Determination of the oxalate content in food and the influence of this ion on the human organism
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/22622 |
Resumo: | It is known that foods are essential for the proper functioning of the body as they present the nutrients necessary for homeostasis. However, foods also have antinutrients, such as calcium oxalate, which can damage the urinary system, such as the formation of kidney stones. In this approach, this study aimed to review the literature on the renal system, the influence of oxalate on the human body and also determine the concentration of oxalate present in tomato, sweet potato and eggplant extracts. For bibliographical research, articles were searched using databases such as Google Scholar, Scielo, Bireme and ScienceDirect, with the following descriptors in Portuguese: calcium oxalate, kidney diseases, oxalate determination in food and later, the same descriptors were searched in English. For the determination of oxalate, tomato, eggplant and sweet potato extracts were prepared, and then the extracts were analyzed by the permanganimetry method. The results showed that there is a relationship between the formation of kidney stones with the consumption of foods that contain oxalate, and it is possible to conclude that the inadequate intake of water associated with a diet rich in foods that contain oxalate, can contribute to the formation of kidney stones. Thus, it is very important to monitor these patients by a nutritionist, in order to provide guidance on the restriction of consumption of these foods and advice on the importance of ingesting an adequate volume of water. |
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Determination of the oxalate content in food and the influence of this ion on the human organismDeterminación del contenido de oxalato en los alimentos y la influencia de este ión en el organismo humanoDeterminação do teor de oxalato em alimentos e a sua influência desse íon no organismo humanoCalcium oxalateKidney diseasesDetermination of oxalateKidney physiology.Oxalato de cálcioEnfermedades renalesDeterminación de oxalatoFisiología renal.Oxalato de cálcioDoenças renaisDeterminação de oxalatoFisiologia renais.It is known that foods are essential for the proper functioning of the body as they present the nutrients necessary for homeostasis. However, foods also have antinutrients, such as calcium oxalate, which can damage the urinary system, such as the formation of kidney stones. In this approach, this study aimed to review the literature on the renal system, the influence of oxalate on the human body and also determine the concentration of oxalate present in tomato, sweet potato and eggplant extracts. For bibliographical research, articles were searched using databases such as Google Scholar, Scielo, Bireme and ScienceDirect, with the following descriptors in Portuguese: calcium oxalate, kidney diseases, oxalate determination in food and later, the same descriptors were searched in English. For the determination of oxalate, tomato, eggplant and sweet potato extracts were prepared, and then the extracts were analyzed by the permanganimetry method. The results showed that there is a relationship between the formation of kidney stones with the consumption of foods that contain oxalate, and it is possible to conclude that the inadequate intake of water associated with a diet rich in foods that contain oxalate, can contribute to the formation of kidney stones. Thus, it is very important to monitor these patients by a nutritionist, in order to provide guidance on the restriction of consumption of these foods and advice on the importance of ingesting an adequate volume of water.Se sabe que los alimentos son fundamentales para el buen funcionamiento del organismo ya que presentan los nutrientes necesarios para la homeostasis. Sin embargo, los alimentos también contienen antinutrientes, como el oxalato de calcio, que pueden dañar el sistema urinario, como la formación de cálculos renales. En este enfoque, este estudio tuvo como objetivo revisar la literatura sobre el sistema renal, la influencia del oxalato en el cuerpo humano y también determinar la concentración de oxalato presente en extractos de tomate, boniato y berenjena. Para la investigación bibliográfica se buscaron artículos en bases de datos como Google Scholar, Scielo, Bireme y ScienceDirect, con los siguientes descriptores en portugués: oxalato de calcio, enfermedades renales, determinación de oxalato en alimentos y posteriormente se buscaron los mismos descriptores en inglés. Para la determinación de oxalato se prepararon extractos de tomate, berenjena y camote, y luego se analizaron los extractos por el método de permanganimetría. Los resultados mostraron que existe una relación entre la formación de cálculos renales con el consumo de alimentos que contienen oxalato, y es posible concluir que la ingesta inadecuada de agua asociada a una dieta rica en alimentos que contienen oxalato, puede contribuir a la formación de cálculos renales. Por ello, es muy importante el seguimiento de estos pacientes por parte de un nutricionista, con el fin de orientar sobre la restricción del consumo de estos alimentos y asesorar sobre la importancia de ingerir un volumen adecuado de agua.Sabe-se que os alimentos são essenciais para o bom funcionamento do organismo pois apresentam os nutrientes necessários para a homeostase. Entretanto, os alimentos também possuem antinutrientes, como por exemplo o oxalato de cálcio, que pode ocasionar prejuízos ao sistema urinário, como a formação de cálculos renais. Neste enfoque, o presente trabalho teve por objetivos efetuar a revisão de literatura sobre o sistema renal, a influência do oxalato no organismo humano e também determinar a concentração de oxalato presente nos extratos de tomate, batata doce e jiló. Para o levantamento bibliográfico, foram pesquisados artigos utilizando bancos de dados como Google Acadêmico, Scielo, Bireme e ScienceDirect, com os seguintes descritores em português: oxalato de cálcio, doenças renais, determinação de oxalato em alimentos e posteriormente, os mesmos descritores foram pesquisados em inglês. Para a determinação de oxalato, formam