A further study of oxalate bioavailability in foods

L. J. Brinkley, J. Gregory, C. Y C Pak

Research output: Contribution to journalArticle

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Abstract

We extended the study of oxalate bioavailability by testing 7 additional food items: brewed tea, tea with milk, turnip greens, okra, peanuts and almonds. Nine normal subjects ingested a large serving of each of these items. The bioavailable oxalate was calculated from the increment in urinary oxalate during 8 hours after ingestion and bioavailability was determined as the percentage of total oxalate content in a given food item represented by bioavailable oxalate. Brewed tea and tea with milk, with a high oxalate content, had a low bioavailable oxalate level (1.17 and 0.44 mg. per load) because of the low oxalate availability (bioavailability of 0.08 and 0.03%). Turnip greens, with a satisfactory oxalate bioavailability (5.8%), had a negligible effect on urinary oxalate excretion, since oxalate content was relatively low (12 mg. per load). Okra, with a moderate oxalate content (264 mg. per load) had a negligible bioavailable oxalate (0.28 mg. per load). Only peanuts and almonds provided a moderate increase in oxalate excretion (3 to 5 mg. per load) due to the modest oxalate content (116 and 131 mg. per load) and oxalate bioavailability (3.8 and 2.8%). Thus, the ability of various oxalate-rich foods to augment urinary oxalate excretion depends not only on oxalate content but on the bioavailability.

Original languageEnglish (US)
Pages (from-to)94-96
Number of pages3
JournalJournal of Urology
Volume144
Issue number1
StatePublished - 1990

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Oxalates
Biological Availability
Food
Tea
Abelmoschus
Brassica napus
Milk

ASJC Scopus subject areas

  • Urology

Cite this

A further study of oxalate bioavailability in foods. / Brinkley, L. J.; Gregory, J.; Pak, C. Y C.

In: Journal of Urology, Vol. 144, No. 1, 1990, p. 94-96.

Research output: Contribution to journalArticle

Brinkley, LJ, Gregory, J & Pak, CYC 1990, 'A further study of oxalate bioavailability in foods', Journal of Urology, vol. 144, no. 1, pp. 94-96.
Brinkley, L. J. ; Gregory, J. ; Pak, C. Y C. / A further study of oxalate bioavailability in foods. In: Journal of Urology. 1990 ; Vol. 144, No. 1. pp. 94-96.
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