Hyperuricemia is a clinical and laboratory syndrome characterized by an increased level of uric acid in the blood. This condition is an important diagnostic sign of gout, which is subsequently manifested by recurrent acute attacks of arthritis.
A key role in treatment is played by compliance with the dietary recommendations of the doctor. It should be emphasized that the prescription of the optimal diet, as well as pharmacotherapy, should be carried out exclusively by a qualified specialist.
Complications of hyperuricemia
Elevated uric acid levels do not necessarily lead to health problems, but are considered a major risk factor for gout. The disease, which is accompanied by joint inflammation, is diagnosed in about 10% of people with hyperuricemia. With the prolonged course of the condition, the risk of developing arterial hypertension increases several times. Another group of complications is associated with damage to renal tissues and vessels, stone formation.
How is hyperuricemia diagnosed?
Elevated urate levels can go undetected for a long time. Therefore, it is often detected accidentally – during the treatment of other diseases or at a neglected stage, when symptoms of gout already appear. The diagnosis of “hyperuricemia” is established by a specific blood test (Uric acid). The concentration of uric acid is compared with the norms for age and gender.
In the early stages, hyperuricemia is usually asymptomatic, but the following signs may be observed:
- muscle and joint pain;
- involuntary facial tics;
- twitching of the limbs;
- thirst and dry mouth;
- increased salivation;
- excessive sweating;
- flatulence, belching, constipation;
- fatigue, poor sleep;
- low back pain, abdominal cramps;
- urinary disorders.
Children with elevated uric acid levels complain of abdominal pain. Additional symptoms: constipation, sweating, nocturnal enuresis. Protracted hyperuricemia provokes joint changes and kidney pathologies. When stones appear, renal colic may develop.
Basic principles of nutrition for hyperuricemia management
With high levels of uric acid in the blood, doctors prescribe a diet. This diet involves limiting the consumption of food rich in purines, and increasing the proportion of alkaline foods in the diet. The basis of the diet should be vegetable products and dairy dishes.
Methods of food preparation are different, with the exception of excessive use of fried food. Meat and fish before consumption should be boiled, because when boiled, half of the purine substances pass into the broth. Boiled meat and fish can be used to prepare baked or stewed dishes. The frequency of consumption of such products should not exceed 2-3 times a week.
The daily diet should contain about 80-90 g of proteins, 80-90 g of fats and about 400 g of carbohydrates. At the same time, it is necessary to limit salt intake to 10 g per day. Meals should be fractional, with 5-6 meals during the day and small portions. In the absence of contraindications, the patient is recommended to drink 2-2.5 liters of fluid per day and take B vitamins and magnesium.
From the diet will have to exclude (significantly reduce):
- alcoholic beverages, especially beer and wine;
- fatty broths on meat and fish, offal;
- canned foods, smoked meats, pickles, fast food, sausages;
- sorrel, spinach, radishes, cauliflower, mushrooms;
- legumes, red meat, coffee, cocoa, strong tea;
- carbonated drinks, sweets, hard cheese.
What foods are allowed?
You can eat:
- all kinds of bread,
- soups with vegetable broth,
- dairy and fermented milk products,
- lean meat and fish in limited quantities after preliminary boiling,
- any cereals and vegetables,
- no more than 1 egg a day,
- any berries and fruits, except those that are rich in purines (the list is specified by a doctor),
- marmalade and honey.
Menu
The diet should be based on vegetable and dairy products. The consumption of vegetables and fruits should be daily. As snacks, it is recommended to use cottage cheese, yogurt and kefir.
Breakfast can include porridge with the addition of vegetable dishes, for example, carrot pudding with apples, vinaigrette, vegetable salad, carrot casserole with prunes, and beet salad.
The lunch menu usually involves vegetable soup. Second courses should also be predominantly vegetable, since the use of meat or fish is allowed no more than twice a week. The choice of vegetable dishes is very wide: potato rolls, stewed carrots, cabbage casserole, potato cutlets, carrot or zucchini cutlets, casserole with zucchini and millet, cabbage schnitzel.
Dinner can consist of cottage cheese dishes (pudding, casserole with fruit, cheesecakes) and fruit. Before going to bed, it is recommended to consume fruit juice, kefir, sour milk, bran decoction, herbal tea with honey.
Among drinks, preference should be given to weak tea, juices, sours, herbal concoctions, alkaline mineral waters.
Conclusion
Proper diet in hyperuricemia plays a vital role in controlling uric acid levels and preventing complications such as gout and renal disorders. The main principle of diet is to limit purine-rich foods and preferential consumption of vegetable and dairy foods. The exclusion of alcohol, fatty and spicy dishes, regular fluid intake and split meals can significantly reduce the risk of exacerbations. It is important to remember that any changes in diet should be coordinated with the attending physician to ensure an individualized and safe approach to treatment.
