Guide to a Low Oxalate diet (Renal Nutrition 101)

What Is Oxalate?

Most Oxalate is a waste product made by the body and has no function in humans. The most common type of kidney stone (80%) is made of calcium and oxalate.
Other sources of Oxalate include:

*Eating foods high in oxalate
*Intestinal over absorption (patients who have had intestinal resections due to inflammatory bowel disease or
gastric bypass surgery)
*Excess amounts of Vitamin C (2000mg per day; the excess is converted to oxalate)
*Abnormalities of metabolism

Oxalates are found in a wide variety of foods; highest amounts appear in certain plant foods
Foods that come from animals usually have little or no oxalate
Our bodies have no use for oxalate and it is excreted in urine
Our bodies always have some varying degree of oxalate
About 40-50% of oxalate is from outside sources (foods you eat) and can be much higher on a high oxalate diet

Foods High In Oxalate:
Meats:

Liver
Fruits:

*Strawberry * Grapes, Purple * Orange
Vegetables:

*Spinach * Parsley * Carrots *Celery * green Beans * Okra * Tomatoes * Eggplant * Green pepper * Sweet Potatoes
Nuts:

• Peanuts, roasted * Peanut Butter * Pecans
  Confections:
  
• Chocolate * Marmalade
  Juices:
  
• Cranberry juice * Grape juice * Tomato juice
  Breads and Starches:
  
• Cake, fruit * Cake, sponge *Graham Crackers
• Grits, white corn * Soybean Crackers * White Bread
  Miscellaneous:
  
  *Cocoa, dry powder * Coffee instant (Nescafe)
• Ovaltine * Pepper, black * Vegetable soup
  Beverages:
• Tea * Alcoholic beverages * Sweetened Carbonated drinks
• Chocolate-flavored beverages

References
Jamorabo-Ruiz A,Claudio VS, and de Castro EE. 2004. Medical Nutrition Therapy for Filipinos 6th Edition. Manila, Philippines:Merriam and Webster Bookstore Inc.

Mahan LK and escott-stump s.(editors).2004. krause’s food and nutrition therapy. 11th edition. St. Louis, Missouri:Elsevier