A Low Oxalate Diet

Limiting Sources of Oxalate May Help with Some Medical Conditions

Aug 21, 2009 Denise Reynolds

Oxalates are a naturally occurring substance found in many plant-based foods. Excess can lead to undesirable medical conditions.

There are a few health conditions that require the reduction of oxalate-containing foods in the diet. These include some kidney stone sufferers, patients with short bowel syndrome (surgical removal of a portion of the intestine), and possibly those with fibromyalgia. There is also some research that may indicate that reducing oxalate in the diet can be beneficial to children with autism.

Calcium oxalate kidney stones are formed when oxalate is not bound with calcium and excreted as waste through the digestive system. The excess is filtered through the kidneys and can form hard stones within the urinary tract. Although dietary oxalate may only account for 10-15% of formed stones, some physicians restrict the intake of oxalate to prevent future recurrences.

In fibromyalgia patients, an accumulation of oxalic acid in the muscles and connective tissue may be a cause of pain. Oxalate may also be a contributing factor in candida and yeast overgrowth in some people as gut bacteria is inadequate in keeping oxalates in check.

Foods high in oxalate are those that contain greater than 10 milligrams per ½ cup serving. Foods in italics below are thought to be the most contributory to high urine oxalate levels.

  • Fruits: Blackberries, blueberries, raspberries, strawberries, currants, kiwi, concord grapes, figs, and plums.
  • Vegetables: Spinach, swiss chard, beets and beet greens, collards, okra, parsley, leeks, celery, green beans, rhubarb, eggplant, and summer squash.
  • Nuts and Seeds: Almonds, cashews, and peanuts (including nut oils)
  • Legumes: Dried beans, soy and soybean products (such as tofu)
  • Grains: Wheat bran, wheat germ, grits and quinoa
  • Other: Beer (particularly draft and pilsner-style), chocolate, cocoa and carob powder, tea, and instant coffee.

Another possible way to rid the body of excess oxalate is to take the probiotic Lactobacillus Acidophilus. This bacteria is normally presnt in the human colon, but when the normal gut bacteria is not enough to rid the body of oxalate, intake of products supplemented with L. acidophilus may be beneficial.

In addition to dietary sources of oxalate, the following supplements are also recommended to be limited or avoided while following a low oxalate diet.

  • Vitamin C: The byproduct of vitamin c metabolism is oxalate.
  • Fish OIls: In cases of inadequate fat malabsorption, as in the case with short bowel syndrome, fish oil may cause more absorption in the intestine of oxalate.
  • Vitamin D: May cause enhanced absorption of calcium in the intestine, which can lead to more oxalate being absorbed from food sources.

For another helpful resource on a low oxalate diet, the University of Pittsburgh Medical Center has a printable education brochure that lists high-oxalate foods to avoid.

The copyright of the article A Low Oxalate Diet in Nutrition is owned by Denise Reynolds. Permission to republish A Low Oxalate Diet in print or online must be granted by the author in writing.
Spinach is a high oxalate food, Photo by: Laurent Nguyen Spinach is a high oxalate food
   
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