Feeding

Purine is a type of protein found in certain red meats, some poultry, game, offal and yeast products all of these foods contain very high of levels of Purine. These purines can cause problems for some Dalmatians so are best avoided. There are complete low purine foods available without prescription.   Royal Canin make a food specifically for Dalmatians it is based on egg protein and is very low in Purines.  Other prepared foods available are on prescription only, made by Hills and Royal Canin and are generally only used once a stone forming Dalmatian has been diagnosed and treated by a Vet.

For most Dalmatians that have not been diagnosed as stone forming  there are cheaper alternatives and anecdotally we have had success with lower protein diets such as Chappie, James Wellbeloved (Chicken or Fish) and Pets at home own brand Wainwrights. They do not contain additives and colourings which may make a dalmatian hyperactive.  This applies to dog treats as well see below.

We have a list of foods and their purine content. This indicates which foods are safe to feed a Dalmatian,and which should be avoided. We can provide details of diets specially formulated from these lists that have been successfully fed to stone forming Dalmatians and kept them free of the recurrence of stones and are cheap  to feed although they do require work and, probably freezer space. Please click here to view our Heath page for more information

Dalmatians should always have fresh clean water to drink and have access to outdoors so that they can regularly urinate.

Please get in touch with the website or our central coordinator if you would like more information.

Diet, behaviour and snacks and treats

Many pre-made dog snacks and treats are made from offal and cheap cuts of meats that contain the highest amounts of Purines. We have seen behavioural problems and hyperactivity reduced by changing a dogs diet to a lower purine food free from bright colours. The more simple the food the better it seems to suit Dalmatians. Highly coloured dog treats filled with colouring and additives should be avoided, dogs don’t see in colour so these are purely aimed at attracting humans rather than your dog. Apple, Carrot, Hard Cheese (Cheddar) and hard boiled eggs make great low Purine treats and are great for titbits while training your Dalmatian. There are many recipes for making your own purine free dog treats available online.

PLEASE NOTE THE CHART BELOW IS FOR HUMAN USE WE ARE NOT SUGGESTING THAT ALL OF THE ITEMS LISTED SHOULD BE FED TO DOGS

There are many common human foods that are toxic to all dogs and should be avoided

These include grapes, currants and sultanas, cherries, the stones are toxic to dogs, apricot stones are also toxic. Red, white and Black currants have the same toxin that is contained within grapes so are best avoided. Rhubarb is toxic and so are Apple pips (so avoid the core) and unripened tomatoes can also be toxic. Macadamia nuts, Onions and Garlic, Mushrooms, raw and green Potatoes and artificial sweeteners should not be fed. Oh and of course chocolate!

Various food types and their purine content

Foods (alphabetically)

Total Purines in mg uric acid/100 g (Average)

