Editing Purine (section)

== Dietary sources ==
Purines are found in high concentration in meat and meat products, especially internal organs, such as [[liver]] and [[kidney]], and in various [[seafood]]s, high-[[fructose]] beverages, alcohol, and [[yeast]] products.<ref name="li">{{cite journal |vauthors=Li R, Yu K, Li C |title=Dietary factors and risk of gout and hyperuricemia: a meta-analysis and systematic review |journal=Asia Pacific Journal of Clinical Nutrition |volume=27 |issue=6 |pages=1344–1356 |date=2018 |pmid=30485934 |doi=10.6133/apjcn.201811_27(6).0022 |url=https://apjcn.nhri.org.tw/server/APJCN/27/6/1344.pdf}}</ref><ref name="kaneko">{{cite journal |vauthors=Kaneko K, Aoyagi Y, Fukuuchi T, Inazawa K, Yamaoka N |title=Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemia |journal=Biological & Pharmaceutical Bulletin |volume=37 |issue=5 |pages=709–21 |date=2014 |pmid=24553148 |doi=10.1248/bpb.b13-00967 |url=https://www.jstage.jst.go.jp/article/bpb/37/5/37_b13-00967/_html/-char/en|doi-access=free }}</ref> Examples of high-purine food sources include [[Anchovies as food|anchovies]], [[Sardines as food|sardines]], liver, [[beef]], kidneys, [[Brain as food|brain]]s, [[Lophius|monkfish]], dried [[mackerel]], and [[shrimp]].<ref name=kaneko/> 

Foods particularly rich in [[hypoxanthine]], [[adenine]], and [[guanine]] lead to higher blood levels of uric acid.<ref name=kaneko/> Foods having more than 200 mg of hypoxanthine per 100 g, particularly animal and fish meats containing hypoxanthine as more than 50% of total purines, are more likely to increase uric acid levels.<ref name=kaneko/> Some vegetables, such as [[cauliflower]], [[spinach]], and peas, have considerable levels of purines, but do not contribute to elevated uric acid levels, possibily due to digestion and [[bioavailability]] factors.<ref name=kaneko/> 

[[Dairy]] products, [[soy]] foods, cereals, beans, mushrooms, and coffee are low-purine foods, characterized specifically by low levels of adenine and guanine comprising more than 60% of purines.<ref name=kaneko/> A low-purine dietary plan that may reduce the risk of [[hyperuricemia]] and [[gout]] includes eggs, dairy products, fruits, vegetables, [[legume]]s, mushrooms, and soy products.<ref name=li/><ref name=kaneko/><ref>{{cite web |title=Gout diet: What's allowed, what's not |publisher=Mayo Clinic|url=https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gout-diet/art-20048524|date=2 April 2025|access-date=13 April 2025}}</ref>