Purine content of foods
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
- 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
Zeiger, Roni F.. "Purine Content of Foods." Diagnosaurus, 4th ed., McGraw-Hill Education, 2014. Medicine Central, im.unboundmedicine.com/medicine/view/Diagnosaurus/114082/all/Purine_content_of_foods.
Zeiger RFR. Purine content of foods. Diagnosaurus. McGraw-Hill Education; 2014. https://im.unboundmedicine.com/medicine/view/Diagnosaurus/114082/all/Purine_content_of_foods. Accessed December 11, 2024.
Zeiger, R. F. (2014). Purine content of foods. In Diagnosaurus (4th ed.). McGraw-Hill Education. https://im.unboundmedicine.com/medicine/view/Diagnosaurus/114082/all/Purine_content_of_foods
Zeiger RFR. Purine Content of Foods [Internet]. In: Diagnosaurus. McGraw-Hill Education; 2014. [cited 2024 December 11]. Available from: https://im.unboundmedicine.com/medicine/view/Diagnosaurus/114082/all/Purine_content_of_foods.
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