Evaluation of the Dietary Risk Factors in Calcium Oxalate Stone Forming Cases in Turkey

Abstract

Aim: To evaluate the dietary content and evaluate the possible related risk factors in patients with calcium oxalate (CaOx) stones Material and Method: A total of 2348 patients with CaOx stone disease and 1024 cases with no signs of stone disease were evaluated concerning the possible dietary content-related risk factors for stone formation. A well-prepared comprehensive questionnaire focused on the diet-related risk factors including fluid intake, sodium, animal protein, black tea, fruit juice, coffee, and vegetables was utilized. Urinary risk factors have been identified and additionally, the patient-related factors and possible effects of physical exercise, and smoking were also well evaluated. Results: Evaluation of our findings demonstrated that 46.2% of study group cases consumed water less than 1 liter per day; black tea consumption was also found to be higher (28.9% consuming black tea >451 cc/day) in cases with CaOx stones. Similarly, consumption of daily coffee, protein, salt, and dairy products was higher in these cases than in the control group. Also, daily physical activity amounts were lower in this group of patients. Lastly, urinary stone-forming risk factors were common in patients with CaOx stone disease. Conclusion: When comparing calcium-containing stones to others, our findings revealed that high salt, black tea, and animal protein consumption were the main stone-forming risk factors. These patients had higher levels of urinary risk factors than the general population.

Keywords

• calcium
• oxalate; kidney; stone;
• diet

References

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