Nutrition and Kidney Stone Disease

Abstract

The prevalence of kidney stone disease is increasing worldwide. The recurrence rate of urinary stones is estimated to be up to 50%. Nephrolithiasis is associated with increased risk of chronic and end stage kidney disease. Diet composition is considered to play a crucial role in urinary stone formation. There is strong evidence that an inadequate fluid intake is the major dietary risk factor for urolithiasis. While the benefit of high fluid intake has been confirmed, the effect of different beverages, such as tap water, mineral water, fruit juices, soft drinks, tea and coffee, are debated. Other nutritional factors, including dietary protein, carbohydrates, oxalate, calcium and sodium chloride can also modulate the urinary risk profile and contribute to the risk of kidney stone formation. The assessment of nutritional risk factors is an essential component in the specific dietary therapy of kidney stone patients. An appropriate dietary intervention can contribute to the effective prevention of recurrent stones and reduce the burden of invasive surgical procedures for the treatment of urinary stone disease. This narrative review has intended to provide a comprehensive and updated overview on the role of nutrition and diet in kidney stone disease.

Higher Triglyceride–Glucose Index Is Associated With Increased Likelihood of Kidney Stones

“…The prevalence of nephrolithiasis was estimated to be 7.2%–7.7% globally and showed an increasing tendency with years, with 5%–10% in Europe, 4% in South America, and 1%–19% in Asia, respectively ( 2 , 3 ). Nephrolithiasis also shows a high recurrence rate of approximately 50% at 10 years ( 4 ). In addition, a graded relation was found between kidney stones and the increasing risk of kidney function loss, even end-stage renal disease ( 5 ).…”

Fructose-Rich Diet Is a Risk Factor for Metabolic Syndrome, Proximal Tubule Injury and Urolithiasis in Rats

“…The commonly crystallizing calcium salts in the kidney are calcium phosphate (CaPi) and calcium oxalate (CaOx) [ 22 ], the latter can form on the basis of UA crystals [ 19 ]. It is thought that high urine pH favours calcium phosphate (CaPi) crystallization, while low or neutral pH promoted precipitation of calcium oxalate (CaOx) [ 23 ].…”

“…The role of FR as a causal factor of urolithiasis is still puzzling. On the one hand, epidemiological and clinical studies have shown that FR may be responsible for this disease, while on the other hand consumption of fruits and juices in a diet is still recommended for patients with kidney stones [ 22 ]. To our knowledge, the studies conducted so far have not directly confirmed the relationship between the FR diet and the presence of renal calculi.…”

Association Between Healthy Eating Index-2015 and Kidney Stones in American Adults: A Cross-Sectional Analysis of NHANES 2007–2018

“…Kidney calculus is a common disease worldwide and easily recurs after treatment, which puts heavy burden on the medical and health system. The formation of kidney stones is a multi-factorial process that may involve genetic, metabolic, anatomical and functional abnormalities, and is vitally affected by nutrition ( 1 ). A variety of foods or diets are related to kidney stones, such as fruit juices and fruit juice beverages, soft drinks, tea, coffee ( 1 ), and the Mediterranean diet ( 2 ).…”

“…The formation of kidney stones is a multi-factorial process that may involve genetic, metabolic, anatomical and functional abnormalities, and is vitally affected by nutrition ( 1 ). A variety of foods or diets are related to kidney stones, such as fruit juices and fruit juice beverages, soft drinks, tea, coffee ( 1 ), and the Mediterranean diet ( 2 ). Many nutrient components are also associated with kidney calculi, including protein, fat, and carbohydrates ( 1 ).…”