NANP Board Practice Exam

Foods high in oxalic acid, such as amaranth, collard greens, parsley, and spinach, can contribute to the formation of calcium oxalate kidney stones. Oxalic acid can bind to calcium in the body, leading to the creation of calcium oxalate, which is a primary component of certain types of kidney stones.

The accumulation of calcium oxalate can crystallize in the kidneys, leading to pain, urinary issues, and potential blockage. This condition is commonly referred to as nephrolithiasis or kidney stones, and it is a significant health concern for those consuming large quantities of oxalate-rich foods, especially if their hydration levels are not adequate.

While calcium deposits in other parts of the body can occur due to various health conditions, the direct link between high oxalate intake and the formation of kidney stones due to calcium oxalate is well-supported in nutritional science. Joint pain and liver failure are not commonly associated with dietary oxalic acid, making those options less relevant in this context.