Steve Pope wrote:
>
> I can't find my previous post in google archives but my memory
> of the result was as follows:
>
> Milk and egg whites are purine-free protein.

That doesn't matter.

> Whole grains, legumes, soy and eggs have some purines, relative
> to the amount of protein.
>
> Beef, lamb, tuna have somewhat more relative level of purine.

That doesn't matter either.

> Chicken has the higher purine levels per protein gram. White
> meat chicken is worse than leg meat.

Protein content matters. Purine content doesn't.

> I will try to compile more accurate data and post it. Maddeningly,
> the USDA nutrition database does not list purine content,
> making this task more difficult.

That because purine content doesn't matter.

Quoting from:
http://www.ncbi.nlm.nih.gov/pubmed/15014182

N Engl J Med. 2004 Mar 11;350(11):1093-103.
Purine-rich foods, dairy and protein intake, and the
risk of gout in men.
Choi HK, Atkinson K, Karlson EW, Willett W, Curhan G.

Source
Rheumatology Unit, Department of Medicine,
Massachusetts General Hospital, Boston, MA 02114, USA.

Abstract
BACKGROUND:

Various purine-rich foods and high protein intake
have long been thought to be risk factors for gout.
Similarly, the possibility that the consumption of
dairy products has a role in protecting against
gout has been raised by metabolic studies. We
prospectively investigated the association of
these dietary factors with new cases of gout.

METHODS:

Over a 12-year period, we prospectively examined
the relationship between purported dietary risk
factors and new cases of gout among 47,150 men
who had no history of gout at base line. We used
a supplementary questionnaire to ascertain whether
participants met the American College of
Rheumatology survey criteria for gout. Diet was
assessed every four years by means of a
food-frequency questionnaire.

RESULTS:

During the 12 years of the study, we documented
730 confirmed new cases of gout. The multivariate
relative risk of gout among men in the highest
quintile of meat intake, as compared with those
in the lowest quintile, was 1.41 (95 percent
confidence interval, 1.07 to 1.86; P for trend
= 0.02), and the corresponding relative risk
associated with seafood intake was 1.51 (95
percent confidence interval, 1.17 to 1.95;
P for trend = 0.02). In contrast, the incidence
of gout decreased with increasing intake of
dairy products; the multivariate relative risk
among men in the highest quintile, as compared
with those in the lowest quintile, was 0.56
(95 percent confidence interval, 0.42 to 0.74;
P for trend <0.001). The level of consumption
of purine-rich vegetables and the total protein
intake were not associated with an increased
risk of gout.

CONCLUSIONS:

Higher levels of meat and seafood consumption
are associated with an increased risk of gout,
whereas a higher level of consumption of dairy
products is associated with a decreased risk.
Moderate intake of purine-rich vegetables or
protein is not associated with an increased
risk of gout.