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Low Purine Diet

Foods that contain the compound purine can trigger an attack of gout in susceptible individuals, because purine raises uric acid levels in the body.  Most foods with high purine levels are also rich in protein, consequently alternative sources of protein should be included in a low-purine diet.  Dr. Kraskow recommends avoiding the following.

Foods with very high purine levels:  

Anchovies, Brains, Gravies, Kidneys, Liver, Sardines, Sweetbreads

Foods with high purine levels:

Bacon, Beef, Calf tongue, Carp, Chicken soup, Codfish, Duck, Goose, Halibut, Lentils, Perch, Pork, Rabbit, Sheep, Shellfish, Trout, Turkey, Veal, Venison

Foods with moderately high purine levels:

Asparagus, Bluefish, Bouillon, Cauliflower, Chicken, Crab, Ham, Herring, Kidney beans, Lima beans, Lobster, Mushrooms, Mutton/Lamb, Navy beans, Oatmeal, Oysters, Peas, Salmon, Spinach, Tripe, Tuna

In addition, do not eat:

Fried foods, Alcohol (especially Beer), Coffee, Candy, Soft Drinks, White Flour, Sugar, Chocolate, Cocoa, Caffeine, Wheat Germ, Potatoes, Yeast

You may supplement the protein in your diet with the following:

Fish, Limited Fowl, Baked Ham, Nuts (without hydrogenated oils), Beans, Cheese, Vegetables, Fruit, Seeds, Limited Eggs.


Avocado, Beets, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Carrots, Celery, Corn, Cucumbers, Eggplant, Lettuce, Onions, Radishes, Sauerkraut, Squash, String beans, Tomatoes, Turnips.  (increase raw for 2 weeks)


Strawberries, Cherries, Apples, Apricots, Berries, Grapefruit, Melons, Oranges, Peaches, Pears, Pineapple, Tangerines, Hawthorne and Blueberries (anthocyanidins).  Fruits may be cooked or raw, without sugar.  Canned fruits should be packed in water, not syrup.  Raw is better if enjoyed that way.  (increase raw for 2 weeks)


Any unsweetened fruit or vegetable juice, except grape, prune juice and orange juice.  Cherry juice is good.


1 quart / 50 lbs. body weight. (unless on a water restricted diet for medical reasons)

Please click here for a downloadable copy

For further information, or questions, please email or call 316.684.6597