Gout, urolithiasis with the formation of stones from uric acid (uraturia), uric acid diathesis, oxaluria, cystinuria.
Normalization of metabolism (purines), reduction in the formation of uric acid and its salts in the body, a shift in the urine reaction to the alkaline side, as well as normalization of all intestinal functions.
A diet with a sharp limitation of foods containing purines, oxalic acid, sodium chloride, and an increase in the amount of alkalizing foods (milk, vegetables, fruits) and free liquid, with a slight limitation of proteins and fats.
Cooking is normal. An exception is the culinary processing of meat, poultry and fish, which requires mandatory pre-boiling. This is done because during cooking, up to 50% of the purines contained in the product pass into the broth. After boiling, meat, poultry, fish can be used to prepare various dishes (stewed, baked, fried), chopped products. You can combine meat and fish in approximately equal quantities. Meat and fish dishes are included in the diet no more than 2-3 times a week. A piece of meat should not be more than 150 g. Fish can be consumed up to 170 g.
The diet for this diet is split, 4-6 times a day; in between and on an empty stomach, be sure to take additional fluids. The food temperature is normal.
For gout, it is recommended to carry out fasting days once a week - cottage cheese, kefir, milk and fruit. During fasting days, the patient should receive at least 2.5 liters of fluid per day, unless there are contraindications from the cardiovascular system. But treatment with hunger and the appointment of “hungry” days, on the contrary, are strictly contraindicated. Fasting already in the first days leads to a sharp increase in the level of uric acid in the blood, followed by an attack of gout.
If gout is combined with obesity, Diet No. 8 is prescribed using fasting days.
Proteins 80-90 g, fats 80-90 g, carbohydrates 400 g; calorie content 2600-2900 kcal; retinol 0.5 mg, carotene 7 mg, thiamine 1.5 mg, riboflavin 2 mg, nicotinic acid 15 mg, ascorbic acid 150 mg; sodium 4 g, potassium 3.5 g, calcium 0.75 g, phosphorus 1.3 g, magnesium 0.45 g, iron 0.035 g. Table salt is consumed in slightly reduced quantities.
The daily diet should include foods low in purines: vegetables and fruits, honey, milk, eggs, lard, sugar, jam, cereals. It is necessary to use an increased amount of liquid, it is better if it comes in the form of natural juices.
For gout, it is recommended to include the following fruits and berries in your diet: lingonberries, cherries, strawberries, red and black currants, apples. Fruits and berries should be eaten twice a day, morning and evening, 40-60 minutes before meals or 2-3 hours after meals.
Lingonberry tea is very useful. For this you need 1 tbsp. l. Brew lingonberry leaves with a glass of water. Drink 1 tbsp. l. 3-4 times a day.
In folk medicine, since ancient times, the following collection was used to treat gout: take black elderberry flowers, linden blossom, St. John's wort herb, chamomile flowers - 1 tbsp. l., mix everything thoroughly. Place the mixture in a porcelain bowl, brew with boiling water, close the lid tightly and place in a water bath for 15 minutes. Then cool at room temperature, strain, and squeeze out the remaining raw materials. After this, bring it with boiled water to the required volume in a ratio of 1:10 or 1:20. Take 3-4 glasses 4 times a day 15 minutes before meals. Store in a cool, dark place or in the refrigerator for no more than 3 days.
All herbal medicine should be alternated after approximately 1 month.
In case of exacerbation of gout, until the pain attack decreases, Diet No. 6e is recommended.
In diet No. 6e, compared to diet No. 6, the energy value is reduced to 1950 kcal, the protein content is reduced to 70 g per day, fat to 80 g per day and carbohydrates to 240 g per day.
The diet contains approximately 1900–2000 kcal, carbohydrates – 58%, proteins – 14–16%, fats – 26–28%. Meat, fish and poultry can be used interchangeably.
Therapeutic diet No. 6 involves eating foods with minimal levels of purines and low levels of animal protein. This diet allows you to reduce the concentration of uric acid in the blood of a patient with gout, as well as slightly increase the alkalinity of urine.
According to statistics, more than half of patients diagnosed with gout have concomitant kidney pathologies. Metabolic disorders often lead to a tendency to stone formation in the organs of the urinary system. Diet 6 for gout is prescribed to prevent exacerbation of the pathology .
If there are gouty changes in the joints or the presence of urolithiasis, in particular with uraturia, it is recommended to exclude foods with a high purine content from the diet. They are the cause of an increase in the concentration of uric acid in the blood. This leads to the deposition of its salts (urates) in various tissues of the body.
