Gout is a group of diseases caused by disorders of purine metabolism. The typical onset of gout is rapid, with midnight foot pain like a knife cut, and marked redness, swelling and heat in the joints and surrounding soft tissues, which may resolve on its own for a few days. The disease enters an intermittent phase, with attacks occurring months or years later. If repeated attacks of gout are not effectively controlled, they can lead to hyperlipidemia, hypertension, diabetes, coronary heart disease, etc. In serious cases, renal insufficiency, uremia, and even death can occur. With the improvement of living conditions and the change of diet structure, the number of gout patients is increasing year by year. So what should gout patients pay attention to in their diet? The general principle of nutritional treatment for gout patients: three low and one high. That is, low purine, low salt and low fat, reduce weight and drink a lot of water. 1. Restrict purine intake, which should be controlled below 150 mg per day (normal 600-1000 mg). Completely prohibit foods with extremely high purine content such as: animal offal (liver, intestine, kidney, brain), seafood (abalone, crab, lobster, salmon, sardine, tuna, carp, sea bass, trout, cod), shellfish, meat (beef, sheep, duck, goose, pigeon), mushroom, thick soup, etc., and limit the use of foods with medium purine content. 2, limit the total energy, for overweight patients can be based on the original daily intake of total energy reduced by 10 to 15%, so that the weight gradually reduced to the ideal weight range. However, weight reduction should be gradual, otherwise it will easily lead to acute attacks of ketosis or gout. 3. Protein can be consumed in proportion to body weight, 1 gram per kilogram of body weight per day, or 0.8 grams per kilogram of body weight per day in acute gout attacks. The protein part of milk, cheese, skim milk powder, eggs, they are high-quality protein rich in essential amino acids and contain very little purine, which will not have adverse effects on gout patients. However, yogurt contains more lactic acid, which competes with uric acid for excretion and is not good for gout patients, so it should not be consumed. 4, limit fat intake. Because fat has the effect of hindering the excretion of uric acid by the kidneys, animal foods containing less fat and cooking methods with less oil should be used. 5.Supply the right amount of carbohydrates. Plant foods should be the main source of calories, such as flour, rice and other types. Try to eat less sucrose and beet sugar, because they will produce fructose after decomposition, and fructose can increase uric acid production. Honey also contains high fructose, should not be consumed. 6, eat more vegetables and fruits and the right amount of alkaline mineral water, to facilitate the dissolution and excretion of uric acid salts. 7.Prevent over-eating. Avoid alcohol and all stimulating condiments. Gout is a lifelong disease, and has a high recurrence rate and many comorbidities, which can be easily triggered by slight inattention. Therefore, attention should be paid to avoid the triggers of gout attack, control diet, regular life, and reduce complications.