Scientists have linked oxalates in foods to increased inflammation in Crohn's disease

Spinach, beets, rhubarb, almonds and sweet potatoes can increase inflammation in people with inflammatory bowel disease, particularly Crohn's disease. Scientists from the University of North Carolina linked the possible effect to oxalates, which these foods are rich in. The study results were published in the journal Cellular and Molecular Gastroenterology and Hepatology (CMGH).

Oxalates are natural substances found in many plant foods. For most people, the body is able to cope with them normally. However, in Crohn's disease and other inflammatory bowel diseases, this process may be disrupted, research has shown.

Scientists compared the diet and analyzes of 46 people. It turned out that patients with Crohn's disease consumed about the same amount of plant foods as healthy participants, but more oxalates remained in their intestines. The researchers also found disruptions in the mechanisms that help the body process these substances.

In experiments on mice, supplemental oxalate intake increased and prolonged intestinal inflammation. Laboratory experiments have also shown that these substances can enhance the inflammatory response of immune cells.

Thus, limiting foods high in oxalates may potentially be beneficial for some people with Crohn's disease or ulcerative colitis. However, scientists do not yet recommend excluding spinach, beets, almonds and other such foods from your diet.