Oxalic Acid
Naturally present in many vegetables. High intake from oxalate-rich foods can contribute to calcium-oxalate kidney stone formation in susceptible individuals; otherwise generally tolerated at dietary levels.
What it is
A naturally occurring dicarboxylic acid (C2H2O4) found in many plants such as spinach, rhubarb, and beet greens; also produced industrially as a bleaching and cleaning agent.
Present naturally in plant foods; not directly added as a food additive in the US. Binds calcium to form calcium oxalate, which can reduce mineral bioavailability.
Why it's flagged
- kidney-stones-in-susceptible-individuals
- reduced-calcium-and-iron-absorption
What regulators actually say
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Regulatory status
United States — FDA
Not a food additive; naturally present in foods. No specific FDA listing.
European Union — EFSA
No specific food-additive authorization; assessed as a natural plant constituent.
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