Table: Purine content in some foods
Diet 6 for gout contains the optimal amount of essential substances for the normal functioning of the body. At the same time, it excludes foods that contribute to the formation of uric acid crystals. .
The distribution of chemicals in the daily diet of a gout patient should be as follows:
The calorie content of therapeutic diet 6 for gout is about 2.5 thousand kcal.
Fractional meals are the best option for health
Important: the daily amount of food must be distributed evenly throughout the day. It is optimal to eat 4 times a day with an interval of approximately 4 hours. A small snack is allowed between main meals.
For patients with gout, in addition to eliminating foods high in purine compounds, it is recommended to limit the consumption of table salt and be sure to follow a drinking regime . You should also reduce the intake of proteins and fats of animal origin, combined mixtures, and quickly digestible carbohydrates.
Lean meat (poultry fillet) is best boiled or steamed, but consuming broth is prohibited. Meat and fish dishes, according to diet 6, for gout are included in the diet 2-3 times a week.
Note: one serving of meat is considered to be 150 g per person, fish - 170 g.
One day a week should be a fasting day. It is allowed to eat low-fat fermented milk products (kefir, yogurt, cottage cheese), vegetables, and fruits. Also, do not forget about drinking plenty of fluids (at least 2 liters of liquid per day).
Diet number 6 for gout includes the following foods:
Berry jelly - a healthy drink at any time of the year
Tip: it is better to replace black peppercorns or allspice with finely chopped onion, garlic, and ginger. You can also add chopped parsley, dill, celery, young onions, basil, and cilantro to your food as a seasoning.
Table 6 for gout excludes the following items from the patient’s diet:
Alcohol has a detrimental effect on metabolic processes in the body
Note: diet (table) 6 for gout excludes foods, drinks and spices that stimulate the appetite and nervous system.
The patient's diet should be healthy and varied. At the same time, do not forget that food should look appetizing and be tasty. It is better to eat cooked meals for gout on the same day so that they are fresh and do not lose their beneficial and taste properties . The soup can be prepared for two days.
The daily amount of food is divided into 4 meals: breakfast, lunch, afternoon snack, dinner.
Note: between main meals you should drink juices, decoctions, compotes, jelly, and fruit drinks. With their help you can quench your thirst and get a little refreshment.
Steamed chicken fillet cutlets
Note: according to Diet 6 for gouty arthritis, it is recommended to make one day a week a fasting day. In the sample menu, this day falls on Sunday. The main emphasis is on fermented milk products with a low fat content.
On a fasting day, it is allowed to consume fermented milk products with low fat content
Dietary nutrition for gout has a huge impact on the condition of the joints and the body as a whole. By following the recommendations of a nutritionist, you can significantly improve your well-being and stop the development of the disease. The patient needs to monitor the daily calorie intake so that excess weight does not put additional stress on the joints.
Co-author of the material: Dmitry Ulyanov is an orthopedist-rheumatologist with 22 years of experience, a doctor of the first category. Engaged in the diagnosis, treatment and prevention of all diseases of the joints and connective tissue. He has a diploma in Rheumatology and studied at the Peoples' Friendship University of Russia.
The word “gout” hides a serious illness associated with overeating and obesity, disruption of metabolic processes in the body, heredity and sudden changes in temperature: overheating and hypothermia, which negatively affect the condition of bones and joints, inside which uric acid crystals have accumulated.
Uric acid appears when eating high-calorie fried meat and fish foods, rich in purine bases, vegetable and animal fats, and drinking alcohol. Its salts turn into crystals and become the culprits of gout and urolithiasis, gouty arthritis with deformation of joints and bones.
Good to know! Purine bases are constituent elements of cells, or rather their nuclei. They are present in the human body, but they mainly come to us through food (almost all foods contain purines in varying quantities). The breakdown product of purine bases is uric acid, which is excreted by the kidneys. If there are problems in the functioning of the kidneys, which leads to the accumulation of acid in the body, then the result may be the development of gout.
Since exacerbation of chronic gout occurs accompanied by atherosclerosis, diabetes mellitus, obesity, and arterial hypertension, it is very important to choose nutrition for gout. Since a properly selected diet can reduce the concentration of uric acid in the blood, provide treatment for gout and all associated diseases, relieve exacerbation and persistent pain, which can spread to other parts of the body and immobilize a person completely.
