Uric acid is the breakdown product of dietary purines contained in certain foods. Elevated levels of circulating uric acid can lead to exacerbations of gout, a type of arthritis, or the development of kidney stones. High uric acid levels are also loosely associated with cardiovascular disease and insulin resistance.
Seafood
Sardines in oil, mackerel, herring, anchovies, carp, cod, halibut, pike, tuna, salmon, trout, scallop, lobster, shrimp, shellfish, roe (raw fish eggs) and mussels contain high amounts of purines -- some slightly more than others.
Meat
Organ meats such as brains, heart, liver, spleen and kidneys contain the highest amount of purines, while beef, venison, veal, rabbit, sausage, lamb and pork contain more moderate levels.
Poultry
Chicken, turkey, goose, duck and partridge contain moderate to high levels of purines.
Fruits and Vegetables
Most fruits and vegetables are low in purines, including peas, asparagus, lentils, spinach, cauliflower, green peas, apple, pineapple, apricot, carrots, cabbage, plums, potatoes, bananas, strawberries, tomatoes, avocados, plums, squash, cucumber, fig, dates, grapes, kiwi, lettuce, oranges, peaches, parsley, pears and spinach.
Miscellaneous
Baker's and brewer's yeast are high in purines, while wheat germ, bran, whole-grain breads and cereal contain moderate amounts. Low in purines are almonds, peanuts, mushrooms, hazelnut, eggs, beans, low-fat cheese, ice cream, pudding, milk, creamy soups, pastas, rice, sugar, syrup, coffee, soda and tea.
