Gout: diet for gout in women, 6 table foods

Comprehensive treatment of gout in women implies strict adherence to a special diet. A properly composed diet is of great importance, since the symptoms of the disease can be eliminated with the help of pharmacological drugs, but to reduce the likelihood of a relapse of the pathology, it is necessary to adhere to balanced nutrition.

To achieve a positive therapeutic effect, foods and dishes with a high purine content should be excluded from the diet. For example, fatty meats, pastries, fresh baked goods, canned food. Only the correct correction of the daily menu allows you to achieve a stable remission, which is extremely important for maintaining an active lifestyle and reducing the risk of complications.

The goals of good nutrition

Even the most effective medications and balanced diets will not permanently eliminate gout, but if you follow the recommendations of a nutritionist, you can significantly improve the general condition and prolong the period remission. The patient's diet should include foods that contain a minimum of uric acid (2,6,8-trioxypurine).

Nutritionists distinguish a number of reasons due to which the observance of a special dietary diet when urates are deposited in the tissues of the body is a necessary measure:

• Uric acid is considered one of the most important markers of purine metabolism. These substances are complex organic nitrogen-containing compounds of cyclic structure. In the body of every person, purines are produced in minimal quantities. More than 93% of nitrogen-containing compounds enter the body through food. Purines are found in almost every product, which is why the main task of the diet is to reduce the concentration of these substances as much as possible.
• The risk of developing gouty arthritis increases significantly if a person is overweight. Only by eliminating high-calorie foods from the diet can you reduce body weight and normalize natural metabolic processes.
• In a healthy person, the end product of purine metabolism is excreted from the body naturally (along with urine). But if there is a history of gout, 99% of patients are diagnosed with impaired renal function, which is fraught with the development of concomitant diseases. In the absence of complex treatment, hyperuricemia develops, due to which the blood plasma is more saturated with uric acid. In the form of poorly soluble crystals, excess degradation products of nucleic acids and purine bases are deposited in soft tissues. A properly formulated diet helps to normalize kidney function.
• The risk of developing gout increases if a woman has hypertension. A balanced diet improves the functioning of all internal organs and systems.
• Diabetes mellitus contributes to the development of rheumatic pathology, which is due to the deposition of crystals of uric acid salts in the tissues. When drawing up a diet, it is recommended to take into account the diabetic nutritional rules.

Each patient should understand that diet alone is not enough to eliminate the symptoms of gout, as to overcome painful symptoms of the disease is possible only with the regular use of prescribed by the attending physician medicines.

Rules and basic principles of the diet for gout (table number 6)

The diet for gout in women implies the rejection of those products, which contain a large number of the simplest representatives of imidazo pyrimidines. For example, high-calorie desserts, sweet soda, salty foods. Nutritionists also recommend reducing the portion size to 350-400 g, while focusing on fractional meals, which are more beneficial for the body.

When compiling a dietary menu, you should adhere to several key recommendations:

• It is necessary to exclude offal from the diet.
• It is forbidden to eat smoked products, as well as to cook poultry dishes.
• Increased attention should be paid to the processing of products. It is forbidden to eat fried foods, especially if a large amount of vegetable oil or animal fat is used in the cooking process. It is best to bake and boil products. If available, you can use a multicooker and a double boiler.
• It is necessary to exclude legumes from the diet. This category includes: common beans, chickpeas, lentils, soybeans, beans, peas.
• If the patient is diagnosed not only with gout, but also with arterial hypertension, then she is categorically contraindicated: acute and fatty dishes, salt, drinks with cocoa, rich broths, confectionery, sour cream, sweet carbonated water, grape juice, coffee, fish caviar. It is imperative to give up foods that contain a lot of sugar.
• The diet should include a lot of fiber. If the patient is diagnosed with diabetes mellitus, then the following should be excluded from the diet: raisins, grapes, melons, watermelons.

As a result of the progression of pathology in the joints and kidneys, there is an accumulation of crystals of uric acid salts. In the absence of effective treatment, an inflammatory process develops in the patient's body. For dissolution and subsequent removal of salt crystals, an alkaline medium is needed. For this reason, nutritionists recommend eating foods that raise the pH level to 6-8 units.

Before choosing a specific diet, the patient must necessarily consult with a nutritionist, since only a specialist can compose the most suitable diet, taking into account the severity of the course of the disease, as well as the degree of damage to the joints and kidneys.

When following a diet, you must adhere to the following recommendations:

• It should be eaten 5 to 7-8 times a day, but in small portions.
• In the absence of contraindications, you should drink at least 2 liters of still water per day.

