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Oxalic Acid Decreases Calcium Absorption in Rats¹

Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907

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.

KEY WORDS: • calcium bioavailability • oxalic acid • intrinsic labeling • extrinsic labeling

¹ Journal Paper No. 11,063, Indiana Agricultural Experiment Station, West Lafayette, IN 47907.

Manuscript received 9 February 1987. Revision accepted 13 July 1987.

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