Bioavailability of oxalate in foods

Linda R D Brinkley, James M D MgGuire, John M D Gregory, Charles Y C Pak

Research output: Contribution to journalArticlepeer-review

69 Scopus citations

Abstract

The ability of 7 "oxalate-rich" foods to enhance urinary oxalate excretion was measured in 8 normal volunteers. The analyzed value for oxalate was high for spinach (1,236 mg.), moderate for chocolate (126 mg.) and tea (66 mg.), and low for vegetable juice, cranberry juice, pecans, and orange juice (2 to 26 mg.). The urinary oxalate increased by 29.3 mg. during eight hours after ingestion of spinach. However, it rose by less than 4.2 mg. from consumption of other food items. The bioavailable oxalate (per cent of total oxalate appearing in urine) was much less from food items of high or moderate oxalate content (spinach and chocolate) than from standard solutions of sodium oxalate (2.4 to 2.6 versus 6.5 to 7.3 per cent). Thus, only spinach among food items tested was capable of causing hyperoxaluria in normal subjects.

Original languageEnglish (US)
Pages (from-to)534-538
Number of pages5
JournalUrology
Volume17
Issue number6
DOIs
StatePublished - Jun 1981

ASJC Scopus subject areas

  • Urology

Fingerprint Dive into the research topics of 'Bioavailability of oxalate in foods'. Together they form a unique fingerprint.

Cite this