Gout is a metabolic disease caused by the accumulation of uric acid in the blood due to abnormal purine metabolism in the body, which causes the synovial membrane of the joints to become inflamed. It can manifest as acute arthritis, chronic arthritis, or even develop into gouty nephropathy, leading to kidney failure. Purine is a component of the nuclear material in cells. Under normal circumstances, purine consumed from food and purine produced by the body’s own metabolism is excreted from the urine in the form of uric acid through the kidneys. This is a balance, and if this balance is broken, there will be accumulation of purines in the body, causing organ damage. The first step in the treatment of gout is prevention, and an important way to prevent it is to control the intake of purine-containing foods in the diet. What foods are high in purines? According to the amount of purine in food, it is divided into the following categories. The first is the food containing the most purines (the standard is 150-1000mg of purines per 100g): liver, brain, kidney, tripe, sardines, anchovies, fish roe, pancreas, thick broth, meat concentrate and thick gravy. The second foods that contain more purines (the standard is 75-150mg of purines per 100g) are: lentils, dried beans, dried peas, carp, halibut, and sea bass. Shellfish, smoked ham, pork, beef, beef tongue, veal, pheasant, pigeon, duck, mallard, quail, goose, sheep meat, rabbit, venison, turkey, eel, pangolin, light chicken soup, light meat soup and light liver soup. The third are foods containing less purine (<75mg purine per 100g) are: cauliflower, asparagus, lobster, string beans, green beans, fresh peas, kidney beans, spinach, mushrooms, muesli, mackerel, fresh fish, salmon, tuna, white fish, lobster, chicken, ham, lamb light beef soup, peanuts and bran bread. The fourth group of foods with little content (the standard is <30mg of purine per 100g) are milk, cheese, eggs, fruits, cocoa, coffee, tea, sea cucumber, fruit juices, beverages, soy milk, candy, honey, refined cereals such as rich flour, finely ground rice, corn, vegetables such as purple cabbage head, cabbage, carrot, celery, cucumber, eggplant, winter squash, potato, yam, lettuce, tomato, green onion, cabbage, pumpkin and jam. Gout patients can choose the above foods according to your condition in combination with your doctor's recommendations. However, if you are suffering from acute gout, it is best to eat the fourth group of foods.