Foods to Avoid With Hypercalcemia

Hypercalcemia is a condition of having a higher than normal level of calcium in the blood. Hypercalcemia may be the result of parathyroid, adrenal gland disorders or kidney disease. Consuming extremely high amounts of calcium in the diet can also contribute to hypercalcemia. Managing underlying health conditions can treat hypercalcemia, according to the National Institutes of Health. Restricting the diet to avoid food sources of calcium and Vitamin D may also be required.

Dairy products, including milk, cheese and yogurt, are all high in calcium, and can lead to hypercalcemia if consumed in very large quantities. The development of hypercalcemia from drinking too much milk is called milk-alkali syndrome. Limiting the amount of dairy products in the diet can help regulate blood calcium levels.

Vitamin D is one substance that, along with parathyroid hormones, regulates a person's calcium levels. Several kinds of seafood are rich in Vitamin D and should be avoided if hypercalcemia is a concern. The World's Healthiest Foods, an online resource for nutrition, reports that salmon, shrimp and cod provide a large chunk of the recommended daily allowances for Vitamin D, and may need to be restricted in order to bring blood calcium levels down.

Cooked greens are calcium-rich and may need to be avoided until hypercalcemia is resolved. Turnip greens, boiled spinach, collard greens and kale are all high in calcium. One cup of spinach weighs in at 244 mg per serving, according to World's Healthiest Foods.

People who have high blood calcium may need to limit their intake of eggs. One boiled egg offers close to 23 international units (IU) of Vitamin D. Baked goods that contain eggs may also be restricted. Consult with a physician before adjusting your diet to treat hypercalcemia.