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 journalArticle

67 Citations (Scopus)

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 - 1981

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Oxalates
Biological Availability
Spinacia oleracea
Food
Carya
Vaccinium macrocarpon
Hyperoxaluria
Oxalic Acid
Tea
Healthy Volunteers
Eating
Urine

ASJC Scopus subject areas

  • Urology

Cite this

Brinkley, L. R. D., MgGuire, J. M. D., Gregory, J. M. D., & Pak, C. Y. C. (1981). Bioavailability of oxalate in foods. Urology, 17(6), 534-538. https://doi.org/10.1016/0090-4295(81)90069-8

Bioavailability of oxalate in foods. / Brinkley, Linda R D; MgGuire, James M D; Gregory, John M D; Pak, Charles Y C.

In: Urology, Vol. 17, No. 6, 1981, p. 534-538.

Research output: Contribution to journalArticle

Brinkley, LRD, MgGuire, JMD, Gregory, JMD & Pak, CYC 1981, 'Bioavailability of oxalate in foods', Urology, vol. 17, no. 6, pp. 534-538. https://doi.org/10.1016/0090-4295(81)90069-8
Brinkley LRD, MgGuire JMD, Gregory JMD, Pak CYC. Bioavailability of oxalate in foods. Urology. 1981;17(6):534-538. https://doi.org/10.1016/0090-4295(81)90069-8
Brinkley, Linda R D ; MgGuire, James M D ; Gregory, John M D ; Pak, Charles Y C. / Bioavailability of oxalate in foods. In: Urology. 1981 ; Vol. 17, No. 6. pp. 534-538.
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