ArticleJournal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation2021
Oxalate Content and Antioxidant Activity of Different Ethnic Foods.
Article in Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 25 citations in OpenAlex.
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- Physicochemical, Nutritional, and Antinutritional Properties of Pretreated Pulp and Whole Fruit Flours From a Plantain-Like Hybrid (Food science & nutrition · 2026Article
- Species-level characterization of gut microbiota and their metabolic role in kidney stone formation using full-length 16S rRNA sequencing.Urolithiasis · 2024Article
- DNA methylation regulates the secondary metabolism of saponins to improve the adaptability of Eleutherococcus senticosus during drought stress.BMC genomics · 2024Article
- Association between the composite dietary antioxidant index and the prevalence and recurrence of kidney stones: results of a nationwide survey.Frontiers in nutrition · 2024Article
- Oxalate homeostasis.Nature reviews. Nephrology · 2023Review
- Ecological roles of secondary metabolites ofPeerJ · 2022Article
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7 authors at 3 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
objectiveThere is not enough information on the classification of oxalate content in several foods, particularly in ethnic foods, to recommend their consumption in subjects with urolithiasis (UL). The objective of the present study was to generate reliable information on the oxalate content and antioxidant activity in different foods and classify them by very low, low, medium, high and very high oxalate content and antioxidant activity.
methodsThe oxalate content of 109 foods including ethnic foods was assessed by an enzymatic assay, and the antioxidant activity was measured by the oxygen radical absorbance capacity to determine the oxalate/antioxidant activity ratio. Oxalate consumption was then evaluated in 400 subjects with overweight and obesity using 24-h dietary recalls.
resultsThe main foods with high oxalate content were raw spinach, huanzontle, purslane, chard, almond, and toasted and sweetened roasted amaranth. The highest antioxidant activity was found in strawberries, all types of chocolates, roselle, morita peppers, and pinolillo. Subjects with overweight or obesity exceed the dietary oxalate daily intake recommendation.
conclusionsThe classification of foods by their oxalate content and antioxidant activity will be very useful to generate nutritional recommendation in different diseases, mainly UL.
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