”Alcohol promotes blood circulation and is beneficial in small amounts, but it is a chronic poison for gout patients,” explained Chen Xuyan, director of the Department of Rheumatology and Immunology at the Second Hospital of Xiamen, “The onset of gout is closely related to the high concentration of uric acid in the human blood. The purine of beer is very high, not to mention the alcohol content of other alcohol is also harmful to gout patients. Alcohol metabolism is accompanied by the production of large amounts of uric acid, as well as the production of lactic acid, which inhibits the excretion of uric acid; metabolism absorbs a lot of water, making the blood concentrated, the value of uric acid rises, and the rate of uric acid crystallization increases; blood circulation is accelerated after drinking alcohol, and crystals are formed more rapidly into the soft tissues of joints. Therefore, gout patients should not drink alcohol, including red wine, to avoid acute attacks of arthritis.” Doctors remind gout patients during the Spring Festival need to pay attention to the following three aspects: First, during the Spring Festival should try to stay away from alcohol and meat and other high purine food, prohibit the consumption of animal offal, sardines, anchovies, mackerel, gravy, shrimp, broth, lentils, dried beans and other foods containing high purine. Secondly, you should try to use the telephone to pay your respects during the Chinese New Year to avoid frequent walking and overworking, which can lead to gout attacks. Third, control your diet and drink more water. The daily diet of a normal person contains about 600~1000mg of purine, and the amount of purine contained in the daily diet of a gout patient should be reduced to about 150mg. The purines in meat can be partially discharged by blanching the meat with water first, thus reducing the purine content in meat. It is advisable to control the protein intake, which should not exceed 1g of protein per kg of body weight per day, and should be limited to less than 0.8g if the condition is serious; reduce the fat intake, and the total calories contained in the diet should be 10% to 15% less than normal. Uric acid is easily dissolved in an alkaline environment, so more alkaline foods such as vegetables and fruits should be consumed during the acute attack; the intake of vitamin B and vitamin C should also be increased, because a large amount of vitamin B and vitamin C can promote the dissolution and discharge of uric acid salts deposited in tissues.”