The potential effects of dietary food and beverage intakes on the risk of kidney stone formation
Palabras clave:
Beverages, Feeding behavior, Food, Kidney calculi, NutritionResumen
Objective
To determine the effect of nutritional habits on kidney stone formation and recurrence.
Methods
This study was conducted on 44 healthy individuals and 44 patients diagnosed with nephrolithiasis and aging between 20 and 65 years. Participants shared their salt consumption habits, daily fl uid consumption amounts and general information about themselves in a questionnaire form. In addition, food and beverage consumption frequencies of participants were recorded through a food frequency questionnaire.
Results
Salt consumption frequencies of patients are higher than that of healthy individuals in both genders (p<0.05). It was found out that male individuals in the patient group salt dishes without tasting more frequently (p<0.05). Daily total water consumption of both genders in patient group is lower than that of healthy individuals (p<0.05). Meat consumption of male patients (51.6±31.35g/day) was found to be higher than that of healthy group (34.1±22.58g/day) (p<0.05). Additionally, individuals in the patient group consume less stinging nettle, corn, plum, loquat, orange juice and lemonade than healthy individuals (p<0.05).
Conclusion
Results of the study showed that total fluid intake, salt consumption habits, and vegetable, fruit and beverage consumption may be correlated with stone formation risk and nutrition habits may affect stone recurrence.
Citas
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Derechos de autor 2023 Mehmet Arif ICER, Makbule GEZMEN-KARADAG
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
