With the improvement of people’s living standards and lifestyle changes, the incidence of hyperuricemia and gout is gradually increasing and there is a clear trend of youth. Patients with hyperuricemia are often accompanied by obesity, hyperlipidemia, hypertension, diabetes, atherosclerosis, coronary heart disease and kidney disease, etc. The complications caused by these diseases are increasingly endangering people’s health. Because hyperuricemia and gout are closely related to poor lifestyle, prevention and lifestyle management are particularly important. Gout is a group of diseases caused by disorders of purine metabolism and/or decreased uric acid excretion. It is clinically characterized by hyperuricemia, recurrent acute monoarthritis, gouty stone deposits formed by sodium urate, and gouty chronic arthritis, which usually eventually progresses to gouty nephropathy if not properly treated. Hyperuricemia is the most important biochemical basis of gout, but it is not synonymous with gout; only the development of inflammatory arthritis or gouty stone can be called gout. Therefore, an important means to control the development of gout is to control hyperuricemia, and diet therapy is one of the important measures to control hyperuricemia. In the early stages of gout, when gout symptoms are not yet apparent, confirmation of hyperuricemia can be beneficial for early diagnosis and treatment. Lifestyle changes including weight control, dietary modification, control of hypertension, and medication are all effective means of control for some patients with hyperuricemia. The risk factors that have been identified as causing gout attacks are: beer, red meat, animal offal and seafood; protective factors are: low-fat milk and red wine. And some purine-rich vegetables and soy products are usually considered to have no correlation with the level of uric acid. Therefore, it is recommended that the diet of gout patients should be based on the following points: moderate intake of carbohydrates, increase the proportion of protein and unsaturated fatty acids and dietary fiber intake in the diet, and no strict restriction of purines. Such a dietary structure can increase insulin sensitivity, lower blood glucose, insulin, triglyceride and LDL levels, and reduce the risk of cardiovascular disease, which is beneficial to gout patients. In addition to the diet, you should drink more water every day to help eliminate uric acid salts from the body; maintain appropriate exercise, such as walking, playing Tai Chi, etc., but be careful not to exercise strenuously; at the same time, pay attention to prevent cold, cold, and avoid overexertion.