The risk of developing gout increases by 60% if a woman consumes fatty foods at the same time as alcohol. The calorie content of the daily diet for women should be in the range of 1500-1800 kcal, since in this case it is possible get rid of excess weight, normalize the mobility of the musculoskeletal system and significantly improve health status.

What is allowed to be consumed?

The diet for gout in women should consist of 60-70% fresh, baked, stewed or boiled vegetables.

Properties useful for the body have:

• Tomatoes.
• White cabbage, Chinese cabbage.
• Garlic.
• Beet.
• Onion.
• Carrot.
• Potato.
• Cucumbers.
• Pumpkin.
• Corn.
• Daikon.

There is a debate among nutritionists about the use of eggplant, since there is an opinion that this vegetable can negatively affect the functioning of the digestive tract. But the famous therapist M. AND. Pevzner, who developed table # 6, argued that eggplants must be included in the diet.

Additionally, when preparing nutritious dishes, it is recommended to use: dill, parsley, mint, lettuce, spinach, arugula, basil, thyme. Asparagus can be consumed in small quantities, as it contains a minimum of purine compounds.

With an increased content of 2,6,8-trioxypurine in the body, which is the result of the metabolism of purines and nucleic acids, the following foods can be included in the menu:

• Chicken eggs, but not more than 2 pcs. in a day.
• Berries. The most useful are: currants, blackberries, blueberries, blueberries, strawberries, gooseberries.
• Low-fat fish that can be baked and cooked in a double boiler: flounder, hake, halibut, red and gray mullet, cod.
• Pasta made from wholemeal flour, spaghetti.
• Fruits that contain an increased amount of fiber. As a snack between main meals, it is recommended to use: pears, apples, plums, oranges, avocados, apricots, peaches, grapefruit.
• Lean meat that is rich in phosphorus, potassium, iron, vitamins, amino acids. For example, rabbit, turkey, lamb, veal.
• Cereals: millet, buckwheat, oatmeal, pearl barley, corn, arnautka.
• Low-fat fermented milk products. For example, fermented baked milk, cottage cheese, cheese.
• Whole grain bread, dietetic crispbread.

For gout, it is recommended to refuse sweets. Nutritionists are allowed to include natural marmalade, marshmallows, as well as apple or any other marshmallow in the diet. Porridge can be sweetened with a small amount of honey or jam, but it is recommended that you consult with your doctor first.

What is forbidden to use?

The diet for the development of gout in women implies the rejection of rich fish and meat broths. Otherwise, there will be a recurrence of the disease with a probability of 73%. When cooking first courses based on a rich broth, a large amount of purine bases accumulates in the food.

Additionally, in dietetics, there is a list of products, the use of which affects the increase in the concentration of 2,6,8-trioxypurine:

• Purchased, as well as home-cooked marinades, pickles.
• Beef, pork, lamb, offal.
• Red fish, seafood.
• Mackerel, salmon, herring, trout, sardines, eel, pink salmon, yellowfin tuna.
• Salty, spicy cheeses.
• Sauces and condiments. It is best to refrain from consuming mustard, horseradish, mayonnaise, allspice, and ketchup.
• Spinach, sorrel.
• Chocolate and other sweets containing cocoa. Baking, as well as all types of pastry creams.

Experts recommend that for gout, significantly limit the amount of mushrooms consumed. The following products can provoke a relapse of the pathology: bell peppers, celery, anchovies, sprats, cauliflower and white flour pasta of the highest grade. It is not recommended to compose the menu on your own, since an unbalanced diet can negatively affect the general condition of the patient, provoking complications.

Drinking regimen

A diet for gout in women means giving up alcohol, since 3 sips of wine or beer are enough to provoke an exacerbation of the disease. Nutritionists also recommend giving up cocoa, coffee, strong black tea and jelly.

Healthy drinks include:

• Chamomile tea.
• Weak green tea.
• Homemade fruit drink, juice.
• Alkaline mineral water that contains many mineral salts and mineral ions. The healing fluid is based on alkaline earth metals.
• Homemade compote. You can use only those fruits and berries that are allowed with the development of hyperuricemia.
• A decoction of the fruits of hawthorn, rose hips.

An increase in the volume of fluid you drink helps to cleanse the body of various toxins. Only permitted drinks improve kidney function and accelerate the dissolution of salt crystals at an increased concentration of 2,6,8-trioxypurine.

If, with a history of metabolic disease, the patient consumes a sufficient amount of water, then in 93% of cases it is possible to reduce the dosage of taken medicines, the action of which is aimed at normalizing the concentration of decomposition products of nucleic acids and purine bases under the influence of enzymes.

