What Is the Connection Between Oxalate and Kidney Stones?
Oxalate has a strong stimulating effect on the mucous membrane, so when a large amount of oxalate is ingested, it can stimulate the gastrointestinal mucosa, which can cause diarrhea and even gastroenteritis. Oxalate can be degraded by rumen microorganisms in ruminants and converted to carbonate and bicarbonate through metabolism. Therefore, ruminants are more resistant to oxalate than non-ruminants. Ruminants cause poisoning only when a large amount of oxalate is ingested in a short period of time (such as when starving), because part of the oxalate is too late to be converted into the abomasum and absorbed by the animal. Oxalate can also crystallize in blood vessels and penetrate into the walls of blood vessels, causing vascular necrosis and bleeding. Oxalate crystals can sometimes form in brain tissue, causing disorders in the central nervous system.
- Oxalate is
- Sodium oxalate-Na 2 C 2 O 4
- Calcium oxalate-CaC 2 O 4 , the main component of kidney stones
- Potassium ferric oxalate-[K 3 [Fe (C 2 O 4 ) 3 ], a complex ion containing six coordination irons
- Ammonium oxalate-(NH 4 ) 2 C 2 O 4 [1]
- The dissociation of the protons from the oxalic acid proceeds in a stepwise manner like other polyprotic acids. The loss of a single proton results in the monovalent acid oxalate anion HC 2 O 4- . Salts with this anion are sometimes called acid oxalates, monobasic oxalates or hydrogen oxalates. The equilibrium constant (Ka) of the first proton loss is 5.37 × 10 -2 (p K a = 1.27). The loss of the second proton producing the oxalate ion has an equilibrium constant of 5.25 × 10 -5 (pK a = 4.28). These values mean that in a solution of neutral pH, no oxalic acid is present and only trace amounts of hydrogen oxalate are present. [2]
- Oxalate occurs in many plants and is synthesized from incomplete oxidation of carbohydrates. Oxalate-rich plants include wood sorrel species. Rhubarb and buckwheat have higher oxalic acid content in the roots and leaves. Other edible plants that contain large amounts of oxalate include carambola, black pepper, parsley, poppy seeds, amaranth, spinach, beet, beet, cocoa, chocolate, most nuts, most berries, fishtail palm, New Zealand spinach and beans class. Tea tree leaves contain the highest concentration of oxalic acid relative to other plants. [3]
- Oxalate ions can precipitate calcium ions to produce water-insoluble calcium oxalate. Oxalate is toxic and can cause kidney disease and even death if swallowed.
Foods high in oxalate
- Foods rich in oxalate include tomatoes, spinach, strawberries, beets, chocolate, and soy.
Hazard of oxalate
- 1. Oxalate has a strong stimulating effect on the mucous membrane, so when a large amount of oxalate is ingested, it can stimulate the gastrointestinal mucosa, causing diarrhea and even gastrointestinal
- Oxalate ion (www.wzmyl.com)
- 2. Oxalate can crystallize in blood vessels and penetrate into the blood vessel wall, causing vascular necrosis and bleeding.
- 3. Oxalate crystals can sometimes form in brain tissue, which can cause disorders in the central nervous system.
- The study found
- In 2012, researchers at Loyola University Medical Center in Chicago, USA said that tea should not be drunk or it would cause kidney stones. Because tea contains a large amount of oxalate after cooling, it will form small stones, block the ureter, and increase the risk of kidney stones.