Document Type

Article

Publication Date

6-14-2005

Journal or Book Title

Journal of Agricultural and Food Chemistry

Volume

53

Issue

14

First Page

5670

Last Page

5674

DOI

10.1021/jf0506378

Abstract

The consumption of foods made from soybeans is increasing because of their desirable nutritional value. However, some soy foods contain high concentrations of oxalate and/or phytate. Oxalate is a component of calcium oxalate kidney stones, whereas phytate is an inhibitor of calcium kidney stone formation. Thirty tested commercial soy foods exhibited ranges of 0.02−2.06 mg oxalate/g and 0.80−18.79 mg phytate/g. Commercial soy foods contained 2−58 mg of total oxalate per serving and 76−528 mg phytate per serving. Eighteen of 19 tofu brands and two soymilk brands contained less than 10 mg oxalate per serving, defined as a low oxalate food. Soy flour, textured vegetable soy protein, vegetable soybeans, soy nuts, tempeh, and soynut butter exhibited greater than 10 mg per serving. The correlation between oxalate and phytate in the soy foods was significant (r = 0.71, P < 0.001) indicating that oxalate-rich soy foods also contain higher concentrations of phytate. There also was a significant correlation, based on molar basis, between the divalent ion binding potential of oxalate plus phytate and calcium plus magnesium (r = 0.90, P < 0.001) in soy foods. Soy foods containing small concentrations of oxalate and moderate concentrations of phytate may be advantageous for kidney stone patients or persons with a high risk of kidney stones.

Comments

Reprinted with permission from Journal of Agricultural and Food Chemistry 53(14) 2005: 5670. doi:10.1021/jf0506378 . Copyright 2005 American Chemical Society.

Rights

Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the United States. The content of this document is not copyrighted.

Language

en

File Format

application/pdf

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