Alcoholic drinks contain purines. The content varies depending on the ingredients used for the drink, process and ultimately the alcohol content.

There is strong association between high consumption of alcoholic drinks and uric acid levels in the blood, and consequently gout.

Below are estimates of purine content in some alcoholic drinks, analyzed by British researchers and USDA researchers. The USDA researchers reviewed and gathered the data from various studies.

Purine content in alcoholic drinks (beer)

Alcoholic drinks Total purine content(mg/100ml)
Traditional British beers 2.03 - 2.75
Guinness 2.38
Lager beer 1.77
Home-brewed beer 0.39
Cider 0.04
Wine 0.0


Beer types
Total purine content(mg/100ml)
Dark beer 13.5
Pils beer 9.8
Wheat beer 8.05
Radler beer 3.6
Malt beverage, non-alcoholic beer 2.9


Purine content in alcoholic drinks (liquor)

Liquor types
Total purine content(mg/100ml)
Shoko-shu 9.7
Sake 1.4
Wine 1.2
Brandy 0.33
Ume liqueur 0.2
Whiskey 0.2
Shochu 0.0


Purine content in seasonings

Food items Total purine content (mg/100g)
Spirulina 1076.8
Oyster sauce 134.4
Rice bran 100.2
Honey 68.7
Soy sauce, light color 55.3
Soy sauce, dark color 45.2
Barbecue sauce 14.9


Purine content in supplements

Supplements Total purine content (mg/100g)
Chlorella 3182.7
Beer yeast 2995.7
Beer yeast product 1206.2
Royal jelly 403.4
Chondroitin and Beer yeast 186.1
Soy isoflavone 6.9


More on gout and diet:

Purines and uric acid content in beef, pork and chicken
Purines and uric acid content in vegetables, fruits, eggs, dairy products
Purines and uric acid content in fish and seafood
Gout causes, diagnosis, symptoms, and cure
Food high or low in uric acid
Gout and diet: Serum uric acid level and coffee and tea intake
Uric acid reducing foods
Gout Causes: Food High in Purines and Uric Acid, and Alcohol
Low purine diet cookbooks and gout related books



Álvarez-Lario B, Alonso-Valdivielso, JL. 2014. Hyperuricemia and gout; the role of diet. Nutr Hosp. 29(4):760-70.

Clifford, Andrew J. and Story, David L. 1976. Levels of Purines in Foods and Their Metabolic Effects in Rats. J. Nutr. 106: 435-442.

Brule, D. Sarwar, G., and Savoie, L. 1988. Purine content of Selected Canadian Food Products. Journal of Food Composition and Analysis 1(2): 130-138.

Brule, D., Sarwar, G. and Savoie, L. 1989. Effects of methods of cooking on free and total purine bases in meat and fish. Can. Insti. Food Sci. Technol. J. Vol. 22(3): 248 - 251.

Choi, H. K., Atkinson, K., Karlson, E. W., Willett, W., and Curhan, G.. 2004. Purine-Rich Foods, Dairy and Protein Intake, and the Risk of Gout in Men. The New England Journal of Medicine, Vol. 350(11):1093-1103.

Clifford, A. J. and Stroy, D. L. 1976. Levels of purines in foods and their metabolic effects in rats. Journal of Nutrition 106: 435-442.

Kaneko K, Aoyagi Y, Fukuuchi T, Inazawa K, and Yamaoka N. Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia. Biol. Pharm. Bull 37(5), 709 - 721 (2014).

Gibson, T., Rodgers, A. V., Simmonds, H. A. and Toseland, P. 1984. Beer drinking and its effect on uric acid. British Journal of Rheumatology, 23: 203 - 209.

Young, L. L. 1980. Evaluation of four purine compounds in poultry products. Journal of Food Science 45: 1064-67.