International Journal For Multidisciplinary Research

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Fermentation as a Modulator of Oxalate Content in Oxalate-Rich Foods

Author(s) Ms. Alefiya Murtuza Morkas, Dr. Sheetal Joshi
Country India
Abstract Background: Kidney stones are a global healthcare concern, and dietary factors, including high oxalate levels, contribute to their prevalence.
Aim: This study aimed to assess the impact of fermentation on oxalate content in oxalate-rich foods like spinach and beetroot.
Methodology: An experimental study was conducted using samples from various markets in Mumbai. Beetroot underwent 7-day fermentation, while spinach was fermented for 2 days.
Results: Fermentation significantly reduced oxalate content (p < 0.05). Both beetroot and spinach exhibited substantial reductions in oxalate levels after fermentation, even after accounting for any leached oxalate.
Conclusion: Fermentation effectively reduces oxalate content in commonly consumed oxalate-rich foods. These findings suggest that fermentation can be a safe approach for individuals at risk of or affected by kidney stones. Further research should explore the broader application of fermentation in reducing oxalate content in different foods and investigate the long-term effects on urinary oxalate levels and kidney stone formation. This will provide valuable insights for developing targeted dietary recommendations and prevention strategies for individuals at risk of kidney stones.
Keywords Kidney Stones, Oxalate, Fermentation, CKD, Oxalate-rich foods.
Field Sociology > Home Science
Published In Volume 7, Issue 5, September-October 2025
Published On 2025-09-05
DOI https://doi.org/10.36948/ijfmr.2025.v07i05.46861
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