Oxalate content aids in nutritional recommendations
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The classification of foods by oxalate content and antioxidant activity allows for more informed nutritional recommendations for patients with urolithiasis and other diseases, according to a recently published study.
“The combination of obesity and excessive oxalate consumption is an important factor in the development of kidney stones and metabolic disorders,” Azalia Avila-Nava, PhD, of Hospital Regional de Alta Especialidad de la Peninsula de Yucatan, and colleagues wrote. “The aim of this study was to determine the oxalate content and antioxidant activity of different types of foods, including ethnic foods, to provide evidence and generate a database for supporting the nutritional management of the kidneys of patients who experience kidney stone formation.”
In the present study, the oxalate content of 109 foods were assessed using enzymatic assay and antioxidant activity by oxygen radical absorbance capacity to determine the oxalate/antioxidant ratio (oxalate content [mg/100 g]/antioxidant activity [µmols/100g]). Investigators evaluated consumption in 400 participants classified as obese through 24-hour dietary recalls.
Study results showed the foods with the highest oxalate content were raw spinach (960 mg/100 g), purslane (418 mg/100 g), chard (350 mg/100 g) and almonds (343 mg/ 100 g). The highest antioxidant activity was found in strawberries, chocolates, roselle, morita peppers and pinolillo. Oxalate consumption in participants who were categorized as overweight/obese was found to exceed consumption recommendations.
“This study provides information about the oxalate content and antioxidant activity of different types of foods, including ethnic foods, allowing nutritionists and health professionals to generate viable options for food planning and general recommendations for oxalate-restricted diets,” Avila-Nava and colleagues concluded.
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