L ow Oxalate Diet

1 L ow Oxalate diet Kidney stones are caused by a buildup of Drink plenty of fluids. Drink more than 8. University of minerals in the urine. Calcium, Oxalate (OX- cups of fluid every day. Your urine should be Pittsburgh Medical Center uh-layt), and uric acid may lead to kidney as clear as water. If it isn't, drink more fluids. stones in some people. A low- Oxalate diet is Information To help prevent Oxalate stones from forming, for Patients for people who have calcium Oxalate kidney limit oxalates to 40 to 50 mg per day. Use stones. Cutting back on high- Oxalate foods the chart below as a guide. and salt (sodium) and drinking plenty of water may help prevent kidney stones from forming. Low- Oxalate foods have less than 2 mg of Oxalate per serving. You can eat as much of Here are some important points to remember: these foods as you like. Oxalates are found in a wide variety of foods. Moderate- Oxalate foods have 2 to 6 mg Foods that come from animals usually have of Oxalate per serving.

2 You should eat no little or no Oxalate . more than three of these foods per day. High- Oxalate foods have more than 7 mg of Oxalate per serving. Avoid these foods. Drinks Low Oxalate Moderate Oxalate High Oxalate - apple juice - coffee (limit to 8 oz/day) - any juice made from high- - beer, bottled or canned - cola (limit to 12 oz/day) Oxalate fruits - cider - cranberry juice - beer, draft - distilled alcohol - grape juice - chocolate, plain*. - ginger ale - orange juice - chocolate milk - grapefruit juice - orangeade - cocoa*. - lemon juice - coffee powder (instant)*. - lemonade/limeade - Ovaltine (made without peel) - tea, brewed*. - lime juice - milk (skim, 2%, whole). - orange soda - pineapple - root beer - tea, instant - water - wine continued * This food is extremely high in oxalates, 7 to 700 mg per serving. Dairy Low Oxalate Moderate Oxalate High Oxalate - milk (skim, 2%, whole) - none - chocolate milk - buttermilk - yogurt with allowed fruit - cheese For calcium restrictions, limit above to one serving University of per day.

3 Pittsburgh Medical Center Information Meat for Patients Low Oxalate Moderate Oxalate High Oxalate - beef, lamb, pork - beef kidney - none - eggs - liver - fish/shellfish - poultry Meat Substitutes, Beans, Nuts, and Seeds Low Oxalate Moderate Oxalate High Oxalate - eggs - garbanzo beans, canned - almonds - lentils - lima beans - baked beans canned in - water chestnuts - split peas, cooked tomato sauce - cashews - green beans, waxed and dried - peanut butter*. - peanuts*. - pecans*. - sesame seeds - sunflower seeds - tofu (soybean curd)*. - walnuts Fats and Oils Low Oxalate Moderate Oxalate High Oxalate - all - none - none * This food is extremely high in oxalates, 7 to 700 mg per serving. Fruit Low Oxalate Moderate Oxalate High Oxalate - apples, peeled - apples with skin - blackberries - avocado - apricots - black raspberries*. - bananas - black currants - blueberries - cantaloupe - cranberries, dried - red currants - casaba - grapefruit - dewberries - cherries, bing - oranges - figs, dried - coconut - peaches - grapes, purple - cranberries, canned - pears - gooseberries - grapes, green - pineapple - kiwi - honeydew - plums - lemon peel*.

4 - mangoes - prunes - lime peel*. - nectarines - orange peel - papaya - red raspberries - raisins - rhubarb*. - watermelon - strawberries - tangerines - any juice made from above fruits Breads and Starches Low Oxalate Moderate Oxalate High Oxalate - bread - barley, cooked - Fig Newtons - breakfast cereals - corn bread - fruit cake - noodles, egg or - corn tortilla - graham crackers macaroni - cornmeal - grits, white corn - rice, white or wild - cornstarch - kamut - flour, white or wheat - marmalade - oatmeal - soybean crackers*. - rice, brown - wheat germ*. - unsalted saltine or soda crackers - spaghetti in tomato sauce - sponge cake * This food is extremely high in oxalates, 7 to 700 mg per serving. continued Vegetables Low Oxalate Moderate Oxalate High Oxalate - acorn squash - asparagus - beans (green, wax, dried). - alfalfa sprouts - artichokes - beets (tops, roots, greens). - cabbage - brussels sprouts - celery - cauliflower - broccoli - chives - peas, frozen and fresh - carrots - collards - peppers, red - corn - dandelion - radishes - cucumbers, peeled - eggplant - turnips, roots - kohlrabi - escarole University of - zucchini - lettuce - kale Pittsburgh - squash - lima beans - leeks*.

5 Medical Center - mushrooms - mustard greens Information - okra*. - onions for Patients - potatoes, white - parsley The University of Pitts- - peas, canned - parsnips burgh Medical Center is an equal opportunity em- - snow peas - peppers, green ployer. Policy prohibits - tomato, fresh - pokeweed*. discrimination or harass- ment on the basis of race, - tomato sauce - rutabagas color, religion, national origin, ancestry, sex, age, - sorrel marital status, familial status, sexual orientation, - spinach*. disability, or veteran sta- tus. Further, UPMC will - summer squash continue to support and - sweet potatoes*. promote equal employment opportunity, human dig- - Swiss chard*. nity, and racial, ethnic, and cultural diversity. This - tomato soup policy applies to admissions, employment, and access to - vegetable soup and treatment in UPMC. programs and activities. - watercress This commitment is made - yams by UPMC in accordance with federal, state, and/or local laws and regulations.

6 This information is not intended to be used as a Condiments substitute for professional medical advice, diagnosis, or treatment. You should not rely entirely on this Low Oxalate Moderate Oxalate High Oxalate information for your health care needs. Ask your own doctor or health care pro- - any not listed - basil, fresh - cinnamon, ground vider any specific medical questions that you have. - malt, powder - parsley, raw*. - pepper - pepper, more than 1 tsp/day*. - ginger - soy sauce * This food is extremely high in oxalates, 7 to 700 mg per serving. Pittsburgh, PA, USA. University of Pittsburgh Medical Center 2003. This information is not meant for use without a physician's or dietitian's recommendation. SYS08602-2F AP/JW REV 03/03. Form # 5353-82190-0302 Call 1-800-533-UPMC (8762) for referral to a registered dietitian or if you have questions.