Hypertension accompanied by hyperuricemia requires following a low-salt, low-fat, low-purine diet, and it is recommended that foods low in salt and low in purines be chosen daily. Studies have shown that the level of blood pressure and prevalence of hypertension in different regions is significantly positively correlated with the average intake of sodium and salt, and the high fatty acid content of food is also a factor in raising blood pressure. Hypertensive patients, recommended low-salt, low-fat diet, daily intake of salt content of no more than 6 grams is appropriate, less consumption of preserved foods, less fatty meat and animal offal, eat more fresh fruits and vegetables, such as cabbage, spinach, pumpkin and so on. Uric acid is the metabolic product of purine, high uric acid need to eat some low purine content of food, such as fresh vegetables, avoid eating seafood, hot pot, fruit juice and other high purine content of food, and do not drink alcohol. Hypertension accompanied by hyperuricemia, it is recommended to seek medical attention in a timely manner, under the guidance of the doctor, follow a low-salt, low-fat, low-purine diet, which will help the recovery of the disease.