Gouty arthritis is very closely related to diet, and it is possible to prevent gout by reducing the intake of purine-rich foods. The purine content of food is related to the type of food and the cooking method. Reasonable choice of food and food processing methods can help reduce the production of food-borne uric acid. Strict dietary control can completely reduce gout and even cure it, and every patient can do it with determination and persistence. The purpose of dietary modification: to control the intake of exogenous purines, reduce the source of uric acid and promote the excretion of uric acid. This will lower the concentration of uric acid in the blood, reduce the deposition of uric acid, gradually improve the purine metabolism in the body, and prevent the development of complications. The principles of dietary control: “four low and one more” dietary principles, i.e. low purine, low protein, low calories, low fat and drinking more water. (1) Acute period: During the acute attack of gout, food containing high purine should be strictly limited, and purine should be controlled below 150mg per day to avoid excessive intake of exogenous purine. The main source of calories should be refined white flour and rice; milk, cheese, eggs and fruits, refined cereals, vegetables (except lobelia, spinach, shiitake mushrooms and fresh peas which contain high purines) without purines or with low purines can be used; foods with high purines, such as animal offal, sardines, anchovies, thick gravy soup, soybeans and mushrooms and algae are prohibited. (2) In remission: Give normal balanced diet to maintain ideal body weight and normal blood uric acid level. Avoid foods with high purine content and choose medium purine foods in limited amounts, with micropurine foods as the mainstay. The ideal body weight should continue to be maintained to avoid weight gain, and the limit of fat should be adhered to for a long time. (3) Dietary control of chronic gout and asymptomatic hyperuricemia: Appropriate relaxation of purine intake, but animal offal, thick gravy and soup containing more purines are still prohibited. Give a balanced diet, maintain ideal body weight, limit the intake of fat and protein, and prevent excessive starvation, the body fat decomposition to produce ketone bodies. Meat, poultry, fish boiled and de-broiled alternately with eggs and milk, more alkaline vegetables and fruits, usually drink more water, less fried food, animal fat, too sweet and salty food, etc. 2, limit energy intake Maintain ideal body weight, obese people reduce weight, blood uric acid levels drop, gout attacks can be reduced. But weight loss should not be too hasty, should be gradual, so as to avoid the transitional decomposition of body fat, causing acute attacks of gout. 3, low-fat diet Because of the role of fat has hindered the normal excretion of uric acid by the kidneys, and because of the high heat production of fat, easy to cause obesity, is not good for gout patients, in the acute gout attack period should be strictly limited. Cooking methods are easy to use steam, boil, stew, boil and other methods that use less oil, avoid frying, deep-frying and other cooking methods. 4, protein intake should not be too high because protein intake can accelerate the synthesis of uric acid in gout patients, according to the condition of protein intake should be controlled at 0.6g/(kg?d) ~ 1.0g/(kg?d). Milk and eggs are the main products, and they can be used freely because they do not contain nuclear protein. But yogurt contains more lactic acid, and yogurt and uric acid compete for excretion, which is not good for gout patients, so it should not be consumed. At the same time, try to use less or not to use meat soup, poultry, fish and shrimp, etc. 5, mainly carbohydrates For gout patients, whether it is usually or New Year’s holidays, should ensure that the intake of staple foods account for about 60% of the total calories, never just eat vegetables without eating, the main food to carbohydrates, you can choose rice, flour, corn and its products. As the main source of energy, carbohydrates can reduce the decomposition of fat, increase the excretion of urate and avoid the production of ketosis. But should try not to use sucrose, because sucrose decomposition and metabolism, can increase the generation of uric acid, honey is also not suitable for consumption. 6, encourage the selection of alkaline food Increase alkaline food intake can reduce the concentration of serum uric acid, and even make the urine alkaline, thus increasing the solubility of uric acid in the urine and promoting the excretion of uric acid. Patients should be encouraged to choose alkaline foods such as vegetables and fruits, which can both promote the excretion of uric acid and supply rich vitamins and inorganic salts to facilitate the recovery of gout. Such as vegetables, potatoes, sweet potatoes, milk, citrus, etc. 7, drink more water As the urine pH 6.0 or below, it is necessary to take alkaline drugs to alkalize the urine and facilitate the ionization, dissolution and excretion of uric acid. Therefore, it is necessary to drink more water to dilute urine, and the total daily liquid intake should reach 2000-3000ml, so that the daily urine output can reach more than 2000ml to prevent the formation of stones. 8, vitamins and minerals A large amount of vitamin B and vitamin C to promote the dissolution of uric acid in the tissue stasis, so you should eat more alkaline and rich in vitamin B and vitamin C vegetables, fruits, etc., can promote the alkalization of urine, increase the solubility of uric acid in the urine. The ethanol in wine accelerates the rate of purine synthesis in the body and increases the production of uric acid, and the ethanol contained in wine can increase the concentration of blood lactic acid, which can inhibit the secretion of uric acid by the renal tubules and reduce the discharge of uric acid. Beer contains a large amount of purine, which is very likely to induce or aggravate gout. Drinking alcohol tends to make lactic acid accumulate in the body, and lactic acid has a competitive inhibitory effect on the excretion of uric acid. Therefore, although a large amount of alcohol can make the serum uric acid level significantly higher, inducing gout attacks. Chronic alcohol consumption in small amounts can stimulate increased purine synthesis and raise serum and urine uric acid levels. Beer also contains alcohol, so it should be avoided. Alkaline beverages such as cola, Sprite, soda, and soda can alkalize urine and help uric acid excretion, and can be consumed in moderation. Yogurt is not good for gout patients because it contains more lactic acid. You should try to eat less sucrose or beet sugar, because half of them become fructose after decomposition and metabolism, and fructose can increase uric acid production, honey also contains high fructose, should not be consumed. 10, limit salt Reduce sodium intake, sodium will promote uric acid deposition, so the daily salt intake is controlled within 6g, combined with hypertension, heart disease, renal insufficiency patients should be strictly limited to 3g or less. 11. Pay attention to the cooking method of food A reasonable cooking method can reduce the amount of purine contained in food, such as boiling meat first and discarding the soup before cooking. In addition, chili, curry, pepper, mustard, ginger and other food seasonings can excite the plant nerves and induce acute attacks of gout, so they should be avoided as much as possible.