Why Can't Some People Eat Beets? Understanding Beeturia, Allergies, and Intolerance

December 17, 2025 •

4 min read

According to studies, beeturia, the harmless discoloration of urine after eating beets, affects 10% to 14% of the population, with higher rates in those with an iron deficiency. This is just one of several physiological reasons why some people can't eat beets, ranging from dietary sensitivities to specific genetic or health conditions.

Quick Summary

Some people cannot eat beets due to several factors, including the genetic predisposition for beeturia, digestive sensitivities to FODMAPs or fiber, health risks like kidney stones, or a distinct dislike for the vegetable's earthy flavor.

Key Points

Beeturia is harmless but can signal an issue: The red urine is caused by undigested pigment, and while not dangerous, its frequent occurrence is linked to iron deficiency and low stomach acid.
Digestive issues are common due to FODMAPs and fiber: Beets are high in fructans, which can trigger symptoms like bloating and gas in people with IBS or general FODMAP sensitivity.
Oxalates in beets increase kidney stone risk: People with a history of calcium-oxalate kidney stones may need to limit their beet intake due to the vegetable's oxalate content.
Allergic reactions can occur: Though rare, a true beet allergy or Oral Allergy Syndrome (OAS) is possible, causing symptoms ranging from mouth itching to severe anaphylaxis.
Taste aversion is a real biological phenomenon: The earthy taste of beets comes from a compound called geosmin, to which some individuals have a strong, genetically influenced sensitivity.
Preparation methods can impact tolerability: Cooking beets reduces FODMAPs and oxalates, while pickling or adding acid can mask the earthy geosmin flavor.

The Science Behind Beeturia: More Than Just a Harmless Surprise

When some people eat beets, they may notice their urine turn a pink or reddish color, a phenomenon known as beeturia. While often mistaken for blood, this is caused by the beet pigment, betanin, passing through the body undigested. The inability to break down this pigment can be attributed to several factors.

Genetic Factors and Iron Deficiency

Research indicates that beeturia may have a genetic component, potentially linked to how individuals metabolize betalain pigments. Furthermore, studies have shown a strong correlation between beeturia and iron deficiency or malabsorptive diseases. For example, 66% to 80% of people with untreated iron-deficiency anemia experience beeturia, a rate significantly higher than the general population. The appearance of pink urine after eating beets can, in some cases, serve as an early indicator of a potential iron deficiency or poor iron absorption.

Low Stomach Acid

Another contributing factor to beeturia is low stomach acid, a condition known as hypochlorhydria. A healthy level of stomach acid is crucial for proper digestion and nutrient absorption. When stomach acid is low, the body may struggle to break down the beet's red pigment, allowing it to be excreted through urine.

Digestive Discomfort: The Root of Many Problems

Beyond just discoloration, some individuals experience significant gastrointestinal distress after consuming beets due to their specific composition.

FODMAP Sensitivity and Irritable Bowel Syndrome (IBS)

Beets are considered high in fructans, which are fermentable carbohydrates classified as FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols). For individuals with Irritable Bowel Syndrome (IBS), consuming fructans can lead to uncomfortable digestive symptoms such as:

Bloating
Gas
Abdominal pain
Diarrhea
Constipation

Raw beets, in particular, are higher in fructans than cooked or pickled versions, making them more likely to trigger symptoms. Portion control is key for those with IBS, as small amounts (around two thin slices) of cooked beets are generally considered low-FODMAP and well-tolerated.

High Fiber Content

While fiber is beneficial for gut health, a sudden increase in fiber intake can cause digestive upset for anyone, regardless of existing conditions. Beets are a good source of fiber, and consuming too many too quickly can cause:

Gas
Bloating
Cramping

Other Health Conditions Influencing Beet Consumption

Risk of Kidney Stones (Oxalate Content)

Beets contain a natural compound called oxalate. For most people, this poses no issue. However, for individuals with a history of oxalate-type kidney stones, a high intake of beets can increase the risk of stone formation.

Oxalate Levels: The oxalate content in beets can vary depending on preparation. Raw beets contain more oxalates than cooked beets, as boiling can significantly reduce the concentration.
Precaution: Those prone to kidney stones should consult a doctor and may need to limit their intake of high-oxalate foods, including beets. Pairing beets with calcium-rich foods can also help, as calcium binds to oxalates in the gut, preventing their absorption.

