Gout, one of today's common diseases, is associated with an unbalanced, meaty diet and alcohol consumption. Gout is among other diseases to the manifestations of rheumatism. A targeted healthy diet can positively influence the course of gout and even reduce the symptoms of this rheumatic disease. But what to eat with gout and what not? Here are tips and advice on the right diet.
Effect of uric acid on gout
Gout is a disease with not inconsiderable consequences - these include, for example, painful gout attacks and severe kidney problems. Therefore, early preventive measures should be taken - including in the field of nutrition.
The main cause of gout is in most cases a hereditary metabolic disorder. The kidney then does not excrete enough uric acid, which results in an elevated uric acid level in the blood. This is why gout is also called hyperuricemia.
Certain foods can promote the production of uric acid in the body or hinder their excretion via the kidneys. Below we present you the current nutritional recommendation for the right food for gout.
Diet: Eat healthy with gout
In general, the optimal diet for gout and also for the prevention of gout can be fixed to the following 6 basic rules:
- few animal products
- Low-fat preparation
- low sugar, especially fructose
- daily fruits and vegetables
- drink a lot
- Beware of alcohol
This form of nutrition is usually beneficial for gout, but can also help prevent gout and other diseases.
Animal products allowed in moderation
Foods of animal origin promote the production of uric acid in the body, which usually leads to an increased uric acid level. Animal products are therefore not as possible on the daily diet of gout patients. This mainly affects meat, sausages and fish.
If you do not want to completely delete these foods from your diet plan, you should follow these tips:
- It is advisable to make sure to eat around 100 grams of selected varieties of meat or fish at most once a day.
- If fish is to be on the menu, offer low-fat fish such as plaice, sole and cod.
- If there is a craving for meat, game can be the best choice of diet for gout.
In case of gout avoid foods with many purines
Some varieties of fish, such as trout, sprat or herring, contain a great deal of purines. These are natural components of food, but increase the metabolism of uric acid in the blood and have a negative impact on the course of gout.
The purine-rich foods also include:
- Shellfish or crustaceans
- the skin of fish or poultry
- Pork and goose meat, especially the rind
- smoked fish or meat products
Patients with gout should completely avoid eating offal, especially sweetbreads.
Eat low in gout
In general, it is recommended to reduce weight or avoid overweight in gout. Because too high body weight can negatively affect the course and expression of gout. Therefore, it is advisable in gout to eat low in fat.
Animal products other than meat and fish, such as milk, butter, cheese and yoghurt, are moderately acceptable as part of the diet of gout. They do not directly affect the course of gout, but rather the body weight.
On the contrary, fat-reduced natural yoghurts can even reduce the seizure frequency in gouty patients. Eggs are also on the list of permitted foods at Gicht.
Gout patients should not completely abstain from fat, but pay attention to the type of fat: The intake of healthy omega-3 fatty acids is quite advisable. This can be done by using vegetable oils such as linseed oil or rapeseed oil. Depending on individual tolerability, occasionally omega-3-rich fish such as mackerel or salmon can be consumed.
Fructose can increase uric acid levels
Fructose, ie fructose, can also have a negative effect on the blood uric acid level. This sugar is naturally found in fruits such as apples or honeydew melons. Therefore, gout sufferers should not refrain from fruit: The benefits of a fruit-rich diet outweigh their disadvantages in gout significantly.
It is much more important for gout patients to avoid beverages sweetened with industrial fructose such as soft drinks, lemonade or some fruit juices. Many sweets, cereal bars, fruit yoghurts and other foods are also sweetened with fructose or fructose syrup.
In general, the consumption of normal sugars should also be restricted, since this not only promotes overweight, but table sugar also consists of half of fructose.
Which fruits and vegetables are suitable for gout?
Basically, almost all fruits and vegetables can be eaten without hesitation and gladly also daily. However, keep the fructose content in mind, do not eat more than two servings of fruit a day.
The former strict warning about legumes, such as soy, peas, beans and lentils, as well as cabbage, spinach, asparagus and rhubarb is now considered outdated. These plant sources of purine can be consumed in moderation, ie up to twice a week.
Caution is advised in tomatoes: they are suspected of triggering gout attacks.
When gout is: drink a lot!
The kidneys play, as already mentioned, a special role in gout. So-called renal cures and regular detoxification of the kidneys can have a positive effect on the course and development of gout. This is a regular drinking cure with an extract of the medicinal plant Solidago.
Basically, it is recommended for gout to drink a lot. Drink at least two to three liters of water or herbal tea every day.
Drinking has a detoxifying effect on the kidneys, flushes out the uric acid better from the body and also improves the overall well-being. Therefore, as a sufferer of gout, in addition to a healthy diet and the gout of adequate food, make sure you also drink well enough.
In contrast to earlier warnings, coffee is even considered to be recommended in moderate amounts when it comes to gout. Caution should be exercised as described with fruit juices or soft drinks.
Alcohol and gout - is that compatible?
Alcohol consumption additionally inhibits the excretion of uric acid via the kidneys. Therefore, excessive consumption of alcohol, especially beer, should be avoided in case of gout.
However, the formerly strict ban on alcohol in gout is no longer valid today. Studies indicate that sufferers can drink a glass of wine a day without negatively affecting the course of their gout - the wine should be as dry as possible.
Beer or spirits, however, are still considered harmful - even a glass of beer a day can increase the risk of gout attacks by 30 percent. Also on alcohol-free beer should be waived due to its Puringehalts.
Cereals, nuts and yeast
Cereal is very purinarm. Protein-rich cereal products or cereal flakes are even recommended for gout. Rye and wheat germ, however, are unsuitable. Wheat flour products should rather be avoided in terms of weight loss. In particular, you prefer whole grain bread when eating bread. Whole grains are also the better choice for rice and pasta.
Nuts are also recommended in gout, as they can have a positive effect on the risk of cardiovascular disease. Particularly suitable are almonds, hazelnuts and walnuts.
The use of yeast, however, should be avoided if possible, since yeast contains very many purines. Baking soda is an alternative to yeast.
Food for gout
There are foods that are said to be effective against gout. In addition to those already mentioned, these foods include:
As a juice, smoothie, dessert or salad, at least one of these ingredients can be optimally integrated into the daily diet. The juice from cranberries has a positive effect on the body and especially on the urinary tract. The best one is the hundred percent juice, also called mother juice, from the health food store.
In addition, a sufficient supply of vitamin C is particularly important for gout: In a study, the daily intake of the vitamin could significantly reduce the risk of gout.
Sources and studies:
- Smollich, M. / Blumenschein, B .: What can one eat with gout? Nutritional aspects - beyond meat abstinence and alcohol abstinence. German Pharmacist Newspaper (DAZ) 2014, 11: 62.
- Flynn, TJ et al .: Positive association of tomato consumption with serum urate: support for tomato consumption as an anecdotal trigger of gout flares. BMC Musculoskeletal Disorders 2015, 16: 196.
- Choi, HK: A lifestyle change change in patients with hyperuricemia and gout. Curr Opin Rheumatol 2010; 22: 165-172.
- Choi, HK / Gao, X. / Curhan, G .: Vitamin C Intake and the Risk of Gout: A Prospective Study. Arch Intern Med 2009; 169: 502-507.