Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

Author:

Bong Wen-Chun,Vanhanen Leo P.,Savage Geoffrey P.

Funder

Lincoln University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Effect of cooking on soluble and insoluble oxalate contents in selected Pakistani vegetables and beans;Akhtar;International Journal of Food Properties,2011

2. Bioavailability of soluble oxalate from spinach eaten with and without milk products;Brogren;Asia Pacific Journal of Clinical Nutrition,2003

3. Mechanisms of star fruit-induced acute renal failure;Fang;Food and Chemical Toxicology,2008

4. Manufacture of a low oxalate mitsumame-type dessert using rhubarb juice and calcium salts;Faudon;Journal of Food and Nutrition Sciences,2014

5. Oxalate nephropathy due to ‘Juicing’: Case report and review;Getting;The American Journal of Medicine,2013

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