Low Oxalate Diet

The Low Oxalate Diet is a dietary system aimed at reducing the intake of oxalates – salts and esters of oxalic acid – into the body.

It is used for the prevention and treatment of oxalate kidney stones, as well as for supporting the functioning of the urinary and musculoskeletal systems.

Additionally, this type of diet may help with chronic inflammation, intestinal permeability disorders, and malabsorption syndrome.

Why a Low Oxalate Diet is Needed

Oxalates bind with calcium and other minerals, forming insoluble compounds that deposit in tissues or are excreted through the kidneys. Excessive amounts can lead to stone formation, disrupt mineral metabolism, and affect mitochondrial functions.

Reducing oxalate intake decreases the risk of nephrolithiasis, improves calcium and magnesium absorption, reduces inflammatory processes, and supports the restoration of energy metabolism in cells.

Basic Principles

• limiting foods high in oxalates;
• increasing water intake to flush out salts;
• introducing sources of calcium and magnesium that bind oxalates in the intestines;
• balanced nutrition with adequate amounts of proteins and fats;
• avoiding a sharp reduction in oxalates to prevent an “oxalate dump”.

Allowed Foods

• meat, poultry, fish, and eggs;
• dairy products (if tolerated);
• cabbage, cauliflower, broccoli, zucchini, cucumbers;
• low-oxalate berries – blueberries, strawberries;
• apples, pears, melon;
• rice, millet, white and colored quinoa;
• oils – coconut, olive, butter.

Foods to Avoid

• rhubarb, spinach, sorrel, beets, Swiss chard;
• nuts, especially almonds and cashews;
• black tea, cocoa, chocolate;
• legumes – soy, beans, lentils;
• grains high in oxalates – buckwheat, amaranth;
• berries – blackberries, cranberries, raspberries.

Diet Options

• strict option – no more than 50 mg of oxalates per day, used for kidney stone disease;
• moderate option – up to 100 mg per day, suitable for prevention and recovery of metabolism;
• transitional mode – gradual reduction of oxalates for gentle adaptation of the body.

Benefits of the Low Oxalate Diet

• reduction of the risk of kidney stone formation;
• improvement of skin and joint conditions;
• restoration of mineral balance;
• reduction of pain syndrome in inflammation;
• support for mitochondrial function and detoxification systems.

Conclusion

The Low Oxalate Diet is effective for disorders of oxalic acid metabolism, nephrolithiasis, and chronic inflammatory conditions. It requires careful selection of foods and gradual implementation, but with the right approach, it helps improve metabolism, reduce kidney load, and increase overall energy levels.