In the past, gout was called a “disease of the rich”, but today, the old “swallow in front of the hall” has fallen into the people’s house. According to the Gout and Hyperuricemia Primary Care Guidelines (2019 Edition) [1], the prevalence of hyperuricemia in China has reached 13.3%, and the prevalence of gout has also reached 1%-3%, and the trend has been increasing year by year. Gout is important to prevent and treat, and dietary habits are crucial to the prevention and treatment of gout. Domestic and international guidelines for the management of hyperuricemia and gout emphasize the standardized management of the patient’s diet. Although for gout patients, the effect of simple dietary treatment to lower uric acid is still not enough to lower and maintain their blood uric acid below the target value, with patients’ own strict dietary control, patients gradually reduce the dose of medication based on keeping their blood uric acid level whole. The conventional wisdom is that once you have gout or hyperuricemia, you have to follow a strict “low purine” diet. However, this is not the case. A strict low purine diet with a high proportion of carbohydrates for energy supply tends to cause insulin resistance, which reduces uric acid excretion and causes elevated blood uric acid. The risk of food for patients with hyperuricemia and gout cannot be defined solely by purine content [2]. For example, some high purine vegetables such as spinach, mushrooms, cauliflower and beans and soy products can be eaten, as the rich vitamins in vegetables promote blood circulation and accelerate the metabolism of uric acid, but high purine offal and meat are not recommended. For patients with gout and hyperuricemia, dietary control also needs to be individualized. The dietary plan should be fully focused and adjusted according to one’s lifestyle habits, personal preferences, perceptions of the disease and health, the impact of the disease on the patient’s life and function, expectations and needs for treatment, and from personal, family, social and psychological aspects. The dietary plan for patients with hyperuricemia and gout is also recommended to follow the dietary principles of the Chinese Dietary Guidelines for Residents [3]. The recommended principles include varied food, balanced eating and movement, more fruits and vegetables, dairy and soy, moderate consumption of fish, poultry, eggs and lean meat, less salt, less oil and control of sugar, sufficient amount of water, limiting alcohol and eliminating waste. What should patients with hyperuricemia and gout eat in the end? Without further ado, directly on the dry goods! First of all, the patient must have a clear understanding of what to encourage intake, restrict intake and avoid intake in their diet plan. It’s not enough to just eat, it’s also important what you drink! For patients with hyperuricemia/gout, it is recommended to maintain a daily water intake of at least 2,000 ml. Fructose-containing beverages or sugary soft drinks, juices and soups should be avoided in favor of drinking water, tea or unsweetened coffee [5]. Strict alcohol control! Strict alcohol control! Strict alcohol control! (Say the important thing three times, please remember!) Long-term heavy drinkers can lead to higher blood lactate, which further affects uric acid excretion, and drinkers especially like to eat high purine dishes, which also means that purine intake increases. Alcohol accelerates purine metabolism, which leads to higher blood uric acid levels in the body and triggers acute attacks of gouty arthritis. For gout sufferers, the more alcohol they drink, the more frequent the gout attacks! Although researchers have found that beer and spirits increase the risk of gout, wine does not. But as a responsible editor, I still have to tell you that although red wine does not increase the risk of gout, for gout sufferers, red wine, white wine and beer all increase the frequency of gout attacks! If you even forget this, I suggest you go back and read the editor’s conscience tweet – “From the soul of gout sufferers torture: beer, white wine, wine, which wine should I drink? . The 2012 ACR Gout Guidelines [6] recommend that alcohol should be avoided during acute attacks of gout and in patients with chronic gouty stone arthritis. Alcohol intake should still be limited during intermittent gout even after blood uric acid levels reach the standard: men should not exceed 2 alcohol units/day and women should not exceed 1 alcohol unit/day (1 alcohol unit ≈ 14 g of pure alcohol, i.e. 145 ml of red wine with 12% alcohol by volume, 497 ml of beer with 3.5% alcohol by volume or 43 ml of distilled spirits with 40% alcohol by volume).