Begin following a diet for gout by reducing foods with purine bases. It is necessary to increase the excretion of uric acid by the kidneys by consuming large amounts of alkaline mineral water. They switch to 4-5 meals a day and in between drink water, tea, compotes, coffee - at least 2.5 liters per day.
The diet for gout includes:
When switching to rational multiple meals and in case of obesity, fasting days are carried out: fruit, buckwheat, cottage cheese, cucumber, salad, potato, rice-compote, milk and fermented milk. Salt intake is limited to 5-7 g/day, including salt in foods.
It must be remembered that fasting and fasting even for a day is prohibited, since gout may worsen and uremia may increase.
To reduce body fat in case of obesity and following a diet, you can engage in physical therapy, but you should not overload the body to avoid increasing the concentration of uric acid in the blood.
The diet menu for gout includes:
A more detailed menu for gout for 3 days is given below.
If uric acid levels are elevated, you should adhere to the above diet and consume more foods low in purines. Below is a table with the purine content of foods (in milligrams of uric acid). The amount of purines per day should be no more than 100-150 mg.
Diet No. 6 according to M.I. Pevzner is the basis of nutritional treatment for gout. She excludes from her diet foods containing purines, oxalic acid and salt. Reduces the consumption of proteins and fats, including refractory fats, carbohydrates - in case of obesity.
When following a diet, you need to remember about compatible and incompatible foods:
As for milk, older people can eat milk provided they follow the following recommendations:
Gout is a disease characterized by impaired metabolism. With it, uric acid salts are deposited in the joints.
Gout is a fairly rare disease - there are three cases per thousand people.
The disease affects men over forty years of age, and in women it occurs during menopause.
Gout affects all joints, from the joints of the hands to the joints on the legs.
Excessive amounts of urea in the body occur for two reasons: healthy kidneys cannot withstand large volumes of acid, or when urea is released in acceptable volumes, but the kidneys are not able to remove it.
The increase in the number of patients with gout is associated with the consumption of foods containing purines (meat, fatty fish) and alcohol abuse.
The main symptom of gout is inflammation of a joint. An attack of the disease occurs in the early morning or at night and is expressed in the form of intense pain in the affected area. The temperature in the joint area rises, the skin begins to turn red and shiny.
Proper nutrition for gout is an issue that needs to be given special attention, since the main reason for the increase in uric acid lies in the excessive consumption of foods containing purines.
A special role should be given to a therapeutic diet for gout in the legs.
Special attention is paid to the diet for gout during an exacerbation.
Menus and recipes for gout are developed by nutritionists based on the form of the disease and the individual characteristics of the patient.
Therapeutic nutrition allows you to reduce the doses of medications taken. However, it should be borne in mind that diet alone cannot completely get rid of the disease, although it will make attacks more rare.
A proper diet is the key to treating the disease.
The specificity of therapeutic nutrition is limited consumption of foods containing purines, salt, oxalic acid and sufficient consumption of acidifying foods (vegetables, fruits and milk).
Thus, the main prohibited foods, the consumption of which is excluded for gout:
Purines are practically absent in milk, eggs, vegetables, fruits and many berries.
The most common diet for gout is diet number 6.
She reduces her protein intake by severely limiting fish, meat and beans.
With such a diet, animal proteins should make up no more than 50% of the total proteins. You should also reduce your intake of fats: pork, beef and lamb lard, cooking fat.
Among the basic principles of nutrition are the following:
We offer a table of products that will help you correctly create a diet and menu for gout.
List of foods whose consumption should be limited:
How gout manifests itself at different stages - symptoms and characteristic signs of the disease. What treatment approach is used other than nutritional correction?
List of permitted products:
The main essence of the diet for gout is control over the production and excretion of uric acid.
This nutritional system helps to improve well-being and reduce pain, as a result of which the disease recedes.
It should be noted that this diet does not cure, but only promotes the accelerated release of acid and salts during exacerbation of arthrosis.
Nutrition for gout is most often organized according to several basic diets.
Most often, for gout, therapeutic diet number 6 is prescribed. It is also used to treat diseases of the urinary system, diathesis, and cystinuria.
The nutritional system is based on normalizing urea production and restoring the permissible urine environment.
The benefit of diet #6 is to limit the intake of purine-containing foods, ethanedioic acid and the predominance of foods in the diet that help restore metabolism .
Preparing food for such a menu is very simple: meat and fish need to be boiled or steamed. You can prepare a second course based on boiled products. The main thing is to observe the frequency of meat consumption (up to two to three times a week).
