Food is divided into 3 categories according to the amount of purine in the food: Category 1 is food with high purine content, 100-1000mg of purine per 100g of food, such as liver, kidney, heart, brain, pancreas and other animal offal; meat pies, broth; carp, mackerel, fish eggs, shrimp, oysters, sardines, etc.; goose, partridge, and also yeast. The above foods are prohibited in the acute and remission phases. The second group is the food containing moderate amount of purine, 90-100mg of purine per 100g of food, such as beef, pork and sheep meat; spinach, peas, mushrooms, dried beans, lentils, asparagus, peanuts, etc. The third category is foods containing trace amounts of purines, such as milk, eggs, refined white flour, rice, sugar, coffee, cocoa, and vegetables and fruits other than those listed in the second category.