7 days menu

Diet table number 6 is effective for gouty arthritis. The diet is based on vegetables and dairy products. In this case, it is necessary to reduce the number of fried foods. Meat and fish should be baked and cooked in a double boiler. For a snack, you can use sauerkraut salad, vinaigrette or fruit platter.

Fresh berries are an excellent substitute for sweets. Home-made fruit drinks quench thirst and help alkalize the body. It is recommended to use olive oil for nutritious meals and salad dressings.

Menu for the week
First day Breakfast: vegetable salad 180-250 g, 1 boiled egg, 1 diet bread, milk. Second breakfast: kefir 300 ml. Lunch: dietary potato soup 250 ml, vegetarian cutlets 100 g, fresh vegetables. Afternoon snack: apple soufflé 180-250 g. Dinner: rice pudding with fresh blueberries, blueberries 250-350 g.	Second day Breakfast: vegetable salad 300 g, 1 dietetic bread. Second breakfast: oven-baked low-fat cottage cheese casserole with fresh fruit 250 g. Lunch: soup 250-300 ml, boiled potatoes with garlic dressing 150 g, fresh vegetables, herbal tea. Afternoon snack: scrambled eggs, decaffeinated coffee. Dinner: vegetarian cutlets 350 g.
The third day Breakfast: lazy dumplings 300 g, juice. Second breakfast: salad of beets and apples 250 g, green tea. Lunch: pumpkin soup 250 ml, vegetable stew, fresh vegetables 180 g. Afternoon snack: homemade low-fat yogurt. Dinner: 1 boiled chicken egg, vegetable salad 250 g.	Fourth day Breakfast: low-fat cottage cheese with dried fruits 350 g, fruit drink. Second breakfast: mashed potatoes 250 g, steamed halibut 160 g. Lunch: cabbage soup 200 ml, vegetable casserole with cheese 100 g, stewed turkey 130 g, decaffeinated coffee. Afternoon snack: fermented baked milk. Dinner: oatmeal 350 g, green tea.
Fifth day Breakfast: rice porridge 200 g, carrot salad 200 g. Second breakfast: fresh fruit. Lunch: vegetable borscht 200 ml, baked pumpkin 200 g, juice. Afternoon snack: sandwich with cheese, fruit drink. Dinner: salad of fresh sweet and sour fruits. You can use low fat yogurt as a dressing.	Sixth day Breakfast: apple soufflé 350 g, juice. Second breakfast: fat-free fermented baked milk 300 ml. Lunch: borscht without adding meat 200 ml, vegetarian cutlets with gravy 100 g, Peking cabbage salad with cucumbers. Afternoon snack: kefir 250 ml with savory croutons 100 g. Dinner: 1 soft-boiled chicken egg, fresh carrot salad 250 g.
Seventh day Breakfast: cottage cheese soufflé with fruit 300 g. Second breakfast: vegetable salad 250 g. Lunch: ear 200 ml, boiled potatoes 130 g, eggplant caviar 70 g, tea with mint. Afternoon snack: rye gingerbread, milk. Dinner: vegetarian cutlets 250 g, sauerkraut 150 g, juice.

The diet is best combined with remedial gymnastics. If you follow all the recommendations, you can improve the functioning of the digestive tract, reduce weight and prevent the recurrence of gout. The menu can be adjusted according to the individual needs of the patient.

When compiling a balanced diet, it is necessary to take into account the existing pathologies of the gastrointestinal tract in order to avoid possible adverse reactions. 3 hours before bedtime, a small snack is allowed, which may consist of diet bread or corn cakes, kefir.

Nutrition for exacerbation of the disease

Strict adherence to the diet recommended by a dietitian will help get rid of painful symptoms and restore the mobility of the musculoskeletal system during exacerbation of metabolic diseases. During this period, it is best to completely exclude fish and meat from the diet. For the fastest recovery of the body, it is recommended to carry out fasting days 2-3 times a week.

Nutritionists have compiled an approximate menu for 1 day with exacerbation of pathology:

• Immediately after waking up, you need to drink 100 ml of water with a high pH level pre-warmed to room temperature or a decoction of wild rose. For breakfast, you should take 150 g of liquid oatmeal and 250 ml of milk.
• Second breakfast - 250 ml of apple juice.
• Lunch: vegetable soup 200 ml, cottage cheese casserole 200 g.
• Afternoon snack - 180 ml of carrot juice.
• Dinner: 200 g of milk porridge, compote 180 ml.

1.5-2 hours before bedtime, it is allowed to drink 250 ml of kefir. A more accurate diet can only be made by a qualified nutritionist based on the history and general condition of the patient.