The full menu of diet number 6 for gout should include:
Another type of therapeutic nutrition for gout is diet number 8. It is prescribed if the patient suffers from obesity of any degree.
Obesity is the result of overeating, it puts additional stress on the body and aggravates the current disease. The essence of the diet is to reduce excess fat in tissues.
Calorie content is maintained through proteins and a reduction in the percentage of fats; carbohydrates are practically eliminated:
Diet menu No. 8 suggests:
A diet for gout on the hands involves normalizing the percentage of urea in the body, as well as improving metabolism in general.
Foods containing a lot of purines are excluded from the daily diet.
At the same time, the consumption of eggs, fruits, vegetables, cheese and milk is allowed. In case of exacerbation of the disease and severe pain in the hands, it is necessary to completely exclude meat, fish, broths, smoked foods, canned food, spices, cakes, chocolate and alcohol.
The daily menu may contain foods such as squid, shrimp, vegetable soups, low-fat cottage cheese, cereals, pasta, citrus fruits and vegetables.
If you strictly follow the menu suggested by your doctor, pain when moving your hands will gradually decrease.
A therapeutic diet for gout reduces the risk of relapse of the disease, relieves pain, and normalizes the functioning of the urinary system.
In addition, such a nutritional system helps normalize body weight and is one of the principles of a healthy lifestyle.
A diet for gout has a general strengthening effect and rejuvenates the body.
A diet for gout is perhaps one of the main measures aimed at quickly relieving pain and normalizing metabolism in the body.
Gout is a systemic disease that results in disruption of uric acid metabolism. Gout often recurs; against the background of well-being, an exacerbation may occur. Sodium urate salts accumulate in the ligaments, articular joints, cartilaginous membranes, etc. Most often, gout is observed in those people who do not control their food intake and often consume meat, spicy foods, and alcohol. A slow pace of life, emotional shock, and chronic stress can aggravate the predisposition to the disease. There is also a hereditary factor in the transmission of the disease, especially if the lifestyle described above is adopted in the family. Gout begins acutely, most often at night. Initially, the pain is localized in the large joint of the toes, in the foot, elbows and knees. The pain may last for a day, then subside, leaving the joint with a feeling of stiffness and friction. Attacks can be repeated, spreading to other joints, the affected joint is swollen, and redness is noticeable. To alleviate the condition, a diet is prescribed based on reducing the amount of protein consumed to 0.8-1 grams per kg. body weight, which will stop the body's production of uric acid.
Gout is a fairly common pathology of articular joints; the cause of gout lies in a disruption of normal metabolism in the body, and specifically when sodium urate (its salt residue) accumulates in the joint capsules and ligaments.
A diet for gout on the legs requires the patient to adhere to certain limits of what is permitted in consuming foods, eating only in moderation and not starving; during fasting, more uric acid is produced, and this provokes peaks of pain. Overeating increases the load on the urinary system, and this also leads to excessive accumulation of uric acid. For a patient with gout, meat, fish, meat and fish broths, animal fats, anything smoked, offal, and caviar are contraindicated. You will also have to refrain from eating beans and spices. In addition, a diet for gout on the legs involves a complete abstinence from drinking alcoholic beverages - beer, wine, etc. The following are contraindicated for the patient: chocolate, strong tea, coffee, cocoa, cakes with creams, raspberries, figs, grapes, sharp and salty cheeses.
A diet for gout on the hands involves stabilizing the percentage of urea in the body, as well as metabolism in general, by excluding food containing a lot of urinary bases from the daily diet. At the same time, it is allowed to consume milk, eggs, fruits, vegetables, cheese, it has been established that the percentage of purines in them is very low, moreover, they have a high energy value and perfectly satisfy hunger.
With gout, uric acid is most often deposited in the joint capsules of the hands, causing inflammation and severe pain. At the peak of an exacerbation of the disease, the patient is concerned about limited and painful movements. The first thing that can help at such a moment is a strict diet with the exclusion of certain foods.
Almost all types of meat, broths other than vegetable broths, sauce dressings, aspic, smoked meats, packaged soups, fish caviar, fish, canned food, rich tea, coffee, cocoa, legumes, extended shelf life products, herbs, cakes are not recommended for consumption. with cream, chocolate, alcohol, figs, grapes, raspberries.
Limit your daily consumption of boiled poultry and fish, tomatoes (no more than 3 per day), cauliflower, sorrel, bell pepper, celery, rhubarb and asparagus. You should also limit the amount of green onions and parsley, butter, and milk.
