As the income level of our population increases, the incidence of gout and hyperuricemia is on the rise. Men suffer considerably more than women, while young women rarely develop hyperuricemia, but after menopause, women may also be afflicted by this disease. Some people with hyperuricemia develop gout, while others can remain asymptomatic. Because of this, some men with elevated uric acid levels, especially young and middle-aged men, tend to be unconcerned about it. However, research has long found that even if you don’t develop severe gout, hyperuricemia represents a disorder of the body’s metabolism and has a strong correlation with diabetes, hypertension, cardiovascular disease, etc. Hyperuricemia is an independent risk factor for diabetes, hypertension, etc. It also increases the risk of kidney stones and kidney damage, so it should never be taken lightly. Who is prone to gout? There is a genetic susceptibility on the one hand, and on the other hand, it is related to dietary and lifestyle aspects. Current epidemiological studies have found that drinking alcohol, eating too much red meat, eating too much seafood, and exercising too little all increase the risk of developing gout. Studies have also found that being overweight and obese in the waist and abdomen are risk factors for gout. In addition, men who gain weight at a young age are more likely to suffer from gout; people who have gout in their family should be on high alert. More than two-thirds of the body’s blood uric acid is endogenous uric acid, and food sources are only a small part. Only when the body’s metabolism is disturbed, producing more endogenous uric acid, and the kidneys are too late to excrete the excess uric acid, will the situation of hyperuricemia occur. What should patients with high uric acid eat? 1, reduce the intake of red meat food: according to our dietary guidelines, combined with the patient’s condition, the acute attack of gout should not eat meat, remission period or hyperuricemia state, can be moderate intake. Animal offal is best not to eat. 2, reduce the intake of seafood: long-term consumption of large amounts of seafood, also considered by the global medical community is one of the risk factors for gout, but not any seafood can not eat, can be compared to the recipe to choose the type of seafood gout patients can eat. 3, reduce dietary calorie and fat intake, to avoid obesity: high-fat meals can also lead to obesity and metabolic disorders. For patients with high body fat and obesity in the waist and abdomen, weight loss itself is conducive to the improvement of the state of metabolic disorders. 5, increase the intake of fresh vegetables and fruits, especially low-sugar fruits and vegetables: high sugar fruits can increase the risk of gout attacks. 6.Increase the intake of low-fat dairy products. 7. Strictly abstain from alcohol, sweet drinks and water: beer, liquor and even red wine can increase the risk of gout attacks. How to choose these foods? Avoid a high purine diet, do not eat medium or high purine foods during acute attacks, eat a small amount of medium purine foods during remission, and always eat low purine foods. It is worth noting that beans, because they cannot be eaten in large quantities at one time, are also edible, although they belong to the medium purine category. No matter how you eat, keeping your gout blood uric acid below 360umol/L or even 300umol/L will reduce gout flare-ups and various complications.