The potential effects of dietary food and beverage intakes on the risk of kidney stone formation

ICER, Mehmet Arif; GEZMEN-KARADAG, Makbule

doi:10.1590/1678-9865201932e190029

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original • Rev Nutr 32 • 2019 • https://doi.org/10.1590/1678-9865201932e190029 copy

The potential effects of dietary food and beverage intakes on the risk of kidney stone formation

Os efeitos potenciais da ingestão dietética de alimentos e bebidas sobre o risco de formação de cálculos renais

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

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 fluid 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.

Keywords
Beverages; Feeding behavior; Food; Kidney calculi; Nutrition

Salt use habit/fluid intake	Male				χ²	p	Female				χ²	p
	Patient Group (n=29)		Control Group (n=29)		χ²	p	Patient Group (n=15)		Control Group (n=15)		χ²	p
	n	%	n	%			n	%	n	%
Salt use in meals without salt	5	17.3	1	03.4			0	00.0	1	06.7
Low salt	2	06.9	4	13.8	13.231	*0.004^ * p<0.05, Chi-square test was applied. More than one option has been added.**	0	00.0	7	46.6	11.000	*0.012^ * p<0.05, Chi-square test was applied. More than one option has been added.**
Normal	11	37.9	22	75.9			12	80.0	6	40.0
Salty	11	37.9	2	06.9			3	20.0	1	06.7
Salting without tasting
Yes	16	55.2	5	17.2	09.032	*0.003^ * p<0.05, Chi-square test was applied. More than one option has been added.**	5	33.3	1	06.7	3.333	0.068
No	13	44.8	24	82.8	09.032		10	66.7	14	93.3	3.333	0.068
Daily total fluid intake
1000-1500mL	4	13.8	2	06.9	14.836	*0.005^ * p<0.05, Chi-square test was applied. More than one option has been added.**	4	26.7	1	06.7	10.478	*0.033^ * p<0.05, Chi-square test was applied. More than one option has been added.**
1500-2000mL	9	31.0	3	10.4			2	13.3	0	00.0
2000-2500mL	12	41.4	7	24.1			5	33.3	3	20.0
2500-3000mL	4	13.8	8	27.6			4	26.7	4	26.6
≥3000mL	0	00.0	9	31.0			0	00.0	7	46.7

General characteristics of patients	Male (n=29)		Female (n=15)		χ²	p
General characteristics of patients	n	%	n	%	χ²	p
Stone formation recurrence
0	6	20.7	3	20.0	0.398	0.820
1	6	20.7	4	26.7
2	8	27.6	3	20.0
>2	9	31.0	5	33.3
Kidney stone history in the family
Yes	15	51.7	8	53.3	0.010	0.919
No	14	48.3	7	46.7	0.010	0.919
Kinship relation
Mother	3	20.0	1	12.5	7.901	*0.048^ * p<0.05, Chi-square test was applied. More than one option has been added.**
Father	6	40.0	0	00.0
Brother or sister	5	33.3	3	37.5
Uncle	1	06.7	4	50.0
Passing kidney stone
Yes	19	65.5	8	53.3	0.619	0.431
No	10	34.5	7	46.7	0.619	0.431
Consumption of special food/beverage for kidney stone extraction
Yes	8	27.6	5	33.3	0.157	0.692
No	21	72.4	10	66.7	0.157	0.692
The type of food consumed
Olive oil	0	00.0	1	50.0		-
Stinging nettle	0	00.0	1	50.0		-
Type of consumed beverage
Parsley juice	3	27.3	0	00.0		-
Highbush cranberry juice	5	45.4	2	40.0
Lemon juice	3	27.3	2	20.0
Kefir	0	00.0	1	20.0
Oleaster juice	0	00.0	1	20.0

