Pork Neck & Gout

Eat in Moderation
📊 Pork Guide →

At 70.6mg/100g of purine, Pork Neck sits in the moderate range. It's not off-limits for gout, but portion control matters. Among meats, purine levels vary significantly by cut — lean muscle cuts generally have less purine than fatty or organ cuts. Pork Neck falls at the mid end of that range. For the lowest purine intake from Pork Neck, choose lean cuts and trim all visible fat. Cooking methods matter — poaching and steaming are better than grilling.

Nutritional Data

PURINE
70.6 mg/100g
Japan Gout Society
PROTEIN
19g
Japan 2025
FAT
18g
Japan 2025

Compare All Pork Varieties

Frequently Asked Questions

How often can I eat Pork Neck with gout?

Pork Neck should be eaten in moderation with gout. It contains 70.6mg of purine per 100g (moderate range: 50–150mg). It can be part of a gout-friendly diet, but keep portions reasonable and not daily.

What about organ meats compared to regular cuts?

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]

Does cooking change the purine content of Pork Neck?

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.

Which cuts of Pork Neck are lowest in purine?

For Pork Neck, choose lean cuts with minimal marbling. Cuts labeled 'loin' or 'round' are typically leanest. When eating meat, choose lean cuts labeled 'loin' or 'round.' Trim all visible fat before cooking. A plant-forward diet with meat as a side — not the centerpiece — is the healthiest approach for gout. [Source: Mayo Clinic]

What's the best way to prepare Pork Neck for a gout-friendly meal?

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] Also When eating meat, choose lean cuts labeled 'loin' or 'round.' Trim all visible fat before cooking. A plant-forward diet with meat as a side — not the centerpiece — is the healthiest approach for gout. [Source: Mayo Clinic]

Related Guides & Rankings

Explore Other Food Groups

Purine data: Japan Gout Society | Nutrition data: Japan 2025

Disclaimer: This website provides dietary information only. It is not medical advice. Consult your doctor for gout-related concerns.
How we determine food safety →