Purines are a type of protein that occur naturally in our bodies as well as in a number of foods. Consuming excess levels of purines has been linked to gout, a form of acute arthritis that results in redness, swelling, pain and tenderness in the joint. It most commonly strikes the big toe. When purines break down, they form uric acid, a normally helpful substance that protects blood vessels. Excess amounts, however, crystallize in the joints, resulting in a gout attack. Avoiding certain types of purine-rich foods can reduce your risk for gout attacks and facilitate healing from current ones.
Meat
Meat represents one of the richest sources of purines. Particularly abundant sources include red meat, such as beef and lamb, and organ meats, like liver. The New England Journal of Medicine published a study in 2004 that looked at the dietary habits of more than 47,000 men and discovered that subjects who ate the most red meat had a 40 percent higher chance of developing gout when compared to men who consumed the smallest amount. The Mayo Clinic recommends limiting intake of all animal proteins to about 4 to 6 oz. daily
Seafood
The same study also found a link between consumption of seafood and increased risk of gout attacks. Men who ate the most increased their chances of a gout attack by 50 percent compared to men who consumed the least. Sources with the highest purine content include herring, mackerel, trout, tuna, shrimp and lobster.
Vegetables
Many vegetables also contain high amounts of purines, and medical wisdom traditionally called for avoiding these foods as well to reduce risk of gout. The NEJM study however, found that consuming these foods did not increase the risk of developing gout as previously thought. If you do have an interest in avoiding all high-purine foods, however, do not eat spinach, cauliflower, lentils, beans, peas and mushrooms.