Min Max

Nutr. Density in mg/MJ

HIGHEST IN PURINES (400 mg. uric acid/100 g and higher)
Fish, sardines in oil 480 399 560 519.5
Liver, Calf’s 460     837.5
Mushroom, flat, edible Boletus, dried 488     932.8
Neck sweet bread, Calf’s 1260     3012.9
Ox liver 554     1013.3
Ox spleen 444     1052.6
Pig’s heart 530     1382
Pig’s liver 515     937.9
Pig’s lungs (lights) 434     911.2
Pig’s spleen 516     1208.2
Sheep’s spleen 773     1702.6
Sprat, smoked 804     795.6
Yeast, Baker’s 680     2071.3
Yeast, Brewer’s 1810     1866.6
MODERATELY HIGH IN PURINES (100 to 400 mg. uric acid/100g)
Bean, seed, white, dry 128     127.1
Bean, Soya, seed, dry 190     139.1
Beef, chuck 120     192
Beef, fillet 110     216.4
Beef, fore rib, entrecote 120     185.4
Beef, muscles only 133     292.1
Beef, roast beef, sirloin 110 110 120 201.4
Beef, shoulder 110     203.9
Black gram (mungo bean), seed, dry 222     194.3
Caviar (real) 144     141.6
Chicken (breast with skin) 175     288.4
Chicken (chicken for roasting), average 115     165.8
Chicken, boiling fowl, average 159     149.2
Chicken, leg with skin, without bone 110     152.2
Duck, average 138     146.2
Fish, Anchovy 239     560
Fish, Carp 160     330.9
Fish, Cod 109     335.9
Fish, Haddock 139     425.2
Fish, Halibut 178     439.9
Fish, Herring, Atlantic 210     216.9
Fish, Herring, Matje cured 219     197.6
Fish, Mackerel 145 95 194 191.2
Fish, Pike-perch 110     311.3
Fish, Redfish (ocean perch) 241     544.1
Fish, Saithe (coalfish) 163     473.4
Fish, salmon 170 110 250 202
Fish, sardine, pilchard 345     693.2
Fish, Sole 131 125 137 376.2
Fish, trout 297     686.7
Fish, Tuna 257     273.7
Fish, Tuna in oil 290     246.2
Goose 165     116.7
Ham, cooked 131     248.1
Heart, Sheep’s 241     367.6
Horse meat 200     438.8
Kidney, Calf’s 218     419.6
Lamb (muscles only) 182     371
Lentil, seed, dry 127 114.45 164.65 93.8
Linseed 105     67.4
Liver, chicken 243     426.3
Lobster 118 60 175 346.4
Lungs, Calf’s 147     389.1
Mussel 112     391.5
Ox heart 256     504.3
Ox kidney 269     569.5
Ox lungs (lights) 399     961.4
Ox tongue 160     186
Peas, chick (garbanzo), seed, dry 109     84.2
Pig’s kidney 334     784.5
Pig’s tongue 136     208.2
Pike 140     406.7
Poppy seed, seed, dry 170     86
Pork belly 100 80 110 92.3
Pork belly, raw, smoked dried 127     82.6
Pork chop with bone 145 140 150 260
Pork chuck 140 135 145 170.4
Pork fillet 150 145 150 334.8
Pork hip bone (hind leg) 120 115 130 155
Pork leg (hind leg) 160 150 160 357.4
Pork muscles only 166     374.9
Pork shoulder with skin (blade of shoulder) 150 145 150 165.2
Rabbit meat, average with bone 132 95 150 207.7
Rabbit/Hare (average) 105     219.4
Sausage “Jagdwurst” 112     127.8
Sausage salami, German 104     65.9
Sausage, liver (liverwurst) 165     122.2
Sausages, frying, from pork 101     80.2
Scallop 136     505.8
Shrimp, brown 147 60 234 397.9
Spleen, Calf’s 343     815.9
Sunflower seed, dry 143     59.5
Turkey, young animal, average, with skin 150     237.3
Veal chop, cutlet with bone 140     309.6
Veal fillet 140     347.3
Veal knuckle with bone 150 140 160 353.2
Veal, leg of veal with bone 150 140 150 310.2
Veal, muscles only 172     438.7
Veal, neck with bone 150     326.9
Veal, shoulder 140     309.3
Venison back 105     205
Venison haunch (leg) 138 105 154 336.5
LOWEST IN PURINES (100 mg. uric acid/100 g and less)
Almond, sweet 37     15.7
Apple 14     60.1
Apricot 73     71.6
Artichoke 78     834.6
Asparagus 23 19.71 29.57 310.9
