Pork Loin
Meat — purine content 110mg per 100g
Medium Purine
110
mg/100g
Yes, in moderation (up to 100g per meal).
Diet Advice
Pork loin is one of the leaner cuts of red meat at about 110mg purine per 100g. Large cohort studies link red meat intake to higher gout risk, and the cut matters less than how much and how often you eat it.
Recommended Preparation
Roast, grill or braise and trim the visible fat. Avoid deep-fried pork, crackling and heavy sauces, and keep red meat to a few meals a week.
Low Purine Alternatives
Data source: USDA FoodData Central; Choi HK, NEJM 2004; Li R, Asia Pac J Clin Nutr 2018 (dietary factors meta-analysis). Purine value: 110mg per 100g of Pork Loin (Medium purine, yellow zone).
See the full purine food classification table for all 142 foods, or read the low purine diet guide.
Frequently Asked Questions
Is Pork Loin high in purines?
Pork Loin contains 110mg of purines per 100g, placing it in the medium-purine category (50-150mg/100g). It can be consumed in moderation during remission but should be limited during flare-ups.
Can I eat Pork Loin during a gout flare?
It is best to avoid Pork Loin during a gout flare. While it can be enjoyed in moderation during remission, even medium-purine foods can prolong or worsen an active attack. Stick strictly to low-purine foods until symptoms subside.
What are the best low-purine alternatives to Pork Loin?
Great low-purine alternatives to Pork Loin include: Turkey, Tofu. These options provide similar nutritional benefits with significantly lower purine content, making them safer choices for regular consumption.