Diet and proper nutrition for rheumatism
Sokolsky-Buyo's disease, which is known to many as rheumatism, is quite insidious: after a certain amount of time from the moment the first symptoms appear, the disease becomes chronic.
The inflammatory process affects the connective tissues of the body, which causes significant inconvenience to the patient. In addition, during the height of the inflammatory process, the heart, blood vessels and many other organs and systems are damaged.
To alleviate the patient's suffering and improve the quality of his life, the doctor prescribes diet therapy, because proper nutrition is an important part of treatment. The menu can be considered competently developed only if, when compiling it, the doctor took into account the patient's age, his usual way of life; established the phase of the disease at the moment; identified any associated problems; found out the features of the course of the disease.
A competent doctor knows that a menu that is relevant for a patient with an acute phase of rheumatism is not entirely suitable for a patient suffering from the same ailment, but in an inactive phase. This is not only about the composition of the necessary products - the volume of fluid consumed is no less significant. That is why it is important that in their diet every person suffering from rheumatism is guided exclusively by the prescriptions and recommendations of the doctor.
The purpose of the assigned menu is to normalize the water-salt balance, as well as to regulate the metabolic processes of the patient's body. This is necessary so that fluid and sodium do not stagnate in the tissues, since this gives rise to inflammatory diseases such as polyarthritis and carditis. In this case, a salt-free diet is prescribed: the use of salt in an amount of up to 5 g is the main condition. When developing a diet, the doctor focuses on replacing a large amount of protein food with the use of foods enriched with vitamins: such a tactic can reduce the manifestations of inflammation.
Content:
- What can and cannot be eaten with rheumatism?
- Competent nutrition for people with an inactive phase of rheumatism
What can and cannot be eaten with rheumatism?
In his recommendations for proper nutrition for a patient suffering from acute rheumatism, the doctor advises the inclusion of foods saturated with potassium and vitamin C. At the same time, the volume of fluid consumed should not exceed 1 liter.
In this case, gentle culinary processing of products is relevant - thanks to boiling and steaming, vitamins and nutrients that the patient needs will not be destroyed.
Permitted and prohibited foods are the same for all stages of the disease.
It is allowed to use such products as:
- Fruits and vegetables - both in natural form and as fruit drinks, juices, compotes;
- Sour milk products of low fat content;
- Foods fortified with vitamin C: black currant, rose hips, citrus fruits;
- Foods that contain vitamin E: olive oil, nuts, soybean oil, cashews, walnuts, oatmeal;
- Products containing sulfur: fish, milk, chicken eggs;
- Products containing selenium: wheat, liver, kidneys, seafood.
- Bread of any kind;
- Sugar consumption is reduced to 30 g per day.
The use of the following products is prohibited:
- dishes that contain salt or hot spices;
- alcoholic beverages, strong coffee and tea;
- Extractive substances, which are part of confectionery, and are also used for processing meat and fish: chocolate, waffles, glaze.
- Sauces and spices.
The number of meals - up to 7 times a day, and the calorie content of the meals of the total daily diet in total should not exceed 2500 kcal, and if the patient is kept to bed - 1880 kcal.
Nutrition in the subacute phase of rheumatism
After two weeks, the disease takes on a slightly different form, and its phase is called subacute. Protein food becomes a priority on the menu, and potassium is its indispensable element. Loyal attitude can be traced in terms of water balance: patients with rheumatism at this stage are allowed to consume up to 1.3 liters of liquid.
The severity of the menu with an exacerbation of the disease consists in the prohibition of salting food - in the diet of people with subacute rheumatism, the addition of salt is allowed, but in a limited amount (up to 6 g) and immediately before serving the dish.
Competent nutrition for people with an inactive phase of rheumatism
When composing a menu for people with rheumatism, doctors focus their attention on the need to increase their protein intake to 100 g. At the same time, sugar and its derivatives are prohibited. The water balance is regulated in favor of the patient - at this stage of the disease, the use of liquids up to 1.7 liters is allowed.
