Dietary control of gout General rule: prevent overweight, strict abstinence from alcohol and smoking. Note: Strict purine restriction is not currently advocated: C difficult for patients to accept C limited reduction in blood uric acid not more than 15% to 20% Diet: 1. Carbohydrates: less fructose to prevent breakdown of adenine nucleotides. Generally 40%. 2.Protein: limit to 1g/kg.d, if there is renal insufficiency, should be limited to 0.5g/kg.d. 3.Avoid high purine food: High purine food: animal offal, brain, anchovies, sardines, fish eggs, oysters, shellfish, should be limited. Medium purine foods: meat, fish and shrimp, peas, spinach, can be eaten in moderation. Low purine foods: vegetables, fruits, milk, eggs, can be used in any amount. 4. Encourage drinking more water so that the daily urine volume is above 2000ml. Control total calories, appropriately increase protein and unsaturated fatty acid content. Moderate amounts of calories and foods consisting of carbohydrates, an appropriately high proportion of protein and unsaturated fats are beneficial.