juice, as well as fruit and berry juices, herbal teas, and milk.
• Drink alkaline mineral water. It alkalizes urine, which makes its composition active against uric acid. The alkaline reaction of urine promotes the dissolution of dangerous compounds and reduces the risk of disease progression.
• Eat foods that alkalize your urine. These include almost all fresh fruits and berries. Their value in the diet also lies in the high content of potassium, which has a diuretic effect.
• Reduce salt content. By itself, salt contributes to the deposition of uric acid crystals in the joints. Its increased content in food reduces the intensity of urine excretion and causes swelling, which eliminates the necessary diuretic effect during exacerbations. Reduce the amount of salt in your meals to a minimum.
• Eliminate alcohol. Alcoholic drinks disrupt the functioning of the kidneys, which eliminates the possibility of removing uric acid from the body. Even their periodic intake can provoke an attack and exacerbation.
• Arrange fasting days. You should eat the right food. Once a week, arrange for the body to unload from plentiful food. What is good for you is one-day mono-diets on foods poor in purines. In the summer, arrange fasting days on watermelons, which perfectly remove uric acid and salts from the body. In spring and autumn, use cucumber and apple mono-diets. In winter, potatoes are suitable. All of these foods are rich in potassium and fiber that are valuable to you.

In the event of an exacerbation, the standard recommendations on what is possible and what is not are not relevant! If you experience a gouty attack, contact your doctor immediately. In nutrition, choose a one-, two-day mono-diet or exclude foods completely and drink only liquids. It can be alkaline mineral water, weak sweet herbal tea, water with lemon juice, fruit juices.

Menu

Use the menu for every day of the correct diet for gout and high uric acid. It presents simple recipes that you can change at your discretion, using a variety of vegetables, cereals, healthy drinks.

Modern therapy for gout

Recently, there have been significant changes in the treatment of gout. They are based on data from studies conducted since 2002 in different countries around the world. In 2008, in the scientific publication "Modern Rheumatology" a scientific article was published on the importance of diet and the use of biologically active food supplements in the treatment of this disease.

The authors of the article A. I. Ilyina and V. G. Barskova, researchers of the Institute of Rheumatology of the Russian Academy of Medical Sciences, note a close relationship between gout and a number of other diseases, including diabetes mellitus, diseases of the cardiovascular system.

“Previously, patients were advised to follow an unattractive diet based on the use of foods low in purines, protein and carbohydrates,” notes Anna Ilyina. “But even with strict adherence, according to research, such a diet can reduce the level of uric acid in the body by no more than fifteen percent.”

• Weight loss. Normalizes metabolic processes in the body.
• Moderate carbohydrate restriction and relative increase in protein volume. Observations of experts show that the optimal calorie intake for gout is 1600 Kcal per day. At the same time, a sufficient protein content reduces the frequency of gouty attacks.
• Increase in unsaturated fats. The use of monounsaturated fats contained in vegetable oils increases the sensitivity of cells to insulin, reduces blood glucose levels, thereby eliminating the associated risk of increased formation of uric acid.

Also, the results of the research refute the data that were previously considered indisputable. This allows you to adjust the diet for gout, increasing the amount of healthy and safe foods in the diet.

Plant foods rich in purines

The main restriction of the diet concerns the exclusion from the diet of foods rich in purines. These are all types of meat, fish and poultry, as well as mushrooms, legumes, and some types of vegetables.

However, recent studies show differences between the bioavailability of purines from protein and plant foods. The first, indeed, are assimilated almost completely. But mushrooms, cauliflower, corn, soybeans, spinach, lentils and asparagus do not cause an increase in the level of uric acid in the body. You can use them.

Protein

It was previously thought that increased levels of protein in the diet provoked an increase in uric acid levels and an accompanying exacerbation of gout. It has now been found that a high-protein diet, on the contrary, suppresses the production of uric acid.

However, recommendations for high protein intake for people with this condition are not possible. Due to the violation of metabolic processes in the body, the level of uric acid can indeed change. But this suggests that there is no point in being afraid to consume protein foods. They are not at all as dangerous to the body as previously thought.

Fats

The introduction of unsaturated fats into the diet is of exceptional value for the treatment of gout. But the level of animal fats in dairy products must be strictly controlled. There is evidence that regular consumption of yogurt and milk with a reduced level of fat reduces the risk of gout and normalizes the patient's condition.

Dairy

The diet allows the use of all types of dairy products. Modern research confirms their benefits. Moreover, it has been established that milk proteins casein and lactalbumin have a therapeutic effect on the body. They increase the rate of excretion of uric acid in the urine.

Alcohol

The data on the influence of alcohol on the development of gout are undeniable. Studies have confirmed the relationship between the amount of alcohol regularly drunk by the patient and the incidence of the disease.

