Study: Oxalates & Breast Cancer

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Study: Oxalates & Breast Cancer

Read it here. From the study: "To study the biological significance of oxalates within the breast tumor microenvironment, we measured oxalate concentration in both human breast tumor tissues and adjoining non-pathological breast tissues. We found that all tested breast tumor tissues contain a higher concentration of oxalates than their counterpart non-pathological breast tissue. Moreover, it was established that oxalate induces proliferation of breast cells and stimulates the expression of a pro-tumorigenic gene c-fos. Furthermore, oxalate generates highly malignant and undifferentiated tumors when it was injected into the mammary fatpad in female mice, but not when injected into their back, indicating that oxalate does not induce cancer formation in all types of tissues." Conclusions"We found that the chronic exposure of breast epithelial cells to oxalate promotes the transformation of breast cells from normal to tumor cells, inducing the expression of a proto-oncogen as c-fos and proliferation in breast cancer cells. Furthermore, oxalate has a carcinogenic effect when injected into the mammary fatpad in mice, generating highly malignant and undifferentiated tumors with the characteristics of fibrosarcomas of the breast.As oxalates seem to promote these differences, it is expected that a significant reduction in the incidence of breast cancer tumors could be reached if it were possible to control oxalate production or its carcinogenic activity."  Some examples of foods that are highest in oxalates include green leafy vegetables, soy, almonds, potatoes, tea, rhubarb, cereal grains, and beets. Oxalates are also naturally created in the human body as a waste product.High oxalate foods (from high downwards) include spinach, rhubarb, beets, swiss chard, sweet potatoes, okra, almonds, cashews, quinoa, cocoa powder, tea (black tea), potato chips, soy products (soybeans, tofu), bran flakes, miso, berries (raspberries, blackberries), oranges, kiwi, figs, grapes, and certain legumes (kidney beans, navy beans). Consuming foods that are rich in natural oxalate inhibitors may be beneficial for people who are prone to kidney stones or those who want to manage their oxalate intake. Here are some examples of natural oxalate inhibitors: Calcium: Calcium binds to oxalate in the intestines, preventing its absorption into the bloodstream.  Magnesium: Magnesium can also form complexes with oxalate and reduce its absorption.  Vitamin B6 (Pyridoxine): Vitamin B6 is involved in oxalate metabolism, and its deficiency can lead to increased oxalate production. Foods rich in vitamin B6 include poultry, fish, bananas, avocados, and fortified cereals. Probiotics: Some studies suggest that certain strains of probiotic bacteria can degrade oxalate in the intestines, reducing its absorption. Foods containing probiotics, such as yogurt and fermented foods, may have a positive impact. Green Tea: Some compounds in green tea, such as catechins, have been studied for their potential to inhibit the formation of kidney stones and reduce oxalate absorption.  Disclaimer: This website does not provide medical advice. The information including text, graphics, and images, are for informational purposes only. No material on this site is intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or treatment.

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