Pietro Manuel Ferraro1,2, Tamara Da Silva Cunha3, Eric N Taylor4,5, Gary C Curhan4. 1. U.O.S. Terapia Conservativa della Malattia Renale Cronica, U.O.C. Nefrologia, Fondazione Policlinico Universitario A. Gemelli IRCCS, Rome, Italy pietromanuel.ferraro@unicatt.it. 2. Dipartimento Universitario di Medicina e Chirurgia Traslazionale, Università Cattolica del Sacro Cuore, Rome, Italy. 3. Nephrology Department, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil. 4. Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, Massachusetts. 5. Section of Nephrology, Veterans Affairs Maine Healthcare System, Augusta, Maine.
Abstract
BACKGROUND AND OBJECTIVES: Diet is an important contributor to kidney stone formation, but there are limited data regarding long-term changes in dietary factors after a kidney stone. DESIGN, SETTING, PARTICIPANTS & MEASUREMENTS: We analyzed data from three longitudinal cohorts, the Health Professionals Follow-Up Study and Nurses' Health Study I and II, comparing changes in dietary factors in participants with and without kidney stones during follow-up. The daily intake of dietary calcium, supplemental calcium, animal protein, caffeine, fructose, potassium, sodium, oxalate, phytate, vitamin D, vitamin C, sugar-sweetened beverages, fluids, net endogenous acid production, and Dietary Approaches to Stop Hypertension score were assessed by repeat food frequency questionnaires and computed as absolute differences; a difference-in-differences approach was used to account for temporal changes using data from participants without kidney stones from the same calendar period. RESULTS: Included were 184,398 participants with no history of kidney stones, 7095 of whom became confirmed stone formers. Several intakes changed significantly over time in stone formers, with some showing a relative increase up to 8 years later, including caffeine (difference in differences, 8.8 mg/d; 95% confidence interval [95% CI], 3.4 to 14.1), potassium (23.4 mg/d; 95% CI, 4.6 to 42.3), phytate (12.1 mg/d; 95% CI, 2.5 to 21.7), sodium (43.1 mg/d; 95% CI, 19.8 to 66.5), and fluids (47.1 ml/d; 95% CI, 22.7 to 71.5). Other dietary factors showed a significant decrease, such as oxalate (-7.3 mg/d; 95% CI, -11.4 to -3.2), vitamin C (-34.2 mg/d; 95% CI, -48.8 to -19.6), and vitamin D (-18.0 IU/d; 95% CI, -27.9 to -8.0). A significant reduction was observed in sugar-sweetened beverages intake of -0.5 (95% CI, -0.8 to -0.3) and -1.4 (95% CI, -1.8 to -1.0) servings per week and supplemental calcium of -105.1 (95% CI, -135.4 to -74.7) and -69.4 (95% CI, -95.4 to -43.4) mg/d for women from Nurses' Health Study I and II, respectively. Animal protein, dietary calcium, fructose intake, Dietary Approaches to Stop Hypertension score, and net endogenous acid production did not change significantly over time. CONCLUSIONS: After the first episode of a kidney stone, mild and inconsistent changes were observed concerning dietary factors associated with kidney stone formation.
BACKGROUND AND OBJECTIVES: Diet is an important contributor to kidney stone formation, but there are limited data regarding long-term changes in dietary factors after a kidney stone. DESIGN, SETTING, PARTICIPANTS & MEASUREMENTS: We analyzed data from three longitudinal cohorts, the Health Professionals Follow-Up Study and Nurses' Health Study I and II, comparing changes in dietary factors in participants with and without kidney stones during follow-up. The daily intake of dietary calcium, supplemental calcium, animal protein, caffeine, fructose, potassium, sodium, oxalate, phytate, vitamin D, vitamin C, sugar-sweetened beverages, fluids, net endogenous acid production, and Dietary Approaches to Stop Hypertension score were assessed by repeat food frequency questionnaires and computed as absolute differences; a difference-in-differences approach was used to account for temporal changes using data from participants without kidney stones from the same calendar period. RESULTS: Included were 184,398 participants with no history of kidney stones, 7095 of whom became confirmed stone formers. Several intakes changed significantly over time in stone formers, with some showing a relative increase up to 8 years later, including caffeine (difference in differences, 8.8 mg/d; 95% confidence interval [95% CI], 3.4 to 14.1), potassium (23.4 mg/d; 95% CI, 4.6 to 42.3), phytate (12.1 mg/d; 95% CI, 2.5 to 21.7), sodium (43.1 mg/d; 95% CI, 19.8 to 66.5), and fluids (47.1 ml/d; 95% CI, 22.7 to 71.5). Other dietary factors showed a significant decrease, such as oxalate (-7.3 mg/d; 95% CI, -11.4 to -3.2), vitamin C (-34.2 mg/d; 95% CI, -48.8 to -19.6), and vitamin D (-18.0 IU/d; 95% CI, -27.9 to -8.0). A significant reduction was observed in sugar-sweetened beverages intake of -0.5 (95% CI, -0.8 to -0.3) and -1.4 (95% CI, -1.8 to -1.0) servings per week and supplemental calcium of -105.1 (95% CI, -135.4 to -74.7) and -69.4 (95% CI, -95.4 to -43.4) mg/d for women from Nurses' Health Study I and II, respectively. Animal protein, dietary calcium, fructose intake, Dietary Approaches to Stop Hypertension score, and net endogenous acid production did not change significantly over time. CONCLUSIONS: After the first episode of a kidney stone, mild and inconsistent changes were observed concerning dietary factors associated with kidney stone formation.
Authors: Adrian Rodriguez; Gary C Curhan; Giovanni Gambaro; Eric N Taylor; Pietro Manuel Ferraro Journal: Am J Clin Nutr Date: 2020-05-01 Impact factor: 7.045
Authors: Alessandro Leone; Alejandro Fernández-Montero; Carmen de la Fuente-Arrillaga; Miguel Ángel Martínez-González; Simona Bertoli; Alberto Battezzati; Maira Bes-Rastrollo Journal: Am J Kidney Dis Date: 2017-08-24 Impact factor: 8.860
Authors: Rebecca D Jackson; Andrea Z LaCroix; Margery Gass; Robert B Wallace; John Robbins; Cora E Lewis; Tamsen Bassford; Shirley A A Beresford; Henry R Black; Patricia Blanchette; Denise E Bonds; Robert L Brunner; Robert G Brzyski; Bette Caan; Jane A Cauley; Rowan T Chlebowski; Steven R Cummings; Iris Granek; Jennifer Hays; Gerardo Heiss; Susan L Hendrix; Barbara V Howard; Judith Hsia; F Allan Hubbell; Karen C Johnson; Howard Judd; Jane Morley Kotchen; Lewis H Kuller; Robert D Langer; Norman L Lasser; Marian C Limacher; Shari Ludlam; JoAnn E Manson; Karen L Margolis; Joan McGowan; Judith K Ockene; Mary Jo O'Sullivan; Lawrence Phillips; Ross L Prentice; Gloria E Sarto; Marcia L Stefanick; Linda Van Horn; Jean Wactawski-Wende; Evelyn Whitlock; Garnet L Anderson; Annlouise R Assaf; David Barad Journal: N Engl J Med Date: 2006-02-16 Impact factor: 91.245