I. Dietary classification for gout patients The first category contains less purine, <50 mg per 100 g. Cereals and potatoes: rice, rice flour, millet, glutinous rice, barley, wheat, buckwheat, rich flour, flour, macaroni, hanging noodles, bread, steamed buns, cereals, white potatoes, potatoes, taro. Vegetables: cabbage, cabbage, mustard, celery, bok choy leaves, hollow cabbage, kale, chrysanthemum, leek, cucumber, bitter melon, winter squash, pumpkin, loofah, zucchini, eggplant, bean sprouts (stems), green pepper, radish, carrot, onion, tomato, lettuce, kimchi, pickles, green onion, ginger, garlic, water chestnut. Fruits: orange, tangerine, apple, pear, peach, watermelon, cantaloupe, banana, apple juice, jelly, dried fruit, sugar, syrup, jam. Eggs and milk: eggs, duck eggs, egg skins, milk, milk powder, yogurt, condensed milk. Hard fruits and others: pig's blood, pig's skin, sea cucumber, jellyfish skin, seaweed, red dates, raisins, fungus, honey, melon seeds, almonds, chestnuts, lotus seeds, peanuts, walnuts, peanut butter, wolfberries, tea, coffee, sodium bicarbonate, chocolate, cocoa, fats and oils (used in limited quantities). The second category contains high purine, containing 50 to 100 mg per 100 grams. Rice bran, wheat bran, wheat germ, coarse grains, green beans, red beans, flower beans, peas, vegetable beans, dried tofu, tofu, green beans, black beans, pork, beef, veal, lamb, chicken, rabbit, duck, goose, pigeon, turkey, ham, beef tongue, eel, eel, carp, grass carp, cod, salmon, black pomfret, halibut, pike, fish balls, shrimp, lobster, squid, crab, asparagus, string beans, fresh peas kombu, spinach. The third category contains high purine, 150-1000 mg per 100 grams. Wine (especially beer), pork liver, beef liver, beef kidney, pork small intestine, brain, pancreas, white scallops, white sea bass, sardines, anchovies, silver carp, herring, mackerel, dried small fish, oysters, clams, thick gravy, thick chicken gravy, broth, hot pot soup, yeast powder. Dietary choices for acute and remission period of gout Acute period: In the acute period, foods with high purine content should be strictly limited to avoid excessive intake of exogenous purine, and the first type of food containing trace purine can be used, with milk and eggs as the main source of high quality protein in the diet and refined white rice and white flour as the main source of calories, vegetables and fruits with low purine content, and limit fat intake. In remission: Give a normal balanced diet to maintain ideal body weight and normal blood uric acid level. Since protein intake can accelerate the production of uric acid in gout patients, protein should not exceed 1g/kg body weight per day. Avoid foods in the third category and use foods containing moderate amounts of purines in the second category in limited amounts. During the remission period, the second category of food should be used for 2 days per week and the first category of food containing moderate amount of purine should be used for 5 days per week. Continue to maintain the ideal body weight and avoid weight gain, but of course, the fat limit should be maintained for a long time. Note: The above information is for reference only, as food varieties, origins and processing methods vary, and there are individual differences in patients.