Takeaways:
- Rhubarb can cause digestive issues in some people
- It contains oxalates, which may affect kidney health
- Allergic reactions to rhubarb are possible but uncommon
- Rhubarb can interact with certain medications
- Pregnant women should limit rhubarb consumption
- Rhubarb leaves are toxic and should never be eaten
Understanding Rhubarb
Rhubarb is a tart-flavored vegetable frequently used in desserts and jams.[1] The long, stalk-like parts, which look similar to celery, come in pink, red, and green shades.[2] While the stalks are safe to eat, the leaves contain a substance called oxalic acid, which is harmful if consumed.[3]
People have cultivated rhubarb for thousands of years. In ancient China, it was used in medicine for its supposed healing properties.[4] Today, rhubarb is found in recipes for pies, sauces, and even some savory dishes.
Rhubarb provides vitamins C and K, calcium, and fiber.[5] It also contains plant compounds that may benefit your health. However, like many foods, rhubarb can cause some side effects in certain individuals.
Common Side Effects
Digestive Issues
Eating rhubarb may cause stomach discomfort in some people.[6] This is often due to its high fiber content and certain natural compounds.
Some people might experience the following:
- Bloating
- Gas
- Abdominal pain
- Diarrhea
These effects are more likely to occur when eating large amounts of raw rhubarb.[7] Cooking the vegetable can help reduce digestive issues for many individuals.[8]
People with sensitive stomachs or digestive problems may need to limit how much rhubarb they consume. Starting with small portions can help you determine your personal tolerance.
Kidney Concerns
Rhubarb contains oxalates, which are compounds that can affect how well your kidneys function.[9] Oxalates can bind with calcium in your body, potentially leading to kidney stones in some individuals.[10]
Those with a history of kidney stones or kidney disease should talk to their doctor before eating rhubarb.[11] They may need to reduce how much they consume or avoid it completely.
Here is a comparison of how rhubarb’s oxalate levels relate to other common foods:
Food (100g serving) | Oxalate Content |
---|---|
Rhubarb | 805 mg |
Spinach | 755 mg |
Almonds | 469 mg |
Beets | 675 mg |
As you can see, rhubarb has a high oxalate content compared to many other foods. This doesn’t mean you cannot enjoy rhubarb, but it is wise to eat it in moderation, especially if you are prone to kidney problems.
Allergic Reactions
While not very common, some people may have an allergic reaction to rhubarb.[12] These reactions can range from mild to more severe.
Symptoms of a rhubarb allergy could include:
- Itching or tingling in the mouth
- Hives or skin rash
- Swelling of the lips, tongue, or throat
- Difficulty breathing
- Nausea or vomiting
If you think you might be having an allergic reaction to rhubarb, here are some steps to take:
- Stop eating the rhubarb immediately
- Take an antihistamine if available
- Monitor your symptoms closely
- Seek medical attention if symptoms worsen or breathing becomes difficult
- Avoid rhubarb in the future and consult an allergist for testing
Allergic reactions can be serious. It’s always best to be cautious and seek medical help if you are unsure about a reaction.
Interactions with Medications
Rhubarb can interact with some types of medications.[13] These interactions might change how your body processes the drugs or make them less effective.
Here are a few types of medications that may interact with rhubarb:
Medication Type | Potential Effect |
---|---|
Blood thinners | Increased bleeding risk |
Diuretics | Altered electrolyte balance |
Laxatives | Enhanced laxative effect |
Corticosteroids | Increased potassium loss |
If you take any of these medications, it’s best to speak with your doctor or pharmacist before adding rhubarb to your diet. They can advise you on whether it’s safe and how much you can consume.
Keep in mind that this list is not complete. Always inform your healthcare provider about all the foods and supplements that you regularly eat.
Pregnancy and Breastfeeding Concerns
Pregnant and breastfeeding women should be careful when consuming rhubarb.[14] While moderate amounts in food are likely safe, larger amounts may pose some risks.
Rhubarb contains compounds called anthraquinones, which can cause the uterus to contract.[15] This could potentially lead to premature labor in pregnant women.
For breastfeeding mothers, some of the substances found in rhubarb may pass into breast milk.[16] It’s not completely known how this might affect nursing infants.
Precautions for pregnant and breastfeeding women:
- Limit rhubarb intake to small, occasional servings
- Avoid rhubarb supplements or extracts
- Consult with your healthcare provider before eating rhubarb regularly
- Be aware of any changes in your body or your baby after consuming rhubarb
Like with many foods during pregnancy and breastfeeding, moderation is important. When in doubt, ask your doctor or a registered dietitian for advice specific to you.
Long-term Effects of Excessive Consumption
While eating rhubarb occasionally is generally safe for most, regularly eating large amounts might lead to health problems over time.[17]
Long-term overconsumption of rhubarb could potentially cause:
- Bone loss due to calcium binding with oxalates
- Increased risk of kidney stones
- Digestive system irritation
- Tooth enamel erosion from high acid content
Signs that you may be eating too much rhubarb include:
- Frequent stomach upset or diarrhea
- Changes in urine color or volume
- Muscle weakness or twitching
- Bone pain or increased fracture risk
If you experience any of these symptoms and regularly eat rhubarb, consider reducing the amount you eat and seek advice from a health professional.
