Diet 6 for gout

The onset and further progression of gout are facilitated by certain nutritional errors. For example, regular alcohol consumption, fatty meat, and regular consumption of too much food. To establish control over the disease, the doctor must prescribe a diet to the patient. Diet 6 for gout is considered the most suitable: it involves a sharp restriction of fatty meat and fish dishes, periodic fasting days. Such changes in nutrition help shift the urine reaction to the alkaline side and increase the excretion of uric acid.

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The essence of diet 6 for gout

Diet 6 is a diet with maximum restriction of protein products, i.e. meat, fish, beans. At the same time, half of the remaining proteins should be vegetable proteins.

At the same time, the consumption of animal fat, including mixed culinary fat, is reduced, since such fat blocks the removal of urates from the body.

Oxalic acid, which is found in spinach, sorrel, rhubarb and other products, is also prohibited.

Fish and meat dishes are allowed to be consumed only 2-3 times a week, but only boiled and with a minimum amount of fat. The broth after boiling meat should not be consumed, since most of the purines pass into it.

Purines are nitrogen-containing compounds that serve as a basis for the formation of nucleic acids. In the process of purine breakdown, sodium urate, or uric acid, is formed, the excess of which stimulates the development of gout. For this reason, the diet primarily implies limiting purines in the food consumed.

If there are no contraindications, it is recommended to drink at least 2 liters of liquid throughout the day, which will speed up the removal of uric acid from the circulatory system. The effect can be enhanced by drinking alkaline mineral water without gas.

To prevent the formation of uric acid crystals, it is necessary to significantly reduce salt consumption. Doctors recommend adding salt to food immediately before eating – this way the amount of salt is easier to control. The optimal daily amount of salt is from 1 to 6 g.

Fasting days will bring certain benefits. It is recommended to arrange them once a week, giving preference to dairy products, vegetables, juices. Fasting without taking liquids with gout is strictly prohibited. Sometimes fasting on water is allowed, but only under the supervision of a doctor.

It is also strictly not recommended to drink alcoholic beverages. Alcohol increases protein breakdown, which provokes an increase in the amount of urates. This, in turn, causes another exacerbation of the disease.

It is good if a gout patient adheres to a vegetarian diet. Plant food is welcomed for gout. It is also the basis of dietary table No. 6, which is recommended for gout.

Recipes for diet 6 for gout

• Rice cutlets recipe.

Ingredients: a glass of washed rice, one onion, breading, vegetable oil for frying.

Boil the rice until it is fully cooked, it is better if it is a porridge. Chop the onion and fry in vegetable oil. Drain the water from the rice, add salt, add the fried onion. Make cutlets, roll in breadcrumbs (or corn flour) and fry until browned.

• Recipe for buckwheat casserole with vegetables.

Ingredients: 150 g buckwheat flour, 8 tbsp buckwheat, 4 eggs, 10 tbsp milk, salt, pepper, baking powder, garlic to taste, 100-200 g cabbage, tomato, 100 g hard cheese.

Beat eggs with milk, add buckwheat flour, 1 tsp. baking powder, salt and pepper. Mix. Add cereal and crushed garlic.

Finely chop the cabbage and mix into the dough.

Place the mixture in a greased form, put tomato slices on top. Place in the oven at 180°C for 30 minutes, then take out, sprinkle with grated cheese and bake again for another 5 minutes.

Serve with sour cream or garlic sauce.

• Breakfast Toast Recipe.

Cut wheat bread into random pieces, dip in a mixture of egg, 50 ml milk, sugar, nutmeg, cinnamon and orange zest. Fry until golden brown on both sides. When serving, sprinkle with powdered sugar or drizzle with honey.

• Recipe for stewed potatoes with zucchini.

Ingredients: 1 carrot, 1 onion, 2 medium zucchini, parsley, vegetable oil, pepper, salt, garlic, tomato.

Finely chop the carrots and onions. Cut the zucchini into large cubes. Peel and chop the potatoes at random.

Fry the potatoes with onions and carrots until half-cooked, then add the zucchini and garlic, salt and pepper. Finally, add the tomato slices and fry for a few more minutes. Serve sprinkled with finely chopped parsley.