So when drinking alcohol in the amount of 15 grams per day, the risk of the disease increases by 1.5 times. And an increase in the norm of alcohol to fifty grams per day increases the risk of the disease by 2.5 times.

In 2004, specialists from the American Institute of Health and Nutrition conducted a study on the effect of different types of alcohol on the body with diagnosed gout and the risk of its occurrence. It has been established that the consumption of beer and liqueurs greatly increases the risk of the disease. While the use of wine, on the contrary, reduces the level of uric acid in the body.

Daily consumption of 250 ml of wine is allowed. Beer, port wine, liqueurs and strong alcoholic drinks are not recommended, as they disrupt the functioning of the kidneys and the excretion of uric acid. Chronic, regular use of strong alcohol and beer changes the metabolic processes in the body and in itself becomes the cause of the production of sodium monourate crystals.

Beverages

“Coffee has a moderate diuretic effect,” comments A. Ilyina, specialist of the Institute of Rheumatology of the Russian Academy of Medical Sciences. - This effect increases as coffee consumption increases. More than five cups a day cause a significant diuretic effect. And long-term and regular use of the drink reduces the risk of developing the disease.

Coffee and tea, rich in antioxidants and polyphenols, also have anti-inflammatory effects, increase cell sensitivity to insulin, and reduce the risk of heart attack. Do not neglect these tonic drinks.

But the use of sweet drinks with fructose should be limited or completely eliminated from the diet. According to studies published by American experts in 2007, the use of such drinks greatly increases the risk of the disease in men.

Vitamins and trace elements

Some trace elements affect the composition of urine, causing an increased content of alkali in it. At the same time, monourates are effectively dissolved in the urine, which ensures their productive excretion. Valuable for the diet for gout are sodium citrate and potassium citrate.

In 2005, the results of a study on the effect of vitamin C on uric acid levels were published. One hundred and eighty-four patients took part in it, some of whom received ascorbic acid at a dosage of 500 mg daily, and the other part received a placebo. According to the results of the study, a significant decrease in the level of uric acid was found in those who received vitamin C for two months.

Therapy of gout is an urgent issue of our time, since every year the disease affects an increasing number of people. The modern approach to its treatment differs from that used in the last century. When correcting lifestyle and normalizing weight, a special diet for gout is recommended. It should contain a limited amount of carbohydrates with sufficient levels of protein foods and unsaturated fats.

Pay attention to the latest research data when compiling your own diet. They eliminate the need for a rigid, unattractive and extremely narrow therapeutic diet, allowing you to include more protein and plant foods in the diet.

The basis of this disease is a violation of purine metabolism, which in turn leads to an increase in uric acid in the blood and to the deposition of urates in various joints. Advanced gout can have an adverse effect on the kidneys and subsequently lead to obesity. Gout is not a nutritional disease (caused by excessive intake of nutrients), but despite this, in the diet need to limit purines.

The following foods are richest in purines: sardines, sprats and other canned fish, herring, game, fish, meat, organ meats (tongue, kidney, liver and brain). It is worth remembering that young meat, compared to adults, contains significantly more purines.

Among plant foods, purines are rich in: figs, raspberries, peanuts, sorrel, spinach, cauliflower, mushrooms and legumes. Also, there are a lot of purines in yeast, chocolate, cocoa, tea and coffee. And here dairy products, cereals, breads, eggs, and most berries, fruits, and vegetables contain virtually no purines.

The most common treatment for gout involves diet number 6, which includes a minimum of proteins, by limiting the use of fish, legumes and meat products. While following this diet, animal proteins should make up half of the total protein. Also, it is necessary to significantly reduce the use refractory fats, that is, culinary, pork, beef and lamb, as they noticeably slow down the excretion of uric acid by the kidneys. Recommended use ghee and butter.

Diet for gout includes restriction and oxalic acid. Fish and meat should be consumed no more than three times a week, but only in boiled form. The thing is that when cooking, more than fifty percent of the purines go to the broth. It is in this regard that during the observance of such a diet, it is forbidden to use mushroom, fish and meat broths and sauces.

If there are no problems with the kidneys and the cardiovascular system, then preferably throughout the day drink at least two liters of water. During the diet, it is recommended to use various juices of vegetables and fruits, ideally citrus fruits, alkaline mineral waters, fermented milk drinks and milk, weak tea. Two hundred grams of milk or tea should be drunk every day before going to bed. In order not to increase the pain, you need to stop drinking coffee and strong tea.

If during the diet, drinking plenty of fluids is very useful, then excessive consumption of table salt is the opposite. The thing is that with gout, it can lead to the precipitation of urates and their accumulation in various tissues of the body. Table salt should be reduced to six grams per day, in order to achieve this, you need to consume small amounts of sausage, salted vegetables and salted fish. The ideal option is to eat undersalted or not salty foods at all. While dieting, you need to include foods rich in vitamin C and B1 in the menu.

