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Eur J Clin Nutr. 2003 Mar;57(3):415-9.

Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea.

Author information

1
Food Group, AFSD, Lincoln University, Canterbury, New Zealand. savage@lincoln.ac.nz

Abstract

OBJECTIVES:

To measure the availability of oxalate normally extracted when making tea from two commercially available black teas bought from a supermarket in Christchurch, New Zealand in July 2001.

DESIGN, SUBJECTS AND INTERVENTION:

A randomized double crossover study. Six students and four staff consumed six cups of each brand of tea both with and without added milk over a 24 h period. A total urine collection was taken for the initial 6 h followed by a further 18 h. The oxalate content of the urine voided was measured using an enzyme kit method and the availability of the soluble oxalate consumed was measured for the 6 h and the total 24 h sample.

SETTING:

University campus.

RESULTS:

The mean soluble oxalate content of black tea in the two different commercial tea bags was respectively 6.1 and 6.3 mg soluble oxalate/g tea. The mean availability of the oxalate extracted from tea measured over a 6 h period ranged from 1.9 to 4.7% when tea was consumed without milk. The availability of the soluble oxalate from tea ranged from -3.0 to 2.3% for each of the two brands of tea investigated over a 24 h period.

CONCLUSION:

These studies show that consuming black tea on a daily basis will lead to a moderate intake of soluble oxalate each day, however the consumption of tea with milk on a regular basis will result in the absorption of very little oxalate from tea.

PMID:
12627177
DOI:
10.1038/sj.ejcn.1601572
[Indexed for MEDLINE]
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