Pork Liver (USDA) has a high purine content of 289mg/100g — well above the safe threshold for gout. It's one of the foods to avoid. As an organ meat, Pork Liver (USDA) is naturally concentrated in purines — the liver and kidneys are where purine metabolism happens in animals, which is why organ meats are the highest-purine foods in any diet.
Pork Liver (USDA) is not recommended for gout. It contains 289mg of purine per 100g (high range: 150+mg), significantly raising the risk of uric acid buildup and gout attacks.
Organ meats (liver, kidney, sweetbreads, tongue, brain) are particularly high in purines — among the worst foods for gout. All major guidelines recommend complete avoidance. [Source: Arthritis Foundation / Mayo Clinic / Cleveland Clinic]
Organ meats (liver, kidney, sweetbreads, tongue, brain) are particularly high in purines — among the worst foods for gout. All major guidelines recommend complete avoidance. [Source: Arthritis Foundation / Mayo Clinic / Cleveland Clinic]
Boiling or stewing meat and discarding the cooking liquid can reduce purine content. Water-soluble purines leach into the water during cooking — do not consume the broth if reducing purine intake. [Source: General nutrition guideline] Grilling and frying add inflammatory compounds from charring and high-heat oils — poaching, steaming, or stewing are better methods.