Food oxalate: factors affecting measurement, biological variation, and bioavailability.

Department of Food Science and Human Nutrition, Washington State University, Spokane, WA 99210-1495, USA.
Journal of the American Dietetic Association (Impact Factor: 3.92). 08/2007; 107(7):1191-4; quiz 1195-6. DOI: 10.1016/j.jada.2007.04.007
Source: PubMed

ABSTRACT Food and nutrition professionals provide medical nutrition therapy for patients with kidney stones. If the stones contain oxalate or the patient has been diagnosed with hyperoxaluria, reduction of dietary oxalate may be appropriate. Differences in oxalate values for a single food may be due to analytical methods, and/or biological variation from several sources, including cultivar, time of harvest, and growing conditions. Bioavailability of food oxalate and, thus, urine oxalate, will also be affected by salt forms of oxalate, food processing and cooking methods, meal composition, and the presence of Oxalabacter formigenes in the patient's gut. Dietary advice for reducing urinary oxalate should include both reduction of dietary oxalate and simultaneous consumption of calcium-rich food or supplement to reduce oxalate absorption.

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