Oxalates and migraines
Oxalates may contribute to migraines by causing cellular and mitochondrial dysfunction, oxidative stress, and inflammation. Some individuals with migraines, particularly abdominal migraines, have been successfully managed with a low-oxalate diet. To reduce oxalates, it is important to do so slowly to avoid “oxalate dumping,” a process where rapid reduction can lead to increased symptoms like fatigue and pain.
How oxalates may affect migraines
Cellular and mitochondrial damage:
Free oxalate can interfere with cellular function and nutrition, leading to energy depletion in mitochondria and contributing to symptoms like headaches.
Oxalate crystals can cause inflammation in the body, which may contribute to nerve injury and pain, potentially triggering or worsening migraines.
Oxalate crystal deposition in the brain’s blood vessels has been linked to cerebral edema, which can impact brain function and cause pain.
Managing oxalate intake
Consult a professional:
Before making any drastic dietary changes, it is best to consult a healthcare professional to determine if oxalates are a factor in your migraines and to get personalized advice.
Reduce slowly:
Avoid eliminating all high-oxalate foods at once. Instead, reduce your intake gradually to prevent symptoms of “oxalate dumping”.
Increase calcium:
Increasing your intake of calcium may help bind to oxalate, preventing it from being absorbed.
Consider testing:
Some practitioners suggest using an organic acid test (OAT) to measure oxalate levels in your urine, which can help identify if they are a contributing factor.
Important considerations
This occurs when oxalate-rich foods are eliminated too quickly. It can result in temporary, and sometimes severe, symptoms like fatigue, joint pain, and burning urination.
Many foods high in oxalates are also very healthy and rich in other important nutrients, so complete elimination may not be the best strategy.