Fructose Face-Off: peaches, raw,, sugar vs grapeice, canned or bottled, unsweetened, with added ascorbic acid and calcium

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

Fructose Comparison

Food	Fructose (g/100g)	Relative Risk
peaches, raw, pass 2, region 1, n/a, yes, sugar - nfy010br4	1.4	Lower
grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium	7.4	5.3x higher

Fructose raises uric acid independently of purines by accelerating purine degradation in the liver. The ACR 2020 guideline identifies high-fructose foods as independent gout risk factors. Choosing lower-fructose fruits helps manage uric acid without eliminating fruit from the diet.

Understanding Fructose and Uric Acid

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Why Fruit Selection Matters for Gout

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How This Comparison Is Built

This comparison scores every food on three independent axes — purine content, fructose, and alcohol. Purine figures rely on 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 data comes from USDA SR28. Ratings follow ACR 2020: Safe when purine is under 50 mg and fructose under 2 g with no alcohol, Moderate between these, Avoid beyond, or whenever alcohol appears. Per-food data quality is flagged T1 (lab-measured), T2 (measured plus consensus), or T3 (category estimate).

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

Which has more fructose: peaches, raw,, sugar or grapeice, canned or bottled, unsweetened, with added ascorbic acid and calcium?

grapeice, canned or bottled, unsweetened, with added ascorbic acid and calcium contains 7.4g fructose per 100g — 5.3x more than peaches, raw,, sugar at 1.4g/100g. Fructose directly raises uric acid through hepatic ATP depletion, independent of purine content.

How does fruit fructose affect gout differently from purines?

The distinction: purines contribute building blocks for uric acid, whereas fructose accelerates internal purine breakdown. That is why a low-purine fruit can still be a gout concern if fructose is elevated; ACR 2020 lists both as independent triggers.