We have gotten the following request from a nut lover:
“I was hoping you could help me or point me in the right direction. I am trying to find out what the oxalate levels are for nuts. I was just diagnosed with kidney stones and nuts are on the list to avoid due to the oxalate levels in them. This was my favorite food to eat. I’m trying to find the levels so I can determine if any nuts are low in oxalate. I’m really hoping you can help me.”
This request for help was sent to members by our membership coordinator. We are publishing a summary of the responses because we have gotten similar questions about the effect of nuts on kidney stones in the past.
Two very good sources of information about the oxalate content of nuts were found. The first one is an article on the website of The International Tree Nut Council Nutrition Research & Education Foundation. Click for precise measurement of the amount of intestinal soluble oxalate content in particular nuts–roasted pistachio nuts and chestnuts (low levels); peanuts, ginkgo, cashew and pecan (higher, but relatively low levels); almonds, brazil, and pine nuts (high levels). The methods used to obtain this information are described. The article concludes that “The results obtained in this study confirm that the intestinal soluble oxalate contents of nuts range widely and people who have a tendency to form kidney stones would be wise to moderate their consumption of certain nuts.”
The second source of information is a very detailed scientific study of the oxalate content of a variety of foods, including peanuts and pecans: “Oxalate Content of Food: A Tangled Web” by Kyrollis Attalla, Shubha De, and Manoj Monga. It comes to the same conclusion as the above article. It can be found at .