preparados extratos de tomate, jiló e batata doce, e em seguida, os extratos foram analisados pelo método de permanganometria. Os resultados mostraram que há uma relação entre formação de cálculos renais com o consumo de alimentos que apresentam oxalato, sendo possível concluir que a ingesta inadequada de água associada à uma dieta rica em alimentos que apresentam oxalato, pode contribuir com a formação de cálculos renais. Desta forma, torna-se muito importante o acompanhamento desses pacientes pelo nutricionista, a fim de efetuar uma orientação quanto à restrição do consumo desses alimentos e aconselhamento sobre a importância de se ingerir um volume adequado de água.Research, Society and Development2021-11-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2262210.33448/rsd-v10i15.22622Research, Society and Development; Vol. 10 No. 15; e273101522622Research, Society and Development; Vol. 10 Núm. 15; e273101522622Research, Society and Development; v. 10 n. 15; e2731015226222525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/22622/20038Copyright (c) 2021 Leandro da Silva Pinheiro; Jhennyfer Katerine Pinheiro Massoli; Liberta Lamarta Favoritto Garcia Neres; Heliane Sousa da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPinheiro, Leandro da Silva Massoli, Jhennyfer Katerine Pinheiro Neres, Liberta Lamarta Favoritto Garcia Silva, Heliane Sousa da 2021-12-06T10:13:53Zoai:ojs.pkp.sfu.ca:article/22622Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:41:44.290328Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Determination of the oxalate content in food and the influence of this ion on the human organism Determinación del contenido de oxalato en los alimentos y la influencia de este ión en el organismo humano Determinação do teor de oxalato em alimentos e a sua influência desse íon no organismo humano |
| title |
Determination of the oxalate content in food and the influence of this ion on the human organism |
| spellingShingle |
Determination of the oxalate content in food and the influence of this ion on the human organism Pinheiro, Leandro da Silva Calcium oxalate Kidney diseases Determination of oxalate Kidney physiology. Oxalato de cálcio Enfermedades renales Determinación de oxalato Fisiología renal. Oxalato de cálcio Doenças renais Determinação de oxalato Fisiologia renais. |
| title_short |
Determination of the oxalate content in food and the influence of this ion on the human organism |
| title_full |
Determination of the oxalate content in food and the influence of this ion on the human organism |
| title_fullStr |
Determination of the oxalate content in food and the influence of this ion on the human organism |
| title_full_unstemmed |
Determination of the oxalate content in food and the influence of this ion on the human organism |
| title_sort |
Determination of the oxalate content in food and the influence of this ion on the human organism |
| author |
Pinheiro, Leandro da Silva |
| author_facet |
Pinheiro, Leandro da Silva Massoli, Jhennyfer Katerine Pinheiro Neres, Liberta Lamarta Favoritto Garcia Silva, Heliane Sousa da |
| author_role |
author |
| author2 |
Massoli, Jhennyfer Katerine Pinheiro Neres, Liberta Lamarta Favoritto Garcia Silva, Heliane Sousa da |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Pinheiro, Leandro da Silva Massoli, Jhennyfer Katerine Pinheiro Neres, Liberta Lamarta Favoritto Garcia Silva, Heliane Sousa da |
| dc.subject.por.fl_str_mv |
Calcium oxalate Kidney diseases Determination of oxalate Kidney physiology. Oxalato de cálcio Enfermedades renales Determinación de oxalato Fisiología renal. Oxalato de cálcio Doenças renais Determinação de oxalato Fisiologia renais. |
| topic |
Calcium oxalate Kidney diseases Determination of oxalate Kidney physiology. Oxalato de cálcio Enfermedades renales Determinación de oxalato Fisiología renal. Oxalato de cálcio Doenças renais Determinação de oxalato Fisiologia renais. |
| description |
It is known that foods are essential for the proper functioning of the body as they present the nutrients necessary for homeostasis. However, foods also have antinutrients, such as calcium oxalate, which can damage the urinary system, such as the formation of kidney stones. In this approach, this study aimed to review the literature on the renal system, the influence of oxalate on the human body and also determine the concentration of oxalate present in tomato, sweet potato and eggplant extracts. For bibliographical research, articles were searched using databases such as Google Scholar, Scielo, Bireme and ScienceDirect, with the following descriptors in Portuguese: calcium oxalate, kidney diseases, oxalate determination in food and later, the same descriptors were searched in English. For the determination of oxalate, tomato, eggplant and sweet potato extracts were prepared, and then the extracts were analyzed by the permanganimetry method. The results showed that there is a relationship between the formation of kidney stones with the consumption of foods that contain oxalate, and it is possible to conclude that the inadequate intake of water associated with a diet rich in foods that contain oxalate, can contribute to the formation of kidney stones. Thus, it is very important to monitor these patients by a nutritionist, in order to provide guidance on the restriction of consumption of these foods and advice on the importance of ingesting an adequate volume of water. |
| publishDate |
2021 |
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2021-11-18 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/22622 10.33448/rsd-v10i15.22622 |
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10.33448/rsd-v10i15.22622 |
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por |
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por |
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https://rsdjournal.org/index.php/rsd/article/view/22622/20038 |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 15; e273101522622 Research, Society and Development; Vol. 10 Núm. 15; e273101522622 Research, Society and Development; v. 10 n. 15; e273101522622 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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