What portion is the score based on?

Nutrition figures are given per 100 g, and the scoring applies a serving-size adjustment based on this food's typical portion: 1 breast (130 g). Eating substantially more or less than that shifts the real-world effect accordingly.

How confident is this score?

Based on the measured median for this food category. Because the purine figure is estimated rather than directly measured, read this score as approximate.

How does this compare with other chicken breast entries?

The database holds 29 chicken breast variants and this one is 22nd of 29, scoring 55. They range from 45 (chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant) up to 67 (chicken breast, baked, broiled, or roasted, skin not eaten, from raw), so preparation matters more here than the ingredient does — a 22-point spread within the same food.

Animal / meat

Chicken breast, baked or broiled, skin eaten, from fast food / restaurant

Q: What does a score of 55 mean?

55 out of 100 places chicken breast, baked or broiled, skin eaten, from fast food / restaurant in the "moderate" band. Middle of the range. Portion size and how often you eat it matter more here. Scores rank foods against each other on average across a population. They are not a personal risk level.

Q: Can I eat chicken breast, baked or broiled, skin eaten, from fast food / restaurant if I have gout?

That is a question for you and your clinician. This page ranks foods on published population-average evidence; it does not account for your urate level, kidney function, medications or overall eating pattern.

How chicken breast, baked or broiled, skin eaten, from fast food / restaurant scores for gout, what moved that score, and the nutrition and portions behind it.

Food Index score

Chicken breast, baked or broiled, skin eaten, from fast food / restaurantModerate

0100

Based on a well-supported purine estimate

What moved this score
Starting score	100
Purine Load	-26.5
Sodium	-6
Saturated Fat	-4.9
Nutrient Gaps	-4
Calorie Density	-3.6
Heme Iron	-0.8
3 smaller factors	+1
Final score	55

Flare risk (acute)74

Long-term (chronic)82

Chicken breast, baked or broiled, skin eaten, from fast food / restaurant scores 55 out of 100 and sits in the moderate band. Middle of the range. Portion size and how often you eat it matter more here.

Penalties took 45.8 points off a starting score of 100, and protective factors added 1 back. Every factor is listed in full below.

Scores run 0–100, where higher means more gout-friendly on average. They reflect relative ranking across foods, not a personal risk level. The same food can suit one person and not another, so use the score as a starting point for a conversation with your clinician.

Compare with another foodMore chicken, whole pieces How scoring works

The underlying data

Nutrition and portions

Nutrition Facts

Amounts per 100 g

Typical serving130 g

Calories206

Total Fat10.6 g
Saturated Fat2.5 g
Sodium406 mg
Dietary Fiber0 g
Total Sugars0 g
Protein25.7 g

Calcium7 mg
Iron0.52 mg
Magnesium23 mg
Vitamin C0 mg
Folate6 ug

Water61.8 g
Alcohol0 g
Omega-3 EPA0.01 g
Omega-3 DHA0.01 g

Common portions

1 cup, cooked, diced135 g
1 breasttypical130 g
1 small or thin slice30 g
1 medium slice60 g
1 large or thick slice85 g
1 oz, cooked28 g
Quantity not specified130 g
1 breast quarter (yield after cooking, bone removed)155 g

Where the purine figure comes from

No direct purine measurement has been published for this food, so the score uses the measured median for its category (chicken, whole pieces).

We rate this a good confidence estimate.

How purines affect the score →

Nutrition values from the USDA FoodData Central database.

Scoring rationale

Every factor, in full

Each row shows the points a factor moved, what drove it, and the studies behind its weight.

PointsFactorAffects

-26.5
Purine LoadFlare risk
140 mg of purines per 100 g, weighted 1x as an animal source and 1.3x for the typical portion: 182 mg effective.
Evidence: Choi HK 2004, N Engl J Med · Kaneko K 2014, Biol Pharm Bull · Zhang Y 2012, Ann Rheum Dis
Flare risk
-6
SodiumLong-term
406 mg of sodium per 100 g, scaled 1.3x for the typical portion.
Evidence: FitzGerald JD 2020, Arthritis Care Res
Long-term
-4.9
Saturated FatLong-term
2.5 g of saturated fat per 100 g, scaled 1.3x for the typical portion.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
Long-term
-4
Nutrient GapsLong-term
Provides meaningful amounts of only 3 of the 5 protective nutrient groups (vitamin C, fiber, omega-3, magnesium and folate).
Evidence: Choi HK 2009, Arch Intern Med · Juraschek SP 2016, Arthritis Rheumatol · Zhang M 2019, Arthritis Rheumatol
Long-term
-3.6
Calorie DensityLong-term
206 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
Long-term
-0.8
Heme IronLong-term
0.52 mg of iron per 100 g, of which about 60% is heme iron in animal foods, scaled 1.3x for the typical portion.
Evidence: Li R 2018, Asia Pac J Clin Nutr
Long-term
+0.7
MagnesiumLong-term
23 mg of magnesium per 100 g, scaled 1.3x for the typical portion.
Evidence: Li X 2015, BMJ
Long-term
+0.2
Omega-3 (EPA+DHA)Flare risk
0.020 g of EPA and DHA omega-3 per 100 g, scaled 1.3x for the typical portion. Omega-3 is linked to fewer recurrent flares.
Evidence: Zhang M 2019, Arthritis Rheumatol
Flare risk
+0.1
FolateLong-term
6 µg of folate per 100 g, scaled 1.3x for the typical portion.
Evidence: Lyu LC 2017, Am J Clin Nutr
Long-term

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