The menu for every day can include the following products: squid, shrimp, chicken eggs, vegetarian soups, low-fat cottage cheese, cheese, sour cream, various cereals, bread, pasta, nuts, seeds, cabbage, various vegetables, honey, marmalade, marshmallows, apples, citrus fruits, melons, avocados. Kvass, juices, compotes, various vegetable oils.
With strict adherence to dietary nutrition and correct drug treatment, painful spasms during movement in the hands will decrease, and habitual movements will not cause unbearable pain.
Diet 6 for gout is also indicated for the treatment of diseases of the urinary system, diathesis with high levels of uric acid, oxaluria, cystinuria. Nutrition is aimed at normalizing the production of uric acid, restoring the normal urine environment (from acidic to alkaline).
The benefits of dietary nutrition include reducing the intake of foods rich in purines, oxalic acid and the predominance of foods in the daily menu that can normalize metabolism. The products do not require special preparation; the cooking process is quite simple, but meat and fish products need to be boiled in order to remove some of the purines from the products into the broth. Further, based on the resulting boiled products, you can prepare various main courses, but remember that meat can be eaten no more than 2-3 times a week, 150 grams each, fish can be eaten more often, but in portions no more than 170 grams.
You need to eat in small portions, 4-6 times a day, not forgetting to drink enough fluid. Once every seven to ten days you can have fasting days, eating cottage cheese or fruit, or kefir. On such days, the patient needs to drink at least 2.5 liters of liquid. Fasting is unacceptable, as it can cause complications of the disease.
Diet menu 6 for gout should meet the standards: daily protein ratio 80-90 g, daily fat ratio 80-90 g, daily carbohydrate ratio 400 g; number of calories per day 2600-2900 kcal; retinol 0.5 mg, thiamine 1.5 mg, ascorbic acid 150 mg; sodium 4 g, potassium 3.5 g, calcium 0.75 g, etc.
You can eat some lean fish, dairy products, cereals, eggs, vegetables, fruits, alkaline mineral water, weak tea.
Diet 8 for gout is prescribed if the patient has obesity of any degree. Obesity, as a result of overeating, creates additional stress on all body systems and aggravates any current disease. The essence of the diet is to eliminate excess fat in tissues. The calorie content of the diet is maintained by a higher percentage of proteins and a reduced percentage of fats and the virtual elimination of carbohydrates (120-130 g of proteins, 80 g of fat, 120 g of carbohydrates, calories - up to 2000).
The menu of table No. 8 allows you to eat: a little rye, wheat bread with bran, soups with vegetables, 2-3 times a week you can eat a little lean beef, dishes based on chicken, fish - hake, cod. Fish and meat are served stewed, boiled and baked. Cereals and pasta are limited. Fermented milk products – kefir, low-fat cottage cheese. You can eat no more than 1-2 eggs per day. Berries and fruits can be consumed fresh and as compotes and juices. Tea, weak coffee, fruit and vegetable juices are shown. Completely excluded from the menu: pastries, pasta, various sweets, rice and semolina, sweet fruits, grapes, any fatty or spicy food is also contraindicated.
The diet menu for gout excludes foods rich in purine. Only by limiting the production of uric acid can pain be alleviated. The diet must be followed quite seriously, small meals - 4 times a day, fasting is absolutely unacceptable - this stimulates the production of uric acid. It is important to note that dietary nutrition is important, as is medication treatment. There are quite a lot of variations in dietary nutrition, but many patients make up a sample menu on their own, based on the differences in a particular organism and taking approved foods as a basis. Diet No. 6 for gout is the most effective complex for dietary therapy of gout, but it is still better to clarify some nuances of nutrition with your doctor in order to avoid possible complications. So, let's look at an approximate diet for one day for gout:
The menu given is approximate; you can prepare a vegetable stew or other hot dish as a dish for lunch. The nature of the dishes may vary, but one rule must remain constant - a larger percentage of food should be served in liquid form.
A weekly diet for gout can be quite varied and tasty, the main thing is not to go beyond the limits and prepare dishes only from permitted products. No special cooking skills are required; preparing special dishes for gout patients is not difficult, and they are in many ways similar to the food of vegetarians.
