Mathew Q Fakhoury1, Barbara Gordon2,3, Barbara Shorter4, Audrey Renson5,6, Michael S Borofsky7, Matthew R Cohn8, Elizabeth Cabezon9, James S Wysock10, Marc A Bjurlin11. 1. Department of Surgery, Division of Urology, Cook County Health and Hospitals System, Chicago, IL, USA. 2. University of Idaho, Boise, ID, USA. 3. HealthComm Solutions, Boise, ID, USA. 4. Long Island University and Smith Institute for Urology, Northwell Health, New Hyde Park, NY, USA. 5. Department of Population Health, NYU Langone Hospital-Brooklyn, Brooklyn, NY, USA. 6. Department of Epidemiology and Biostatistics, Graduate School of Public Health and Health Policy, The City University of New York, New York, NY, USA. 7. Department of Urology, University of Minnesota, Minneapolis, MN, USA. 8. Weill Cornell Medical College, New York, NY, USA. 9. New York Presbyterian Queens, Flushing, NY, USA. 10. Department of Urology, NYU Langone Health, New York, NY, USA. 11. Department of Urology, NYU Langone Hospital-Brooklyn, Brooklyn, NY, USA. marc.bjurlin@nyumc.org.
Abstract
OBJECTIVE: To assess knowledge of both promoting and preventive dietary factors on nephrolithiasis in a diverse patient population. Precipitating factors of kidney stone disease include diet, lifestyle, socioeconomic status, and race/ethnicity. However, patient awareness of these influences is poorly described. MATERIALS AND METHODS: A 24-question survey, assessing intake-related risk factors for stone disease, was administered prospectively to 1018 patients. Responses were summarized with frequency and percent. Statistical comparisons were made using a propensity scoring method in order to account for potential confounding variables. Propensity scores were stratified into quintiles. Further analysis with multiple imputation was performed to account for any missing data in the survey. The results of the propensity-adjusted log-binomial regression model are presented as prevalence ratios (PRs) and 95% confidence intervals (CIs). RESULTS: Respondents demonstrated limited knowledge of nutrient factors that influence stone development. However, most study participants (70.3%) reported a willingness to make lifestyle changes aimed at lowering their risk for stone disease. Respondents reporting previous nephrolithiasis education were less likely to report that diet had no effect on kidney stone formation (PR = 0.795, 95% CI 0.65, 0.96, p = 0.01) The type of physician who counseled the respondent had no association with patient knowledge for stone disease (PR = 0.83, 95% CI 0.63, 1.10, p = 0.2). CONCLUSIONS: Knowledge of diet-related risk factors for nephrolithiasis is limited among this population. Respondents who received prior education appeared to maintain the knowledge of dietary risk for nephrolithiasis. Participants also expressed a willingness to make requisite dietary changes if that information is provided. Given that most stone formers experience a recurrence, these findings highlight the need for more comprehensive patient education strategies on the modifiable risk factors for nephrolithiasis.
OBJECTIVE: To assess knowledge of both promoting and preventive dietary factors on nephrolithiasis in a diverse patient population. Precipitating factors of kidney stone disease include diet, lifestyle, socioeconomic status, and race/ethnicity. However, patient awareness of these influences is poorly described. MATERIALS AND METHODS: A 24-question survey, assessing intake-related risk factors for stone disease, was administered prospectively to 1018 patients. Responses were summarized with frequency and percent. Statistical comparisons were made using a propensity scoring method in order to account for potential confounding variables. Propensity scores were stratified into quintiles. Further analysis with multiple imputation was performed to account for any missing data in the survey. The results of the propensity-adjusted log-binomial regression model are presented as prevalence ratios (PRs) and 95% confidence intervals (CIs). RESULTS: Respondents demonstrated limited knowledge of nutrient factors that influence stone development. However, most study participants (70.3%) reported a willingness to make lifestyle changes aimed at lowering their risk for stone disease. Respondents reporting previous nephrolithiasis education were less likely to report that diet had no effect on kidney stone formation (PR = 0.795, 95% CI 0.65, 0.96, p = 0.01) The type of physician who counseled the respondent had no association with patient knowledge for stone disease (PR = 0.83, 95% CI 0.63, 1.10, p = 0.2). CONCLUSIONS: Knowledge of diet-related risk factors for nephrolithiasis is limited among this population. Respondents who received prior education appeared to maintain the knowledge of dietary risk for nephrolithiasis. Participants also expressed a willingness to make requisite dietary changes if that information is provided. Given that most stone formers experience a recurrence, these findings highlight the need for more comprehensive patient education strategies on the modifiable risk factors for nephrolithiasis.
Authors: Siti Noorkhairina Sowtali; Siti Roshaidai Mohd Ariffin; Nor Syawanidamia Nazli; Nor Azwani Binti Mohd Shukri; Muhammad Muzaffar Ali Khan Khattak; Islah Munjih Ab Rashid; Suhana Binti Muhamad; Fatin Noraliah Adzali Journal: J Public Health Res Date: 2021-04-14
Authors: Ahmed Althobity; Norah Khalid Alosaimi; Manar H Alghoraibi; Amaal A Alzahrani; Rawan M Altowairqi; Shumukh G Althobaiti; Haneen S Almalki Journal: J Pharm Bioallied Sci Date: 2022-07-13