Purines & Gout

A quick, practical overview of what matters and why.

Open Food Table
Total Purines is the number to compare foods.
Hydration and portion size matter, too.
Track your own triggers; responses vary.
What are purines?

Purines are natural compounds found in all cells (and many foods). When your body breaks them down, they form uric acid. Most people clear uric acid just fine, but if levels run high, crystals can form in joints and trigger gout.

Key idea: For everyday food choices, the total purine number is the most useful guide.

From purines → uric acid (simplified)

A Adenine G Guanine Hx Hypoxanthine X Xanthine Uric Acid

In our tables, compare foods by Total Purines.

Food patterns to know
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Seafood

Anchovy, sardine, mussel, scallop can be high.

🥩
Meat & offal

Liver, sweetbreads, some game are higher.

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Alcohol

Beer especially; also sugary mixed drinks.

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Legumes & soy

Moderate on average; varies by product.

Common flare triggers

  • Very high-purine meals or binges
  • Alcohol (beer > spirits > wine)
  • Dehydration, crash dieting, intense fasting
  • Sudden changes in uric acid (starting/stopping meds)
Triggers vary — track your own patterns.

Lower-risk habits

  • Favor lower-purine foods (see legend)
  • Hydrate regularly (water is best)
  • Limit beer and sugary drinks
  • Talk to your clinician about urate-lowering therapy if you’ve had attacks
About “A, G, Hx, X”: Foods contain different purine bases (Adenine, Guanine, Hypoxanthine, Xanthine), but for most daily decisions the total purine number is the practical target.

Information only — not medical advice. If you have gout or hyperuricemia, work with your healthcare professional.