Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

Bong, Wen-Chun; Vanhanen, Leo P.; Savage, Geoffrey P.

doi:10.1016/j.foodchem.2016.10.031

Cited by 24 publications

(22 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Some juices have been found to have a high oxalate content, including cranberry [58] , grapefruit [59] and carambola juice (starfruit) [60] . Spinach is frequently added to homemade fruit and vegetable juices, raising the oxalate content [61] . Since the leaves are not cooked or processed to enhance removal or reduction of soluble oxalate, this practice may pose a threat to calcium oxalate stone formers.…”

Section: Dietary Managementmentioning

confidence: 99%

“…Since the leaves are not cooked or processed to enhance removal or reduction of soluble oxalate, this practice may pose a threat to calcium oxalate stone formers. The addition of small amounts of calcium ions, especially in the form of calcium chloride, has been recommended by some to convert the oxalate into an insoluble form that is less likely to be absorbed in the digestive tract [61] . However, any added calcium should be considered when calculating total dietary calcium intake.…”

Section: Dietary Managementmentioning

confidence: 99%

See 1 more Smart Citation

Medical therapy for nephrolithiasis: State of the art

Sorokin

Pearle

2018

Asian Journal of Urology

View full text Add to dashboard Cite

The prevalence of nephrolithiasis is increasing worldwide. Understanding and implementing medical therapies for kidney stone prevention are critical to prevent recurrences and decrease the economic burden of this condition. Dietary and pharmacologic therapies require understanding on the part of the patient and the prescribing practitioner in order to promote compliance. Insights into occupational exposures and antibiotic use may help uncover individual risk factors. Follow-up is essential to assess response to treatment and to modify treatment plans to maximize therapeutic benefit.

show abstract

Section: Dietary Managementmentioning

confidence: 99%

Section: Dietary Managementmentioning

confidence: 99%

Medical therapy for nephrolithiasis: State of the art

Sorokin

Pearle

2018

Asian Journal of Urology

View full text Add to dashboard Cite

show abstract

“…Oxalate can be found in the form of soluble or insoluble oxalates in the leaves, which forms the total oxalates. The soluble oxalates can bind to Na + , K + , and NH 4 + and the insoluble oxalates are only bound to Ca 2+ , Mg 2+ , and Fe 2+ [ 22 ], the calcium oxalates have been observed to be located in the vacuole of the cell [ 15 ]. Insoluble oxalates are less likely to be absorbed in the digestive tract [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Expression Analysis of Oxalate Metabolic Pathway Genes Reveals Oxalate Regulation Patterns in Spinach

Cai

et al. 2018

Molecules

View full text Add to dashboard Cite

Spinach (Spinacia oleracea L.) is one of most important leafy vegetables because of its high nutritional value and high oxalate content, which can be toxic with negative effects on human nutrition. Ammonium and nitrate can effectively regulate oxalate accumulation, although the mechanisms underlying the oxalate biosynthesis and regulation are still undetermined in plants. In the present study, we identified 25 putative genes that are involved in the oxalate biosynthetic and degradation pathway, before analyzing the oxalate content and the expression levels of the corresponding proteins under normal growth conditions, with or without ammonium and nitrate treatments, using high and low oxalate-accumulated spinach genotypes. The two cultivars exhibited different profiles of total oxalate and soluble oxalate accumulation. The high oxalate concentrations in spinach were as a result of the high transcription levels of the genes that are involved in oxalate biosynthesis under normal growth conditions, such as SoGLO2, SoGLO3, three SoOXACs, SoMLS, SoMDH1, SoMDH2, and SoMDH4. The results revealed that the ammonium and nitrate were able to control the oxalate content in leaves, possibly because of the different transcription levels of the genes. The oxalate content is regulated by complex regulatory mechanisms and is varied in the different varieties of spinach. The results from this research may be used to assist the investigation of the mechanism of oxalate regulation and breeding for reduced oxalate content in spinach.

show abstract

“…So far, there have been no reports of problems from regular consumption of this tasty but rather acid fruit or juice made from the fruit. Bong et al, (2017) showed that the soluble oxalate contents of green juices containing spinach leaves can be significantly reduced by adding very small amounts of calcium-containing salts. For example, they prepared a green juice using 100 g spinach leaves with 100 mL tap water.…”

Section: Vegetable and Fruit Juicesmentioning

confidence: 99%

Oxalates are Found in Many Different European and Asian Foods - Effects of Cooking and Processing

Savage¹,

Klunklin²

2018

JFR

View full text Add to dashboard Cite

Plant foods contain a surprising number of different toxins. A few well-known plants, including some grown in Thailand are known to contain high levels of oxalates however, some plants have not yet been fully investigated. A few plants have become fashionable to promote health because they contain antioxidants but some of these plants will contain oxalates as well. In many cases there is little published data to confirm the oxalates levels of these plants. If plant leaves are boiled before they are consumed this allows soluble oxalate to be leached out and discarded in the cooking water. This means that the cooked food contains considerably lower levels of soluble oxalates than the original raw plants. Cooking in a wok generally concentrates the oxalate contents as much of the cooking water is removed as steam. However, during cooking some of the soluble oxalates can combine with free calcium in the food and be converted to insoluble oxalates; these are not absorbed in the digestive tract. The preparation of juices using fruit or vegetables are being promoted as healthy alternatives, this poses further problems, as they may be prepared from raw vegetable leaves, such as spinach, which contain high levels of oxalates. These juices are not cooked so the oxalate concentration is not reduced during their preparation. Recent research has shown that the addition of calcium salts to these juices can considerably reduce the soluble oxalate content of the drink prepared without changing the taste.

show abstract

Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

Cited by 24 publications

References 20 publications

Medical therapy for nephrolithiasis: State of the art

Medical therapy for nephrolithiasis: State of the art

Expression Analysis of Oxalate Metabolic Pathway Genes Reveals Oxalate Regulation Patterns in Spinach

Oxalates are Found in Many Different European and Asian Foods - Effects of Cooking and Processing

Contact Info

Product

Resources

About