Gout is a common clinical joint disease, mainly caused by disorders of purine metabolism, or reduced uric acid excretion. Patients will have a series of clinical symptoms such as swollen joints and soreness. In addition to timely medical intervention and treatment, dietary control should also be strengthened. The diet of gout patients should strictly control the intake of high purine foods, while patients in the acute phase of gout should also strictly control the intake of moderate purine foods: 1. Avoid high purine foods: the uric acid value in the body of gout patients is often high, and high purine foods produce uric acid, so it is necessary to strictly prohibit food to avoid inducing secondary gout attacks. Commonly there are animal offal, seafood, alcohol, such as pork liver, pork lung, pork heart, sardines, tuna, crab, lobster, wine, etc.; 2. Control moderate purine foods: asparagus, cereals, oatmeal, pork, beef, etc. belong to foods containing moderate purines, which also have a certain possibility of inducing gout, so patients should control the intake of such foods. During treatment, gout patients can choose alkaline foods such as kelp, potatoes, bamboo shoots, apples and bananas, which are common low-purine foods. Moderate intake has the advantage of avoiding gout flare-ups again and also provides the organism with rich nutrition. In addition, although diet control has the possibility of reducing recurrent gout attacks to a certain extent, it cannot achieve the effect of treatment. Patients should also use drugs such as allopurinol and febuxostat to reduce uric acid levels under the guidance of a doctor.