The general consensus regarding meat is that consumption should be limited to a very small portion (4 to 6 ounces). The amount of purine that goes into your body depends on how much food you intake so portion size matters. Also keep in mind that certain types of meats, such as organ meats, have higher purine content than others.
| Low - Moderate Purines | High Purines |
|---|---|
| Beef | Chicken skin |
| Chicken meat | Duck |
| Deer | Goat |
| Fat | Goose |
| Pork | Lamb |
| Rabbit | Organ meats (brain, heart, intestine, kidney, liver, pancreas, sweetbreads, tripe, thymus) |
| Sheep | |
| Turkey | |
| Veal |