Oxalate content of selected pasta products

About 75% of kidney stones are composed primarily of calcium oxalate, and hyperoxaluria is a primary risk factor for this disorder. Since pasta products are widely consumed and absorbed dietary oxalate can make a significant contribution to urinary oxalate levels, the oxalate content of various types of pasta was analyzed using an enzymatic method. The majority of pasta products had total oxalate contents that ranged from 20 to 30 mg/100 g wet weight and soluble oxalate contents that ranged from 5 to 12 mg/100 g. Products lowest in total oxalate were spaghetti and brown rice pasta. Pasta products that contained vegetable powders among the listed ingredients were highest in oxalate, and the proportion of spinach powder in these samples was an important determinant of oxalate content. The overall data suggested that most types of pasta are at least moderately high in oxalate.