The first group of foods is the highest purine content, and then decreases in order. Foods with high purine content (100-1000mg of purine per 100g of food) Liver, kidney, pancreas, heart, brain, minced meat, gravy, broth, mackerel, wind-tailed fish, sardines, fish eggs, shrimp, tamari, goose, spotted chicken, stone chicken, soybean products, yeast, shiitake mushrooms, nori. The second category of foods containing medium purines (75-100mg of purines per 100g of food) 1. fish: carp, cod, halibut, perch, pike, shellfish, eel and eel; 2. meat: prosciutto, pork, beef, beef tongue, veal, rabbit high purine meat, venison; 3. poultry: duck, pigeon, quail, pheasant, turkey; The third category of foods containing less purines (<75mg of purines per 100g of food) Fish and crab: mackerel, herring, salmon, shad, tuna, white fish, lobster, crab, oyster; 2, meat: ham, lamb, beef soup, chicken, bacon; 3, bran: cereal, bread, coarse grains; 4, vegetables: asparagus, spinach, mushrooms. The fourth type of food containing little purine 1, grain: rice, wheat, millet, capers, cornmeal, refined white flour, rich flour, macaroni, noodles, bread, buns, soda crackers, butter snacks. 2.Vegetables: cabbage, cabbage, carrot, celery, cucumber, eggplant, kale, turnip greens, collard greens, lettuce, cut beans, pumpkin, bonito, zucchini, tomato, yam, potato, kimchi, pickles. 3.Fruit: various fruits. 4, eggs, dairy: fresh milk, condensed milk, cheese, yogurt, cream of wheat. 5, drinks: soft drinks, tea, coffee, cocoa, choco. Other foods: various fats and oils, peanut butter, foreign vegetable jelly, jam, dried fruit, etc. No purine or low purine containing foods No purine or low purine containing foods, such as semolina, rice, soda crackers, steamed buns, bread, milk and milk products, eggs, all kinds of fats, fruits, dried fruits, sugar and candy; except for a few vegetables such as cauliflower and spinach, most vegetables, such as carrots, celery, cabbage, cucumber, eggplant, tomatoes, zucchini and potatoes contain very little purine. Dietary principles 1. Limit high purine foods, such as liver, kidney, pancreas, brain and other animal organs as well as thick broth, chicken soup, meat dip, sardines and fish roe. Or use purine removal measures, for foods containing high purine, add water to boil and stew first, then discard the soup to eat or repeatedly boil and stew to discard the soup to eat. Among plant foods, whole grains, dried beans, cauliflower, spinach, etc. also contain a certain amount of purines, which should also be appropriately restricted. 2.Limit total caloric energy. In general, gout patients are fat, so the total caloric energy intake should be limited to control obesity. 3, limit fat intake, because fat can prevent the excretion of uric acid by the kidneys. 4, limit protein, to 1 gram of protein per kilogram of body weight per day is appropriate, when the disease is heavy, can be limited to 0.8 grams, and mainly plant protein, and milk, eggs because there is no cell nucleus, low purine content, can be used at will. 5.Provide a lot of B vitamins and vitamin C to dissolve the uric acid salt deposited in the tissue. 6.Eat more alkaline food, such as vegetables, fruits, mineral water, etc., because urate is easy to dissolve in alkaline environment and easy to crystallize in acidic conditions. 7, prohibit the food that can make the nervous system excited, such as strong tea, coffee, spicy stimulating food and wine, etc. 8, try to drink more water, the daily intake can be more than 3000 ml, in order to promote uric acid salt discharge. Gout can not drink soft drinks The sweetness in beverages comes in part from fructose-rich corn syrup, and population surveys have found that the effect of large amounts of fructose intake on blood uric acid is similar to that of high purine foods such as brown meat; sweet drinks rich in fructose can significantly increase blood uric acid levels. The reason may be related to the fact that fructose increases uric acid production, while fructose aggravates fat accumulation, increases insulin resistance and reduces renal uric acid excretion, both of which complement each other to promote higher blood uric acid levels. Therefore, in addition to the emphasis on limiting purine intake, gout patients should also pay attention to fructose intake, otherwise the purpose of reducing gout attacks will not be achieved. Artificially increasing the intake of fructose every day will undoubtedly add to his condition, and it is not difficult to understand the recurrence of gout within a short period of time. Also, it is important to note that carbohydrates are the main component of the traditional low purine diet, which contains many fructose-rich foods. In daily life, in addition to sugary drinks, fruits with high fructose content such as apples, pears, grapes and pomegranates should also be limited, and according to the Dietary Guidelines for Chinese Residents, daily fruit intake should not exceed 400 grams.