LAUSR

Abstract Gout, the most common type of inflammatory arthritis and associated with elevated uric acid levels, is a global burden. “Western” dietary habits and lifestyle, and the resulting obesity epidemic, are often blamed for the increased prevalence of gout. Purine intake has shown the biggest dietary impact on uric acid. To manage this situation, data on the purine content of foods are needed. To assess availability and quality of purine data and identify research gaps, we obtained data for four purine bases (adenine, guanine, hypoxanthine, and xanthine) in foods, alcoholic beverages, and dietary supplements. Data were predominantly from Japan, and very little from the United States. Data quality was examined using a modified version of the USDA Data Quality Evaluation System. Purine values in 298 foods/19 food groups, 15 alcoholic beverages, and 13 dietary supplements were reported. Mean hypoxanthine (mg/100 g) in the soups/sauces group was 112 and mean adenine in poultry organs was 62.4, which were the highest among all groups. Regular beer had the highest adenine (1.63 mg/100 mL) and hypoxanthine (0.96 mg/100 mL) among alcoholic beverages reported. Overall, purine was highest in animal-based products and beer. Data were limited in scope, food descriptions, and quality. Additional studies on purine content in U.S. foods may support gout management.