Also, useful and fasting days(1-2 days regardless of body weight). During fasting days, dairy products, juices, vegetables, fruits and berries should be consumed. You need to drink at least two liters of water per day.

With gout, fasting is strictly prohibited. The thing is that during fasting, as a result of protein breakdown, the level of uric acid increases significantly. For people suffering from gout, a single meal rich in purines and, of course, drinks that contain alcohol are prohibited. Failure to comply with the above rules can provoke and exacerbate the disease.

If obesity is observed during gout, then nutrition is based on diets and #8, which is based on the restriction of fish and meat, but the consumption of cottage cheese, dairy products and drinks is increasing significantly. If a diet No. 6 is not provided for in a certain medical institution, the sharpest is prescribed diet number 5, which is based on the restriction of fish and meat products.

It is worth remembering that following a diet alone in the fight against gout is not enough. For treatment various physical activities are required. The thing is that in constantly working and mobile joints, salts are deposited much less frequently than in motionless ones.

During the fight against gout, patients should have a motto:

“There must be a measure and balance in everything”

It is worth knowing that foods that contain a small amount of purines may contain substances that are contraindicated for those who suffer from this disease, for example, saturated fatty acids and carbohydrates, which are easily absorbed by the body. Preferably a day to do about five meals.

During the fight against this disease, do not neglect and herbal medicine. Phytotherapy in combination with physical activity and diet have miraculous properties. To do this, it is enough to do. It must be taken three times a day, half an hour before meals.

It is worth remembering that gout is an incurable disease. Compliance with the above diet will only minimize all symptoms, and help prevent the disease from aggravating. The ideal option would be to undergo complex therapy in combination with a proper and balanced diet, which includes taking medications and a variety of physiotherapy.

A hypopurine diet is an important component in therapeutic measures when gout develops. The cause of this type of arthritis is an imbalance in metabolism. Such disorders gradually lead to the deposition of uric acid salts in the joints. Patients who take a large amount of meat, fatty fish, and abuse alcohol are especially often affected by the disease.

With an exacerbation of inflammatory processes in the joints, an increase in temperature, a sharp pain in the affected area, redness and swelling of the skin are possible. The main task of the diet is to prevent such excesses and alleviate the symptoms of the disease. Products containing purine substances in their composition are natural materials that fill the cell structure of living organisms. When destroyed, they form urea, which in large quantities can lead to gouty arthritis. A high concentration of purines is found in meat and some fish products. After establishing the diagnosis, the doctor will prescribe a comprehensive treatment. A diet without medical intervention is not able to prevent the complication of the disease. However, it significantly reduces the number of seizures.

The menu for the patient should be developed only by a nutritionist, taking into account individual characteristics. It is not advisable to be guided by the general scheme of proper nutrition. This can lead to a weakening of the body or irritation of the immune apparatus, manifested in the form of allergic reactions. An antipurine diet should not completely exclude purine elements, as the body may suffer from a lack of any useful products necessary for the efficient functioning of systems.

Principles for developing a hypopurine diet

With gout from the diet, in addition to purines, food containing salt, oxalic acid substances should be excluded from the menu, and the intake of fruits, dairy products, and vegetables should be increased. The ban applies to:

• meat;
• liver, tongue, kidneys;
• canned fish;
• some types of fish;
• caviar.

It is not advisable to consume legumes, peanuts, chocolate, cauliflower. There are very few purines in eggs, berries. It is important to limit the intake of pork, cooking, beef, lamb fats. It is by reducing the amount of proteins (they should be no more than 50% of the total number of proteins) that the optimization of metabolic processes occurs. This contributes to a significant reduction in seizures.

An antipurine diet, however strict, should not completely exclude meat. Some types of fish (salmon, trout, salmon) and lean poultry are allowed to be taken several times a week only in boiled form, since during heat treatment the main part of the purines remains in the broth. Thus, any soups other than vegetable should not be present in the diet. Allowed products include:

• shrimp, squid;
• dried fruits (except raisins);
• dairy food;
• marmalade, marshmallows;
• seeds, almonds, pine nuts;
• watermelons;
• natural juices, fruit drinks, kvass.

The patient is strictly forbidden to consume coffee, bouillon cubes, smoked products, alcoholic beverages, various salty cheeses, pastry products, cocoa. It is also not recommended to eat raspberries, seasonings, butter, sausage products. On an individual basis, a nutritionist can allow milk sausages, doctor's sausage. You should limit the intake of spinach, radish, strong tea. You need to drink up to 2 liters of water per day. Herbal teas, fermented milk drinks, mineral water, vegetable juices are welcome. The diet necessarily includes some types of cereals, pasta, bread.

