Uric acid forms when purines in foods are metabolized and broken down. It normally dissolves in blood and is excreted by the kidneys. Some people may produce too much uric acid or sometimes the kidneys fail to excrete all of it. This may lead to gout, a disoder in which excess uric acid forms sharp crystals that lodge in joints, causing pain, swelling and inflammation. Limiting intake of foods high in purines may relieve some of the symptoms of gout. Adult Americans usually consume about 1,000mg of purine daily; a gout patient should consume only about 100mg, according to Worlds Healthiest Foods.
Organ Meats
Organ meats such as liver, kidneys, heart and brain are high in purines. Both beef and pork liver contain about 200mg in 100g. Chicken hearts are also high in purines, with 223mg in 100g. Beef or calf brain is also purine rich, with 162mg of purines in 100g. Consuming organ meats may produce high levels of uric acid in the blood and these foods should be avoided by patients with gout.
Seafood
Some types of seafood are very high in purines. Fresh anchovies are an example of purine rich seafood; 100g provides over 400mg of purines. Salmon, sardines and mackerel are other types of seafood that contain high levels of purines, providing between 200 and 350mg in 100g. Oysters and clams are somewhat lower in purines, with oysters containing 107mg and clams containing 62mg in 100g. However, all of these types of seafood are relatively rich in purines and not a good choice for a gout patient.
Vegetables
Although many vegetables are low in purines, there are several types that contain high levels. Dried legumes such as blackeye peas, lentils, split peas and white beans are examples of purine rich vegetables. Blackeye peas contain 230mg in 100g, lentils have 222mg, and split peas and white beans both have about 200mg. These vegetables are also poor choices for anyone who suffers from gout.
