Research from the University of North Carolina suggests that oxalate, a natural compound found in various plant-based foods including spinach, beetroot, and almonds, may be associated with inflammatory bowel disease (IBD). Although oxalate is not harmful and is typically excreted in waste, issues in processing it may lead to gut complications for some individuals.
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The study published in Cellular and Molecular Gastroenterology and Hepatology examined oxalate levels in the diet of 46 participants, including those with Crohn's disease (CD) and healthy controls. Anna Salvador, a gastrointestinal biologist involved in the research, noted that both IBD patients and healthy individuals consumed similar amounts of plant-based foods; however, CD patients had higher levels of oxalate in their stools, indicating a difference in how their gut handles this compound.
Researchers also investigated the activity of transporter proteins, SLC26A2 and SLC26A3, which absorb oxalate from the gut. Tissue samples from individuals with CD, ulcerative colitis (another IBD subtype), and healthy controls revealed that the genes responsible for these proteins were less active in the IBD samples.
In addition, experiments conducted on mice with induced gut inflammation showed that those fed extra oxalate experienced more severe weight loss, greater intestinal inflammation, and lower survival rates. The immune response in mouse cells also indicated that oxalate triggers inflammation rather than causing direct damage.
The study's authors propose that dietary oxalate may be a modifiable factor in intestinal inflammation, stressing the need for further research on dietary exposure and oxalate metabolism in relation to IBD. Potential next steps include targeting the transport proteins to improve oxalate clearance from the gut.
Additionally, a third transporter, SLC26A6, was studied, linking less active genes to more severe CD in a group of 131 individuals. Geneticist Shehzad Sheikh noted that the findings provide a new therapeutic approach linking diet to gut inflammation.
While the study underscores the influence of diet on IBD, the researchers do not advocate for eliminating these plant-based foods but rather suggest moderating oxalate intake may be beneficial. Future research could explore the use of supplements to enhance the body's ability to process oxalate and identify individuals who may be particularly sensitive to it. Sheikh emphasized that this study offers a molecular framework for more precise dietary applications in medicine.