Is there a low oxalate curcumin?

From the Guidelines

Yes, there are low-oxalate curcumin supplements available, which can be beneficial for individuals concerned about kidney stones or those on low-oxalate diets. To use low-oxalate curcumin:

• Look for products labeled as "low-oxalate" or "oxalate-free" curcumin
• Typical dosage ranges from 500-2000 mg per day, divided into 1-3 doses
• Take with a meal containing some fat to improve absorption
• Start with a lower dose and gradually increase as tolerated Low-oxalate curcumin is beneficial for people concerned about kidney stones or those on low-oxalate diets, as regular curcumin can be high in oxalates, which may contribute to kidney stone formation in susceptible individuals 1. These formulations often use extraction methods or specific curcumin compounds that naturally have lower oxalate content. While they may be slightly less potent than standard curcumin supplements, they still offer anti-inflammatory and antioxidant benefits without the oxalate concerns. Always consult with a healthcare provider before starting any new supplement regimen, especially if you have a history of kidney stones or other health conditions. Some key points to consider when using low-oxalate curcumin include:
• Reducing dietary oxalate intake can help prevent recurrent kidney stones, as approximately 80% of adults with kidney stones have stones consisting primarily of calcium oxalate, calcium phosphate, or both 1
• Increasing water intake and maintaining normal dietary calcium can also help prevent kidney stone formation 1
• Pharmacologic monotherapy with a thiazide diuretic, citrate, or allopurinol may be recommended to prevent recurrent nephrolithiasis in patients with active disease in which increased fluid intake fails to reduce the formation of stones 1

From the Research

Low Oxalate Curcumin

There is no direct evidence in the provided studies regarding a low oxalate curcumin. However, we can discuss the general concept of oxalate content in foods and its effects on humans.

Oxalate Content in Foods

• Oxalic acid and its salts occur as end products of metabolism in a number of plant tissues, which can have an adverse effect when consumed 2.
• Foods high in oxalate include rhubarb, spinach, beet, tea, nuts, chocolate, wheat bran, and strawberries 2, 3.
• Soaking and cooking of foodstuffs high in oxalate can reduce the oxalate content by leaching 2.

Effects of Oxalate on Humans

• Dietary oxalate can increase the risk of kidney stone formation, particularly calcium oxalate nephrolithiasis 4, 5, 6.
• A low oxalate diet may be beneficial for individuals with idiopathic hyperoxaluria or those who form calcium oxalate kidney stones 6, 3.
• Calcium intake can affect oxalate absorption, with high calcium intake potentially reducing urinary oxalate excretion by binding more oxalate in the gut 3.

Curcumin and Oxalate

• There is no specific information available in the provided studies regarding the oxalate content of curcumin or its effects on urinary oxalate levels.
• Further research would be necessary to determine if curcumin has a low oxalate content or if it can be beneficial for individuals with kidney stone formation or idiopathic hyperoxaluria.