Oxalates, as described by webmd, are chemicals that occur naturally in many foods. High oxalate intake over a long period of time can harm the kidneys, despite the fact that low oxalate intake is normally considered safe. Foods high in oxalate include spinach, beets, almonds, chocolate, and tea.
Oxalates, when ingested, can cause crystal formation; these crystals can collect in the kidneys and urinary tract, eventually forming kidney stones. Pain and discomfort from these stones are common, and they can eventually lead to irreversible damage to the kidneys if they are not addressed. Consuming too much oxalate can lead to kidney stones and chronic renal illness due to the buildup of oxalate deposits in the kidneys.
Medicalnewstoday reports that kidney stones and oxalate deposits in the kidneys are more likely to occur in people with a family history of kidney stones, in people with gout, and in people with inflammatory bowel disease. Those with a family history of kidney stones are also at a higher risk. Long-term oxalate consumption is associated with an increased risk of kidney stones, particularly in women.
Reduce your intake of foods high in oxalate to lessen your risk of developing kidney stones and oxalate deposits. Examples of such high-oxalate foods include:
Because of its high oxalate content, spinach should be avoided entirely if you are prone to developing kidney stones or oxalate deposits.
Beets: Like spinach, beets contain a lot of oxalates, so if you're at risk, you should limit or eliminate their consumption.
Nuts:
Some types of nuts, including almonds, cashews, and peanuts, contain significant levels of oxalates, therefore eating them should be limited or avoided completely.
Chocolate: If you are at risk, you should limit or eliminate your consumption of chocolate due to its high oxalate concentration.
Tea: If you are at risk, you should limit or eliminate your consumption of tea because of its high oxalate content.
Berries, such as strawberries, blackberries, and raspberries, should be avoided or ingested in small amounts because of their high oxalate content.
Rhubarb has a high oxalate level and should be eaten in moderation or avoided altogether.
Fruits: Kiwis, starfruit, and figs are all high in oxalates and should be eaten in moderation or avoided altogether.
Soybeans, navy beans, and black beans are just some of the legumes that contain a high oxalate content and should be avoided or consumed in small amounts.
Oxalates can cause kidney stones, so it's best to limit or avoid eating grains like buckwheat, wheat bran, and quinoa.
The risk of developing kidney stones or oxalate deposits can be reduced by limiting your intake of foods high in oxalates, but this is not a foolproof strategy. Along with this, drinking lots of water every day can help flush oxalates out of your kidneys and urinary system.
Reduce your intake of oxalate-rich foods and consult your primary care physician or a registered dietitian if you have a family history of kidney stones or oxalate deposits. You can expect individualized dietary recommendations to help you reduce your risk and maintain kidney health.
In conclusion, oxalate-rich foods pose a long-term risk to kidney health. For this reason, it's important to watch how much spinach, beets, nuts, chocolate, tea, berries, rhubarb, fruits, legumes, and grains you eat. On the other hand, those who are prone to kidney stones or oxalate deposits should abstain from alcoholic beverages.
Content created and supplied by: damilolaolaniran (via Opera News )
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