17. Black Tea
Black tea, in particular, has high levels of oxalate. According to a study published in the European Journal of Clinical Nutrition, black tea contains between 0.5 and 1.6 milligrams of oxalate per gram of tea. This means that a single cup of black tea can contain up to 60 milligrams of oxalate. Green tea and herbal tea also contain oxalate, but in lower amounts compared to black tea.
It’s important to note that not everyone who consumes high oxalate foods will develop kidney stones. Other factors such as genetics, hydration levels, and other dietary choices can also contribute to the formation of kidney stones. However, if you are prone to developing kidney stones or have a history of kidney stones, it may be best to limit your intake of high oxalate foods and beverages, including tea.
If you still want to enjoy a cup of tea, there are a few things you can do to help reduce the oxalate content.
- Try brewing your tea for a shorter amount of time, as oxalate levels increase the longer the tea is steeped.
- Consider switching to a different type of tea, such as white or oolong, which have lower levels of oxalate compared to black tea.
- Make sure to stay well hydrated and maintain a healthy and balanced diet to reduce the risk of kidney stone formation.
If you are at risk of developing kidney stones, it may be best to limit your intake of high oxalate foods and beverages, including black tea. (13)
