The dietary principle of hyperuricemia is to avoid high purine food and limit the intake of medium purine food, and should follow the dietary principle of low purine food, low sugar and low fat. Patients with hyperuricemia should avoid high purine foods, such as foie gras, oysters, broth, etc., and limit the consumption of alcohol, so as not to be detrimental to the condition, in addition, the patient should also limit the intake of medium purine foods, such as peas, pork, beef, mutton and so on. Patients should control the total daily energy intake on the basis of maintaining dietary diversity, eat more high vitamin, low glycemic index fruits and vegetables, such as apples, peaches, grapefruit, cherries, tomatoes, cucumbers, eggplants, winter squash and so on. Appropriate consumption of low purine, low-fat proteins, such as duck, chicken, etc., as a way to ensure the normal function of the body, assisting in the control of the disease. It is recommended that patients with hyperuricemia should consult the Rheumatology and Immunology Department in a timely manner and be treated accordingly under the guidance of the doctor, and at the same time, they can consult the dietitian for relevant dietary advice.