Vollkornerfahrung!!!

[Uli]

Na – wer sagt`s denn: unerwartete "Schützenhilfe"......

. Agric. Food Chem., 54 (8), 3008 -3011, 2006. 10.1021/jf052776v S0021-8561(05)02776-7
Web Release Date: March 25, 2006
Copyright 2006 American Chemical Society
Oxalate Content of Cereals and Cereal Products
Roswitha Siener,* Ruth Hönow, Susanne Voss, Ana Seidler, and Albrecht Hesse
Department of Urology, University of Bonn, Sigmund-Freud-Strasse 25, D-53105 Bonn, Germany, and Federal Institute for Drugs and Medical Devices, Kurt-Georg-Kiesinger-Allee 3, D-53175 Bonn, Germany
Received for review November 9, 2005. Revised manuscript received February 10, 2006. Accepted March 7, 2006.
Abstract:
Detailed knowledge of food oxalate content is of essential importance for dietary treatment of recurrent calcium oxalate urolithiasis. Dietary oxalate can contribute considerably to the amount of urinary oxalate excretion. Because cereal foods play an important role in daily nutrition, the soluble and total oxalate contents of various types of cereal grains, milling products, bread, pastries, and pasta were analyzed using an HPLC-enzyme-reactor method. A high total oxalate content (>50 mg/100 g) was found in whole grain wheat species Triticum durum (76.6 mg/100 g), Triticum sativum (71.2 mg/100 g), and Triticum aestivum (53.3 mg/100 g). Total oxalate content was comparably high in whole grain products of T. aestivum, that is, wheat flakes and flour, as well as in whole grain products of T. durum, that is, couscous, bulgur, and pasta. The highest oxalate content was demonstrated for wheat bran (457.4 mg/100 g). The higher oxalate content in whole grain than in refined grain cereals suggests that oxalic acid is primarily located in the outer layers of cereal grains. Cereals and cereal products contribute to the daily oxalate intake to a considerable extent. Vegetarian diets may contain high amounts of oxalate when whole grain wheat and wheat products are ingested. Recommendations for prevention of recurrence of calcium oxalate stone disease have to take into account the oxalate content of these foodstuffs.
Keywords: Dietary oxalate; cereals; cereal products; calcium oxalate stone disease
http://pubs.acs.org/cgi-bin/abstract.cgi...2776v.html

Der E.U.L.E.nSpiegel ( 12, Jhrg. Nr. 5 , S. 22) hat das wie folgt übersetzt:

Nierensteine durch Vollkorn
Vollkorn enthält deutlich mehr Oxalsäure als Weißmehl. Urologen von der Universität Bonn fordern daher, dass \"die Empfehlungen zur Rezidivprävention von Calciumoxalatsteinen den Oxalatgehalt dieser Nahrungsmittel berücksichtigen müssen\".
Außerdem warnen sie vor dem häufigen Verzehr von Vollkornprodukten im Rahmen einer vegetarischen Ernährung bei Gesunden.

Nun bin ich aber mal gespannt, wann – und ob überhaupt – davon etwas "irgendwo" zu lesen sein wird : wir könnten fast Wetten abschließen, dass dem nicht so sein wird...... X(

Uli

Uli