UNTIL RECENTLY, there was little interest in food oxalate values, as the dominant paradigm was that dietary oxalate contributed only 10% of daily oxalate excretion. This changed when Ross P. Holmes, PhD, of Wake Forest University School of Medicine in Winston-Salem, N.C., and his colleagues reported that 24% to 53% of urinary oxalate originated from dietary oxalate at typical intakes of 10-250 mg/day (Kidney Int. 2001;59:270-276).