Features of carrying out fasting days

The diet for gout in women includes fasting days, when it is necessary to consume only 1 product from the permitted category. It should be remembered that the body should not experience stress.

In dietetics, the following fasting days are allowed:

• Curd. All day long, you can only eat fat-free cottage cheese.
• Kefir. You need to drink 1.5-2 liters of kefir per day.
• Vegetable or fruit. Nutritionists recommend eating apples or fresh cucumbers. If desired, the fruit can be mixed with low-fat cottage cheese. Serving size should not exceed 350 g.

You should eat food 3 times a day, excluding snacks.

It should be borne in mind that fasting days for gout are highly effective, but in some cases they are contraindicated.

For example:

• The period of bearing the child, lactation.
• The patient has diabetes mellitus or chronic diseases of the vascular system.
• The first week of the diet, as in this case the fasting days slow down the metabolism.
• General malaise.

With the delay and accumulation of urates in the body, fasting is prohibited, which provokes a rapid increase in the concentration of uric acid. Dry fasting is also a contraindication, which implies a complete rejection of any liquid.

Nutritionist recommendations

It is impossible to completely cure gout, but at the same time it is possible to alleviate the condition of patients and reduce the frequency of relapses by 98%.

To achieve a stable remission, nutritionists recommend adhering to the following recommendations:

• Only the right fats should be included in the diet. You should give up animal fats, giving preference to olive, sunflower or corn oil.
• You need to drink more still water. In the absence of edema and kidney disease, for better body work, it is recommended to use more fluid to normalize metabolism and speed up excretion from the body 2,6,8-trioxypurine. Preference should be given to a decoction of wild rose, purified water with the addition of lime juice, herbal tea, berry and fruit juices, milk.
• Weight loss needs to be done. Excess body weight complicates the course of gout, provoking abnormalities in the work of the kidneys, due to which the excretion of urate worsens by 40-60%. With obesity, nutritionists recommend that women reduce the energy value of the daily diet to 1200 kcal.
• Foods that alkalize urine should be included in the menu. Best of all, fresh berries and fruits cope with this task, which additionally have a diuretic effect, due to the presence of a large amount of potassium in their composition.
• It is recommended to take a multivitamin. To improve the condition with metabolic disease, a sufficient amount of vitamins should be consumed: B2, C, PP.
• It is necessary to give up alcoholic beverages. Alcohol negatively affects the functioning of the kidneys, and also prevents the excretion of 2,6,8-trioxypurine from the body. Even occasional drinking can trigger a relapse of gout.
• It is recommended to reduce the salt content in the dishes, which contributes to the deposition of 2,6,8-trioxypurine crystals in the joints. A high concentration of salt in food reduces the rate of urine excretion and provokes edema, which eliminates the onset of a diuretic effect, which is extremely important in the complex treatment of metabolic diseases.

Nutritionists recommend sticking to a diet that corresponds to dietary table # 6.

In case of a violation of the diet, there is a risk of complications of gout:

• Chronic gouty nephritis, arthritis. In the absence of therapy, patients develop persistent defiguration of the affected joints, a feeling of stiffness, as well as pain when moving.
• Swelling of the joints, the development of the inflammatory process.
• Gouty seals in the myocardium, brain.
• Hypertension.
• Atherosclerosis. It is a systemic disease in which cholesterol and its esters build up in the arteries, forming plaques.
• Deterioration of leg mobility.
• Erosion of bone tissue, osteolysis of the pineal gland, tissue compaction, calcium deposits.
• Renal failure
• Phlebitis.
• Deformity of the big toe.
• Disability.

If you have a history of gout, it is imperative that you stick to your diet throughout your life, not just during a relapse. Lovers of meat and alcoholic beverages need to limit the use of these products as much as possible. Insufficient amounts of animal protein are recommended to be replenished with other foods to prevent rapid muscle loss and fatigue.

At the first stage of the disease, a woman may have no signs of developing gout, which is why it is extremely important to periodically undergo a comprehensive examination of the body. The pathology is incurable, but it can be controlled with diet. Self-medication is strictly prohibited, since not only the use of prohibited foods, but also fasting can provoke an exacerbation of the disease.

At the stage of chronicity of the process, specific signs are present in the patient's clinical picture. pathologies - gouty nodules (tophuses), which are localized in the auricles, on the toes and hands. Additionally, pathologies of the urinary system develop: pyelonephritis, nephrolithiasis, cystitis. It is for this reason that complex treatment should be started in a timely manner.

Gout diet video

Therapeutic diet for gout (table number 6):