【Objective】 To investigate gout-related diet control knowledge of patients and identify the target of health education for patients with gout. 【Methods】 175 continuous patients with primary gout were interviewed with self-designed questionnaire including patient?蒺s demographic data

the assessment of disease burden and 12 questions about diet control knowledge. 【Results】 150 valid questionnaires were collected. The mean of all patients?蒺 correctly answered items was 4.3 ± 1.5. The participants were considered having diet control knowledge if he or she correctly answered ≥6 items and the rate of having knowledge for all patients was 22.0%. Three fourths of patients were well informed about the hazard of seafood

organ meat or alcohol for gout control and 66.0% knew that red-meat will increase serum uric acid (sua). Only 8.7% of patients knew that low-fat dairy products could lower sua

and 40.7% still thought purine-rich vegetables were bad for gout patients

76.0% thought that soy products could increase sua. There were 14.7%

12.7% and 40.0% of patients who were aware that fruits rich in fructose

sugar-sweetened soft drinks and fruit juices were unfavorable to gout control

respectively. Logistic regression revealed that gender and acute attack frequency significantly predicted that patients had diet control knowledge. 【Conclusion】 Gout patients?蒺 knowledge of gout-related diet control was out-of-date

especially about some new risk factors and protective factors. Patients’ education in future should be emphasized on the update of gout diet control knowledge

especially for male patients and patients suffered repeated gout attack.