Dietary considerations for patients with hyperuricemia include: limiting alcohol consumption, limiting the intake of high-purine foods, eating more fresh vegetables, drinking more water, and controlling the total calories in the diet. 1. Limit alcohol consumption: excessive alcohol consumption will promote the formation of uric acid and block excretion, large amounts of alcohol will aggravate hyperuricemia, and even develop into gout, so patients with hyperuricemia should limit alcohol consumption. 2. Limit the intake of high purine food: hyperuricemia is caused by purine metabolism disorders, patients should try to avoid eating pig liver and other high-purine food, avoid drinking fructose-rich drinks. 3. Eat more fresh vegetables: fresh vegetables generally lower purine content, and low fat, conducive to the control of uric acid as well as the control of associated high blood fat and other metabolic syndrome manifestations. 4. Drink more water: in the case of normal cardiac and renal function, you can drink more than 2000ml of water per day to increase uric acid excretion. 5. Control the total dietary calories: patients with hyperuricemia are often accompanied by hyperlipidemia, obesity, diabetes and other metabolic syndromes, and controlling calories helps to control blood lipids, blood sugar and so on. Patients with hyperuricemia are advised to go to the rheumatology and immunology departments of regular hospitals for detailed consultation and follow the doctor’s instructions for standardized treatment and reasonable diet.