Therefore, gout patients should adhere to a low purine diet to reduce the formation of uric acid and drink more water to promote uric acid excretion, correct hyperuricemia and prevent gout attacks. Currently, food can be classified as high, medium or low purine food based on the purine content per 100g of certain food, of which 100g of food containing less than 75mg of purine is called low purine food. Most vegetables, fruits, rice, noodles and dairy products are low purine foods and can be eaten by gout patients. Pork, beef, duck, pigeon, carp, cod, sea bass, pike, lentils, mushrooms, nuts, tofu, etc. are all medium purine foods and should be eaten by gout patients according to their blood uric acid level. Animal offal (liver, kidney, heart, brain, etc.), seafood (wind-tailed fish, sardines, fish eggs, small shrimp, etc.), and thick meat soup are all high purine foods, which should be avoided by gout patients. Since alcohol can interfere with uric acid metabolism, gout patients should abstain from alcohol. Studies have also shown that sweet drinks rich in fructose and cola can also interfere with uric acid metabolism and aggravate high uric acid, so gout patients should reduce their consumption. In addition to choosing low purine foods, one should also pay attention to proper exercise, maintain ideal body weight, and drink more than 2000ml of water daily to promote uric acid excretion. Therefore, the diet of gout patients should be based on low purine diet, restrict the intake of medium purine food and avoid high purine food, while drinking more water appropriately to correct hyperuricemia, keep the condition stable and reduce acute gout attacks.