Gout patients can not eat pig liver. Gout is caused by hyperuricemia of urate crystals deposited in the joints around the formation of a crystalline arthritis, the pathophysiological basis of hyperuricemia, so you need to limit the intake of purine in the daily diet, because excessive intake of purine, will be metabolized into uric acid in the body, resulting in elevated blood uric acid. Pork liver belongs to the high purine content of the ingredients, the patient after eating may lead to increased blood uric acid levels, triggering acute gout attacks or gout symptoms worsened. Therefore, gout patients should not eat pig liver. The basic dietary principle for patients is to try to low purine diet, moderate consumption of moderate purine content of food. Medium purine content of food is mainly meat, part of the seafood and beans and soy products, low purine food mainly green vegetables, staple foods, milk and eggs. If gout patients through dietary adjustments still recurring episodes, it is recommended to timely to the regular hospital, under the guidance of the doctor standardized treatment, do not self-medication.