Is the purine content still high in beef after blanching?
Disease description:
During my recent physical examination, I found my cholesterol levels to be elevated. Could this be due to consuming too much beef? After parboiling, is the purine content in beef still high?
Doctor's answer (1)
Dr. Liu Feng
After blanching, the purine content in beef is usually still relatively high, but it is lower compared to unprocessed beef. This is because purines are water-soluble substances, and blanching can remove some of the purines. Beef naturally has a relatively low purine content, containing approximately 83 milligrams of purines per 100 grams, placing it within the category of low-purine foods.
Nevertheless, individuals with gout or those needing to control their purine intake should still consume blanched beef cautiously. Even after blanching, the remaining purine content in beef may still have a certain impact on their health. Additionally, it is recommended that these individuals control portion sizes and pair beef with other low-purine foods to maintain overall health.
Therefore, individuals requiring strict purine restriction, such as patients with gout, should still consume beef in moderation and are advised to choose low-purine alternatives such as lean meat or skinless chicken. Furthermore, cooking methods are also important; prolonged boiling should be avoided as it can cause more purines to dissolve into the broth, thereby increasing purine intake.
