Document Detail

Probiotics and other key determinants of dietary oxalate absorption.
MedLine Citation:
PMID:  22332057     Owner:  NLM     Status:  MEDLINE    
Oxalate is a common component of many foods of plant origin, including nuts, fruits, vegetables, grains, and legumes, and is typically present as a salt of oxalic acid. Because virtually all absorbed oxalic acid is excreted in the urine and hyperoxaluria is known to be a considerable risk factor for urolithiasis, it is important to understand the factors that have the potential to alter the efficiency of oxalate absorption. Oxalate bioavailability, a term that has been used to refer to that portion of food-derived oxalate that is absorbed from the gastrointestinal tract (GIT), is estimated to range from 2 to 15% for different foods. Oxalate bioavailability appears to be decreased by concomitant food ingestion due to interactions between oxalate and coingested food components that likely result in less oxalic acid remaining in a soluble form. There is a lack of consensus in the literature as to whether efficiency of oxalate absorption is dependent on the proportion of total dietary oxalate that is in a soluble form. However, studies that directly compared foods of varying soluble oxalate contents have generally supported the proposition that the amount of soluble oxalate in food is an important determinant of oxalate bioavailability. Oxalate degradation by oxalate-degrading bacteria within the GIT is another key factor that could affect oxalate absorption and degree of oxaluria. Studies that have assessed the efficacy of oral ingestion of probiotics that provide bacteria with oxalate-degrading capacity have led to promising but generally mixed results, and this remains a fertile area for future studies.
Michael Liebman; Ismail A Al-Wahsh
Related Documents :
544807 - Food intake before migraine attacks in children.
23992497 - Quantifying transfer rates of salmonella and escherichia coli o157:h7 between fresh-cut...
20140677 - Intralateral hypothalamic area injection of isoproterenol and propranolol affects food ...
23357797 - Enzymatic production and characterization of manno-oligosaccharides from gleditsia sine...
7506837 - Acute phase protein response, food intake, liveweight change and lesions following intr...
15620447 - Evaluation of the quality of hospital food from the kitchen to the patient.
Publication Detail:
Type:  Journal Article; Review     Date:  2011-04-30
Journal Detail:
Title:  Advances in nutrition (Bethesda, Md.)     Volume:  2     ISSN:  2156-5376     ISO Abbreviation:  Adv Nutr     Publication Date:  2011 May 
Date Detail:
Created Date:  2012-02-14     Completed Date:  2012-07-27     Revised Date:  2013-06-26    
Medline Journal Info:
Nlm Unique ID:  101540874     Medline TA:  Adv Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  254-60     Citation Subset:  IM    
Department of Family and Consumer Sciences (Human Nutrition), University of Wyoming, Laramie, WY 82071, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Bacteria / metabolism*
Biological Availability
Hyperoxaluria / complications*,  urine
Intestinal Absorption
Intestines / metabolism*,  microbiology
Oxalates / adverse effects,  metabolism*,  urine
Plants, Edible / metabolism
Probiotics / therapeutic use*
Urolithiasis / chemically induced*,  metabolism,  urine
Reg. No./Substance:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Vitamin D and chronic lung disease: a review of molecular mechanisms and clinical studies.
Next Document:  Effects of adiposity on plasma lipid response to reductions in dietary saturated fatty acids and cho...