Meat and seafood are two foods with the highest concentration of purines, a compound that converts into uric acid during digestion. Organ meat, beef, pork, lamb, fowl and game produce a high concentration of uric acid. Sardines, scallops, herring, anchovies and mackerel are also high in uric acid, as is gravy and beer. Other foods that are moderately high in uric acid include asparagus, mushrooms, spinach, cauliflower and oatmeal. Bread, wheat bran, beans and peas are others.
Purines are chemical compounds that convert into uric acid in the human body and cause gout, a painful condition. An excess of uric acid crystals that settle into the joints, tendons and kidneys causes gout, which is an inflammatory condition similar to arthritis. Unlike arthritis, diet and lifestyle control the occurrence of gout, and those who suffer from this condition must adhere to a low uric acid diet to avoid flare ups and re-occurrences.
A diet that is low in purines, and therefore low in uric acid, should consist of dairy foods, green vegetables, cheese, chocolate and coffee. Tomatoes, peanut butter, eggs, nuts, and low-fat milk and low-fat yogurt are also good choices for people who suffer from gout. This type of diet works with the body to reduce excess uric acid and decrease the risk of experiencing gout symptoms.