Nutrition for gout - a list of allowed and prohibited foods, a weekly menu with recipes

Increased deposition of uric acid crystals in the tissues provokes inflammation of the joints. The basis of the diet for gout is the use of foods low in purines - substances that are the "culprits" of the disease. Treatment of the pathological process includes the rejection of bad habits, gradual weight loss, but the main condition for recovery is dietary nutrition.

What is gout

A disease of the joints that occurs when the metabolism is disturbed is called gout. The risk of the disease increases in women during menopause and in men over 40 years of age. The disease begins with increased production of uric acid, which the human kidneys cannot cope with. In the future, there is an accumulation of urates (salts of uric acid) in the human joints.

How to eat with gout

Nutrition plays a key role in the treatment of gout. The disease affects people who abuse alcohol or eat a lot of food containing purines - substances in the cells of the body. When these compounds are destroyed, uric acid is formed. Excess uric acid causes inflammation. Purines are found in protein foods, organ meats, yeast, seafood and oily fish, so it is recommended to exclude them.

General rules

The hypopurine diet is part of the therapy for the described joint disease. Against the background of eating with purines, uric acid is deposited in the joints. The patient is advised to exclude foods with the highest amount of excess salts. The doctor prescribes treatment table number 6. The energy value of such a diet is 2700-2800 kcal per day. Diet therapy for gout includes:

  • compliance with the increased drinking regime;
  • strict adherence to salt intake;
  • A low purine diet does not allow more than 150 mg of purines per day.

Table of purine content in foods

There are purines of plant and animal origin. Compounds in plant foods are safer for human consumption. Substances from meat and fish increase the risk of gout, and purine compounds from vegetables do not affect the risk of the disease. Dairy purines have little effect on disease. Substance content in some foods:

Products Purine content (mg/100 g) Uric acid
Boiled sausage 54 130
Mutton 61 146
Sprats 223 535
Cauliflower 19 45

What can you eat with gout

It is necessary to reduce the amount of foods high in protein to 1 g per 1 kg of human weight. If a patient with gout does not have chronic diseases of the kidneys or heart, then you need to drink more than 2. 5 liters of water, as well as vegetable broths. Useful will be the use of alkaline mineral waters. It is allowed to use food cooked in boiled form, and low-fat meat dishes (rabbit, chicken). List of useful foods for gout:

Product Benefit
Tomatoes Contains minerals and vitamins
Potato The product has a diuretic effect
Pumpkin Reduces the risk of urate (uric acid) kidney stones
Berries (cherries), nuts, seeds, cereals (barley), dates, citrus fruits, zucchini, cucumbers Useful substances remove salts

What kind of fish can you eat

You can eat low-fat varieties of fish cooked in boiled form (160-170 g per day). It is forbidden to eat fried, salted fish and its derivatives: canned food, sprats, caviar, fatty varieties (herring, sardines, cod, pike). You can not eat fish broth (soup). You can eat squid, shrimp, marine cephalopods, crustaceans.

What not to eat

It is recommended to limit the use of table salt (you need to stick to the correct dose of 5-6 g). It is necessary to exclude meat dishes containing a high concentration of purines. A patient with gout should not overeat, but therapeutic fasting should not be carried out: divide the amount of food into 5-6 meals, follow the rules for using salt. After diagnosing gout, the doctor issues a list of prohibited foods:

Product group Varieties of food
The drinks Alcohol, coffee, strong tea, cocoa
Vegetables Mushrooms, sorrel, broccoli
Dairy products Spicy and salty cheeses
Bakery products and sweets Butter pastries, cakes, cakes with cream (margarine)
cereals Lentil, soy, oatmeal
Legumes Beans, beans, peanuts, peas
Berries and dried fruits Grapes, raisins

Diet for gout during an exacerbation

Based on the fact that gout is a disease of protein metabolism, which is characterized by an excess of the norm of uric acid salts in the body, the main essence of the diet is to reduce the level of salt substances. If an exacerbation occurs, a vegetarian diet is necessarily prescribed, which reduces gout attacks. Exacerbation occurs at night and is similar to acute arthritis. The treatment menu will help to return to normal life, alleviate the condition during acute attacks, relieve swelling and redness in the affected joint:

Nutrition for gout during an exacerbation Explanations
Peculiarities Enrichment of the diet with the optimal amount of milk proteins and carbohydrates, a ban on meat and fish broths.
Allowed and prohibited foods for gout It is recommended to use compotes and juices, eat vegetable vegetarian soups, boiled meat and fish. Refuse spicy foods, offal (heart, kidneys, liver), beans, salt, mushrooms, fatty and salty foods.

Fractional meals, eating at least 4 times:

  • breakfast - vegetable salad, boiled egg;
  • second breakfast - rosehip broth;
  • lunch - jelly and noodles with milk;
  • afternoon snack - fresh fruit;
  • dinner - weak tea, cabbage rolls from vegetables.

