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October 13, 1934


JAMA. 1934;103(15):1152. doi:10.1001/jama.1934.02750410042011

Theories that include oxalic acid as an intermediate product of normal metabolism have received little serious consideration, because of its known toxicity. A number of the more popular ideas concerning oxalic acid in foods have been critically evaluated by Kohman1 of the National Canners Association Research Laboratories in Washington, D. C. Although an accurate, reliable method is not available for the determination of oxalic acid in foods, Kohman has compiled a table presenting a close approximation of the content of this acid in some common foods. Almost every fruit and vegetable contains oxalic acid; pineapple and leafy vegetables, notably spinach, are strikingly high in this respect (from 0.01 to 0.03 and from 0.29 to 0.69 per cent, respectively). The author points out, however, that an individual would be required to consume from 2 to 5 pounds of a food containing 0.5 per cent of oxalic acid in order to

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