Gout: Blame It on High Purine?

Gout and hyperuricemia patients should pay attention to the intake of purines in their food. Based on the purine content, foods can be divided into several levels to help patients better control their diet.

Extremely High Purine Foods

These foods have very high purine content, with more than 150 mg of purines per 100 grams. Gout and hyperuricemia patients should avoid these foods, especially during gout attacks. These foods include:

• Animal organs, such as liver, kidneys, brain, spleen, etc.
• Some seafood, such as sardines, anchovies, fish roe, shrimp, etc.
• Rich broths, such as concentrated meat broth, fish broth, seafood hot pot broth, and lamb hot pot broth.

Moderate to High Purine Foods

These foods have a relatively high purine content, with 75 to 150 mg of purines per 100 grams. Patients should avoid these during acute attacks and strictly control their intake otherwise. These foods include:

• Various meats, such as pork, beef, lamb, venison, etc.
• Poultry, such as chicken, duck, goose, pigeon, quail, turkey, etc.
• Some fish, such as bass, carp, crucian carp, eel, etc.
• Shellfish, such as oysters, clams, crustaceans, etc.
• Legumes, such as soybeans, black beans, mung beans, red beans, etc.

Low to Moderate Purine Foods

These foods have lower purine content, with 30 to 75 mg of purines per 100 grams. Patients can consume these foods in moderation, especially when gout is well controlled. These foods include:

• Dark green leafy vegetables, such as young stems of spinach and other leafy greens.
• Flower vegetables, such as white cauliflower, broccoli, etc.