Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK.
Food Chem. 2013 Dec 1;141(3):1690-3. doi: 10.1016/j.foodchem.2013.04.130. Epub 2013 May 24.
Phytate and mineral cations are both considered as important dietary factors for inhibiting the crystallisation of calcium oxalate kidney stones in susceptible individuals. In this paper, the phytate and mineral composition of whole bran cereals (wheat, barley and oat) and legumes were determined together with their soluble and insoluble oxalate concentrations in order to investigate the effects on oxalate solubility. The oat bran sample had the highest soluble oxalate concentration at 79±1.3 mg/100 g, while total and soluble oxalate concentrations in the food samples studied range from 33 to 199 mg/100 g and 14 to 79 mg/100 g, respectively. The phytate concentration was in the range from 227 to 4393 mg/100 g and the concentrations of cations were in the range 54-70 mg/100 g for calcium, 75-398 mg/100 g for magnesium, 244-1529 mg/100 g for potassium and 4-11 mg/100 g for iron. Soluble oxalate concentration did not increase in proportion to total oxalate, and the phytate concentration in all foods was sufficient to contribute to an increase in soluble oxalate concentration by binding calcium.
植酸盐和矿物质阳离子都被认为是抑制易患个体草酸钙肾结石结晶的重要饮食因素。本文测定了全谷物（小麦、大麦和燕麦）和豆类中的植酸盐和矿物质组成，以及它们的可溶性和不溶性草酸盐浓度，以研究其对草酸盐溶解度的影响。 oat 糠的可溶性草酸盐浓度最高，为 79±1.3mg/100g，而研究的食品样品中的总草酸盐和可溶性草酸盐浓度分别为 33-199mg/100g 和 14-79mg/100g。植酸盐浓度在 227-4393mg/100g 之间，阳离子浓度为钙 54-70mg/100g，镁 75-398mg/100g，钾 244-1529mg/100g，铁 4-11mg/100g。可溶性草酸盐浓度的增加与总草酸盐不成比例，所有食物中的植酸盐浓度足以通过与钙结合来增加可溶性草酸盐浓度。