What will speed up recovery?

With the development of gout, the patient should eat only lightly salted or unleavened food. The amount of salt, exceeding the norm, leads to its deposition in the tissues. The recommended norm is no more than 6 g per day. The patient needs to pay attention to foods enriched with vitamin C and B1. To prevent attacks of gout, it is desirable to allocate fasting days, when the diet will consist of dairy and vegetable substances.

When sick, it is contraindicated to starve. It is equally dangerous to overeat. Extremes only aggravate the situation and lead to the development of additional pathologies, or exacerbate existing ailments. An acceptable option is to eat small meals up to 5 times a day. A low purine diet should be loaded with antioxidants and minerals. They strengthen the body's defenses, optimize the ability of systems to resist infection and inflammation, which is very important for gout.

Tomatoes on a low-purine diet are among the vegetables that are allowed to be taken, but in limited quantities. Tomatoes contain a group B micronutrient and a small number of protein compounds. The dose of tomatoes will be determined by the doctor individually. The patient should pay special attention to decoctions and infusions prepared on medicinal plants. An excellent combination is tea from the leaves of blackcurrant, lingonberry, rosehip.

A drink made from chamomile and ginger will improve the condition of the patient. Chamomile flowers in the amount of 3 tsp. pour 2 cups of boiling water. Ginger is not inferior in medicinal properties to chamomile. It removes toxins and toxins from the body. Before breakfast, it is advisable to take an infusion of grape leaves, its berries. If possible, it is recommended to drink juice from them. The therapeutic effect on arthritis has a decoction of flax seeds, an infusion of watch leaves, bay leaves, celery juice.

Strict self-control and the exact implementation of the doctor's recommendations will help to relieve symptoms as early as a week after the start of the diet.

Gout is an inflammation of the joints due to the deposition of uric acid in them, which, as you know, is formed and increases with prolonged abuse of protein foods.

Gout can also occur against the background of kidney disease, when the production of uric acid is not impaired, but the kidneys cannot cope with its excretion. Another reason is alcohol abuse. The condition is aggravated by a sedentary lifestyle and stress.

Most often, lesions are localized on the legs - the notorious bone on the inside of the foot. Unfortunately, people try to get rid of it with dubious ointments and lotions, not realizing that the reason lies from the inside.

Proper diet is the key to success in treatment

What can you eat

• During the diet, limit salt to 6 g per day.
• To drink a lot of water.
• It's good to sometimes spend fasting days on vegetables, fruits or dairy products, without fish, meat and eggs.
• It is desirable to exclude meat altogether, but if you can’t do without it, then eat boiled chicken or turkey breast;
• Eat only lean fish;
• Eggs no more than 1 per day;
• Vegetable soups, stews, purees, except vegetables from the prohibited list;
• Sour-milk products, Adyghe cheese;
• Cereals, pasta, bread - except for wheat and corn crops;
• Fruits, dried fruits - except for those on the prohibited list;
• Vegetable oils;
• Drinks - herbal, green tea, juices, fruit drinks, rosehip broth, chicory.

What not to eat

1. Fatty meat, lard, offal - cholesterol;
2. Meat and fish broth, fish, caviar, seafood - protein;
3. Canned food, marinades, sausages, smoked pickles - a lot of harmful food additives and salt;
4. Mushrooms, legumes - vegetable protein;
5. Products containing oxalic acid - spinach, rhubarb, sorrel, beets, cabbage, citrus fruits, apples, bananas, mangoes, pomegranates, asparagus, celery, eggplant, radishes, onions, legumes, cocoa, coffee, chocolate;
6. Some cereals also contain oxalic acid - these are wheat, wheat bran, corn;
7. Some spices - white pepper, ginger, poppy;
8. Dried fruits - raisins, prunes, dried apricots.

Features of the diet during an exacerbation

An exacerbation is an increase in pain, an increase in the frequency of attacks, especially at night. The joint may become red and swollen. During the period of exacerbation, meat and fish are absolutely excluded, salt is completely removed.

Food Purine Tables (Uric Acid)

The table shows the number of purines (mg) in 100 grams of raw product.

Purines in food (mg/100g)

Purines in baked goods (mg/100g)

Purines and organ meats (mg/100g)

Purines in poultry and eggs (mg/100g)

Purines in fish products (mg/100g)

Purines in vegetables (mg/100g)

Purines in berries and fruits (mg/100g)

Purines in cheeses (mg/100g)

Purines in yeast (mg/100g)

Purines in legumes (mg/100g)

Purines in cereals (mg/100g)

Purines in nuts and seeds (mg/100g)