Oxalate in spinach and almonds may worsen gut inflammation in IBD
Spinach, almonds and sweet potatoes are celebrated as some of the healthiest foods on the planet. But for the millions of Americans living with inflammatory bowel disease (IBD), a new study from the UNC School of Medicine suggests that these same foods may be quietly worsening gut inflammation through a compound most people have never heard of.
A recent study published in Cellular and Molecular Gastroenterology and Hepatology (CMGH) suggests that oxalate, a compound found in foods like spinach, almonds, and sweet potatoes, may worsen gut inflammation in individuals with inflammatory bowel disease (IBD). The study, led by Anna Salvador, Ph.D., RD, LDN, at the UNC School of Medicine, found that specialized transporter proteins responsible for oxalate absorption are reduced in gut tissue from patients with ulcerative colitis and Crohn's disease.
This leads to higher accumulation of oxalate in the intestinal environment, which amplifies the inflammation that defines IBD. The research also revealed that Crohn's disease patients have significantly higher stool oxalate levels compared to non-IBD controls, even with similar plant-based food consumption. This is the first time metabarcoding has been used to assess diet in an IBD population, providing evidence that the issue lies not in dietary intake but in how the gut handles oxalate.
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