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Last reviewed: 2026-09-03 • Editorial Standards

Sardines & Anchovies Ranked by Purine Content

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

Lowest Purine Sardines & Anchovies

#1sardine, fermented (heshiko)116.3 mg
#2sardine, raw210.7 mg
#3anchovy, fresh303.9 mg
#4sardine, half-dried305.3 mg
#5Sardine305.7 mg
#6anchovy, canned321.0 mg
#7sardine, canned399.0 mg
#8anchovy, raw411.0 mg
#9sardine, baby, dried746.0 mg
#10Niboshi (dried baby sardines)746.1 mg

Highest Purine Sardines & Anchovies

#12anchovy, fresh303.9 mg
#11sardine, half-dried305.3 mg
#10Sardine305.7 mg
#9anchovy, canned321.0 mg
#8sardine, canned399.0 mg
#7anchovy, raw411.0 mg
#6sardine, baby, dried746.0 mg
#5Niboshi (dried baby sardines)746.1 mg
#4Anchovy (dried)1108.6 mg
#3anchovy, dried1109.0 mg

Category Average: 506.9 mg/100g

The average across 12 Sardines & Anchovies 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 has been evaluated using a three-factor risk engine that independently assesses purine content, fructose level, and alcohol presence. Purine values come from two primary references — 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 is sourced from USDA SR28 Food Composition Tables. The verdict system follows ACR 2020 guideline thresholds: Safe (purine <50 mg, fructose <2g, no alcohol), Moderate (purine 50-150 mg or fructose 2-5g), Avoid (purine >150 mg, fructose >5g, or alcohol present). Data quality is labeled T1 (lab-measured), T2 (measured + consensus), or T3 (category estimate) 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

Are sardines bad for gout?
Sardines are high in purines, and most gout guidance recommends limiting them. Among 12 sardine and anchovy entries with measured values, levels run from about 116.3 mg/100g up to 1109.0 mg/100g for dried forms. A small occasional serving may be fine for some people, but they are not a daily protein for gout.
Which sardine or anchovy is lowest in purines?
The lowest options in our database are fresh and fermented forms — sardine, fermented (heshiko) at 116.3 mg/100g and sardine, raw at 210.7 mg/100g. Dried anchovy and dried whitebait are far higher (over 1109.0 mg/100g). If you want the omega-3s, small fresh sardines in moderation are a more reasonable choice than dried versions.
Are anchovies high in purines?
Yes. Fresh anchovies are moderate-to-high, and dried anchovies are among the most purine-dense foods in our database, reaching about 1109.0 mg/100g. Anchovies are also a common hidden ingredient in Worcestershire sauce and fish sauces, so check labels if you are tracking intake carefully.
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References

• ACR 2020 Guideline for the Management of Gout
• USDA+ODS-NIH PURINE DATABASE Release 2, March 2025
• Kaneko K, et al. Biol Pharm Bull 37(5):709-721, 2014. PMID: 24553148

Medical Disclaimer: This website provides informational content only and does not constitute medical advice.
Last reviewed: 2026-09-03