A hidden compound in healthy foods may worsen IBD
Researchers at the UNC School of Medicine have identified that a natural compound called oxalate, found in healthy foods like spinach and almonds, may worsen inflammation in patients with inflammatory bowel disease (IBD). The study suggests that IBD patients have reduced levels of proteins responsible for transporting oxalate out of the gut.
Why it matters
This discovery could lead to new dietary guidelines for IBD patients to help manage their symptoms and reduce intestinal inflammation.
Spinach, almonds, and sweet potatoes are often praised for their nutritional value. But new research from the UNC School of Medicine suggests that for people with inflammatory bowel disease (IBD), a naturally occurring compound in these foods may contribute to intestinal inflammation.
The study, published August 13, 2026 in Cellular and Molecular Gastroenterology and Hepatology (CMGH), was led by postdoctoral scholar Anna Salvador, PhD, RD, LDN, in the lab of Shehzad Z. Sheikh, MD, PhD, Professor of Medicine and Genetics.
Researchers examined gene activity, oxalate levels in stool, and dietary patterns in people with IBD and in people without the disease. They also carried out experiments in mice and cultured cells to investigate how dietary oxalate might influence inflammation in the intestinal lining.
IBD May Disrupt the Gut's Ability to Handle Oxalate
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