Oxalate is a naturally occurring chemical compound also known as dicarboxylic acid. It is present in a wide range of foods, mainly plant foods such as vegetables, grains, legumes, and fruits in varying amounts.
Healthy individuals maintain a normal plasma oxalate concentration of 1 to 5 micromoles (μM). The main source of oxalates in the body is the liver. The liver makes, through endogenous production, up to 80% of the total body oxalate levels.
Prof Winnie Chee Siew Swee, Professor, Nutrition & Dietetics at IMU University, shares on what happens when the oxalate levels in our body is too high or too low.
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