Dietary considerations for patients with acute gouty arthritis include: 1. consume more low purine foods to reduce the synthesis of uric acid in the body; 2. drink more water to promote uric acid excretion; 3. consume more alkaline foods, such as vegetables, green vegetables, fenugreek, cucumber, cabbage and tomatoes to neutralize the acid in the body; 4. supplement vitamin B and vitamin C to reduce the deposition of uric acid; 5. consume less calorie-rich foods to lose weight and reduce fat, which helps reduce the synthesis of uric acid; 6. prohibit the consumption of animal offal, seafood, beer and mushrooms and other foods with high purine content.