Gout patients should eat more low purine foods, less medium purine foods, no high purine foods, and be careful not to drink alcohol. Low purine foods: grains and cereals, eggs, milk, fruits and vegetables; medium purine foods: meat, beans and seafood; high purine foods: bean sprouts, soy bean sprouts, asparagus, shiitake mushrooms, nori, animal offal and fish. Gout is often complicated by obesity, diabetes, hypertension and hyperlipidemia. To limit purine intake. Purine is a component of the cell nucleus, and as long as the food containing cells contains purine, animal food contains more purine. Forbid eating offal, bone marrow, seafood, fermented foods, bean seedlings, etc. Eat less fat, as fat reduces uric acid excretion. Drink plenty of water, you should drink 2000ml to 3000ml of water daily to promote uric acid elimination. Eat less salt, you should limit it to 2g to 5g per day. No alcohol! Alcohol tends to make lactic acid accumulate in the body, which has an inhibitory effect on uric acid excretion and tends to induce gout. (Beer, Shaoxing wine) Use less strongly stimulating condiments or spices. Reducing food intake is also associated with gout attacks because plasma acetoacetic acid and beta hydroxybutyric acid levels increase during starvation, which affects the excretion of uric acid by the kidneys.