When serum uric acid is >400 μmol/L it is called hyperuricemia. High blood uric acid can lead to uric acid nephropathy (gout), urinary stones and cardiovascular and cerebrovascular pathologies. Hyperuricemia is due to either increased uric acid production or decreased uric acid excretion by the kidneys, but in some cases both mechanisms can occur in the same patient. Under normal conditions, uric acid is broken down in the body into allantoin, which is a non-toxic substance with good water solubility and is easily excreted in urine, rarely accumulates in the body, does not produce crystals, and does not deposit in the tissues to form gout stones and cause damage. However, hyperuricemia occurs when excessive purine substances are consumed outside the body and excessive uric acid is produced. In recent years, with the improvement of people’s living standard and the increase of high purine diet, the occurrence of hyperuricemia has become more and more important. As the saying goes, “disease enters through the mouth”, precisely because a high purine diet is an important trigger for the development of hyperuricemia, it is crucial to control the intake of a high purine diet. However, controlling the high purine diet is a long term task, which requires a certain degree of persistence, conscious changes in dietary habits, and self-monitoring of changes in the disease in order to effectively control the development of the disease and improve the quality of life in the long term. So which foods contain high purine content? According to the amount of purine content, the daily food can be classified into: no or very little content; little content (75mg/100g); high content; and four grades. 1.No or very little content: cereals, most vegetables, cream of wheat, eggs, milk, fruits, candy, drinks, fats and oils, etc. 2.Little content (75mg/100g): asparagus, cauliflower, string beans, green beans, spinach, peas, flat mushrooms, cereals, mackerel, salmon, tuna, white fish, lobster, wheat bran bread, etc. 3.Higher content: lentils, carp, sea bass, pike, halibut, sturgeon, shellfish, lavender ham, pork, beef, chicken soup, pigeon, duck, goose, rabbit, broth, shiitake mushrooms, portobello mushrooms and liver and intestines and other offal. 4, extremely high content (greater than 150mg/100g): pancreas, anchovies, sardines, beef liver, beef loin, brains, gravy, beer, ha crab, bone marrow, etc. Besides, you should drink more water and urinate more often to facilitate the excretion of uric acid; once hyperuricemia occurs, you should also add baking soda tablets to alkalize urine and prevent the formation and deposition of urate crystals; obese patients should also control calorie intake and reduce body weight; avoid triggering factors such as overexertion, exposure to cold, humidity, stress, and joint damage. In hyperuricemia, blood uric acid should be reviewed regularly or uric acid-lowering medication should be considered in the following cases: (1) acute attack of gout; (2) family history of gout or urinary stones; (3) 24-hour uric acid excretion >65480μmol (1100mg); (4) high blood uric acid level despite non-uric acid-lowering medication including diet control, discontinuation of medication affecting blood uric acid, and drinking more water, etc. (4) Those whose blood uric acid level remains high even after non-uric acid-lowering drug treatment, including diet control, discontinuation of drugs affecting blood uric acid and drinking more water. Among them, allopurinol tablets are used to inhibit the production of uric acid, and drugs to promote the excretion of uric acid such as propoxur and benzbromarone are suitable for patients with renal insufficiency. As long as diet control is adhered to, or with medication, blood uric acid levels can be completely reduced or even normalized, and the disease can be stable for more than 10 years or even longer without complications in the heart, brain, kidneys and other organs.