The basic principles of nutritional therapy for gout are to reduce the production and promote the excretion of uric acid in the body. Limit the intake of purine. Since purine is the raw material for the synthesis of uric acid, gout patients should control the intake of purine for a long time. Forbid the use of foods with high purine content in the third category, and use foods with moderate purine content in the second category in a limited amount. Limit caloric energy. People with gout and obesity should limit caloric energy and reduce body weight. The caloric energy supply should be 10-15% lower than normal, and the body weight should be 10-15% lower than the standard weight. Since carbohydrates prevent tissue catabolism and produce ketone bodies, and have a tendency to increase uric acid elimination, they should be the main source of calories. Fructose can increase the production and excretion of uric acid, so the proportion of fructose in raw carbohydrate should not be too large. Caloric restriction should be carried out gradually to avoid excessive decomposition of body fat, which can cause or aggravate the acute attack of gout. Moderate protein and fat supply. Protein should be limited to no more than 80 grams per day, with milk, cheese, eggs, cereals and vegetables chosen as the main sources of protein. Try not to use meat, poultry, fish and other foods with high purine content, if you must, the amount should be small, and meat and poultry should be boiled and discarded first, then used. Fat can inhibit the excretion of uric acid salts, so fat intake should be appropriately limited, and should be controlled at about 50 grams per day. Pay attention to the supply of B vitamins and vitamin C. It is advisable to eat more alkaline foods such as vegetables and fruits. 1000 grams of vegetables can be supplied daily and fruits can be consumed 4-5 times a day; alkaline environment can improve the solubility of urate, which is conducive to the excretion of uric acid; vegetables and fruits are rich in vitamin C, which can promote the dissolution and removal of urate in tissues. Gout is easily combined with hypertension and hyperlipidemia, so sodium intake should be limited to 2-5 grams of salt daily. Drink more water or eat food containing more water, and the daily fluid intake should be more than 2000-3000 ml to increase urine volume and promote uric acid excretion; if there is renal insufficiency, the fluid intake should be adjusted appropriately. Forbid the consumption of strong spices and spicy condiments. Coffee, tea and cocoa can be used in moderation. Wine can cause the accumulation of lactic acid in the body, and lactic acid has a competitive inhibitory effect on uric acid excretion, so it is better not to drink alcohol.