Gout is a group of diseases caused by purine metabolism disorders and/or decreased uric acid excretion. In the past, it was believed that gout was only an epidemic in the West, known as the "wealthy disease". However, in recent years, with the development of the economy and changes in dietary structure, the incidence of gout in the population has been increasing. The main clinical manifestations include hyperuricemia (diagnostic criteria of hyperuricemia: male uric acid gt; 420mol/L; female uric acid gt; 360mol/L); Recurrent acute monoarthritis, where white blood cells in synovial fluid contain sodium urate crystals; Gouty stones (aggregates of sodium urate crystals) are mainly deposited in and around the joints, sometimes leading to deformities or disabilities; Gouty renal parenchymal lesions that affect the glomerulus, renal tubules, renal interstitial tissue, and blood vessels, as well as urinary tract stones. The above performance can appear in different combinations. The trigger for acute gout attacks is often excessive drinking, overeating, or eating a large amount of meat during a meal. It is often manifested as an acute attack of gouty arthritis, characterized by a sudden onset. The first attack is usually at night, with 85% -90% involvement of a single joint. The most common site of invasion is the first metatarsal toe. Within a few hours, the affected joints become hot, dark red, swollen, and experience knife cut or bite like pain, with a peak of pain ranging from 24 to 48 hours and lasting for several hours or days, which is unbearable. Food unsuitable for gout people Gout people should refrain from eating or reduce the consumption and frequency of the following types of food in their daily diet: 1. Animal viscera and fish gouty arthritis, whether in acute or chronic stages, patients should pay attention to the long-term control of foods with high purine content, such as animal viscera, sardine, anchovy, dried small fish, oysters, clams, mackerel, shrimp, etc. Purine content per 100g of dried small fish reaches 1638.9mg, sardine 295.0mg and oysters 239.0mg, all of which are foods that gout patients should not eat or avoid. 2. Gouty patients with high fructose foods should eat less fruits with higher sweetness, especially those with higher fructose content. Because the fructose content in the blood increases, it can lead to a rapid increase in blood uric acid and uric acid content in urine, leading to acute gout attacks. 3. Seasonings such as oyster sauce, abalone juice, seafood sauce, mushroom sauce, concentrated chicken juice and other food seasonings also have high purine content (150 mg to 1000 mg purine per 100 g of foods with high purine content). Rapid rise in blood uric acid will lead to gout. 4. Beverages such as coffee, strong tea, strong tea, and coffee do not increase the content of purines themselves, but they have the effect of stimulating the autonomic nervous system, exacerbating gout, and may also induce acute gout attacks. 5. Beer is well-known that gout patients should not drink beer because it contains a large amount of purine, which can increase the concentration of uric acid in the blood. Alcohol has multiple effects on gout, as it promotes purine absorption. In addition, alcohol can enhance uric acid excretion, increasing the risk of gout or high uric acid. Excessive drinking, such as coexisting with hunger, is often a trigger for acute gout attacks. 6. Seed food cauliflower