One of the recent health trends in Japan is limiting your purine body intake. Just about anything you eat or drink contains purines, which break down into uric acid. While a certain level of uric acid is beneficial to the body, particularly in maintaining the health of blood vessels, having too much in the blood stream results in the condition called hyperuricemia, and can lead to a host of medical problems such as gout, easily one of the most unpleasant old-timey-sounding maladies to be stricken with.
It’s commonly thought that beer is a major purine source, and some staff members at our Japanese sister site have had friends tell them they’re cutting back in an effort to reduce their purine intake. However, one of their acquaintances, a self-proclaimed beer expert, made the bold assertion that compared to other dietary sources, beer actually contains hardly any purine bodies at all.
At first we were skeptical. After all, you don’t become a “beer expert” without spending a considerable amount of time drunk, so could we really trust his testimony? On the other hand, we’d hate to waste even a single valid reason to knock back a cold one, so we decided to check with the experts.
We logged onto the homepage of Japan’s Gout Research Foundation, something we’d never imagined ourselves doing, outside maybe needing an innocent looking website to switch to if someone walks by while we’re browsing naughty websites at the public library. The foundation’s homepage includes a chart with the purine body contents of various foods and beverages, and we took a look at the one for beers.
The purine amounts posted were for serving sizes of 100 milliliters (3.4 ounces) of beer. The very lowest, 3.3 milligrams of purines, was listed cryptically as belonging to “Company A, SD,” which we’re speculating is code for “Asahi Super Dry.” Even the highest, the mysteriously designated “Company E,” had only 6.9 milligrams. With a standard-size can of beer in Japan holding 350 milliliters, that works out to a total of less than 25 milligrams.