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Oxalic acid decreases calcium absorption in rats
C M Weaver1, B R Martin, J S Ebner
1Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907.
The Journal of Nutrition
|November 1, 1987
Abstract:
Calcium absorption from salts and foods intrinsically labeled with 45Ca was determined in the rat model. Calcium bioavailability was nearly 10 times greater for low oxalate kale, CaCO3 and CaCl2 than from CaC2O4 (calcium oxalate) and spinach (high in oxalates). Extrinsic and intrinsic labeling techniques gave a similar assessment of calcium bioavailability from kale but not from spinach.