Gout – what you can eat with gout. Principles, nutrition, menus

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Louise Barnett
Louise Barnetthttps://yogamag.info/
I'm Louise Barnett, the editor at Yogamag.info, where my days are filled with the exploration of myriad subjects that pique my curiosity and feed my ever-growing appetite for knowledge. From the latest in laser cutting technology to the timeless wisdom of yoga and meditation, my work allows me to dive deep into topics that not only fascinate me but also have the potential to improve our daily lives. I have a particular interest in how ancient practices meet modern life, leading me to explore everything from Ayurveda to minimalism and beyond. My journey has taught me the importance of balance—between innovation and tradition, action and reflection, and between the digital and the natural world. Each article I publish is a step towards understanding this balance better, hoping to inspire others along the way.

Gout is a type of arthritis. Its cause is an excessive concentration of uric acid in the blood, caused by disorders in the breakdown of proteins (purines). Diet for gout is a kind of support for the treatment of this type of condition. See what you can eat and what to avoid with gout?

Gout causes of the disease

Gout is a rheumatic disease that manifests itself in severe pain and inflammation and deformation of the joints. Its main cause is excessive production of uric acid or reduced elimination from the body. Uric acid itself is formed from purines supplied in food, as well as from the breakdown of dying tissues. There are two types of gout:

  • primary g out – this is a primary disorder that much more often affects men. In this case, there is too much production of uric acid by the body, which is associated with difficulty in excreting it.
  • Secondary gout – results from complications of diseases such as leukemia, kidney disease, multiple myeloma, hypertension, obesity, diabetes. It can result from the use of certain medications, an unhealthy lifestyle or an inadequate diet.

What influences the development of gout?

  • older age,
  • genetic conditions,
  • improper diet,
  • dehydration,
  • certain diseases such as diabetes, hypertension, lipid disorders, obesity, cancer,
  • alcohol abuse,
  • taking drugs that increase uric acid levels.

Treatment of gout

When gout occurs, drug treatment is key. They are mainly used to relieve pain and prevent further attacks. Drugs used during treatment are:

  • non-steroidal anti-inflammatory drugs – are mainly used during acute gout attacks,
  • glucocorticosteroids – these drugs are used when acute gout attacks occur and when non-steroidal anti-inflammatory drugs are ineffective or inadvisable for the patient. Most often they are administered directly into the joint, and this brings rapid relief from pain.
  • Colchicine – preparations with colchicine, work in very acute attacks of gout. They work effectively in a very short time. However, they have side effects, among which are: vomiting, diarrhea, abdominal pain.
  • Drugsthat reduce the concentration of uric acid in the blood – thanks to these drugs, the progression of gout is inhibited, which inhibits the production of uric acid. These drugs are given about two weeks after the first gout attack. If taken earlier, they can exacerbate symptoms.

What provides relief from gout?

Gout, commonly known as gout, is an inflammatory condition accompanied by swelling and inflammation caused by uric acid. It is an ailment that often affects people over the age of 60. Although the cause of this ailment is not completely known, it is known that it can be caused by excessive uric acid production, metabolic disorders or vitamin C deficiency. Gout is an ailment that can be very painful. People who suffer from it often complain of pain and discomfort in the joint area. The pain often intensifies at night and prevents normal sleep. Other symptoms of gout include swelling and redness of the joint, limited joint mobility, fever, chills and general weakness.

Gout can be treated with medication or diet. Anti-inflammatory drugs and painkillers are used in pharmacological treatment, while dietary treatment involves a diet that limits uric acid. Gout sufferers should avoid foods that are high in uric acid, such as meat, fish, eggs, dairy products, beans, peas, cabbage, cucumbers, herring, sardines, canned fish, coffee, tea, chocolate, cocoa, and alcohol. It is also recommended that sufferers eat plenty of vegetables and fruits and avoid animal fats.

Gout can be very troublesome, so it is advisable to follow your doctor’s advice and strictly follow your diet. It is also a good idea to seek the help of a nutritionist who can help arrange a suitable diet.

Gout and diet

Diet for people struggling with gout is useful in alleviating the symptoms of the disease, and also supports the effects of medication. The products that should be consumed during the diet are those with low amounts of uric acid, such as:

  • vegetables: eggplants, peppers, zucchini, radicchio, cabbage, cucumbers, tomatoes, carrots, asparagus, kohlrabi, lettuce, radishes, lamb’s lettuce, beets, potatoes, cauliflower, celery, onions.
  • Fruits: apples, pears, cherries, strawberries, pineapples, kiwis, plums, oranges, bananas, cherries.
  • wholemealbread and wheatbread.
  • rice, groats, pasta, milk, dairy products, eggs, and nuts.

    There are also products that produce medium amounts of uric acid:
  • meat products: cold cuts, sausages, sausages, beef, lamb, pork, poultry, game,
  • legumes: green peas, chickpeas, soybeans, beans,
  • fish: cod, pikeperch, pollock,
  • as well as: mushrooms, chocolate, corn, gout.

These types of products can be used from time to time in very limited quantities.

Products from which large amounts of uric acid are formed, and which a gout patient should avoid, are:

  • offal: livers, hearts, kidneys,
  • fish and fish products: sprats, herring, sardines, tuna, smoked salmon, smoked mackerel,
  • and: meat jellies, strong meat broths, canned foods.

A patient with gout should eat 4-5 meals a day, at regular intervals, while the last meal is eaten up to 3-4 hours before bedtime. The diet should also consist of plenty of fluids – up to 3 liters a day. For those struggling with excess weight, it is recommended to gradually and under the guidance of a doctor or nutritionist, reduce excessive pounds. It is important to ensure that the patient’s meals contain a large amount of vegetables and fruits with a limitation of fats, mainly those of animal origin. Meals can be varied with a small addition of vegetable fats, such as canola oil, olive oil, linseed oil. Alcohol consumption and smoking should be avoided.

Can pickled cucumbers be eaten with gout?

Pickledcucumbers are an important topic when on a gout diet. Pickle lovers wonder whether pickles are allowed with gout. Yes, they are allowed, but one should be careful with the amount consumed, due to the high salt content. The same is true of other pickles, you can also add them to your menu. And although products rich in purine should be avoided when on a gout diet, and cucumbers are such a product, they will not harm the patient. However, the salt in pickled cucumbers is problematic. There is no denying that its content is very high, and excess salt in gout can harm. Therefore, just eating pickled cucumbers in reasonable doses (it is difficult to determine how many pieces) will not adversely affect the body. So, for example, when adding pickled cucumbers to a salad, don’t add any more salt to it. When composing a pickle sandwich, try to choose products that do not contain salt.

Gout menu

Sample menu for patients with gout:

  • Breakfast: millet groats with fruit.
  • Second breakfast: country cheese with chives and a slice of bread.
  • Lunch: cod fillet, potatoes, white cabbage salad.
  • Afternoon: natural yogurt, a handful of walnuts.
  • Dinner: buckwheat groats with braised spinach and sun-dried tomatoes.

It should be remembered that the diet should be consulted mainly with the doctor, who will adjust the diet for the type of condition his patient is struggling with.

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