Hyperuricemia is a precursor to gout and is caused by abnormalities in uric acid metabolism in the body, with diet being the trigger. Dietary principles for patients with hyperuricemia: low purine, low fat, low protein diet. Food selection for patients with hyperuricemia Desirable foods – available foods: milk, eggs, japonica rice, white flour, fruits, vegetables, lotus root powder, coffee, cocoa, etc. can be eaten. -Less available foods: Lean meats, fish and poultry that have been cooked and discarded in soup can be consumed in moderation by those with mild disease. Those who generate purine in food between 75 and 150 mg per 100 grams (see the table) should be chosen carefully. Avoid choosing food – Avoid using food: Avoid using offal, brain, mixed beans and all kinds of broth and gravy. Those who generate purine in food between 150 and 1000 mg per 100 grams should be forbidden to eat. -Avoid alcoholic beverages. Content of purine in food (per 100 grams)