Gout patients should eat more low purine foods, less medium purine foods, no high purine foods, and also pay attention not to drink alcohol. Low purine foods: grains and cereals, eggs, milk, fruits and vegetables; medium purine foods: meat, beans and seafood; high purine foods: bean sprouts, soy bean sprouts, asparagus, shiitake mushrooms, nori, animal offal and fish. Gout is often complicated by obesity, diabetes, hypertension and hyperlipidemia. Patients should observe the following dietary principles: 1. Maintain the ideal weight, overweight or obese should reduce weight. However, weight reduction should be gradual, otherwise it will easily lead to ketosis or acute attacks of gout. 2, carbohydrates can promote uric acid excretion, patients can eat carbohydrate-rich rice, steamed buns, pasta, etc. 3, protein can be taken according to the weight, according to the proportion, 1 kg of body weight should be taken 0, 8 grams to 1 gram of protein, and milk, eggs as the main. If it is lean meat, chicken and duck meat, etc., should be boiled and go to soup to eat, avoid eating stewed meat or marinated meat. 4, eat less fat, because fat can reduce uric acid excretion. For those who have gout with hyperlipidemia, fat intake should be controlled to within 20% to 25% of total calories. 5, drink a lot of water, should drink 2000ml to 3000ml of water every day to promote the elimination of uric acid; should not eat drinks. 6, eat less salt, should be limited to 2 grams to 5 grams per day. 7.Ban alcohol! Alcohol tends to make the body lactic acid accumulation, has an inhibitory effect on uric acid discharge, easy to induce gout. 8, less use of strong stimulating condiments or spices. 9.Limit purine intake. Purine is a component of the cell nucleus, as long as the food containing cells contains purine, animal food has more purine content. Patients are forbidden to eat offal, bone marrow, seafood, fermented foods, etc. 10. Drugs that inhibit uric acid excretion should not be used. There are some misunderstandings about the relationship between soy products and gout. According to the tests conducted by scholars in China and Japan, the purine content of most beans is not too high, based on which it is concluded that the purine content of soy products is even less, thus it can be disproved that folk or Chinese doctors misrepresent that soy products are forbidden for gout. Another piece of circumstantial evidence is that monks who eat soy products regularly also rarely have gout. Therefore, soy products can be consumed in small amounts. The first group of foods high in purines (100 to 1000mg of purines per 100g of food). Liver, kidney, pancreas, heart, brain, minced meat, gravy, broth, mackerel, wind-tailed fish, sardines, fish eggs, small shrimp, tamari, goose, spotted chicken, stone chicken, yeast. The second category of food containing medium purine (75-100mg of purine per 100g of food). 1.Fish: carp, cod, halibut, perch, pike, shellfish, eel and eel; 2.Meat: smoked fire retreat, pork, beef, beef tongue, veal, rabbit, venison 3.Poultry: duck, pigeon, quail, pheasant, turkey The third category of foods containing less purines (purines <75mg per 100g of food) 1.Vegetables: asparagus, string beans, green beans, peas, beans, spinach, mushrooms, dried beans, tofu 2.Bran: cereals, bread, coarse grains 3.Meat: ham, lamb, beef soup, chicken, bacon 4.Fish and crabs: mackerel, herring, salmon, anchovy, tuna, white fish, lobster, crab, oyster The fourth category of foods containing little purines. 1.Grain: rice, wheat, millet, rice, caper wheat, cornmeal, refined white flour, rich flour, macaroni, noodles, bread, buns, soda crackers, butter snacks. 2.Vegetables: cabbage, cabbage, carrots, celery, cucumber, eggplant, kale, turnip greens, collard greens, lettuce, cut beans, pumpkin, bonito, zucchini, tomatoes, yams, potatoes, kimchi, pickles 3.Fruits: various fruits. Eggs, dairy: fresh milk, condensed milk, cheese, yogurt, cream of wheat 4, drinks: soft drinks, tea, coffee, cocoa, chocolate