Evidence-based food ratings •A
Brulé, D., et al. (1988). Purine content of selected Canadian food products. Journal of Food Composition and Analysis, 1(2),130-8.
Notes: Provided method details including results for standards
B
Kaneko, K., et al. (2014). Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemia. Biological and Pharmaceutical Bulletin, 37(5), 709-21.
Notes: Reported analytical methods
C
Qu, X., et al. (2017). Determination of four different purines and their content change in seafood by high‐performance liquid chromatography. Journal of the Science of Food and Agriculture, 97(2), 520-5.
Notes: Provided method details including results for standards; reported CV* and % recovery; N=3 analytical samples per food item
D
Kaneko, K., et al. (2008). Purine contents of soybean-derived foods and selected Japanese vegetables and mushrooms. Nucleosides, Nucleotides, and Nucleic Acids, 27(6-7), 628-30.
Notes: Provided brief methods information
E
Clifford, A.J., & Story, D.L. (1976). Levels of purines in foods and their metabolic effects in rats. The Journal of Nutrition, 106(3), 435-42.
Notes: Used internal standards
F
Havlik, J.,et al. (2010). Dietary purines in vegetarian meat analogues. Journal of the Science of Food and Agriculture, 90(14), 2352-7.
Notes: Provided method details including results for standards; reported CV* and % recovery
G
Sarwar, G., et al. (1985). Purine content and protein quality of mechanically separated poultry meat products produced in Canada. Canadian Institute of Food Science and Technology Journal, 18(3), 251-5.
Notes: Provided brief methods information
H
Young, L.L. Effect of stewing on purine content of broiler tissues. (1983). Journal of Food Science, 48(1), 315-6.
Notes: Used standards; N=24 analytical samples per food item
I
Young, L.L. Evaluation of four purine compounds in poultry products. (1980). Journal of Food Science, 45(4), 1064-5.
Notes: Analyzed in duplicate w/in house materials; N=10 to 25 analytical samples per food item
J
Young, L.L. Purine content of raw and roasted chicken broiler meat. (1982). Journal of Food Science, 47(4), 1374-5.
Notes: Analyzed in duplicate w/in house materials; N=12 to 16 analytical samples per food item
K
Fukuuchi, T., et al. (2013). A simple HPLC method for determining the purine content of beer and beer-like alcoholic beverages. Analytical Sciences, 29(5), 511-7.
Notes: Reported analytical validation method, results of standards, % CV, and % recovery
L
Kaneko, K.,et al. (2009). Determination of purine contents of alcoholic beverages using high performance liquid chromatography. Biomedical Chromatography, 23(8), 858-64.
Notes: Developed HPLC method for alcohol; reported results of standards, % CV, and % recovery
M
Klampfl, C.W., et al. (2002). Determination of purines and pyrimidines in beer samples by capillary zone electrophoresis. Analytica Chimica Acta, 454(2), 185-91.
Notes: Provided method details including results for standards
N
Kaneko, K., et al. (2020). Determination of total purine and purine base content of 80 food products to aid nutritional therapy for gout and hyperuricemia. Nucleosides, Nucleotides, and Nucleic Acids, 39(10-12), 1449-57.
Notes: Provided brief methods information