Purine content of foods

Purine content of foods is a topic covered in the Diagnosaurus.

To view the entire topic, please or purchase a subscription.

Emergency Central is a collection of disease, drug, and test information including 5-Minute Emergency Medicine Consult, Davis’s Drug, McGraw-Hill Medical’s Diagnosaurus®, Pocket Guide to Diagnostic Tests, and MEDLINE Journals created for emergency medicine professionals. Explore these free sample topics:

Emergency Central

-- The first section of this topic is shown below --

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
High-purine foods
  • 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

-- To view the remaining sections of this topic, please or purchase a subscription --

Last updated: December 1, 2014