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