purineinname

Purineinname, or purine intake, refers to the amount of purines consumed through diet. Purines are nitrogen-containing compounds that are part of nucleic acids (DNA and RNA) and of cellular energy carriers such as ATP. In humans, dietary purines contribute to the body's purine pool, which is partly derived from endogenous synthesis and partly from what is eaten.

Purines occur in many foods and beverages. Animal-based foods tend to be higher in purines than most plant foods, and certain items are especially rich sources. High-purine foods commonly cited include organ meats (such as liver and kidney) and some fish and shellfish (for example anchovies and sardines). Other animal products, red meats and certain game meats, can also contribute substantial purines. Many vegetables contain purines as well, though they are generally associated with less impact on uric acid levels. Dairy products are relatively low in purines and are sometimes recommended in diets for uric acid management. Alcoholic beverages, particularly beer, can influence purine metabolism and uric acid excretion.

Metabolism of purines involves their breakdown to uric acid, which is normally excreted by the kidneys. In some individuals, uric acid accumulates, leading to hyperuricemia and, in a subset, gout. Elevated uric acid may also be linked to kidney stones and to certain metabolic conditions, though diet is only one contributing factor among genetics, kidney function, body weight, and overall dietary patterns.

Dietary guidance on purine intake is often tailored to uric acid management. People with gout or hyperuricemia may be advised to limit high-purine foods, drink ample fluids, and limit alcohol, while emphasizing low-to-moderate purine foods and balanced nutrition. For the general population, purine intake is one aspect of a varied, healthy diet. Consult a healthcare provider for individual recommendations.