Diet
The oxalate content of food can vary considerably between plants of the same species, due to differences in climate, soil quality, state of ripeness, or even which part of the plant is analyzed. Variations also may be caused by the different methods used for measuring oxalate in food. Published values for some foods can vary from negligible amounts to moderately high. In addition, the soluble oxalate content of a food may influence the amount of oxalate absorbed by the intestine much more than the insoluble part, so foods that have a modest total oxalate content should still be limited because of the relatively high amount of soluble oxalate present.

A low oxalate diet is usually defined as less than 50mg oxalate per day. However, dietary oxalate restrictions may vary depending on the underlying condition causing Oxalosis. Before starting any diet, please check with your health provider to determine the appropriate level of oxalate restriction for you.

The Oxalate Content of Food 2008 (Acrobat file) (Updated January 9, 2008)

These food tables were compiled for the OHF by experienced research dieticians who work on oxalate research using the most up to date published information available. They may be grouped differently to that of other oxalate food lists because they are based on more recent data.

 

The Low Oxalate Diet

This list was adapted from The Low Oxalate Cookbook published by The Vulvar Pain Foundation. This cookbook is a necessity for anyone following the low oxalate diet. It includes recipes, tips, guidelines, and other information about low oxalate eating. To view a page at this site with links to download the diet in either Word or Simple Text format, visit: Rowan's Resources

 

The Low Oxalate Cookbook

Over 200 recipes of foods you CAN eat — appetizers, breads, salads, soups — meat, fish, seafood, and vegetarian entrees — side dishes, oriental dishes, a complete French dinner, and desserts, including a special section on carob desserts.

 

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