Last reviewed: 2026-09-03 • Editorial Standards

Fermented & Brewing Products: Purine Ranking (Lowest to Highest)

Evidence-based comparison — data from USDA+ODS-NIH PURINE DATABASE Release 2 (March 2025)

Lowest Purine

#1radler (beer and lemonade mixture)3.6 mg/100g
#2sake lees89.1 mg/100g
#3yeast, dried847.1 mg/100g

Highest Purine

#3radler (beer and lemonade mixture)3.6 mg/100g
#2sake lees89.1 mg/100g
#1yeast, dried847.1 mg/100g

Category Average: 313.3 mg/100g/100g

The average across 3 foods with lab-measured data. Foods below this average are better-than-typical choices within this category.

How to Use This Ranking

The purine ranking is sorted from lowest to highest. Rank #1 is the lowest-purine food in the category. Foods in the top half (above median) should be consumed with more awareness of portion and frequency. The difference between adjacent ranks varies: in some categories, rank #5 and #10 might be only 10 mg apart; in others, the gap can be 100+ mg. Always check the actual milligram value, not just the position. Rankings do not account for fructose or alcohol — use individual food pages for a complete risk assessment.

ACR 2020 Guideline Context

The American College of Rheumatology recommends that gout patients focus on purine awareness rather than complete food group elimination. Within any category, there is a wide purine range. The goal is to shift toward lower-purine choices within categories you already eat, rather than eliminating entire food groups. This ranking helps you identify which specific items to prioritize and which to limit.

Japanese guidelines recommend under 400 mg of total dietary purines per day. Using this ranking, you can estimate how much of budget each food uses per typical serving.

How This Comparison Is Built

Every food in this comparison passes through a three-factor risk model that looks at purines, fructose, and alcohol independently. Purine values are sourced from the USDA+ODS-NIH PURINE DATABASE Release 2 (March 2025) and Kaneko et al. (Biol Pharm Bull 37(5):709-721, 2014, PMID: 24553148), fructose from USDA SR28. Verdicts apply ACR 2020 limits — Safe means under 50 mg purine and 2 g fructose with no alcohol; Moderate falls between; Avoid exceeds these or contains alcohol. Data quality tiers (T1/T2/T3) are listed on each food's detail page.

This comparison is provided for informational purposes only and does not constitute medical advice. Individual tolerance to purines and fructose varies. Consult a healthcare professional for personalized dietary guidance. Last reviewed: 2026-09-03.

Frequently Asked Questions

Is sake lees (sake kasu) high in purines?
Sake lees measures 89.1 mg per 100g in our database — Moderate, similar to some fish. Sake kasu is the fermented rice solids left after sake pressing, used in Japanese cooking for marinades and soups. Used as a flavoring in small amounts, the purine load is modest; as a primary ingredient in a hot pot, it adds up like any Moderate food.
Why is dried yeast so high in purines?
Dried yeast measures 847.1 mg per 100g — among the highest foods we measure, second only to dried anchovies and RNA supplements. Yeast cells are essentially pure nucleic-acid machinery: they grow and divide fast, and purines are the backbone of RNA. This is why brewer's yeast supplements carry explicit gout warnings.
What about radler or shandy drinks?
Radler (beer mixed with lemonade) measures just 3.6 mg purine per 100g — low, because dilution cuts everything. But radler is still beer: the alcohol itself promotes uric acid retention, and the lemonade adds sugar. Purine numbers flatter alcoholic drinks in a way that misleads — for gout, the alcohol line matters more than the purine line.