Gout is a disease caused by persistent elevation of uric acid in the blood due to impaired purine metabolism in the body and precipitation of uric acid crystals in the joint cavity or other tissues of the body, manifesting as recurrent gouty acute arthritis, gouty stone deposits, gouty chronic arthritis and joint deformities. Gout often involves the kidneys and causes chronic interstitial nephritis and uric acid kidney stones. Gout dietary treatment principles: 1, maintain the ideal weight serum uric acid level and obesity, body surface area and body mass index is positively correlated, obese patients with reduced weight, serum uric acid level is reduced, urine excretion is reduced, gout attacks are reduced. 2.Limit the intake of purine in food. Minimize the consumption of animal offal (such as heart, liver and kidney) and seafood such as shrimp and squid, etc. Excessive protein intake can also increase endogenous uric acid, so it should be appropriately limited. Alkaline foods (vegetables, milk, fruits, etc.) can reduce the acidity of serum and uric acid, and even make urine alkaline, thus increasing the solubility of uric acid in urine, speeding up the discharge of uric acid, reducing the concentration of uric acid in blood and reducing the precipitation of uric acid crystals. 4.Protect sufficient urine volume If the patient’s heart and lung function is normal, the urine volume should be maintained at about 2000ml per day to promote uric acid excretion. Therefore, the total daily fluid intake of the patient should be 2500-3000ml, and drinks such as plain water, tea, mineral water, soft drinks and fruit juices are appropriate. And strong tea, coffee, cocoa and other beverages, has a stimulating effect on the plant nervous system, may cause gout attacks, so should be avoided, in order to prevent the night urine concentration, should be appropriate before bedtime or midnight drinking water. 5, drink as little as possible, and try to quit drinking The human body must consume energy in order to break down the large amount of ethanol that enters the body, resulting in a large amount of uric acid. In addition, the metabolism of ethanol in alcohol increases the level of lactic acid in the blood, which hinders the excretion of uric acid by the kidneys and raises blood uric acid, causing acute attacks of arthritis. It is generally believed that beer is low in degree and safe to drink, but it is not known that beer contains a lot of purines and is high in calories, which can easily induce gout. Therefore, the acute period of gout should be prohibited, the chronic period, intermittent period to try to quit drinking, if you have to drink, should control the amount of alcohol, drink slowly, not to drink all at once. 6, reasonable cooking Reasonable cooking skills can remove or reduce the purine content in food, so that the variety of food eaten by gout patients is diversified. (1) Fish and meat: purines are water-soluble substances and are more easily soluble in water under high temperature. Therefore, gout patients can eat fish and meat food can be blanched with boiling water before cooking, so as to reduce the purine content in such food, and also reduce the heat. (2) Vegetables: When gout patients eat meat, they often need to discard the soup and then eat it, but chicken soup or bone broth dissolves the purines while also dissolving the essence of the meat. Adding vegetables to soup stew can absorb the essence of the soup and make the vegetables taste sweet and delicious. (3) Microwave oven or non-stick cooker: Gout patients must control the daily calorie requirement in their diet and balance the intake of various nutrients. The use of microwave oven or non-stick pan can avoid excessive calories caused by the use of oil, and also reduce the loss of vitamins. Therefore, for gout patients, microwave ovens or non-stick pans are indispensable kitchenware for reasonable cooking. (4) Oven: The oven can remove excess oil to reduce heat and also bake aromatic food. In addition, lining the bottom of the pan with aluminum foil when baking fish or meat can absorb the dissolved purines and oil, thus reducing the purine content and heat in the food.