A strict diet for a week for gout is prescribed during the acute period of the disease, in addition, the patient is prescribed strict bed rest and drug treatment prescribed by a doctor. Food should be mostly liquid, fasting is unacceptable, and it is also important to drink about two liters of liquid per day. An example of a two-day diet for gout:
The list of dishes can be combined, do not forget that the effect of diet therapy can be achieved and consolidated for a long time only with its full compliance.
Recipes for gout are not complicated and do not require special preparation or a specific set of products.
Vegetable slices, salads:
Side dishes, desserts and sauces:
A diet for exacerbation of gout is prescribed at the first manifestation of the disease. An exacerbation most often begins at night, as an attack of acute arthritis of the first metatarsophalangeal joint. Signs:
The main principle of treatment during an exacerbation is to prevent the progression of the disease, with the formation of a correct lifestyle for the patient.
A diet for exacerbation of gout is prescribed for 10-14 days. The emphasis in the menu is on the consumption of liquid foods - fermented milk products, jelly, compotes, juices, weak tea, vegetable soups. It is beneficial to drink alkaline mineral water.
During an exacerbation, digestive disorders are observed, so it is important to follow a gentle diet. When the disease subsides, you can eat small amounts of meat and fish (no more than 1-2 times a week and 100-150 grams). You can eat dairy products, vegetables, eggs, cereals, and fruits.
The antipurine diet is a menu with foods in which the uric acid content is almost minimal. It is prescribed to patients with gout, as well as to those with urate nephrolithiasis, hyperuricemia, hyperuricosuria.
The use of:
Limit food intake:
An antipurine diet is prescribed for a period of 10-14 days until the patient’s condition improves. Further, depending on the state of health, more products are gradually introduced into the diet, but according to the basic provisions of the diet. A sudden change in diet can provoke another exacerbation and in this case you will have to start treatment all over again.
The diet for gout and arthritis, or, as they also say, “diseases of the aristocrats,” comes down to one thing - limiting the intake of foods rich in uric acid. The disease is unpleasant, mainly due to severe pain in the joints, but is easily treatable, primarily thanks to diet.
Even if you use the most expensive foreign medicines without a diet, recovery will not occur. With proper dietary nutrition, improvement occurs after a week or two, and under certain treatment conditions, after a year, all restrictions and prohibitions on eating foods can be completely abolished.
At first, you should give up animal meat, meat and fish soups, offal, sardines, herring, mackerel, and alcohol.
Reduce consumption of beef, sausages, fish, beans, radishes, cauliflower, spinach, cocoa, coffee.
Do not limit your consumption of cereals, pasta, dairy products, cheese, eggs, jelly, butter. You can have vegetable soups with vegetable broth, meat and fish are allowed, but only boiled and no more than 1-2 times a week.
If there are no pathologies from the cardiovascular system and urinary system, you can increase your daily fluid intake to 2-2.5 liters per day. Rosehip decoction, berry juices, and linden tea are useful. From mineral waters you can use alkaline waters - Smirnovskaya, Borjomi.
The diet for gout and obesity is based on reducing the number of calories in the daily diet due to light and quickly digestible carbohydrates and fats, while increasing the percentage of protein in the daily portion. Thanks to this, body weight is reduced, fat metabolism and water-electrolyte balance are restored.
In terms of composition, the daily norm of diet No. 8 contains: proteins - 100-110 g, fats - 80-90 g (of which 50% are vegetable), carbohydrates - 120-150 g, kilocalories - 1600-1800. Only in a hospital setting for severe obesity is a diet with an energy value of 1200 kcal prescribed.
You should eat in small portions, 5-6 times a day. You can calculate the weight of a serving using a kitchen scale, and the serving size is achieved through vegetables, this gives a feeling of fullness and also does not create a stressful situation for the body and the diet can be followed for a long period of time. It is better to stew, boil, bake dishes, and it is better to reduce the consumption of fried and chopped dishes
Regulate liquid during diet No. 8 in a volume of 1.2-1.5 liters. For example - no more than half a bowl of soup, no more than 5-6 glasses of liquid per daily intake, salt - about 5g, avoid spices and alcohol. Can be consumed in seafood (if there are no contraindications).
If you follow a diet and, at a later date, include physical activity in your daily routine, you can speed up the healing process and restore metabolism, securing a positive result.
Of course, by following the nutritionist's instructions, you can stop acute attacks of gout, but it can be completely cured only when combined with drug therapy. Therefore, when the first signs appear, you should immediately contact a specialist at the clinic to prevent the development of severe systemic changes. It is absolutely contraindicated to self-medicate and ignore diet instructions for gout.