Purines are substances that occur naturally in most foods and in your body. Though not considered harmful for most people, excessive purine intake can trigger symptoms of gout --- a painful form of arthritis, and kidney stones, if you're prone to either condition. Your doctor may also recommend a low-purine diet if you've had an organ transplant. Though purine-rich vegetables are not considered problematic, according to Johns Hopkins Medicine, avoiding animal-derived sources, other than dairy products, may improve your symptoms.
Fatty Fish and Seafood
Fatty fish, such as salmon, albacore tuna, halibut, mackerel, anchovies, herring, sardines and lake trout, are considered high-purine, meaning they contain a purine concentration that falls between 150 and 1,000 mg per 100-g serving. Seafood, including mussels, shrimp, scallops and lobster, also contain high purine concentrations. For this reason, your doctor may recommend that you avoid fatty fish and seafood, according to "Arthritis Today." Since fatty fish contribute omega-3 fatty acids --- essential fats known to reduce inflammation and improve heart health --- incorporating alternative sources such as ground flaxseed, walnuts and canola oil into your diet is important.
Meat and Poultry
Meat and poultry are also high in purines. Meats particularly high in purine concentration include organ meats, such as brains, kidneys and liver, sweetbreads and mincemeat. Meat extracts, often found in gravy, meat-flavored pasta sauce and marinades, are also high in purines. Other meats, such as beef, chicken, turkey, lamb and pork contain moderate amounts of purines, or between 50 and 150 mg per 100 g. For a successful low-purine diet, the University of Pittsburgh Medical Center suggests limiting these foods to no more than two servings, or 6 to 7 oz., per week. Eggs and processed meats, such as pork, beef or turkey-based sausage, are also moderate in purine content.
Baker's and Brewer's Yeast
Baker's yeast is a rising agent used in breads and bread products such as pizza crust, bagels, English muffins and dinner rolls. Brewer's yeast enhances the fermenting process used to make alcoholic beverages like beer. Baker's and brewer's yeast are considered moderate in purine content. For this reason, limit your intake of commercially prepared breads, bread products and alcohol. For additional benefits, replace these foods and beverages with yeast-free breads and yeast-free whole grains, such as brown rice, wild rice and oats, and low-fat milk; this may improve gout symptoms, according to Johns Hopkins Medicine.
