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
Pork Loin: is it high in purines?
Pork Loin: 110mg of purines per 100g, in the medium band (50-150mg/100g) used on this site. This is a food to portion rather than ban: smaller servings, less often, and sparingly during a flare.
Can I eat Pork Loin during a gout flare?
During a flare the usual advice is to leave Pork Loin out, or keep the portion small: at 110mg per 100g it sits in the medium band, and a flare is when purine intake is kept lowest. Between flares a moderate portion is a more reasonable fit.
What are the best low-purine alternatives to Pork Loin?
Lower-purine options to use in place of Pork Loin include: Turkey, Tofu. They give comparable nutrition with noticeably less purine per 100g, which makes everyday meals easier to plan.