Rhubarb Leaves: A Special Concern
While rhubarb stalks are edible, the leaves are toxic and should never be eaten. Rhubarb leaves contain high levels of oxalic acid, which can cause serious health problems.[18]
Eating rhubarb leaves may result in:
- Severe stomach pain
- Nausea and vomiting
- Difficulty breathing
- Burning in the mouth and throat
- Seizures
- In extreme cases, kidney failure or death
If you or someone you know accidentally eats rhubarb leaves, take the following steps:
- Stop eating immediately
- Call poison control or emergency services
- Do not induce vomiting unless instructed by a medical professional
- Provide information about how much was eaten and when
- Follow any instructions given by medical professionals
Always throw away rhubarb leaves when preparing the stalks. Ensure that children and pets cannot access them, as they may not be aware that the leaves are harmful.
Safe Consumption Guidelines
To safely enjoy rhubarb, follow these guidelines for preparing and eating it:
- Wash rhubarb stalks thoroughly before use
- Remove all leaf material and discard it safely
- Cut away any damaged or overly fibrous parts of the stalk
- Cook rhubarb to reduce oxalate content and improve digestibility
- Start with small portions to gauge your tolerance
- Pair rhubarb with calcium-rich foods to help offset oxalate absorption
A typical serving size of rhubarb is about 1 cup of raw, diced stalks.[19] This is roughly equivalent to 2-3 medium stalks. For most healthy adults, eating this amount a few times per week is unlikely to cause problems.[20]
Here are some tips for adding rhubarb to your diet:
- Use it as a tart addition to smoothies
- Roast it with a bit of honey for a simple dessert
- Add it to savory dishes like stews or sauces
- Combine it with strawberries for a classic pie filling
- Make a rhubarb compote to top yogurt or oatmeal
Remember, moderation is key. Enjoy rhubarb as part of a balanced diet, rather than making it a daily food.
Who Should Avoid Rhubarb?
While many people can enjoy rhubarb without issues, some individuals should limit or avoid it due to health concerns.[21]
People who should be cautious with rhubarb include:
- Those with a history of kidney stones
- Individuals with kidney disease
- People with gout
- Anyone with a known allergy to rhubarb
- Those taking medications that interact with rhubarb
Medical conditions that could worsen due to eating rhubarb:
- Inflammatory bowel diseases like Crohn’s or ulcerative colitis
- Gastroesophageal reflux disease (GERD)
- Rheumatoid arthritis
- Certain types of kidney disease
If you have any of these conditions, talk to your doctor before adding rhubarb to your diet. They can help you understand the potential risks and benefits based on your specific health situation.
Recognizing Adverse Reactions
It is important to recognize the signs that you might be having a negative reaction to rhubarb. Although severe reactions are uncommon, being able to identify symptoms can help you respond quickly.
Watch out for these symptoms after consuming rhubarb:
- Unusual stomach pain or cramping
- Sudden onset of diarrhea
- Itching or swelling, especially around the mouth
- Difficulty breathing or swallowing
- Rapid heartbeat or dizziness
- Skin rash or hives
- Changes in urine color or frequency
If you experience any of these symptoms, particularly if they are severe or persist for more than a few hours, seek medical attention.[22] It’s always best to be cautious when dealing with food reactions.
Keep a food diary if you suspect rhubarb might be causing issues.[23] This can help you and your doctor identify patterns and figure out if rhubarb is the reason.
Alternatives to Rhubarb
If you enjoy the tart flavor of rhubarb but need to avoid it, there are several alternatives that can provide a similar experience with possibly fewer side effects.
Consider trying:
- Green apples
- Cranberries
- Gooseberries
- Tamarind
- Sour cherries
These fruits can often be used in place of rhubarb in recipes, offering a similar tartness and texture.[24] They may also provide different nutrients.
When choosing alternatives, consider their nutritional value and any potential effects on your health. For instance, cranberries are also high in oxalates, so they may not be suitable for everyone avoiding rhubarb.
Here’s a quick comparison of rhubarb substitutes in baking:
Substitute | Flavor Profile | Texture When Cooked | Best Used In |
---|---|---|---|
Green apples | Tart, crisp | Soft but holds shape | Pies, crumbles |
Cranberries | Very tart | Soft, jammy | Sauces, compotes |
Gooseberries | Tart, floral | Tender, juicy | Jams, tarts |
Tamarind | Sour, tangy | Paste-like | Chutneys, sauces |
Sour cherries | Tart, bright | Soft, juicy | Pies, cobblers |
Experiment with these alternatives to discover new flavors that you enjoy. You might even find a new favorite ingredient!
FAQ
Can rhubarb interact with blood thinners?
