Document Detail


Oxalate content of cereals and cereal products.
MedLine Citation:
PMID:  16608223     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Detailed knowledge of food oxalate content is of essential importance for dietary treatment of recurrent calcium oxalate urolithiasis. Dietary oxalate can contribute considerably to the amount of urinary oxalate excretion. Because cereal foods play an important role in daily nutrition, the soluble and total oxalate contents of various types of cereal grains, milling products, bread, pastries, and pasta were analyzed using an HPLC-enzyme-reactor method. A high total oxalate content (>50 mg/100 g) was found in whole grain wheat species Triticum durum (76.6 mg/100 g), Triticum sativum (71.2 mg/100 g), and Triticum aestivum (53.3 mg/100 g). Total oxalate content was comparably high in whole grain products of T. aestivum, that is, wheat flakes and flour, as well as in whole grain products of T. durum, that is, couscous, bulgur, and pasta. The highest oxalate content was demonstrated for wheat bran (457.4 mg/100 g). The higher oxalate content in whole grain than in refined grain cereals suggests that oxalic acid is primarily located in the outer layers of cereal grains. Cereals and cereal products contribute to the daily oxalate intake to a considerable extent. Vegetarian diets may contain high amounts of oxalate when whole grain wheat and wheat products are ingested. Recommendations for prevention of recurrence of calcium oxalate stone disease have to take into account the oxalate content of these foodstuffs.
Authors:
Roswitha Siener; Ruth Hönow; Susanne Voss; Ana Seidler; Albrecht Hesse
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  54     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2006 Apr 
Date Detail:
Created Date:  2006-04-12     Completed Date:  2006-06-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  3008-11     Citation Subset:  IM    
Affiliation:
Department of Urology, University of Bonn, Sigmund-Freud-Strasse 25, D-53105 Bonn, Germany. Roswitha.Siener@ukb.uni-bonn.de
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MeSH Terms
Descriptor/Qualifier:
Bread / analysis
Calcium Oxalate
Cereals / chemistry*
Flour / analysis
Food Handling / methods
Humans
Kidney Calculi / chemistry,  etiology
Oxalates / adverse effects,  analysis*
Solubility
Triticum / chemistry
Chemical
Reg. No./Substance:
0/Oxalates; 25454-23-3/Calcium Oxalate

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