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• W2069871271 abstract "You have accessJournal of UrologyStone Disease: Basic Research1 Apr 20112060 DIETARY OXALATE: WHAT'S IMPORTANT AND WHAT ISN'T FOR PATIENTS WITH CALCIUM OXALATE STONES? Kristina L. Penniston, Katrina F. Wojciechowski, and Stephen Y. Nakada Kristina L. PennistonKristina L. Penniston Madison, WI More articles by this author , Katrina F. WojciechowskiKatrina F. Wojciechowski Madison, WI More articles by this author , and Stephen Y. NakadaStephen Y. Nakada Madison, WI More articles by this author View All Author Informationhttps://doi.org/10.1016/j.juro.2011.02.2291AboutPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissionsReprints ShareFacebookTwitterLinked InEmail INTRODUCTION AND OBJECTIVES Dietary oxalate may account for up to 50% of urinary oxalate in individuals with calcium oxalate urolithiasis. In patients with hyperoxaluria, reducing dietary oxalate absorption is a key aspect of medical management. This requires knowledge not only of food oxalate values but also of oxalate bioavailability. Unfortunately, vast differences in the reported oxalate content of foods abound in the literature and media. Moreover, oxalate food values are typically provided in mg/100 g and not as mg per portions actually consumed. Patients are understandably frustrated about which foods are important to avoid or include in their diets. We characterized the oxalate intake of a variety of calcium stone formers in our clinic and identified major food contributors. METHODS Calcium stone formers undergoing medical management were trained to provide 4-day weighed diet records. Evaluable records from 83 subjects (M:F, 50:28; 58 and 54 years, respectively) were analyzed using the Nutrition Data System for Research nutrient analysis software (University of Minnesota). Mean oxalate intakes were calculated, and the contributions of oxalate by individual foods were assessed. Discrete food groups were defined; relative contributions to total oxalate intake were calculated. RESULTS Mean oxalate intake was 161 ± 16 and 238 ± 22 SE mg/d for women and men, respectively (p = 0.02 for difference); however, when adjusted for kcal intake there was no difference. The calculated calcium:oxalate intake ratio (mg/mg), a surrogate measure for oxalate bioavailability, was 6.5 for both women and men. Nearly two-thirds of oxalate consumed was from 5 specific food groups. These were: nuts, seeds, & nut butters (26.2%); spinach (11.9%); breads, flours, & baked goods (11.0%); ready-to-eat cereals (6.7%); and potatoes & foods made from potatoes (6.3%). Other groups typically included in oxalate-reducing recommendations, e.g., tea, spices, non-spinach leafy vegetables, and fruits, collectively accounted for <10% of total oxalate consumed. The calculated calcium:oxalate ratios were lowest (p < 0.005) for 3 of the high-oxalate groups, i.e.: spinach; nuts, seeds, & nut butters; and potatoes. CONCLUSIONS In our efforts to enhance patients' compliance with and the overall efficacy of medical management, dietary recommendations to reduce oxalate intake should focus on the fewest food groups possible, based not only on oxalate concentration of foods and portions actually consumed but also on known oxalate bioavailability. © 2011 by American Urological Association Education and Research, Inc.FiguresReferencesRelatedDetails Volume 185Issue 4SApril 2011Page: e824-e825 Advertisement Copyright & Permissions© 2011 by American Urological Association Education and Research, Inc.MetricsAuthor Information Kristina L. Penniston Madison, WI More articles by this author Katrina F. Wojciechowski Madison, WI More articles by this author Stephen Y. Nakada Madison, WI More articles by this author Expand All Advertisement Advertisement PDF downloadLoading ..." @default.
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• W2069871271 title "2060 DIETARY OXALATE: WHAT'S IMPORTANT AND WHAT ISN'T FOR PATIENTS WITH CALCIUM OXALATE STONES?" @default.
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