Is it safe to eat rhubarb raw?
How much rhubarb is too much?
Can rhubarb cause kidney stones?
Are there any benefits to eating rhubarb despite the side effects?
Can children safely eat rhubarb?
Does cooking rhubarb reduce its oxalate content?
Can rhubarb affect blood sugar levels?
Conclusion
Rhubarb has a unique flavor and some potential health benefits, but it also has some risks. Understanding these side effects can help you make informed choices about including rhubarb in your diet.
For most individuals, eating rhubarb in moderation is safe and enjoyable. The tart stalks can add variety to your meals and provide nutrients like fiber and vitamin C. However, it’s important to be aware of potential problems, especially if you have existing health conditions or take certain medications.
Remember these key points when considering rhubarb:
- Start with small amounts to gauge your tolerance
- Cook rhubarb to improve digestibility and reduce oxalates
- Never eat the leaves, as they’re toxic
- Be aware of potential drug interactions
- If you have kidney issues or a history of stones, consult your doctor
By approaching rhubarb with knowledge and moderation, you can enjoy its unique taste while minimizing possible side effects. As with any dietary change, pay attention to how your body responds and consult a doctor if you have any concerns.
Rhubarb can be a great addition to your cooking. By preparing it properly and eating it mindfully, you can savor its tartness while minimizing potential side effects.
Botanically a vegetable, rhubarb is often prepared like a fruit due to its tart flavor and is popularly used in sweet dishes like pies and jams.
Rhubarb stalks vary in color depending on the variety and growing conditions, but they often come in these shades.
Rhubarb leaves should not be eaten, as they contain a high concentration of oxalic acid, which is toxic and can cause serious health issues.
Rhubarb’s use as a medicinal herb dates back thousands of years in China, where it was used to treat a variety of ailments.
Rhubarb is a good source of vitamin C and K, as well as minerals like calcium, and contains dietary fiber.
Due to its high fiber content and certain compounds, rhubarb can lead to stomach upset in some people.
Eating large quantities of raw rhubarb can exacerbate digestive issues compared to cooked rhubarb.
Cooking rhubarb can soften its fiber, breaking down some of the compounds that cause digestive upset.
Rhubarb’s high oxalate content can potentially impair kidney function or contribute to kidney stone formation in susceptible individuals.
Oxalates binding to calcium in the urinary tract increases the risk of developing calcium oxalate kidney stones, particularly in those with a predisposition.
Individuals with a history of kidney stones or kidney disease should consult a health professional before incorporating rhubarb into their diet to understand any potential risks or necessary limitations.
Although rare, allergic reactions to rhubarb can occur and range from mild to severe.
Rhubarb’s nutrients and compounds can interfere with the way some medications work in the body, necessitating consultation with a healthcare provider.
Due to the presence of anthraquinones and other compounds, excessive consumption of rhubarb might pose risks to pregnant and breastfeeding women and their infants, so moderation is advised.
Anthraquinones in rhubarb can potentially cause uterine contractions, which could be a concern during pregnancy and lead to premature labor.
It is possible that some compounds in rhubarb can be transferred into breast milk, though the effects on nursing infants are not completely understood.
While moderate intake is generally considered safe, consuming large amounts of rhubarb regularly can increase the risk of negative health impacts due to oxalates and other compounds.
Rhubarb leaves are not safe to eat because they contain a high concentration of oxalic acid, which is toxic and can lead to serious health issues.
A 1 cup portion of diced rhubarb is a typical portion size.
Eating a cup or two of rhubarb a few times a week is generally considered safe for most healthy adults.
Those with specific health concerns, like kidney stones or other conditions, may need to limit or avoid consuming rhubarb.
Any severe or persistent negative reaction to rhubarb should be evaluated by a healthcare professional.
Tracking your food intake in a diary can help identify and manage possible reactions related to rhubarb consumption.
Fruits like green apples and cranberries can provide a similar tartness and texture to rhubarb in recipes.
The vitamin K content in rhubarb can interfere with blood thinners like warfarin, affecting blood clotting. Individuals taking blood thinners should monitor their rhubarb intake.
Raw rhubarb is safe to eat but can be very tart and more difficult to digest for some people. Cooking can improve flavor, and reduce oxalate content.
There is no set daily limit for rhubarb consumption, but exceeding one to two cups daily can heighten the chances of experiencing negative side effects. It is wise to start with small portions to see how the body responds.
Rhubarb’s high oxalate content is known to increase the risk of kidney stone formation in individuals prone to them. People with a history of kidney stones are generally advised to limit or avoid consumption.
Cooking rhubarb has been shown to lower its soluble oxalate content, which may be beneficial for those trying to minimize their oxalate intake.
Source: “The effect of soaking and cooking on the oxalate content of taro leaves” https://pubmed.ncbi.nlm.nih.gov/17135028/
Rhubarb has a low glycemic index, meaning it has little effect on blood sugar. However, added sugars in most recipes may have an impact on glucose levels.