Dietary considerations for gout include low purine diet, drinking a lot of water and eating a light diet. 1. Low purine diet: high purine diet into the body can increase uric acid production and lead to higher risk of gout, so gout patients should pay attention to the low purine diet, avoid eating animal offal, broth, purple cabbage, bean sprouts, and shellfish, lobster, oysters and other seafood, and avoid drinking alcohol-containing beverages, such as beer, white wine and so on. 2. Drink a lot of water: under the premise of normal cardiac and renal function of gout patients, daily water intake is recommended to be more than 2,000 ml to promote uric acid excretion. 3. Eat a light diet: gout patients advocate diet should pay attention to the use of peppers, chili peppers and other stimulating seasonings, should also try to be as light as possible in the cooking less oil, as far as possible, do not use pickling, deep frying and other cooking methods. It is recommended that gout patients go to the rheumatology and immunology department of regular hospitals, nutrition and other related departments to obtain professional dietary advice.