It is advisable to drink more plain water, about 2000-3000ml per day, and to keep the daily urine volume above 2000ml to promote the discharge of uric acid in the body. Eat more low purine food, such as grains and cereals, eggs, milk, fruits and vegetables. There are many purine-rich vegetables in life, such as mushrooms, spinach, cauliflower, lentils, string beans, green beans and asparagus, etc. However, vegetables and fruits are rich in dietary fiber, folic acid and vitamin C, which can reduce purine absorption and promote uric acid excretion, and have a protective effect on gout patients. Therefore, people with high uric acid do not need to abstain from purine-containing vegetables. Eat more alkaline foods such as vegetables and fruits. Alkaline foods are good for uric acid excretion, such as watermelon, winter melon and cucumber, which not only alkalize blood and urine, but also have diuretic effect, which is good for patients’ recovery. Avoid foods containing high purine, such as animal offal and seafood, which should be restricted. It is commonly believed that soy products can cause gout attacks, however, studies have found that tofu does not have a significant effect on the serum uric acid levels of patients because most of the purines contained in tofu are lost during processing. Soy products are rich in vegetable protein, vitamin E, soy flavonoids, etc. Eating soy products in moderation is very beneficial to the human body and does not need to be strictly limited during the remission period of gout or in patients with hyperuricemia. No alcohol. Alcohol can reduce uric acid excretion to promote the production of uric acid, and the effect of beer on blood uric acid is not only the role of alcohol, the guanine contained in beer is easily absorbed by the body into the blood. Eat less spicy and stimulating condiments, such as chili, curry, pepper, pepper, mustard, ginger, etc. Food seasonings are not rich in purines, but they can excite the plant nerves and induce acute attacks of gout.