Purin content in foods, alcoholic beverages and dietary supplements

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Purine is a substance found in food and produced naturally by the body. Purines are found in a number of foods. Purines aren't bad, but you want to avoid high amounts. When your body digests purine, it produces a waste product called uric acid. The accumulation of uric acid crystals in the joints can cause a number of health problems such as kidney stones and a type of arthritis known as gout...

1. What are Purines? The Importance of Purines

Purines are natural substances found in all cells of the body and in virtually all foods. In humans, purines are converted to uric acid, which acts as an antioxidant and helps prevent damage caused by reactive oxygen species. Continuous supply of uric acid is important to protect human blood vessels.
Purines are found in many foods and in varying degrees. They are metabolized (broken down) into uric acid, a waste product normally excreted in the urine. If there is too much uric acid in the blood, people can develop a condition called hyperuricemia.
Hyperuricemia is a precursor to gout, which is a rheumatoid arthritis disease in which excess uric acid develops into tiny needle-like crystals in soft tissues and joints. Hyperuricemia can occur if the kidneys do not excrete uric acid properly, but can also arise from consuming too many purine-rich foods.

2. Classification of food groups according to purine content

Based on the purine content in foods, people are divided into 3 main food groups.
Group A (low purines content about 0 - 50 mg / 100g of food) includes:
Fruits and vegetables: All fruits and vegetables except those in group B Dairy products: milk , cream. yogurt, cheese, eggs are high-fat dairy products Grains: All but those in group B (most breads and cakes, most breakfast cereals, cookies, rice) , barley, wine stew, pasta and pasta) Candy, jam Products such as butter, most cooking oils, lard Beverages: including coffee, tea, caffeinated soft drinks Group B (average purine content is about 50 - 150mg / 100g of food) including
Poultry: duck, chicken, geese, etc. Red meat: Veal, beef, lamb, pork, bacon smoke... Fish: except those in group C, oysters, mussels, and shellfish like shrimp and crab... Whole grains: including oatmeal and brown rice... Legumes like soybeans, soybean meal, tofu, chickpeas, peanuts, peanut butter, cashews, peas... Vegetables: broccoli, kale, spinach, asparagus, avocado , mushrooms... Group C (high purine content about 150 - 1000 mg/100g food)
Domestic or wild animals: pheasant, quail, rabbit, wild game meat, animal offal (kidney, heart, liver, spleen...) and food from animal organs such as (pate, sausage...) Fermented meat products: spring rolls sour... Caviar: cod roe, salmon roe... Scallop, herring, mackerel, salmon, crayfish, lobster, anchovies, sardines, fish sauce...

3. Purine content in specific foods

Highest purine content (400mg Uric Acid/100g and higher) Moderate purine content (100 - 400mg Uric acid/100 g and higher) Low purines (100mg Uric Acid/100g food and higher) Diet is important for people looking to lower their uric acid, but other considerations should not be overlooked. Overexertion or traumatic injury can contribute to the progression of gout. In addition, foods that increase blood acid levels, despite being low in purines, can worsen gout. Some examples: foods that are too spicy and greasy, coffee, alcohol, leftover tea, fried foods and more....
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References: nal.usda.gov; elevatehealthaz.com