[en] To facilitate dietary advice for prevention and management of hyperuricemia, the content of individual purines, namely: adenine, hypoxanthine, guanine and xanthine was determined in market samples of 161 legumes and dried beans, 41 organ meats, and 25 finfishes and shellfishes using Waters HPLC Model ALC/GPC 244. Analysis for moisture, protein and purines were conducted on the slurries or dried forms of the edible portions of the food samples. Food samples were subsequently classified into three categories adapted from Williams' dietary guide for purines, expressed in decreasing levels of total purines per 100 g serving. Category 1 foods are those that contain very large amount (150 to 1000 mg) of total purines; category 2 foods are those that contain a large amount (75-<150 mg) of total purines; and category 3 foods are those that contain a moderate amount (up to 75 mg) of total purines. (auth.). 17 refs.; 8 tabs