The three-meal gout diet principles include reducing intake of high-purine foods, limiting alcohol consumption, reducing intake of fructose-rich beverages, and increasing intake of fresh vegetables. Gout is developed from hyperuricemia, and the mechanism includes excessive production of uric acid and decreased excretion of uric acid. Uric acid is the metabolic end product of purines, so gout patients need to reduce the intake of high-purine foods, such as animal offal, seafood, hot pot and so on. In addition, alcohol can increase the production of uric acid, while reducing the excretion of uric acid. Excessive alcohol consumption can be broken down by the liver, promoting uric acid formation and preventing the secretion of uric acid through the renal tubules, so gout patients also need to limit the consumption of alcohol. In addition, drinks containing fructose can also affect the production of uric acid, so drinks containing fructose should be avoided. Patients with gout are advised to consume more fresh vegetables and drink plenty of water to increase the excretion of uric acid, avoid the above foods to reduce the occurrence of gout, and if the uric acid level is high it is recommended to consult a hospital in time and follow the doctor’s instructions for uric acid lowering treatment to avoid delaying the condition.