In recent years, more and more people have been found to have high uric acid levels during physical examinations, and the number of people diagnosed with hyperuricemia or gout has been increasing year by year. As is well known, a high purine diet is one of the main causes of gout, while alcohol consumption is the main trigger for acute gout attacks in men. Therefore, dietary management is the core of non pharmacological treatment for gout, with the aim of quickly preventing acute symptoms, preventing the recurrence of acute arthritis, reducing the occurrence of complications, or reversing complications. Recently, the General Office of the National Health Commission released the "Guidelines for Adult Hyperuricemia and Gout Diet (2024 Edition)", providing scientific guidance for preventing and controlling the occurrence and development of hyperuricemia and gout in the Chinese population, improving the daily diet of hyperuricemia and gout populations, enhancing the nutritional health level of residents, and developing traditional dietary services. The Guidelines provide seven principles and recommendations for the daily diet and nutrition of adults with hyperuricemia and gout: diverse foods and limited purines; Adequate vegetable and milk, limited fructose; Drink plenty of water and limit alcohol consumption; Scientific cooking, eat less raw and cold food; Eating and balancing, maintaining a healthy weight; Differentiate syndromes and body types, and provide meals according to individual needs; Choose a suitable meal based on the location and timing. Overall, it is recommended that individuals with hyperuricemia and gout adhere to a dietary philosophy of diverse and balanced nutrition. Firstly, it is necessary to completely avoid foods with high purine content, such as animal offal, fish roe, shrimp, broth, hot pot soup, etc. Secondly, it is necessary to strictly limit the consumption of high to medium purine foods, such as animal meat, poultry meat, bass, mandarin fish, and crustaceans such as crabs and dried beans. Again, consume moderate to low purine foods, such as dark green vegetables, floral vegetables, tender legumes, mushrooms, etc. Finally, it is recommended to consume low purine foods such as milk, eggs, light leafy vegetables, root vegetables, eggplant vegetables, melons, fruits, grains, etc. Specifically, it is necessary to master the following four "eating" and "not eating". Eat fruits and vegetables every day to ensure the intake of grains, potatoes, vegetables, fruits, fish, eggs, milk, soybeans, and nuts. There should be no less than 12 types of food per day and no less than 25 types per week. Eat more fresh vegetables every day, and it is recommended to consume at least 500 grams per day. Dark colored vegetables (such as purple cabbage and carrots) should account for more than half. Eating dairy protein is an important source of high-quality protein, which can promote uric acid excretion and encourage the daily intake of 300 milliliters or equivalent amounts of milk and dairy products. Regular and regular drinking water can promote uric acid excretion. Individuals with hyperuricemia and gout should drink sufficient water with normal heart and kidney function, and it is recommended to drink 2000-3000ml per day. Try to maintain a daily urine output of more than 2000 milliliters. Priority should be given to white water, and lemon water, light tea, sugar free coffee, and soda water can also be consumed. However, excessive consumption of strong tea, strong coffee, etc. should be avoided, and raw and cold drinks should be avoided. Eating and balancing overweight and obesity can increase the risk of gout in individuals with hyperuricemia, and weight loss can significantly reduce uric acid levels. Overweight and obese individuals with hyperuricemia and gout should achieve energy intake less than energy expenditure by improving their dietary structure and increasing regular exercise while meeting daily essential nutrients; At the same time, it is advisable to avoid excessive dieting and rapid weight loss, and to reduce 0.5 to 1.0 kilograms per week, ultimately controlling weight within