With the improvement of living standards over the years, the demand for "delicious food" has been increasing rapidly. Accordingly, the hidden risks associated with these kinds of food have gradually been attracting attention and purines have especially become of great interest. Food-derived purines are one of the important sources of purine in the body. Eventually, it is metabolized by the body to produce uric acid, which may lead to hyperuricemia and gout. Thus, detecting the purine content in foods could be a significant guidance for dietary intake. Here, this article reviews purine pretreatment and detection methods as well as the purine content of common foods. Perchloric acid hydrolysis and high-performance liquid chromatography were found to be the most commonly used pretreatment and quantification methods in purine detection.In addition, total purine content was in the order of plant foods < fungus and algae foods < animal foods < aquatic products. This reenforces the suggestion that, for individuals with hyperuricemia and gout, fewer or none intake of aquatic products and animal foods and increase intake of plant and fungal and algae foods may be a healthier option.

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Beef is widely believed to be high in purines and should be restricted in the daily diet of hyperuricemia population. In this study, we measured and analysed the purines in beef which treated with several thermal techniques or their combination, including steam heating at 100 °C, 120 °C and 140 °C, microwave heating on low, medium and high fire, and infrared heating at 120 °C, 130 °C and 140 °C. In comparison with raw beef, steam heating at 100 °C (P < 0.0001), high fire microwaved heating (P < 0.0001), and infrared heating at 130 °C (P < 0.0001) reduced the total purine sharply, especially the uricogenic purines. And the superposition of steam heating such as SM (P = 0.002) and SI (P = 0.004) slightly decreased purine contents more than other combinations. Additionally, there were apparent differences in total purines upon the gastrointestinal digestion of processed beef. These provide a viable diet alternative for decreasing the purine contents in beef and which could be essential for managing high uric acid levels for hyperuricemia and gout.