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Oxalate in grain amaranth.

Bruce Gélinas1, Philippe Seguin

  • 1Department of Plant Science, McGill University, Macdonald Campus, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.

Journal of Agricultural and Food Chemistry
|May 22, 2007
PubMed
Summary

Grain amaranth contains high oxalate levels, but most is insoluble. Its rich calcium and magnesium content may limit oxalate absorption, potentially reducing kidney stone risk. Further bioavailability studies are needed.

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Area of Science:

  • Agricultural Science
  • Nutritional Science
  • Food Science

Background:

  • Grain amaranth (Amaranthus spp.) is a gluten-free pseudo-cereal with high protein and calcium.
  • Dietary oxalate is linked to kidney stones and can reduce mineral absorption.
  • Oxalate levels in grain amaranth have not been extensively studied.

Purpose of the Study:

  • To quantify oxalate concentration and forms in grain amaranth genotypes.
  • To assess the impact of environmental factors and cooking on oxalate levels.
  • To evaluate calcium and magnesium concentrations in relation to oxalate.

Main Methods:

  • Analyzed oxalate, calcium, and magnesium in 30 grain amaranth genotypes (A. cruentus, A. hybrid, A. hypochondriacus).
  • Conducted field experiments varying seeding dates and calcium ammonium nitrate fertilization.
  • Evaluated the effects of boiling on oxalate solubility and concentration.

Main Results:

  • Mean total oxalate was 229 mg/100 g, predominantly insoluble (80%).
  • Calcium averaged 186 mg/100 g and magnesium 280 mg/100 g.
  • Fertilization and seeding date had minimal effects; boiling increased soluble oxalate but not total oxalate.

Conclusions:

  • Grain amaranth is a high oxalate source, but its insoluble form and high mineral content may reduce bioavailability.
  • Potential for lower kidney stone risk compared to other high-oxalate foods.
  • Bioavailability studies are recommended to confirm reduced oxalate absorption.

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