With the improvement of living conditions and the change of diet structure, the number of gout patients is increasing year by year, according to statistics, among cadres and intellectuals over 50 years old, gout patients have reached about 1%, how to prevent gout attacks is a concern for the majority of gout patients. Gout attacks are often related to eating and drinking, so regulating the composition of the diet is an important part of preventing gout attacks. In the past, purine-free or strictly purine-restricted foods were advocated, but the amount of protein intake was also restricted and long-term consumption brought adverse effects on nutritional intake. Currently, it is advocated that only foods with high purine content are prohibited and the purine content of the diet is decided according to the condition. Diet in the acute period In the acute period, purine should be strictly limited to 150mg/day or less. The following fourth category of food containing very low purine can be used. 50-70g of protein per day, with milk, eggs (especially egg white) and cereals as the main sources of protein, and no more than 50g of fat, with carbohydrates to make up for the caloric needs. Liver, kidney, pancreas, mackerel, sardines, shrimp, gravy and broth with high purine content are prohibited. The amount of fluid intake is not less than 3000ml per day, in addition to the use of sodium bicarbonate and other drugs to alkalize the urine. During the remission period, the dietary requirement is to give a normal balanced diet to maintain the ideal body weight. Protein should be no more than 80g per day. The first group of foods with high purine content is forbidden; the second and third groups of foods with small and medium purine content are used in a limited amount, among which meat, fish and poultry are used 60-90g per day. Vegetables in the third food group can be used in small amounts; in addition, the fourth food group containing very low purines can be used freely. Food with high purine content: (100-1000mg of purine per 100g of food) Liver, kidney, pancreas, heart, brain, minced meat, gravy, broth, mackerel, wind-tailed fish, sardines, fish eggs, shrimp, tamari, goose, spotted chicken, rock chicken, yeast; Second category, food with medium purine content: (75-100mg of purine per 100g of food) 1. Flounder, perch, pike, shellfish, eel and eel; 2. Meat: smoked fire retreat, pork, beef, beef tongue, veal, rabbit, venison Poultry: duck, pigeon, quail, pheasant, turkey; The third category, foods containing less purines.