Purines are substances in food. They are a component of every cell and are necessary for the genetic material and the construction of new cells. When purines are broken down from food, uric acid is formed. In some people, this cannot be excreted in sufficient quantities. This results in excessive uric acid levels in the blood, which can lead to deposits in joints and thus to gout.
Limiting purine intake
As a result of gout, kidney function disorders or kidney stones may also occur. Therefore, the daily purine intake should be reduced to 500 milligrams. To reach this level, it is necessary to reduce the consumption of meat-fish and sausage to no more than 3 times a week. The recommended portion size of a maximum of 100 grams of meat or poultry or 50 grams of sausage, respectively, should be adhered to.
Foods high in purine
The following foods contain a lot of purine and should therefore only be consumed in moderation:
- Meat
- Poultry
- Game
- Offal
- Sausage
- Fish
- Soy products
- Legumes
- Skin of fish and poultry
- Crust of meat
- Smoked fish and meat products
- Shellfish and crustaceans
- Cabbage, cabbage sprouts, spinach, asparagus
Foods with little purine
The following foods contain little purine:
- All other vegetables
- Eggs
- Milk and dairy products
- Cereals and cereal products