Aubergine 21     290
Avocado 19     20.9
Bamboo Shoots 29     402.1
Banana 57     152.4
Barley without husk, whole grain 96     71.1
Bean sprouts, Soya 80     378.3
Beans, French (string beans, haricot) 37 20 43 266.9
Beans, French, dried 45 40 50 39.4
Beef, corned (German) 57     96.5
Beet root 19 15 21 108.5
Bilberry, blueberry, huckleberry 22     143.7
Brain, Calf’s 92     203.1
Bread, wheat (flour) or (white bread) 14     13.9
Broccoli 81     691.6
Brussel sprouts 69     456
Cabbage, red 32 19.79 36.62 350.2
Cabbage, savoy 37 19.87 42.71 342.6
Cabbage, white 22     210.3
Carrot 17 14 25 155.9
Cauliflower 51     537.9
Celeriac 30     390.6
Cheese, Brie 7.1     5
Cheese, Cheddar/Cheshire cheese, 50% fat cont 6     4.3
Cheese, cottage 9.4     22
Cheese, edam, 30% fat content in dry matter 7.1     6.8
Cheese, edam, 40% fat content in dry matter 7.1     5.4
Cheese, edam, 45% fat content in dry matter 7.1     4.8
Cheese, Limburger, 20% fat content in dry matter 32     41.7
Cherry, Morello 17     75.5
Cherry, sweet 7.1     64.2
Chicory 12     171.8
Chinese leaves 21     412.4
Chives 67     581.2
Corn, sweet 52     140.9
Fish, Crayfish 60     220.3
Cress 28     200.8
Crispbread 60     44.9
Cucumber 7.3     141.7
Currant, red 17     122.6
Date, dried 35     29.9
Elderberry, black 33     144.4
Endive 17     297.7
Fennel leaves 14 10 16 139
Fig (dried) 64     60.4
Fish, eel (smoked) 78 45 110 57.2
Frankfurter sausages 89 68.74 129.52 80.2
Gooseberry 16     101.3
Grass, Viper’s (black salsify) 71     939.4
Kale 48     309.1
Kiwi fruit (Chinese gooseberry, strawberry peach 19     88.5
Kohlrabi 25 10.86 29.61 243.9
Leek 74     714.1
Lettuce 13 9.75 29.25 274.4
Lettuce, Lamb’s 38     645.3
Meat, luncheon 70     58.8
Melon, Cantelope 33     143
Millet, shucked corn 62     41.9
Morel 30     748.9
Mushroom 58 55.48 60.52 858.2
Mushroom, flat, edible Boletus, cep 92     1011.6
Mushrooms, canned, solid and liquid 29     488.5
Mushrooms, Chanterelle 17     356.2
Mushrooms, Chanterelles, canned, solids & liqui 17     114.2
Nuts, Brazil 23     8.3
Nuts, hazelnut (cobnut) 37 27 42 13.9
Nuts, peanut 79     33.8
Oats, without husk, whole grain 94     63.6
Olive, green, marinated 29     51.1
Onion 13     112.4
Orange 19     105.9
Ox brain 75     140.7
Oyster 90     322.6
Oyster, mushroom 50     1054.6
Parsley, leaf 57     266.2
Pasta made with egg (noodles, macaroni, spagh 40     26.6
Pea, pod and seed, green 84     245.7
Pea, seed, dry 95 84.78 166.56 82.7
Peach 21     119.6
Pear 12 2 17 51.5
Peppers, green 55     681
Pig’s brain 83     161.71
Pineapple 19     81.4
Plaice 93     257.6
Plum 24     116.8
Plum, dried 64     67.9
Potato 16     53.6
Potato, cooked with skin 18     60.3
Pudding, black 55 37.23 90.55 42.8
Pumpkin 44     422
Quince 30     185
Radish 15     234.3
Radishes 13     210.6
Raspberry 18     126.3
Rhubarb 12     212.6
Rolls, bread 21     18.2
Rye, whole grain 51 47 63 41
Sauerkraut, dripped off 16 12 20 224.7
Sausage “Bierschincken” 85     117.3
Sausage “Fleischwurst” 78     66.8
Sausage “Mortadella” 96 79 130 67.4
Sausage “Munich Weisswurst” 73     65.7
Sausage, Vienna 78     65.7
Sausages, frying, from veal 91     81.5
Sausages, German (Mettwurst) 74     45.9
Sesame (gingelly) seed, Oriental, dry 62     26.5
Spinach 57     844.7
Squash, summer 24     296.2
Strawberry 21 11.81 25.59 156.8
Tench 80     243.8
Tofu 68     196.4
Tomato 11     145.7
Nuts, Walnut 25     9.1
Wheat, whole grain 51 40.2 83.41 39.4
Yogurt, min. 3.5% fat content 8.1     27.7