Uric acid is the end product of purine metabolism and is mainly produced by the enzymatic breakdown of nucleic acids and other purine analogues from cellular metabolism and purines from food. Diet: A low purine diet is a dietary principle that should be strictly adhered to by patients with hyperuricemia. All foods with low purine content can be consumed, such as most vegetables, fruits, dairy products, rice and noodles, etc. The purine content is low and suitable for daily consumption. However, high purine diet should be avoided into, such as seafood, animal offal, beans, mushrooms, thick broth, beer, white wine, yellow wine, etc. Moreover, since patients with hyperuricemia are prone to combine chronic diseases such as fatty liver and diabetes, their daily diet should be adjusted according to their weight, blood lipids and blood sugar level in addition to adhering to the principle of low purine. For example, for patients with combined diabetes, in addition to a low purine diet, the intake of staple foods such as rice and noodles should not be too high; and for patients with combined hyperlipidemia, in addition to a low purine diet, the intake of lipid foods should not be too high. Meanwhile, patients with hyperuricemia should drink plenty of water to dilute uric acid in the blood and also to increase the excretion of uric acid. Medication: medication should also be administered if uric acid levels are not reduced to normal levels. Uric acid-lowering drugs mainly include: uric acid-removing drugs such as benzbromarone and propoxur; drugs that inhibit uric acid production such as allopurinol; alkaline drugs such as sodium bicarbonate; and new uric acid-lowering drugs such as selective uric acid reabsorption inhibitors. Therefore, for patients with high uric acid, the principle of low purine diet should be observed, and for patients with hyperuricemia that cannot be controlled by diet, they should enter drug therapy under the guidance of clinicians.