Foods for gout on the legs: what to eat and what not to eat

Gout is not a very common, but extremely unpleasant chronic disease caused by a violation of purine metabolic processes. The disease affects the joints of the upper and lower extremities, which is manifested by swelling, inflammation and deformation. To relieve symptoms, it is very important to choose the right products for gout, because the course of the disease and its outcome largely depend on the patient's diet.

Special nutrition for gout patients is necessary because the main cause of the disease is often excessive consumption of foods with a high purine content. A special diet will reduce the number and duration of attacks, and even reduce the dosage of some medications.

The essence of the therapeutic diet is to limit foods that contain purines and salt, as well as to increase the consumption of plant foods and dairy products.

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New food rules and table of products for gout

Among the new dietary rules that are recommended for those suffering from gout, it is important to pay attention to the following principles:

• You don’t have to give up fish dishes completely, but you should eat them no more than 2-3 times a week, and only steamed or boiled.
• Any broth other than vegetable is prohibited for consumption.
• It is necessary to adhere to a drinking regime: at least 2 liters of water per day, preferably in the first half of the day. Coffee and strong black tea are strictly prohibited.
• The amount of salt consumed should be reduced to 5-6 g/day. If possible, even to 1-2 g/day.
• It is great if your daily diet contains sufficient amounts of vitamins C and B¹.
• In case of gout, fasting days are especially recommended: milk, kefir, vegetable. Fasting is extremely unwelcome, especially dry fasting, that is, without drinking water.
• Overeating is the main enemy of a person suffering from gout. If the patient is constantly haunted by a feeling of hunger, it is recommended to organize fractional meals in small quantities, approximately 5-6 times a day.
• The main taboo of the diet is foods rich in purine and alcoholic beverages (including beer).

The amount of purines in some foods (per 100 g).

Excessive amount (from 150 mg to 1 g)	Moderate amount (50 to 150 mg)	Small amount (< 15 mg)
Beef, offal, tongue, meat and fish broths, canned fish, smoked and salted fish, herring.	Pork, lard, fresh fish, crayfish, beans, cauliflower, mushrooms, rhubarb, spinach.	Dairy products, hard cheeses, eggs, bakery products, cereals, honey, vegetables, fruits, berries.

If you take into account the data in the table when preparing food, you can significantly improve your well-being, reduce painful symptoms, and as a result, establish a stable remission.

Dairy products for gout

Experts definitely advise gout sufferers to consume dairy products – whole milk, kefir, yogurt, fermented baked milk, low-fat sour cream and cottage cheese.

For example, it has been proven that low-fat milk reduces the severity of inflammation in affected joints. This happens due to the glycomacropeptide and milk fat extract contained in milk. Moreover, eliminating pain is not the only useful property of the milk drink. It can also be consumed for the prevention of gout or to reduce the frequency of attacks.

Experts have noticed that regular consumption of dairy products reduces the concentration of urates in the blood.

When compiling a diet, it is important to consider the balance of protein, carbohydrate and fat components, as well as the acceptable daily caloric content. This is necessary not only to normalize metabolic processes, but also to prevent excess weight and obesity. It is known that excess weight negatively affects the course of gout - pain worsens, joint deformation increases.

The optimal daily diet should include:

• proteins – about 90 g;
• fats – about 90 g (mainly vegetable);
• carbohydrates – about 400 g;
• daily energy value of food – 2400-2900 kcal.

Properly selected products for gout help to normalize body weight, strengthen the immune system and improve the prognosis of the disease. In addition, many experts consider a diet for gout to be one of the healthy eating options that can be followed throughout life.

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Foods to Avoid for Gout

If you clearly know which foods are prohibited or allowed for gout, you can correctly create a diet. To begin with, we present a list of prohibited foods:

• pork, beef, lamb and chicken offal;
• fatty pork, lard, animal fats;
• meat, mushroom and fish broths;
• semi-finished products, instant products, fast food;
• smoked lard, meat or fish;
• canned meat and fish;
• any kind of caviar;
• fatty and salty types of cheese;
• beans;
• spinach, rhubarb, sorrel;
• raspberry;
• dates, grapes;
• hot spices;
• coffee and black tea;
• cocoa, chocolate products;
• alcoholic beverages.

We have listed the foods that are prohibited for gout. In addition, there are also a number of foods that are recommended, if not to be excluded completely, then at least limited:

• table salt;
• boiled meat and fish products;
• sausage (the use of diet sausages is allowed);
• cauliflower;
• radish, celery;
• mushrooms.

Below we will list the foods that are allowed for consumption with gout.

What foods can you eat if you have gout?

• Vegetables and soups based on vegetable broth.
• White meat and lean fish in small portions, no more than 2-3 times a week.
• Seafood (shrimp, crabs, mussels).

• Dairy and fermented milk products.
• Eggs.
• Various types of cereals.
• Vermicelli, noodles.
• Bakery products.
• Dill, parsley.
• Fruits, berries (except raspberries).
• Dried fruits (except raisins).
• Beekeeping products.
• Nuts, seeds, sunflower seeds.
• Freshly squeezed juices, jelly, herbal tea, compote.
• Vegetable oil.
• Alkaline mineral water, still.

Additionally, it is necessary to highlight the list of products that are recommended for patients with gout, as they improve the metabolism of purines in the body and promote the rapid removal of urates from the circulatory system.

Foods that are good for gout:

• Potatoes – contain ascorbic acid (about 100 mg per 1 kg), as well as B vitamins. This well-known vegetable, cooked in its skin, has diuretic properties and removes excess salts from the body.
• Apples and fresh apple juice – prevent the precipitation of sodium urate crystals by neutralizing uric acid. Contain a large amount of ascorbic acid.
• Carrots contain carotene, as well as vitamins E, D, B and C, trace elements and minerals, which helps to improve metabolic processes.
• Banana – contains a large amount of potassium, which prevents the crystallization of salts and accelerates their elimination.
• Cherries are a great antioxidant, containing anthocyanins and bioflavonoids that eliminate signs of inflammation. Both fresh and canned cherries are equally useful.

In addition, it is useful to eat strawberries, seeds, wild strawberries, prunes - wonderful plant products that help block the negative effects of uric acid. And do not forget about clean drinking water: its sufficient consumption significantly alleviates the course of the disease.