Through experiments, the researchers treated pork, beef and chicken samples with four cooking methods: boiling, steaming, frying and frying, and compared the changes of purine content in food with cooking time of 1, 3, 5 and 10 minutes.

It was found that the purine content in meat decreased most obviously after boiling, and the best boiling time was 3 minutes. At this time, the purine content in pork and beef decreased by 50%, and the purine content in chicken decreased by 30%, and the change tended to be flat after 3 minutes.

Combined with the taste, the best steaming time is 10 minute; It is best not to fry for more than 2 minutes, because the purine content does not drop but rises after 2 minutes, and reaches the peak in 4 minutes.

Extended data:

Professor Cheng Zhifeng, a member of Hyperuricemia Group of Endocrinology Committee of Chinese Medical Association, told the reporter that purine mostly exists in animal viscera, marine fish and shellfish. Because purine is water soluble, most of it is dissolved in soup after cooking, so the content of purine in chicken soup, broth and fish soup is high. In addition, the purine content of seafood is slightly higher than that of seafood. The purine content in fresh seasonings such as oyster sauce, abalone sauce and seafood sauce is also high, so it is best to avoid eating when cooking at home. Bottom line: Drink less broth, fish soup, chicken soup and hot pot soup.

Phoenix Net-Pork slices boiled for 3 minutes have the lowest purine content.

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