During an attack of gout, it is better to have a fasting day, during which you should drink a sufficient amount of mineral water and weak tea with lemon.

Sample menu of diet 6 for gout

In order to correctly navigate the diet and not deviate from the recommended diet plan, we suggest that you familiarize yourself with an approximate version of the menu for the week.

• Menu for Monday:
  • For breakfast – oatmeal with dried fruits, tea with lemon.
  • For a snack – cottage cheese pudding.
  • For lunch – rice soup, zucchini pancakes with sour cream, oatmeal jelly.
  • For an afternoon snack – a glass of tomato juice.
  • For dinner – cabbage salad, pear.
• Menu for Tuesday:
  • For breakfast – rice croquettes with carrots and sour cream, green tea.
  • For a snack – apple juice.
  • For lunch - vegetable stew, pasta casserole with sour cream, compote.
  • For an afternoon snack – baked apple with honey.
  • For dinner – beetroot salad, toast with feta cheese.
• Menu for Wednesday:
  • For breakfast – rice porridge with raisins, rosehip infusion.
  • For a snack – cottage cheese with sour cream.
  • For lunch - cabbage soup, cheesecakes, jelly.
  • For an afternoon snack – fruit jelly.
  • For dinner - potato pancakes with sour cream.
• Menu for Thursday:
  • For breakfast - scrambled eggs with dill, a sandwich with cheese.
  • For a snack – carrot and apple salad with sour cream.
  • For lunch – beetroot soup, pancakes with sour cream, compote.
  • For an afternoon snack – fresh plum juice.
  • For dinner – pumpkin porridge with cinnamon.
• Menu for Friday:
  • For breakfast – cottage cheese with honey, herbal tea.
  • For a snack – a banana.
  • For lunch – vegetable noodle soup, rice cutlets, jelly.
  • For an afternoon snack - a bunch of grapes.
  • For dinner – baked zucchini with cheese and tomatoes.
• Menu for Saturday:
  • For breakfast – millet casserole with honey, tea with mint.
  • For a snack - an apple.
  • For lunch - buckwheat soup, cutlets with cabbage, compote.
  • For an afternoon snack – kefir with cookies.
  • For dinner – potatoes baked with vegetables.
• Menu for Sunday:
  • For breakfast – two boiled eggs, cucumber salad.
  • For a snack - cheese toast.
  • For lunch - milk noodles, pancakes with cheese.
  • For an afternoon snack – fruit mousse.
  • For dinner - stewed cabbage, bread with peanut butter.

Diet 6 for gout will help reduce the number, frequency and intensity of attacks, especially against the background of periodic preventive treatment, which should be prescribed by a rheumatologist.

What can you eat and what can't you eat on diet 6?

The daily amount of food should be divided into 5 meals. Products for cooking should be selected from those that are allowed for consumption with gout. What products can be eaten and what cannot be, can be reflected in the following list.

What is recommended for gout:

• fresh juices from berries, vegetables and fruits;
• rosehip tea.

What you can eat:

• vegetable refined and unrefined oils;
• low-fat types of cheese;
• cereals;
• nuts;
• vegetable crops;
• milk and fermented milk products;
• berries and fruits;
• seafood (squid, mussels, shrimp, seaweed);
• eggs;
• beekeeping products.

What should be limited with gout:

• sorrel, rhubarb, spinach, celery, radish;
• canned goods, including home-made preparations, pickles;
• salo;
• salt;
• meat and fish products;
• mushrooms;
• beans.

What you shouldn’t eat if you have gout:

• fried meat and fish dishes;
• alcoholic beverages, including beer;
• stewed meat, canned mackerel, sardines, sprats;
• sauces, seasonings;
• chocolate, cocoa;
• black coffee and strong tea;
• smoked dishes;
• offal.

In addition, it is recommended to pay attention to the purine content in some foods (amount per 100 g of product):

• cocoa powder – 1900 mg;
• offal – 300 mg;
• beef – 100-150 mg;
• crucian carp, carp – 135 mg;
• herring – 120 mg;
• chicken fillet – 110 mg;
• rice groats – 110 mg;
• beans – 45-100 mg;
• canned fish – 80-120 mg;
• rabbit meat – 60 mg;
• asparagus – 30 mg.