purine table and information

Transcription

1 HIGHEST IN PURINES (400 mg. uric acid/100 g and higher) Nutrition Density in Fish, sardines in oil Liver, Calf's Mushroom, flat, edible Boletus, dried Neck sweet bread, Calf's Ox liver Ox spleen Pig's heart Pig's liver Pig's lungs (lights) Pig's spleen Sheep's spleen Sprat, smoked Theobromine Yeast, Baker's Yeast, Brewer's MODERATELY HIGH IN PURINES (100 to 400 mg. uric acid/100g) Bean, seed, white, dry Bean, Soya, seed, dry Beef, chuck Beef, fillet Beef, fore rib, entrecote Beef, muscles only Page 1

2 Beef, roast beef, sirloin Beef, shoulder Black gram (mungo bean), seed, dry Caviar (real) Chicken (breast with skin) Chicken (chicken for roasting), average Chicken, boiling fowl, average Chicken, leg with skin, without bone Duck, average Fish, Anchovy Fish, Carp Fish, Cod Fish, Haddock Fish, Halibut Fish, Herring roe Fish, Herring, Atlantic Fish, Herring, Matje cured Fish, Mackerel Fish, Pike-perch Fish, Redfish (ocean perch) Fish, Saithe (coalfish) Fish, salmon Fish, sardine, pilchard Fish, Sole Fish, trout Fish, Tuna Page 2

3 purine table and information Min Max Fish, Tuna in oil Goose Grape, dried, raisin, sultana Ham, cooked Heart, Sheep's Horse meat Kidney, Calf's Lamb (muscles only) Lentil, seed, dry Linseed Liver, chicken Lobster Lungs, Calf's Mussel Ox heart Ox kidney Ox lungs (lights) Ox tongue Peas, chick (garbanzo), seed, dry Pig's kidney Pig's tongue Pike Poppy seed, seed, dry Pork belly Pork belly, raw, smoked dried Page 3

4 purine table and information Min Max Pork chop with bone Pork chuck Pork fillet Pork hip bone (hind leg) Pork leg (hind leg) Pork muscles only Pork shoulder with skin (blade of shoulder) Rabbit meat, average with bone Rabbit/Hare (average) Sausage "Jagdwurst" Sausage salami, German Sausage, liver (liverwurst) Sausages, frying, from pork Scallop Shrimp, brown Spleen, Calf's Sunflower seed, dry Turkey, young animal, average, with skin Veal chop, cutlet with bone Veal fillet Veal knuckle with bone Veal, leg of veal with bone Veal, muscles only Veal, neck with bone Veal, shoulder Page 4

5 Venison back Venison haunch (leg) LOWEST IN PURINES (100 mg. uric acid/100 g and le Almond, sweet Apple Apricot Artichoke Asparagus Aubergine Avocado Bamboo Shoots Banana Barley without husk, whole grain Bean sprouts, Soya Beans, French (string beans, haricot) Beans, French, dried Beef, corned (German) Beer, alcohol free Beer, Pilsner lager beer, regular beer, German Beer, real, light Beet root Bilberry, blueberry, huckleberry Brain, Calf's Bread, wheat (flour) or (white bread) Page 5

6 Broccoli Brussels sprouts Cabbage, red Cabbage, savoy Cabbage, white Carrot Cauliflower Caviar substitute Celeriac Cheese, Brie Cheese, Cheddar/Cheshire cheese, 50% fat content Cheese, cottage Cheese, edam, 30% fat content in dry matter Cheese, edam, 40% fat content in dry matter Cheese, edam, 45% fat content in dry matter Cheese, Limburger, 20% fat content in dry matter Cherry, Morello Cherry, sweet Chicory Chinese leaves Chives Cocoa powder, oil partially removed Corn, sweet Fish, Crayfish Cress Crispbread Page 6

7 Cucumber Currant, red Date, dried Elderberry, black Endive Fennel leaves Fig (dried) Fish, eel (smoked) Frankfurter sausages Gooseberry Grape Grass, Viper's (black salsify) Kale Kiwi fruit (Chinese gooseberry, strawberry peach Kohlrabi Leek Lettuce Lettuce, Lamb's Meat, luncheon Melon, Cantelope Millet, shucked corn Morel Mushroom Mushroom, flat, edible Boletus Mushrooms, canned, solid and liquid Mushrooms, Chanterelle Page 7

