Purines are natural substances found in the genetic makeup of foods as well as the human body. Purines are broken down by the body, producing uric acid. A form of arthritis known as gout can develop if abnormally high levels of uric acid accumulate in the blood. Purines can be found in several commonly consumed foods.
Meat and Poultry
Organ meats such as brain kidney and hearts are very high in purines and should be removed from the diet if you suffer from gout. Goose and other game meats are also high in purine content. Beef, chicken, and turkey have moderately high levels of purine. If on a gout diet, keep meat and poultry intake to four to six ounces per day.
Seafood
Seafood can contain high levels of purine. Seafood with the high levels of purine are anchovies, sardines, mackerel, herring and shellfish such as scallops and mussels. Other seafood can be consumed, but limit to a total of four to six ounces a day from all animal and seafood protein sources.
Broths and Gravies
Broths, consume, bouillon, and gravy may contain a high level of purines. Since animal proteins are high in purine, adding products made from them to broths and gravies will increase purine levels.
Vegetables
Certain vegetables are moderately high in purines. These include mushrooms, asparagus, dried beans and peas, lentils and spinach. A moderate intake of purine-rich vegetables is not associated with an increased risk of gout, so you can consume these vegetables if trying to decrease purine intake to decrease gout symptoms.
References
- "Krause's Food & Nutrition Therapy"; L. Kathleen Mahan, Sylvia Escott-Stump, editors; 2008
- "Nutrition and Diagnosis-Related Care"; Sylvia Escott-Stump, 2008
- RD411: Gout
- National Institutes of Health: Gout
