One of the most important ways to control the increase of uric acid and prevent gout is to control the sources of purines in the diet. Various foods have different purine content and special attention should be paid when eating them. According to the average content, the highest to lowest purine content of different types of food is as follows: fish, animal offal > soybeans, meat > nuts > leafy vegetables > cereals > melons, root vegetables > starchy, fruits, milk > eggs. Specifically, according to the purine content, food can be divided into four categories: The first category of food is high in purine, containing 150-1000 mg of purine per 100 grams of food. Including animal liver, kidney, brain, intestines, pancreas; certain aquatic fish, such as anchovies, sardines, oysters, silver carp, white pomfret, white scallops, herring, clams, mackerel; yeast powder; soybeans; dried small fish; thick gravy, hot pot soup, thick chicken soup, etc. The second type of food contains higher purines, 75 to 150 mg per 100 g. In addition to the first category, most fish, cattle, sheep, geese, pigeons, ducks, chickens, rabbits, pork and other meat. The third category of food contains lower purines, containing 25 to 75 milligrams per 100 grams. These include sea cucumber, jellyfish skin; melon seeds, almonds, chestnuts, peanuts, black sesame seeds; seaweed, mushrooms, Pennyroyal, leeks, spinach, peas, tofu, soy milk, string beans, red beans, green beans, etc. The fourth food group contains very little purine, less than 25mcg per 100g. These include milk and its products; eggs; pig’s blood; cereals and potatoes; starch and sugar; vegetables (most vegetables other than the second category); fungus, tea, various fruits, etc. During acute gout attack, the first and second food groups above should be prohibited, and the third food group should be eaten sparingly, and the fourth food group should be chosen freely; during gout remission and simple hyperuricemia, the first food group above should be prohibited, and the second food group should be eaten sparingly, and the third and fourth food groups should be chosen freely. The chicken soup is a high purine content food, and many patients are affected by the “booze”, resulting in an acute attack of gout. In fact, in the process of boiling meat, proteins will break down and dissolve more purines in the soup or juice, therefore, patients with high uric acid should try to avoid using gravy to soak rice and drink meat soup, hot pot soup and chicken soup. Many doctors say in general that patients with high uric acid cannot eat beans and mushrooms, but in fact, they just cannot eat soybeans, while soy products such as tofu, soy milk and miscellaneous beans (such as peas, green beans, etc.) and fresh mushrooms do not have high purine content and can still be eaten appropriately. As there are more foods to be avoided, especially during acute attacks, in order to supplement nutrition, foods such as milk and its products, eggs and pig’s blood can be added appropriately to supplement calcium, high-quality protein and iron, but low-fat milk should be chosen more often and egg yolk should be eaten less often. Drink more water to promote the excretion of uric acid, gout or hyperuricemia patients should not drink less than 2,000 milliliters of water daily, can drink water before bed or in the middle of the night to prevent night urine concentration; patients with gout kidney stones, the daily water intake should be more than 3,000 milliliters, but avoid drinking sugary drinks. Some investigations have shown that increased intake of sugary soft drinks can cause an increase in serum uric acid because fructose can prompt the breakdown of ATP into AMP and promote the breakdown of purine into uric acid. The high purine content of yeast in beer and the ethanol in wine can increase lactic acid in the body, inhibit uric acid excretion and promote purine decomposition to increase uric acid and induce gout attacks, therefore, patients should also be prohibited from drinking alcohol and alcoholic beverages.