Gout is the disorder of purine substance in the body, which leads to the continuous increase of uric acid level, which in turn leads to gout. Therefore, the focus of diet should be to control the intake of substances containing purine and substances that will increase uric acid, and secondly, pay attention to cultivating good living habits. The specific precautions are as follows: 1. Patients can eat vegetables with less purine content in daily life: most vegetables have less purine content, especially radish, cucumber, carrot, eggplant, tomato, Chinese cabbage, yam, Chinese cabbage, cabbage, kelp, potato, water bamboo, towel gourd and so on. The purine content of green beans, celery, mushrooms, fungus and garlic is also less. Vegetables with high purine content include spinach, leeks, lentils, peas, soybeans, soybeans and their products, cauliflower, beans and big leaf vegetables. 2. What should we pay attention to in gout diet? Meat and fish products with high purine content, such as eel, white fish, sole, silver carp, shrimp and lobster, should be controlled. The high purine content includes all kinds of poultry and poultry meat, such as pork, beef, mutton, chicken, duck, goose, rabbit, pigeon meat and seafood. Followed by various animal viscera, especially brain, liver, kidney, heart, sardines, anchovies, broth and so on.