Uric acid is the end product of purine metabolism and is mainly produced by the enzymatic breakdown of nucleic acids and other purine analogues from cellular metabolism as well as purines from food. Therefore, a low purine diet is a dietary principle that should be strictly adhered to by patients with hyperuricemia. All foods with low purine content can be consumed, such as most vegetables, fruits, dairy products, rice and noodle staples, etc., which have low purine content and are suitable for daily consumption. However, high purine diet should be avoided, such as seafood, animal offal, beans, mushrooms, thick meat soup, beer, white wine, yellow wine, etc. Moreover, since patients with hyperuricemia are prone to combine chronic diseases such as fatty liver and diabetes, their daily diet should be adjusted scientifically and reasonably according to their weight, blood lipid and blood sugar level in addition to adhering to the principle of low purine diet. For example, for patients with combined diabetes, in addition to a low purine diet, the intake of carbohydrate staple foods such as rice and noodles should not be excessive; and for patients with combined hyperlipidemia, in addition to a low purine diet, the intake of lipids and meat should not be excessive. At the same time, for patients with hyperuricemia, they should drink a lot of water to dilute the uric acid in the blood and increase the excretion of uric acid at the same time. Therefore, for patients with high uric acid, the principle of low purine diet should be observed, and at the same time, more boiled water should be consumed. For patients with hyperuricemia that cannot be controlled by diet, medication should be promptly entered.