Alcohol's Double Effect on Uric Acid
Alcohol raises uric acid through two separate routes, which is why it matters more for gout than almost any food. First, alcohol metabolism competes with uric acid excretion in the kidneys, driving levels up. Second, beer adds a purine load on top — the malt and yeast contribute guanine that wine and distilled spirits largely lack. This double effect explains why beer is the strongest alcohol trigger for gout, spirits sit in the middle, and wine is the least problematic of the three.
Frequently Asked Questions
How many purines are in Mirin Cooking Wine?
Mirin Cooking Wine contains about 1.2 mg of purines per 100g. This means it very low in purines (1.2 mg/100g). For reference, foods with over 150 mg of purines per 100g are considered high-risk for gout, while those under 50 mg are generally safe.
Can I drink Mirin Cooking Wine if I have gout?
It is strongly recommended to avoid Mirin Cooking Wine if you have gout. Alcohol is a well-established gout trigger — it increases uric acid production and reduces its excretion through the kidneys. This drink also very low in purines (1.2 mg/100g).The American College of Rheumatology advises gout patients to limit or avoid all types of alcohol, especially during flares.
What food category does Mirin Cooking Wine belong to?
Mirin Cooking Wine is classified under Alcoholic Beverages in our gout food database. Understanding which food category it belongs to helps you make informed decisions about your overall gout diet plan. Browse other alcoholic beverages items to compare purine and fructose levels across similar foods.
What are gout-friendly alternatives to Mirin Cooking Wine?
Instead of Mirin Cooking Wine, consider choosing alcoholic beverages options rated SAFE in our gout database — these have low purine (under 50 mg/100g) and low fructose (under 2g/100g). Browse our alcoholic beverages category page to find the best substitutes for your gout diet plan.
Data Quality
This entry uses T2-level data:
At least one dimension is directly measured; the other is based on scientific consensus.
Sources include USDA FoodData Central (public domain, CC0 1.0), the USDA+ODS-NIH Database for the Purine Content of Foods Release 2.0 (2025), Kaneko et al. Biol Pharm Bull 2014, and ACR/EULAR clinical guidelines.