An example of a weekly menu relevant for patients with rheumatism:
Monday
- Morning: 30 grams of almonds;
- Second breakfast: at least 180 g of grated vegetable stew, a small portion of omelet, 1 tbsp. herbal tea;
- For lunch: no more than 300 ml of warm soup in a weak fish broth, 180 g of grated buckwheat porridge, 180 g of steamed carp; 150 g of lean cabbage salad, 250 ml of fresh milk;
- 16.00: 1 small apple;
- For dinner: low-fat fish in the amount of 180 g, cooked in the oven; a small portion of low-fat cottage cheese, 30 g of unleavened cookies.
Tuesday
- Morning: 180 g omelet, 1 tbsp. compote;
- 2 hours before the planned lunch: 250 g chicken fillet baked in the oven; 2 eggplants baked with garlic; a glass of cocoa;
- Lunch: soup cooked in fish broth - 200 ml; 180 g buckwheat porridge, fresh vegetable salad in an amount of 300 g, cooked carp - 200 g, 200 ml of kefir;
- Afternoon snack: 1 peach;
- Dinner: 2 carrot cutlets, a glass of kefir, biscuit - 100 g;
Wednesday
- Morning: 1 boiled egg, two slices of hard cheese, 1 tbsp. tea with the addition of 30 ml of milk;
- 2 hours before the expected lunch: 250 g of fresh cottage cheese of a low degree of fat, 200 ml of warm broth of wild rose;
- For lunch: 200 ml of soup in a weak broth of fish or meat, at least 200 g of grated boiled potatoes, 1 steamed fish cutlet, 1 tbsp. cocoa;
- 17.00: cottage cheese casserole, 1 tbsp. fresh berry compote;
- Dinner: 2 meatballs, 2 fish cutlets, 1 tbsp. herbal tea.
Thursday
- Morning: 3 cheesecakes, 1 tbsp. milk; 1 peach;
- 2 hours before lunch: potatoes with vegetables - 200 g, 1 glass of fruit juice from fresh berries;
- For lunch: lean borscht - 300 ml, 200 g of vermicelli, boiled turkey meat in the amount of 150 g, 250 ml of compote;
- Afternoon snack: 150 g omelette, rosehip broth - up to 200 ml;
- For dinner: 1% kefir - 1 tbsp., At least 100 g of jellied fish, a small portion of low-fat cottage cheese.
Friday
- Morning: 1 apple;
- 2 hours before lunch: rice soup, boiled in milk - up to 200 ml; 30 g of unleavened biscuits, dried apricots - 100 g;
- Lunch: no more than 300 ml of weak perch broth, a small portion of millet porridge pudding; soft-boiled eggs - 2 pcs., 1 tbsp. tea;
- After three hours: 180 ml of rosehip broth;
- Evening: 300 g of vinaigrette, 150 g of baked carp, 200 ml of 0.5% kefir.
Saturday
- Morning: 1 peach;
- Two hours before the expected lunch: 180 g of wheat porridge, 50 g of low-fat ham, 250 fresh milk;
- For lunch: 300 ml of weak meat broth, 180 g of vegetable pilaf, soft-boiled eggs - 2 pcs., 200 ml of weak black tea;
- Afternoon snack: 100 g of omelet; 200 ml of berry juice;
- Dinner: boiled chicken meat in a portion of 200 g, 250 g of beetroot salad, 1 tbsp. low-fat kefir.
Sunday
- Morning: 1 banana;
- Two hours before the expected lunch: 200 g of low-fat fresh cottage cheese, 50 g of biscuit;
- For lunch: soup of grated vegetables - 300 ml, 180 g of grated buckwheat porridge, hard cheese in the amount of 50 g, a couple of slices of baked pumpkin, tea with milk - 1 tbsp;
- Afternoon snack: 100 g of dried fruits;
- Dinner: a small portion of berry and fruit salad, 30 g of butter cookies, 1 tbsp. 1% kefir.
There is no ban on the use of bread, but there is a recommendation for its some restriction. A responsible attitude to the implementation of the compiled menu will have a beneficial effect on the body of a person suffering from such an unpleasant ailment as rheumatism.
The author of the article: Kuzmina Vera Valerievna | Endocrinologist, nutritionist
Education: Diploma of the Russian State Medical University named after NI Pirogov with a degree in General Medicine (2004). Residency at Moscow State University of Medicine and Dentistry, diploma in Endocrinology (2006).
