Comprehensive list of purine containing foods

I've compiled the best list of purine containing foods that I could find to give a reference for others suffering with gout. Below you will find a list of common foods and the levels of their purines. If you are looking to restrict your intake of purines, this will be invaluable. I would suggest taking all animal sources over 125 or so and cut them out straight away. Others will counsel going much lower and you may indeed need to do that, but at the same time, it is very difficult to cut out all meat from your diet and you may find that you don't even need to. But all meat is not equal when it comes to purines. For example, sardines have have 399mg per 100g, but a steak (sirloin) sits at 110. In fact, fish seems to top the list of meats with the exception of organ meat. It might be worthwhile to cut that out for a time. 1 month should be sufficient to let your body catch up with your intake and let you know if you have lowered your purine intake enough.

Foods Containing Purines

Ultimate Food Purine Content list

Food	mg/100g
Yeast, Brewers	1810
Yeast, Bakers	680
Beef liver	460
Anchovies	411
Sardines	399
Herring	378
Sardines	345
Anchovies	321
Fish, Trout	297
Fish, Tuna in oil	290
Pork liver	289
Liver	286.4
Fish, Tuna	257
Salmon	250
Mackerel	246
Chicken liver	243
Chicken liver	243
liver, boiled	237
liver, broiled	236.1
Liver, chicken	236.1
Shrimp	234
Kidney	230.8
Blackeye peas	230
Chicken heart	223
Lentils	222
Beef kidney	213
Great northern bean	213
Liver, raw	202.2
Small white bean	202
Beef liver	197
Split peas	195
Mackerel	194
Lamb (muscle meat)	182
Fish, Halibut	178
Chicken breast (with skin)	175
Beef heart	171
Lamb heart	171
Pinto bean	171
Fish, Salmon	170
Pork (muscle meat)	166
Beef brain	162
Red bean	162
Turkey (with skin)	150
Large lima bean	149
Lamb liver	147
Shrimp (brown)	147
Baby lima bean	144
Tuna	142
Clams	136
Scallop	136
Squid	135
Ground beef (muscle meat)	133
Drumstick, chicken	132.3
Ham (cooked)	131
Poultry	130.7
Breast, chicken	130.7
Gizzard, chicken	130.5
lamb, roasted, chop	127.5
Lentil, seed	127
Thigh, chicken	126.5
Steak, broiled	121
Beef, chuck	120
Pork, roasted, chop	119
Haddock, broiled	118.7
Lobster	118
Fish, white, fresh	115.9
Mussel	112
Peas, chick (garbanzo)	110
Beef, sirloin	110
Fish, cod	109
Steak, boiled	107.8
Oysters	107
Steak, raw	105.9
Skin, chicken	104.6
Haddock, raw	101.7
Haddock, boiled	94.7
Oats, whole grain	94
Oyster	90
Frankfurter	89
Salmon	88
Pea, green	84
Brocolli	81
Peanuts	79
Cranberry bean	75
Clams	62
Crawfish	60
Mushroom	58
Banana	57
Garbanza bean	56
Corn	52
Mushroom, fresh	46.9
Asparagus	23
Potato	16
Bread, crusted	15.7
Bread, white	12.2
Wheat flour	11.5
Cottage cheese	8
Plain yogurt	7
Rice, cooked	5.9

Note: there are several instances of the term "liver" and different levels of purines given by these sources. Perhaps this is due to testing only a single source? I don't have an answer on that. However, I can state that with as high as liver shows on the list it is a food that should be cut out anyways.

Sources:
Ellington, Anna. Reduction of purine content in commonly consumed meat products through rinsing and cooking

Clifford, Andrew J. and Story, David L. 1976. Levels of Purines in Foods and Their Metabolic Effects in Rats. J. Nutr. 106: 435-442.

Brule, D. Sarwar, G., and Savoie, L. 1988. Purine content of Selected Canadian Food Products. Journal of Food Composition and Analysis 1(2): 130-138.

Brule, D., Sarwar, G. and Savoie, L. 1989. Effects of methods of cooking on free and total purine bases in meat and fish. Can. Insti. Food Sci. Technol. J. Vol. 22(3): 248 - 251.

Choi, H. K., Atkinson, K., Karlson, E. W., Willett, W., and Curhan, G.. 2004. Purine-Rich Foods, Dairy and Protein Intake, and the Risk of Gout in Men. The New England Journal of Medicine, Vol. 350(11):1093-1103.

Clifford, A. J. and Stroy, D. L. 1976. Levels of purines in foods and their metabolic effects in rats. Journal of Nutrition 106: 435-442.

Gibson, T., Rodgers, A. V., Simmonds, H. A. and Toseland, P. 1984. Beer drinking and its effect on uric acid. British Journal of Rheumatology, 23: 203 - 209.

Young, L. L. 1980. Evaluation of four purine compounds in poultry products. Journal of Food Science 45: 1064-67.