Fructose Face-Off: sugars, pickles, kosher dill, spears, clausen vs jujube, chinese, fresh, dried

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

Fructose Comparison

Food	Fructose (g/100g)	Relative Risk
sugars, pickles, kosher dill, spears, clausen (fl,mo) - nfy120hp7	0.6	Lower
jujube, chinese, fresh, dried	20.6	34.3x 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

Each item here is scored by a three-factor risk engine covering purines, fructose, and alcohol. Purine values draw 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 comes from USDA SR28 tables. Classification uses ACR 2020 thresholds — Safe under 50 mg purine and 2 g fructose with no alcohol, Moderate in between, Avoid above, or when alcohol is present. Each food page labels its data quality as 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: sugars, pickles, kosher dill, spears, clausen or jujube, chinese, fresh, dried?

jujube, chinese, fresh, dried contains 20.6g fructose per 100g — 34.3x more than sugars, pickles, kosher dill, spears, clausen at 0.6g/100g. Fructose directly raises uric acid through hepatic ATP depletion, independent of purine content.

How does fruit fructose affect gout differently from purines?

Purines supply the raw material for uric acid, while fructose speeds up the body's own purine turnover. So a fruit can be low in purines and still raise gout risk when its fructose is high — the ACR 2020 guideline treats both as independent dietary triggers.