Gout and hyperuricemia are closely related to diet. Patients who prefer high purine, high fat and high protein foods, over-nutrition, alcoholism and obesity are prone to this disease, so its dietary prevention and control is particularly important. The principles are to control the intake of exogenous uric acid, promote the elimination of uric acid in the body, prohibit the consumption of foods containing high purine, control the intake of calories, and limit the intake of spicy and stimulating foods and protein. In order to prevent and treat gout and hyperuricemia, the diet should be three more and three less: (1) drink more water, less soup Patients with gout and hyperuricemia should drink more plain water and less meat soup, fish soup, chicken soup, hot pot soup, etc.. The osmotic pressure of plain water is conducive to the dissolution of various harmful substances in the body, and drinking more plain water can dilute uric acid to speed up the excretion of uric acid, so that the level of uric acid decreases, while soup contains a large number of purine components, after drinking not only can not dilute uric acid but also lead to an increase in uric acid. (2) Eat more alkaline food, less acidic food Gout patients themselves have purine metabolism disorders and uric acid abnormalities, if too much acidic food, will aggravate the disease, is not conducive to recovery, while eating more alkaline food can help replenish potassium sodium chloride ions, maintain the acid-base balance. (3) Eat more vegetables and less meals Eating more vegetables is good for reducing purine intake, increasing vitamin C and fiber, and eating less meals is good for controlling calorie intake and limiting weight loss and fat reduction. Reference recipes for patients with gout and hyperuricemia: According to the purine content, food is divided into three categories: low purine food (purine <25mg per 100g of food), medium purine food (purine 25-150mg per 100g of food) and high purine food (purine >150mg per 100g of food), but this is only a principle estimate, and necessary adjustments should be made according to the actual situation in life. However, this is only a principle estimate, and we need to make necessary adjustments according to the actual situation. (1) Low purine foods: ① Staple foods: rice (rice, corn, millet, glutinous rice, etc.), wheat (barley, wheat, oats, buckwheat, cereals, etc.), flour products (refined white flour, rich flour, noodles, cornmeal, steamed buns, bread, cookies, cakes), soda crackers, butter snacks, starch, sorghum, macaroni, potatoes, sweet potatoes, yams, winter flour, water chestnuts, etc.; ② Milk: fresh milk, condensed milk, cheese, yogurt, etc. condensed milk, cheese, yogurt, cream of wheat, milk powder, ice cream, etc.; ③ meat and eggs: eggs, duck eggs, skin eggs, pig blood, duck blood, chicken blood, goose blood, etc.; ④ vegetables: cabbage, cabbage, lettuce, amaranth, potherb mustard, chrysanthemum, celery, mustard leaves, water jar vegetable, leek, leek, tomato, eggplant, melon (cucumber, winter melon, loofah, pumpkin, carrot, bitter melon, etc.), radish, kale, collard greens ⑤ Fruits: apples, bananas, red dates, black dates, pears, mangoes, oranges, oranges, lemons, grapes, pomegranates, loquats, pineapples, peaches, plums, kumquats, watermelons, papayas, raisins, dried longans; ⑥ Beverages: soda, cola, soft drinks, mineral water, tea, fruit juice, coffee, chocolate, cocoa (7) Others: tomato paste, peanut butter, jam, soy sauce, winter melon candy, honey, fats and oils (melon seeds, vegetable oil, butter, cream, almonds, walnuts, hazelnuts), coix seeds, dried fruits, sugar, honey, jellyfish, seaweed, snacks and condiments made of animal glue or agar (2) moderate purine foods: ① legumes and their products: bean curd (tofu, dried tofu, dairy tofu, soy milk, soy milk, soy milk), dried beans (mung beans, red beans, black beans, broad beans), bean sprouts, soybean sprouts; ② meat: chicken, pheasant, turkey, spotted chicken, rock chicken, duck, goose, pigeon, quail, pork, pig skin, beef, lamb, dog, venison, rabbit; ③ aquatic products: grass carp, carp, cod, flounder, sea bass, pike, swordfish, crab, eel, eel, snail, red mackerel, abalone, fish ball, shark fin ④ Vegetables: spinach, bamboo shoots (asparagus, asparagus, dried bamboo shoots), beans (string beans, green beans, beans, cowpeas, peas), kelp, golden needles, silver fungus, mushrooms, cauliflower, lobster; ⑤ Fats and oils and others: peanuts, cashew nuts, sesame seeds, chestnuts, lotus seeds, almonds; (3) Contraindicated high purine foods: ① Legumes and vegetables: soybeans, lentils, purple cabbage, shiitake mushrooms; ② Meat: liver (pig liver, beef liver, chicken liver, duck liver, goose liver) (chicken liver, duck liver, goose liver), intestine (pig intestine, cow intestine, chicken intestine, duck intestine, goose intestine), heart (pig heart, cow heart, chicken heart, duck heart, goose heart), belly and stomach (pig liver, cow liver, chicken stomach, duck stomach, goose stomach), kidney (pig kidney, cow kidney), lung, brain, pancreas, dried meat, thick gravy, meat stuffing, etc.; ③ aquatic products: fish (fish skin, fish eggs, dried fish, sardines, anchovies, mackerel, silver carp, eel, shark, shark, shark, shark, shark, shark, shark, shark, shark, shark, shark, shark, shark, shark, shark, shark. scallops, kissing fish, sea eel, dried bream, pomfret), shellfish (clams, oysters, clams, oysters, tamari, dried shellfish), shrimp (grass shrimp, golden hook shrimp, small shrimp, shrimp rice), sea cucumber; ④ other: yeast powder, various kinds of alcohol (especially beer).