Higher oxalate (Ox) consumption from using supplementary dosages of cinnamon & turmeric can augment the risk of hyperoxaluria, an important risk facto

 

DOES TURMERIC INCREASES THE RISK OF URINARY STONES?

 

Abbreviations:

o   Ox: Oxalate,

o   Na⁺: Sodium,

o   OA: Oxalic acid

o   Ca⁺ Ox: Calcium Oxalate,

o   K⁺ Ox: Potassium oxalate,

o   Nlith: Nephrolithiasis

o   GIT: Gastrointestinal tract.

 

 

Higher oxalate (Ox) consumption from using supplementary dosages of cinnamon & turmeric can augment the risk of hyperoxaluria, an important risk factor of Nephrolithiasis (Nlith) precipitation. The % of Ox that is water soluble is differing greatly between cinnamon (6%) and turmeric (91%) that appears to be the crucial cause of over urinary Ox excretion/ Ox absorped from turmeric. Consumption of supplementary dose of turmeric, but NOT cinnamon, can significantly elevate urinary Ox content, hence increasing the risk of kidney stone formation (Nlith) in susceptible subjects.

 

Almost 75% of all kidney stones are composing primarily from Ca⁺ Ox, & hyperoxaluria is major triggering factor for this disease. Urine Ox that is derived from a combined exogenous + endogenous sources Ox, is the fundamental determinant of Ca⁺ Ox saturated compounds. Despite it had been believed that dietary Ox contributing no > 10-20% of the urinary Ox under normal circumstances, recent researches are suggesting that even in lack of GIT disorders, intestinally absorbed dietary Ox can share significantly in increasing urinary Ox. So, high Ox consumption may trigger the risk of hyperoxaluria, a crucial risk factor for nephrolithiasis development.

 

Ox is a commonly observed element in our food, including nuts, fruit, vegetables, grain, & legumes, and it is a salty or an ester of the oxalic acid (OA): (COO) ₂H₂. In our diet, OA is typically present in its salty form, primarily as either Na⁺ or K⁺ Ox that are water soluble, or Ca⁺Ox that is completely insoluble. The liability of a certain food to increase urinary Ox rely primarily upon both Ox contents & efficiency of absorptive power, as it is well documented that little amount of Ox catabolism observed after absorption & >90% of the absorbed Ox could be recovered in urine within 24-36 h. The absorbed Ox in the small intestine proceed through an active transport, and there‘s also passive absorption along the GIT. Ox solubility though the small intestine seems to be a crucial factor as documented by the liability of concomitant Ca⁺ consumption to limit Ox absorption, possibly via chelating process with OA in the small bowel. An unanswered inquiry is if the solubility of Ox in a certain food source is fundamental predictor for effective Ox absorption. Establishment that the magnitude of soluble Ox in food is a major determining factor of Ox absorption has been established by some but not ALL authors.

 

Spicy food like cinnamon & turmeric are currently prescribed in supplementary doses owing to their proposed general health benefits that include improving glycemic & lipid parameters. Previous unpublished studies suggested that cinnamon & turmeric are of high- Ox content spices, their supplementary doses may have a significant impact on the totally absorbed Ox & its urine excretion, an important subset for subjects vulnerable for Ca⁺ Ox -containing kidney stone development.  Finally, to summarize, consumption of supplementary dose of turmeric, can significantly raise the urinary Ox content, therapy, triggering the risk of kidney stone formation (Nlith) in susceptible subjects.