Restriction of purine intake: The key to nutritional therapy is a purine-restricted diet. In the acute arthritis period, food purine amount <150mg/d acute onset of the first 3 days, should be selected basically purine-free or purine containing very little food; chronic arthritis period, 5 days a week to take a low purine diet, purine in the range of 100mg to 150mg/d, 2 days a week to take no purine or purine amount of food. The purine content of various foods is compared as follows: The first group of foods with high purine content (150mg of purine or more per 100g of food) 1. All animal liver, pork intestine, thick gravy 2. Meat: chicken, pork belly, beef, lamb, duck intestine, kidney, brain, meatball 2. Fish and shrimp: grass carp, carp, shrimp, abalone, shark, carp, cod, grass carp, shark fin, crab 3. The third category of food containing less purine (purine per 100g of food)