As the temperature gradually drops, people’s diet also gradually tends to be more tonic to avoid the winter cold. However, for gout patients, how to choose the diet is the key to avoid pain. The winter diet of gout patients is the most crucial to avoid high purines. The importance of avoiding high purines for gout patients Gout is a disease caused by disorders of purine metabolism and impaired uric acid excretion. The amount of purine in food and gout attacks have a great relationship, so a low purine diet is one of the main measures to prevent and control gout attacks. A low purine diet, with caloric restriction and intake of high protein foods will reduce the source of exogenous uric acid. A diet low in purines facilitates the excretion of uric acid by the kidneys and the treatment of comorbidities. People with gout are more or less alcoholic and enjoy eating meat. Ethanol increases the level of uric acid in the serum, and frequent meat consumption increases protein and fat intake, which increases exogenous uric acid in the body. A high-fat diet will prevent the kidneys from excreting uric acid, leading to gout attacks. Therefore, gout patients must avoid alcohol and alcoholic beverages, limit fat intake, and reduce the intake of purine and protein-rich foods to prevent acute attacks of gout. Winter is the season when gout is prone to recurrence, this is because the joints are cooled and damped, the skin temperature is further reduced, which is conducive to the local deposition of uric acid in the blood, thus triggering arthritis; in addition, after winter, people tend to eat thick tasty tonic, for gout patients, that is, to promote a sharp increase in the concentration of uric acid in the blood, exacerbating gout, from this point of view, winter The gout patients pay attention to dietary regimen is quite crucial. According to the amount of food containing purine, we will be divided into 3 categories of food, category 1: liver, kidney, heart, brain, pancreas, meat, broth, carp, fish eggs, shrimp, sardines, goose, yeast, etc.; category 2: beef, pork, lamb, spinach, peas, mushrooms, dry beans, lentils, asparagus, peanuts, etc.; category 3: milk, eggs, refined white flour, rice, sugar, coffee, cocoa, vegetables other than those listed in the second category Vegetables and fruits. In the acute stage of gout, foods with high purine content should be strictly limited to avoid excessive intake of exogenous purine. During the remission period, a normal balanced diet should be given to maintain the ideal body weight and normal blood uric acid level, avoiding foods in category 1 and choosing foods in category 3 in a limited way. Alcoholism may have a more important effect on gout than diet. Ethanol metabolism increases blood lactate concentration, and lactate inhibits the excretion of uric acid by the kidneys. Beer can produce large amounts of purines during fermentation, so gout patients should strictly avoid alcohol. Smoking should also be prohibited. As protein intake can accelerate the synthesis of uric acid in gout patients, so gout patients need to limit protein intake, milk and eggs have no cell structure and do not contain nucleoprotein, which can be used as a source of animal protein. For patients with impaired renal function, high quality low protein should be given. Sodium in salt has the effect of precipitating uric acid, and gout is mostly combined with hypertension, coronary heart disease and renal lesions, so gout patients should limit the daily sodium intake, not more than 6g per day in heavy cases; the limit of fat should also be adhered to for a long time, patients can choose to eat more vegetables, potatoes, sweet potatoes, milk, citrus and other alkaline foods to promote the excretion of uric acid and can supply rich vitamins and inorganic salts, which is conducive to the recovery of gout. recovery. In addition, reasonable cooking methods can reduce the amount of purine contained in food, such as cooking meat first and discarding the soup before cooking. In addition, chili, curry, pepper, mustard, ginger and other food spices can excite the plant nerves and induce acute attacks of gout, so they should be avoided as much as possible. Drink more water. Exercise in moderation during the remission period. Gout attacks are often associated with heavy eating and drinking. This is because delicacies often contain high purines, which are eventually broken down and metabolized to produce high blood uric acid. Therefore, regulating the composition of the diet is an important part of preventing gout attacks. Gout patients should eat less medium purine foods and no high purine foods. This will lower the blood uric acid level without producing urate crystals, thus saving the joint tissues from damage. However, a high intake of purines can cause rapid changes in extracellular fluid uric acid levels and become a trigger for acute attacks of gouty arthritis. Therefore, it is important to reduce the intake of purine-rich foods to prevent or reduce the acute attack of gout, reduce the deposition of uric acid in the body and prevent the formation of uric acid stones, which is very important for the prevention and treatment of gout.