Diet for gout feet

If swelling and redness occur in the lower extremities, similar to attacks of arthritis, it is recommended to consult a doctor. The therapeutic diet and nutrition for gout of the legs is to refuse food with purines, limiting the intake of animal protein. It is necessary to drink 2-3 liters of liquid, use alkaline drinks, vegetable soups, decoctions are useful. Do not eat spicy and salty foods with gout on the legs. Treatment of gout provides an approximate menu:

  • after waking up - a decoction of wild rose;
  • for breakfast - buckwheat;
  • second breakfast - tea with milk;
  • lunch - potatoes with carrots and vegetable soup;
  • afternoon snack - compote, green apple;
  • dinner - vegetable salad, baked pancakes.

Diet for gout with obesity

A complication in the form of excess weight can significantly worsen the patient's condition and increase pain attacks. It is impossible to starve with gout, but how then to normalize the state of the body? The answer to this question will be a properly composed diet of patients. Nutritional considerations for obese gout include eating healthy foods from diet menu number 6. Diet recommendations:

  • rejection of flour, sweet, fatty;
  • increased fluid intake (2. 5 liters per day);
  • proper diet based on the diet of vegetarians;
  • do not eat fresh bread, but only yesterday's bread made from rye or wheat flour.
fruits and vegetables for gout

Menu for the week

The dietary diet for patients with gout is aimed at reducing the deposition of uric acid salts and preventing the occurrence of new accumulations. It is recommended to exclude broths, drink plenty of mineral alkaline water. Below is a sample menu for each of the seven days of the week. Before using the following products for the seven-day diet, you should consult your doctor:

Day of the week Breakfast Lunch Dinner afternoon tea Dinner
Monday Carrot, Cabbage and Cucumber Salad Rowan broth, egg, carrot and pumpkin salad Compote, milk soup, zucchini cutlets Fresh fruits, a piece of cottage cheese Milk, vegetable stuffed cabbage
Tuesday Cheesecakes, kefir, jelly Cereal with milk Zucchini soup, steamed fish, mashed potatoes Berries and milk jelly Low-fat fermented baked milk, egg salad, carrots
Wednesday Cottage cheese casserole Yogurt with cereals Vegetable soup fruit jelly Baked vegetables, oat milk soup
Thursday Cottage cheese casserole with grated carrots milk soup Buckwheat porridge, steam cutlets Berries or fruits Macaroni, beets, jelly
Friday Sweet rice with apples Fruit Vegetarian borscht Kefir and berries Rice with bell pepper
Saturday Compote, vegetarian okroshka Fruit and low fat cream Vegetable stew Fresh vegetables Boiled chicken fillet
Sunday Milk, buckwheat porridge Marmalade and weak tea Pancakes, barley porridge Nectar, berries Cheesecakes with bananas

Menu Recipes

For healthy people, the daily diet should consist of 600-1000 ml of purines, while patients with gout should follow a special diet. Below are the recipes for the first and second courses. The food prepared according to them is healthy and nutritious. Eating these foods will help a person with gout relieve the symptoms of the disease and get on the road to recovery as soon as possible.

First meal

  • Cooking time: 45 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 144 kcal.
  • Destination: for lunch.
  • Cuisine: Slavic.
  • Difficulty of preparation: easy.

Delicious vegetarian borsch with the addition of vegetables that are healthy and allowed for gout. In the classic recipe for frying, butter is used, but since its use for joint disease is limited, it can be replaced with olive or flaxseed. In the acute stages of the disease, when there is a strict restriction of salt, it should not be added.


  • butter - 20 g;
  • beets -1 pc. ;
  • water - 1. 5 l;
  • potatoes - 2 pcs. ;
  • salt - to taste;
  • onions - 1 head;
  • sugar - 1 g;
  • carrots - 1 pc. ;
  • tomato paste - 1 tbsp. l. ;
  • white cabbage - 300 g.

Cooking method:

  1. Boil the beets, remove, do not pour out the water from the pan. When it cools down, it is necessary to grate the root crop on a coarse grater.
  2. Finely chopped carrots, stew onions in butter.
  3. Add potatoes (diced into cubes) to boiling water, where the beets used to languish.
  4. After 10 minutes, put the cabbage.
  5. Add onions with carrots, grated beets.
  6. Bring to a boil, add sugar, a little salt, tomato paste.
borscht for gout

Main dishes

  • Cooking time: 40 minutes.
  • Servings: 3 persons.
  • Calorie content of the dish: 82 kcal.
  • Purpose: second.
  • Difficulty of preparation: easy.

All-vegetable diet stew will be a great addition to the first course for lunch or the main course for dinner. In the recipe, tomato paste is prepared independently. Each member of the family will like this tasty dish, and the ingredients will improve the condition of a patient with inflammation of the joints: eggplants will increase the excretion of salts from the body, and zucchini improves bowel function.


  • greens, salt - to taste;
  • zucchini - 1 pc. ;
  • onions - 1/2 heads;
  • eggplant - 1 pc. ;
  • tomatoes - 5 pcs.

Cooking method:

  1. Dice the zucchini and eggplant, boil.
  2. Pour boiling water over tomatoes, finely chop them and onion.
  3. Add some salt, cook for 15 minutes.
  4. Place the mixture in a blender, beat until a paste.
  5. When the vegetables are ready, drain the water, pour the tomato paste.
  6. Boil 5 minutes.
vegetable stew for gout