With the improvement of living conditions and the change of diet structure, the number of gout patients is increasing year by year, and the reasonable daily diet for gout patients is becoming a concern. Gout attacks are often associated with eating and drinking, so regulating the structure of the diet is an important part of preventing gout attacks. In the past, it was thought that gout patients could only eat foods with low purine content, but this also limited the intake of protein, which would cause malnutrition in the past; nowadays, it is advocated that only foods with high purine content should be prohibited, and foods with moderate purine content should be chosen according to the specific condition. The following is the reference table of purines in foods (for reference only): “Reference table of purines in foods” [Category I Foods with high purine content (100-1000mg of purine per 100g of food)] Liver, kidney, pancreas, heart, brain, meat pies, gravy, broth, mackerel, anchovy, sardine, fish eggs, shrimp, tamari, goose, spotted chicken, stone chicken, yeast; [Category II Foods with medium purine content (75-1000mg of purine per 100g of food) Carp, cod, halibut, sea bass, pike, shellfish, eel and eel; smoked ham, pork, beef, beef tongue, veal, rabbit, venison, poultry: duck, pigeon, quail, pheasant, turkey; [the third category of foods containing less purines (purines per 100g of food)