Allergies and Oral Allergy Syndrome (OAS)

While less common, a true beet allergy is possible. Symptoms are consistent with food allergies and can range from mild to severe, including:

Itching or tingling in the mouth or throat
Hives or skin rashes
Swelling of the lips, tongue, or throat
Nasal congestion or wheezing
In severe cases, anaphylaxis

Some individuals with seasonal pollen allergies may experience Oral Allergy Syndrome (OAS) when eating raw beets, where the immune system confuses proteins in the vegetable with pollen. Cooking the beets typically denatures these proteins and prevents a reaction.

The Taste Factor: Earthy Flavor Sensitivity

For some people, the reason they can't eat beets is simply a matter of taste. Beets contain an organic compound called geosmin, which is produced by soil microorganisms. Geosmin is what gives beets their distinct earthy, "dirt-like" flavor and aroma. Humans are incredibly sensitive to geosmin, and for some, the flavor is simply off-putting. The perception of this taste is highly individual and can vary based on genetics. Acidic preparations like pickling or roasting can help to degrade the geosmin, making beets more palatable for those who are sensitive.

Comparison Table: Common Reactions to Beets


Feature	Beeturia	Digestive Intolerance (FODMAP)	Allergy	Taste Aversion
Symptoms	Red/pink urine and/or stool	Bloating, gas, cramps, diarrhea	Hives, swelling, itching, congestion	Strong dislike of earthy taste
Cause	Inability to fully break down betanin pigment	Poor absorption of fructans (FODMAPs)	Immune system reaction to beet proteins	Genetic sensitivity to geosmin
Onset	Several hours after consumption	Within hours after consumption	Rapidly after consumption	Immediately upon tasting
Duration	1-2 days, until pigment is cleared	Until fiber/FODMAPs are digested	Until resolved with antihistamines or treatment	Persistent while eating
Severity	Harmless, but may indicate underlying issue	Mild to moderate discomfort	Can be mild to severe (anaphylaxis)	N/A (preference)

Conclusion

While beets are celebrated for their health benefits, the reasons some people can't eat them are varied and valid, ranging from taste preferences to physiological predispositions and health conditions. Understanding the science behind issues like beeturia, the high FODMAP content, and the presence of oxalates and geosmin provides valuable insight into why this polarizing vegetable affects people so differently. For those who experience adverse reactions, it's important to differentiate between a harmless, if startling, condition like beeturia and a more serious issue like a food allergy or the exacerbation of an existing health problem. Consulting with a healthcare professional can help pinpoint the exact cause and determine the best dietary approach, whether that means avoiding beets altogether or exploring alternative preparations. To learn more about identifying symptoms, visit this detailed guide on beeturia from Healthline.

Frequently Asked Questions

Beeturia is the harmless condition of passing red or pink urine after eating beets, caused by the pigment betanin. While not dangerous in itself, if it occurs frequently, it may be a sign of iron deficiency or low stomach acid, and you should consult a doctor.

Yes, cooking beets can help reduce some digestive symptoms. Boiling beets can lower their oxalate content by up to 60-80%. Pickling or cooking also reduces the level of fructans (FODMAPs), which can make them more tolerable for people with IBS.

Individuals with a history of oxalate-type kidney stones should be cautious with their beet consumption due to the vegetable's oxalate content. Cooking beets by boiling and discarding the water significantly reduces oxalates, making them a safer option in moderation after consulting a doctor.

The earthy flavor of beets is caused by a compound called geosmin, produced by microorganisms in the soil. Some people are genetically more sensitive to this compound than others, leading them to perceive a strong dirt-like taste.

A beet allergy can cause classic allergic reaction symptoms such as itching or swelling of the mouth, throat, or lips; hives; nasal congestion; and in severe cases, anaphylaxis. If you experience these, seek medical attention.

To mask the earthy geosmin flavor, try preparing beets with acidic ingredients or strong herbs. Methods like pickling (Harvard beets), roasting with vinegar, or combining them with garlic, onions, or dill can make them more appealing.

Yes, beet sensitivity is often related to IBS because beets are high in fructans, a type of fermentable carbohydrate (FODMAP). In individuals with IBS, these fructans can trigger symptoms like bloating, gas, and abdominal pain.