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ARS Home Northeast Area Beltsville, Maryland (BHNRC) Beltsville Human Nutrition Research Center Methods and Application of Food Composition Laboratory MAFCL site pages







Purine Content of Foodsheadline bar USDA and ODS-NIH Database for the Purine Content of Foods
 Gout, a serious form of arthritis caused by high levels of uric acid in the blood, is a worldwide health issue. A “western” diet and lifestyle, and the resulting obesity epidemic, are often associated with increased prevalence of gout. A diet high in purines, as well as other factors, can raise levels of uric acid. To help manage gout, nutrient data are needed on purine amounts in foods.  This dataset was developed by USDA scientists to ascertain status of data regarding purine bases in foods and to identify data gaps. We compiled published data for four purine bases (adenine, guanine, hypoxanthine, and xanthine) in foods and alcoholic beverages reported in fourteen studies internationally. Data quality was examined using a modified version of the USDA Data Quality Evaluation System. Purine content varied for the same food in different studies, possibly due to natural variability in foods, different sampling plans, sample handling, and laboratory methods. This dataset includes 4 tables, presenting purine values in over 370 foods (from 20 food groups) and 15 alcoholic beverages. Sources of data are indicated, including country of origin.  Mean values are reported as milligrams per 100 grams for foods and as milligrams per 100 milliliters for beverages.  Standard error of the mean, minimum values, and maximum values are also reported for some foods and beverages. **USDA and ODS-NIH Database for the Purine Content of Foods (2023)** USDA and ODS-NIH Purine Database Documentation
USDA and ODS-NIH Purine Database


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