1. Foods containing trace amounts of purine (daily consumption): polished rice, flour, macaroni, refined corn flour, cakes and biscuits. Milk, cheese, cream, ice cream, eggs and their products. Vegetables (except high purine), various fruits, vegetable oil, animal oil, peanuts, almonds, walnuts, chocolate, sugar and tea. 2. Foods with a purine content of less than 75 mg (edible daily or 5 days a week during remission): cereals, chicken, mutton, tripe, eel, salmon, whitebait, tuna, herring, crab, lobster, etc. 3. Foods containing 75- 150 mg of purine: Gracilaria lemaneiformis (asparagus), spinach, lentils, mushrooms, fresh peas, beef, beef tongue, pork, turkey, pigeons, wild ducks, quails, carp, flounder and dried bean curd. 4. Foods containing purine 150- 1000 mg (both acute and remission periods should be banned): sirloin, liver of cattle and sheep, pancreas of cattle and sheep, heart, brain, minced meat, goose, partridge (spotted chicken, stone chicken), all kinds of meat birds and meat essence.