8 Mushrooms, Chanterelles, canned, solids & liquids Nuts, Brazil Nuts, hazelnut (cobnut) Nuts, peanut Oats, without husk, whole grain Olive, green, marinated Onion Orange Ox brain Oyster Oyster, mushroom Parsley, leaf Pasta made with egg (noodles, macaroni, spaghetti Pea, pod and seed, green Pea, seed, dry Peach Pear Peppers, green Pig's brain Pineapple Plaice Plum Plum, dried Potato Potato, cooked with skin Pudding, black Page 8

9 Pumpkin Quince Radish Radishes Raspberry Rhubarb Rolls, bread Rye, whole grain Sauerkraut, dripped off Sausage "Bierschincken" Sausage "Fleischwurst" Sausage "Mortadella" Sausage "Munich Weisswurst" Sausage, Vienna Sausages, frying, from veal Sausages, German (Mettwurst) Sesame (gingelly) seed, Oriental, dry Spinach Squash, summer Strawberry Tench Tofu Tomato Nuts, Walnut Wheat, whole grain Yogurt, min. 3.5% fat content Page 9

10 Please remember that food is usually responsible for only ca. 30% of the uric acid content in the blood serum. Diet is very important to those who wish to lower their uric acid, yet other considerations should not be overlooked. Extremely physical exertion or traumatic injuries may contribute to the occurrence of gout. Also foods that elevate the blood acidity, despite their low purine content, may cause an aggravation of gout. Some examples may be: very spicy and greasy food, coffee, alcohol, excess tea, deeply fried food and more. In Chinese medicine concepts, these foods fall under the category of Heat and Damp producing foods and beverages. The following foods list is from the book Gout by Prof. R. Grahame, Dr. A. Simmonds and Dr. E. Carrey: Group A: 0-50mg purine per 100g Group B: mg purine per 100g Group C: 150-1,000mg purine per 100g Fruits Poultry: (Chicken, duck, turkey, goose) Wild or Farmed Game (Pheasant, quail, grouse, rabbit/hare, venison) Vegetables: All, except those in Group B (runner/green/string beans/french beans, mange-tour, and sugar snap peas are all right Cereals: All except those in Group B (most breads and cakes, most breakfast cereals, biscuits, rice, barley, couscous, polenta, and pasta are permitted in moderation) Dairy Products (Milk, creams, yogurt, ice cream, cheese, eggs bearing in mind the high fat content of most dairy products) Fats, within reasonable calorie limits (Butter, most cooking oils, lard, shortening, salad dressing, mayonnaise) Nuts: Not peanuts or cashews, and preferably not salted nuts Olives Preserves and Sweets (Jam, marmalade, chutney, pickles) Beverages: Including tea, coffee, soft drinks (but these may contain caffeine) Red Meats and Sausages (Veal, beef, lamb, pork, bacon) Fish: Except those in Group C Oysters, Mussels, and Most Other Shellfish, Prawns, Shrimp, Scampi Wholegrain Bread and Pasta Wholegrain Cereals (Including oatmeal, brown rice, and tahini) Lentils, Soya Beans, Bean Curd, Tofu, Tempeh, Miso, Hummus, Peas and Beans (including Chickpeas) Peanuts, Peanut Butter, Cashews, Ground Nuts Peanuts, Peanut Butter, Cashews, Ground Nuts Brassicas (Cauliflower, broccoli/calabrese, kale, Brussels sprouts, Chinese greens Spinach, Asparagus, Avocado, and Mushrooms Organ Meats (Kidney, heart, sweetbreads, liver, pâté, terrine, liver sausage, foie gras) Extracts of Meat and Yeast (Bovril, Oxo, Marmite, Vegemite) Fish Roe (Cod roe, caviar, taramasalata) Scallops, Herrings, Mackerel, Trout Crayfish, Lobster Small Fish Whole or Processed (Anchovies, sardines, sprats, whitebait, anchovy paste, Gentlemen s Relish, Thai fish sauce) Page 10