Key Insights
Among the 8 foods in this intersection, 5 (62%) are rated Safe — providing a meaningful number of low-risk options that satisfy both 'Meat' and 'Soy Products' criteria.
Purine levels in this group span from 0 mg/100g (soy milk, unsweetened, plain, shelf stable) to 103 mg/100g (tofu burger) — a difference of 103 mg. Selection within this overlap makes a practical difference.
The average purine content across the 8 foods with data is 32 mg/100g — within the low-purine range, which suggests many options here may fit a gout-aware diet.
Our purine data is sourced from the USDA+ODS-NIH PURINE DATABASE Release 2 (March 2025) and the Kaneko et al. (2014) comprehensive food purine survey covering 270 foodstuffs. Fructose data comes from USDA SR28 food composition tables. Verdict ratings follow a multi-dimensional engine evaluating purine, fructose, and alcohol risk simultaneously.
Frequently Asked Questions
What does it mean when a food is both 'Meat' and 'Soy Products'?
It means the food meets two criteria simultaneously — it belongs to both the 'Meat' and 'Soy Products' categories. Of all foods in our database, 8 items satisfy this dual condition. Instead of checking two separate lists, this page gives you one focused view of the overlap.
How many 'Meat' × 'Soy Products' foods are gout-safe?
5 of the 8 foods (62%) in this intersection are rated Safe for gout. An additional 3 are Moderate and 0 are Avoid. Browse the food list below — Safe items are marked with 🟢, Moderate with 🟡, and Avoid with 🔴.
Should gout patients pay attention to this combination?
Yes — evaluating foods through two lenses (here, 'Meat' and 'Soy Products') gives a clearer risk picture than either filter alone. The 8 foods in this overlap vary considerably in purine and fructose levels. Checking individual entries below helps pinpoint usable vs. high-risk options.
Why use two tags instead of just one?
A single tag like 'Meat' may include hundreds of foods with widely varying safety. Adding the 'Soy Products' filter narrows the results to 8 items where both conditions are true, giving a more targeted and actionable list. This is especially useful when managing multiple dietary constraints simultaneously — a common scenario for gout patients who also need to monitor fructose, alcohol, or specific food categories.
How This Analysis Works
Each food in this intersection is evaluated using a multi-dimensional risk engine that considers three independent gout triggers:
- Purine content (mg per 100g) — The primary driver of uric acid production. Data from USDA and ODS-NIH Database for the Purine Content of Foods Release 2.0 (March 2025; USDA ARS) and Kaneko et al. Biol Pharm Bull 37(5):709-721, 2014.
- Fructose content (g per 100g) — Raises uric acid independently of purines through hepatic ATP depletion. Data from USDA SR28.
- Alcohol content — Blocks renal uric acid excretion and accelerates purine breakdown.
A food rated Safe means purine is under 50 mg/100g and fructose under 2g/100g with no alcohol. Moderate indicates purine 50-150 mg/100g or fructose 2-5g/100g. Avoid means purine above 150 mg/100g, fructose above 5g/100g, or presence of alcohol.
All purine values are lab-measured unless marked T3 (category-level estimate). Cross-reference individual food pages for detailed source information.