Foie Gras
Foie Gras is higher risk. Keep portions small and occasional, especially during a flare. A typical 40 g serving has about 33 mg of purines, about 8% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
This is liver (or another organ gout guidance names by name). It measures only moderate purine here because it is fat-diluted or a small portion, but liver and kidney are the organ meats most strongly linked to gout, so we rate it Limit, not safe. Keep portions very small, and skip it during a flare.
How much can I eat?
Even a large serving stays well under a day's purines.
Portion size is what matters most here, and it’s easy to misjudge by eye. A kitchen scale makes it simple.
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Why grade D: per 100 g and processing
Per 100 g (for comparison)
Moderate for gout (50–150 mg/100g).
Low for gout (< 3 g/100g).
Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.
Diet is part of the picture, not all of it
For most people the body makes the majority of its own uric acid. Food contributes the smaller share. Eating well lowers your risk and helps you feel in control, but for many people diet alone does not bring uric acid down enough to stop flares. Medication often does the heavy lifting. Use these grades to make easier daily choices, and work with your doctor on the full plan.
More from Organ Meats
Beef Large Intestine
Beef large intestine, raw
Beef Stomach
Beef stomach, raw
Beef Tongue
Beef tongue, raw
Chicken Gizzard
Chicken gizzard, raw
Chicken Heart
Chicken heart, raw
Octopus Organs
Octopus organs, raw
How did foie gras go for you?
Reader experiences, not medical advice. The grade above comes from published data.