Highpurine

Highpurine is a term used in nutrition and medicine to describe foods and substances with high purine content. Purines are nitrogen-containing compounds found in many foods and beverages. When purines are metabolized, they are converted to uric acid. In most people uric acid is filtered by the kidneys and excreted, but in some individuals or under certain conditions, high purine intake can raise blood urate levels, contributing to hyperuricemia and gout.

Classification of highpurine items often uses purine content per 100 grams of food. High-purine foods typically exceed roughly 150 mg per 100 g, medium 50–150 mg, and low less than 50 mg. Major highpurine items include organ meats (such as liver and kidney), certain fish and seafood (anchovies, sardines, mackerel, herring, mussels), other meats, and yeast extracts. Beverages such as beer and some alcoholic drinks can raise uric acid levels, partly due to purines from yeast and added sugars.

Dietary guidance for people with gout or hyperuricemia emphasizes limiting high-purine foods, staying well hydrated, maintaining a healthy weight, and moderating alcohol and high-fructose beverages. Purine content is one factor among others that influence uric acid levels; many vegetables and plant foods contain purines but are less strongly associated with gout risk, and they offer important nutrients and health benefits.

See also: Gout, Hyperuricemia, Purine metabolism.