Purine content of foods

Purine content of foods is a topic covered in the Diagnosaurus.

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Etiology

Note: The consumption of large amounts of a food containing a small concentration of purines may provide a greater purine load than consumption of a small amount of food containing a large concentration of purines.Low-purine foods

  • Refined cereals and cereal products, cornflakes, white bread, pasta, flour, arrowroot, sago, tapioca, cakes
  • Milk, milk products, and eggs
  • Sugar, sweets, and gelatin
  • Butter, polyunsaturated margarine, and all other fats
  • Fruit, nuts, and peanut butter
  • Lettuce, tomatoes, and green vegetables (except those listed below)
  • Cream soups made with low-purine vegetables but without meat or meat stock
  • Water, fruit juice, cordials, and carbonated drinks
High-purine foods
  • All meats, including organ meats, and seafood
  • Meat extracts and gravies
  • Yeast and yeast extracts, beer, and other alcoholic beverages
  • Beans, peas, lentils, oatmeal, spinach, asparagus, cauliflower, and mushrooms

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Last updated: December 1, 2014

Citation

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TY - ELEC T1 - Purine content of foods ID - 114082 A1 - Zeiger,Roni F, Y1 - 2014/12/01/ BT - Diagnosaurus UR - https://im.unboundmedicine.com/medicine/view/Diagnosaurus/114082/all/Purine_content_of_foods PB - McGraw-Hill Education ET - 4 DB - Medicine Central DP - Unbound Medicine ER -