Oxalic acid

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Oxalic acid (C₂H₂O₄, IUPAC name: ethanedioic acid) is a mild toxin found in many plants. It is a strong acid that irritates the lining of the gut when consumed, and can prove fatal in large doses. Oxalic acid also combines with metals such as calcium in the body to form salts known as oxalates, which further irritate the gut and kidneys. The most common kind of kidney stone is made of calcium oxalate.

Because it binds vital nutrients such as calcium, long-term consumption of foods high in oxalic acid can lead to nutrient deficiencies. Healthy individuals can safely consume such foods in moderation, but those with kidney disorders, gout, or rheumatoid arthritis are typically advised to avoid foods high in oxalic acid or oxalates.

Foods that contain significant quantities of oxalic acid include cocoa, chocolate, most nuts, most berries, beans, and beets, among many others.

In addition to its natural occurrence in plants, oxalic acid may also be found in household chemical products such as some bleaches and rustproofing treatments.