Calcium oxalate, a type of mineral salt, is the major component in about 80 percent of kidney stones. As a common byproduct of human digestion and elimination, it is usually harmless. However, for those individuals who are susceptible to kidney stones, it can lead to extreme pain. Fortunately, with a few adjustments to diet and lifestyle, you can limit or prevent the formation of calcium oxalate kidney stones.
How Calcium Oxalate Stones Form
Calcium oxalate is formed in the large intestine when dietary sources of calcium combine with salt of oxalic acid (oxalate). Oxalate is mainly produced in the liver, but is also contained in a number of foods. When oxalate attaches itself to calcium molecules, it makes them more or less insoluble. When calcium oxalate enters the kidneys, it can form crystals in your urine. Still, since most people don't tend to form kidney stones, this is not a problem. And even in those people who do form stones, most that they produce are too small to cause problems. However, when stones do grow large enough, they can lodge in the kidneys or in the urinary tract, causing extreme pain and discomfort.
Basic Prevention
To determine if your kidney stones are caused by calcium oxalate, you will need to consult your doctor. Stones can arise from different sources and thus you need to know the cause to address potential problems.
One method of prevention that applies to all types of stones is keeping properly hydrated. Low water intake can lead to overly concentrated urine, and calcium oxalate is far more likely to form solid crystals in this environment. If you have already experienced kidney stones and are trying to prevent a recurrence, your doctor will typically recommend a target daily intake of fluids. If you are at risk for stones but have never had an attack, drinking plenty of water is an excellent first line of defense.
Additional Steps
If you are diagnosed with calcium oxalate stones, limit or eliminate foods with significant amounts of oxalate. These include spinach, beets, rhubarb, Swiss chard, beets, wheat germ, chocolate, peanuts, okra, sweet potatoes, liver, grits, grapes, green pepper, celery, strawberries and black tea. Many foods contain oxalates in lower concentrations, but they generally do not pose much risk. Consult a nutritionist to get more information on oxalate-containing foods.
Although it may seem a little counter-intuitive, you may benefit by moderately increasing your calcium consumption. Free oxalates in the urine increase your tendency to form stones; adequate calcium intake will bind enough of that oxalate to decrease your overall chances of getting stones. Be sure, though, to get your calcium from dietary sources (preferably dairy products), as taking calcium supplements can increase your chances of kidney stones. Consult with your doctor to determine an acceptable level of calcium consumption.
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