Dried prunes have a moderate purine content (~30–60 mg per 100 g) and are generally considered acceptable for most people with gout when eaten in reasonable portions. They are rich in fiber, potassium, and antioxidants (including neochlorogenic and chlorogenic acids) that may help reduce oxidative stress and inflammation. However, dried fruit is a concentrated source of natural sugars (fructose), and excess fructose intake can raise uric acid levels. A standard serving of about 3–4 prunes (≈40 g) is unlikely to trigger a flare, but consuming large quantities regularly could be problematic. Prune juice is more concentrated in sugar and should be treated with more caution.

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