What does a score of 46 mean?

46 out of 100 places pork bacon, smoked or cured, cooked 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.

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 thick slice (yield after cooking) (12 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.

Can I eat pork bacon, smoked or cured, cooked 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 does this compare with other pork bacon entries?

The database holds 4 pork bacon variants and this one is 2nd of 4, scoring 46. They all land within 2 points of each other, so which pork bacon you choose makes little practical difference for gout.

Animal / meat

Pork bacon, smoked or cured, cooked

How pork bacon, smoked or cured, cooked scores for gout, what moved that score, and the nutrition and portions behind it.

Food Index score

Pork bacon, smoked or cured, cookedModerate

0100

Based on a well-supported purine estimate

What moved this score
Starting score	100
Purine Load	-17.4
Saturated Fat	-12
Calorie Density	-10
Sodium	-8
Nutrient Gaps	-6
Heme Iron	-1.1
2 smaller factors	+0.9
Final score	46

Flare risk (acute)83

Long-term (chronic)64

Pork bacon, smoked or cured, cooked scores 46 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 54.5 points off a starting score of 100, and protective factors added 0.9 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 bacon How scoring works

The underlying data

Nutrition and portions

Nutrition Facts

Amounts per 100 g

Typical serving12 g

Calories468

Total Fat35.1 g
Saturated Fat12.0 g
Sodium1684 mg
Dietary Fiber0 g
Total Sugars0 g
Protein33.9 g

Calcium11 mg
Iron0.95 mg
Magnesium31 mg
Vitamin C0 mg
Folate0 ug

Water23.6 g
Alcohol0 g
Omega-3 EPA0 g
Omega-3 DHA0.01 g

Common portions

1 thin slice (yield after cooking)5 g
1 medium slice (yield after cooking)8 g
1 thick slice (yield after cooking)typical12 g
1 oz, raw (yield after cooking)8 g
1 oz, cooked28 g
1 cup, pieces80 g
Quantity not specified16 g
Guideline amount if topping8 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 (bacon).

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

-17.4
Purine LoadFlare risk
125 mg of purines per 100 g, weighted 1x as an animal source and 1.0x for the typical portion: 125 mg effective.
Evidence: Choi HK 2004, N Engl J Med · Kaneko K 2014, Biol Pharm Bull · Zhang Y 2012, Ann Rheum Dis
Flare risk
-12
Saturated FatLong-term
11.96 g of saturated fat per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
Long-term
-10
Calorie DensityLong-term
468 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
Long-term
-8
SodiumLong-term
1684 mg of sodium per 100 g, with no portion adjustment.
Evidence: FitzGerald JD 2020, Arthritis Care Res
Long-term
-6
Nutrient GapsLong-term
Provides meaningful amounts of only 2 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
-1.1
Heme IronLong-term
0.95 mg of iron per 100 g, of which about 60% is heme iron in animal foods, with no portion adjustment.
Evidence: Li R 2018, Asia Pac J Clin Nutr
Long-term
+0.8
MagnesiumLong-term
31 mg of magnesium per 100 g, with no portion adjustment.
Evidence: Li X 2015, BMJ
Long-term
+0.1
Omega-3 (EPA+DHA)Flare risk
0.010 g of EPA and DHA omega-3 per 100 g, with no portion adjustment. Omega-3 is linked to fewer recurrent flares.
Evidence: Zhang M 2019, Arthritis Rheumatol
Flare risk

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Common questions

About pork bacon, smoked or cured, cooked

Look up any food's Food Index score

Each score lists the factors that moved it, the portion it assumes, and the studies behind each factor's weight.

Browse every food How scoring works

Pork bacon, smoked or cured, cooked

Food Index score

Pork bacon, smoked or cured, cookedModerate

Nutrition and portions

Nutrition Facts

Common portions

Where the purine figure comes from

Every factor, in full

Similar foods in bacon

Bacon, NS as to type of meat, cooked

Bacon or side pork, fresh, cooked

Pork bacon, NS as to fresh, smoked or cured, cooked

Beef, bacon, cooked

Beef, bacon, reduced sodium, cooked

Pork bacon, NS as to fresh, smoked or cured, reduced sodium, cooked

About pork bacon, smoked or cured, cooked

Look up any food's Food Index score

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