Changes in purine and uric acid content in edible insects during culinary processing

•Culinary treatment had significant effects on the purine content in insects.•Boiled insect are the least problematic for people with gout.•Culinary treatment did not affect levels of uric acid.•Purine content in processed mealworms was either comparable or lower than in control.•Purine content in processed crickets was either comparable or higher than in control.