Regulating the composition of the diet is an important part of preventing gout attacks. In the past, it was advocated to use purine-free or strictly purine-restricted foods, but the amount of protein intake was also restricted, and long-term consumption brought adverse effects on nutritional intake. 1. Acute diet: In the acute stage, purine should be strictly limited to 150mg/day or less, and the following fourth category of food containing low purine can be used. 50-70g of protein per day, with milk, eggs (especially egg white) and cereals as the source of protein, and no more than 50g of fat. Forbid the use of liver, kidney, pancreas, mackerel, sardines, shrimp, gravy, broth containing high purine. The amount of liquid intake is not less than 3000ml per day, in addition to the use of sodium bicarbonate and other drugs to alkalize the urine. 2. Diet in remission: A balanced diet is required to maintain the ideal body weight. Protein should be no more than 80g per day. The first category of food with high purine content is forbidden; the second and third category of food with small and medium purine content are used in limited quantity; (60-90g of meat, fish and poultry are used daily, and meat can be cooked and eaten after discarding the soup) vegetables in the third category of food can be used in small quantity; in addition, the fourth category of food with very low purine content can be freely chosen. The three principles of dietary control for gout patients: 1, no alcohol (especially beer). 2, do not eat animal offal seafood. 3, drink enough water, drink more than 2000ml of water every day to ensure the amount of urine, can promote the excretion of uric acid by the kidneys, and prevent urinary tract stones.