Purines are substances in foods. They are part of every cell and necessary for the genetic material and the construction of new cells. The breakdown of purines from food produces uric acid. In some people, this can not be excreted in sufficient quantity. This results in too high a uric acid level in the blood, which can lead to deposits in joints and thus to gout.
Limitation of purine intake
As a result of gout, it can also lead to kidney function or kidney stones. Therefore, daily purine intake should be reduced to 500 milligrams. To reach this value it is necessary to reduce the meat-fish and sausage consumption to a maximum of 3 times a week. The recommended portion size of a maximum of 100 grams of meat or poultry or 50 grams of sausage should be respected.
Foods with a lot of purine:
The following foods contain a lot of purine and should therefore only be consumed in moderation:
- soy products
- 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:
- All other vegetables
- milk and milkproducts
- Cereals and cereal products