Determination of purine contents in commonly consumed U.S. foods: Updating the USDA and ODS-NIH Purine Database

Authors: Wu, Xianli; HEYDORN, KATHERINE - University Of Maryland; KAMAT, MANASI - University Of Florida; GARRETT, TIMOTHY - University Of Florida; DWYER, JOHANNA - National Institutes Of Health (NIH); THOMPSON, LESLIE - Texas Tech University; JURASCHEK, STEPHEN - Harvard Medical School; WAMBOGO, EDWINA - National Institutes Of Health (NIH); PANDEY, DEEPESH - University Of Maryland; Pehrsson, Pamela

Submitted to: Journal of Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/24/2025
Publication Date: 10/29/2025
Citation: Wu, X., Heydorn, K.C., Kamat, M., Garrett, T.J., Dwyer, J.T., Thompson, L.D., Juraschek, S.P., Wambogo, E., Pandey, D., Pehrsson, P.R. 2025. Determination of purine contents in commonly consumed U.S. foods: Updating the USDA and ODS-NIH Purine Database. Journal of Nutrition. 55(12):4331-4344. https://doi.org/10.1016/j.tjnut.2025.10.035.
DOI: https://doi.org/10.1016/j.tjnut.2025.10.035

Interpretive Summary: High dietary purine intake is linked to hyperuricemia and gout, two significant global public health concerns. In 2023, the BHNRC Methods and Application of Food Composition Laboratory released the “USDA and ODS-NIH Database for the Purine Content of Foods (Release 1.0)”, providing data for 396 foods and 15 alcoholic beverages, primarily from non-U.S. literature. However, current data on the purine contents in highly consumed U.S. foods are still lacking. This study analyzed 61 foods (3 – 8 samples per food) obtained through USDA sample procurement programs and convenience sampling in the U.S. Selected raw meat samples were cooked using common methods. Four purine bases (adenine, guanine, hypoxanthine and xanthine) and uric acid were quantified using validated analytical method. Total purine content ranged from 96 – 448 mg/100 g in meat and seafood, with cooking altering levels due to water and fat loss. The total purine contents in legumes and vegetables ranged from 9 – 72 mg/100 g, while purines in milk, yogurt, cheeses, and eggs were negligible. Crab was the only food containing a significant amount of uric acid at 32 mg/100 g of food. The data from this study were used to update the “USDA and ODS-NIH Database for the Purine Content of Foods (Release 2.0)” and to enhance dietary purine intake estimates and improve health guidance.

Technical Abstract: High dietary purine intake is linked to hyperuricemia and gout, two significant global public health concerns. In 2023, the BHNRC Methods and Application of Food Composition Laboratory released the “USDA and ODS-NIH Database for the Purine Content of Foods (Release 1.0)”, providing data for 396 foods and 15 alcoholic beverages, primarily from non-U.S. literature. However, current data on the purine contents in highly consumed U.S. foods are still lacking. This study analyzed 61 foods (3 – 8 samples per food) obtained through USDA sample procurement programs and convenience sampling in the U.S. Selected raw meat samples were cooked using common methods. Four purine bases (adenine, guanine, hypoxanthine and xanthine) and uric acid were quantified using hydrophilic interaction liquid chromatography coupled with tandem high-resolution mass spectrometry (HILIC-HRMS/MS). Total purine content ranged from 96 – 448 mg/100 g in meat and seafood, with cooking altering levels due to water and fat loss. The total purine contents in legumes and vegetables ranged from 9 – 72 mg/100 g, while purines in milk, yogurt, cheeses, and eggs were negligible. Crab was the only food containing a significant amount of uric acid at 32 mg/100 g of food. Data from this study were used to update the “USDA and ODS-NIH Database for the Purine Content of Foods (Release 2.0)” and to enhance dietary purine intake estimates and improve health guidance.