Gout patients are not recommended to drink seaweed and egg drop soup. A high-purine diet is closely related to the onset of gout, so gout patients should strictly limit purine intake to avoid fluctuations in uric acid levels, which is not conducive to disease control. The main ingredients of seaweed and egg soup include seaweed and eggs, of which every 100g of seaweed contains 274mg purine, belonging to the high-purine food, so gout patients should drink less or no seaweed and egg soup for a long time. High purine content of food in addition to seaweed also includes broth and animal offal, in addition, gout patients should also be appropriate to limit the fish, beef and lamb and other purine food, avoid drinking wine, beer and other alcoholic beverages, smoking cessation, such as cardiac and renal symptoms should also increase the amount of drinking water to about 2.0L per day. Gout patients can go to the regular hospital rheumatology and immunology department and nutrition department and other related departments to get professional dietary advice.