Food and Beverages	Male		Z/p	Female		Z/p
	Patient Group (n=29)	Control Group (n=29)		Patient Group (n=15)	Control Group (n=15)
	χ(Min-Max)	χ(Min-Max)		χ(Min-Max)	χ(Min-Max)
Red meat	42.8	28.5	Z=-2.596	28.5	28.5	Z=-0.021
Red meat	(6.6-142.0)	(3.3-85.7)	*p=0.009^ * <0.05 and**	(0-85.7)	(13.3-57.1)	p=0.983
Fish	13.3	6.7	Z=-1.635	6.7	13.3	Z=-2.069
Fish	(0-85.7)	(0-85.7)	p=0.102	(0-57.1)	(6.7-57.1)	*p=0.039^ * <0.05 and**
Brussel sprouts	0.0	0.0	Z=-0.951	0.0	5.0	Z=-3.046
Brussel sprouts	(0-5.0)	(0-10.0)	p=0.342	(0-5.0)	(0-5.0)	*p=0.002^ * <0.05 and**
Dill	0.2	0.3	Z=-1.717	0.2	0.3	Z=-2.775
Dill	(0-2.9)	(0-5.0)	p=0.086	(0-2.9)	(0.2-2.9)	*p=0.006^ * p<0.05, Chi-square test was applied. More than one option has been added.**
Mallow	0.0	0.0	Z=-1.678	0.0	2.0	Z=-2.945
Mallow	(0-10.0)	(0-10.0)	p=0.093	(0-0)	(0-10.0)	*p=0.003^ * p<0.05, Chi-square test was applied. More than one option has been added.**
Artichoke	0.0	0.0	Z=-0.229	0.0	2.0	Z=-2.950
Artichoke	(0-42.8)	(0-10.0)	p=0.819	(0-0)	(0-10.0)	*p=0.003^ * p<0.05, Chi-square test was applied. More than one option has been added.**
Stinging nettle	0.0	1.0	Z=-2.010	0.0	5.0	Z=-3.230
Stinging nettle	(0-5.0)	(0-10.0)	*p=0.044^ * <0.05 and**	(0-0)	(0-10.0)	*p=0.001^ * <0.05 and**
Savoy cabbage	3.3	3.3	Z=-0.213	0.0	6.7	Z=-2.562
Savoy cabbage	(0-28.5)	(0-57.1)	p=0.831	(0-28.5)	(0-28.5)	*p=0.010^ * <0.05 and**
Locust bean	0.0	1.5	Z=-2.624	0.0	0.0	Z=-1.792
Locust bean	(0-1.7)	(0-14.2)	*p=0.009^ * <0.05 and**	(0-14.3)	(0-0)	p=0.073
Celery	0.0	0.0	Z=-0.416	0.0	5.0	Z=-2.456
Celery	(0-10.0)	(0-10.0)	p=0.677	(0-10.0)	(0-42.8)	*p=0.014^ * <0.05 and**
Red pepper	0.0	6.1	Z=-2.140	3.1	6.1	Z=-0.802
Red pepper	(0-52.5)	(0-92.0)	*p=0.032^ * <0.05 and**	(0-52.5)	(0-52.6)	p=0.422
Curly lettuce	5.7	5.7	Z=-1.571	11.4	5.7	Z=-2.917
Curly lettuce	(0-20.0)	(0-92.0)	p=0.116	(1.3-20.0)	(0.7-92.0)	*p=0.004^ * <0.05 and**
Lemon	4.7	35.0	Z=-4.033	20.0	35.0	Z=-1.949
Lemon	(0-70.0)	(4.7-70.0)	p=0.000^ p<0.001, Mann-Whitney U test was used to compare the measurement values of two independent groups in non-parametric data.	(0-70.0)	(1.2-40.0)	p=0.051
Corn	0.0	10.0	Z=-2.038	0.0	6.7	Z=-2.258
Corn	(0-13.3)	(0-57.1)	*p=0.042^ * <0.05 and**	(0-114.3)	(0-57.1)	*p=0.024^ * <0.05 and**
Chard	0.0	0.0	Z=-0.067	0.0	5.0	Z=-2.080
Chard	(0-85.7)	(0-42.8)	p=0.947	(0-10.0)	(0-10.0)	*p=0.038^ * <0.05 and**
Pineapple	0.0	1.0	Z=-2.324	0.0	0.0	Z=-1.152
Pineapple	(0-3.2)	(0-3.2)	*p=0.020^ * <0.05 and**	(0-27.1)	(0-3.2)	p=0.249
Green almond	0.0	3.3	Z=-3.048	0.0	0.0	Z=-0.075
Green almond	(0-6.7)	(0-57.1)	*p=0.002^ * <0.05 and**	(0-28.6)	(0-28.5)	p=0.940
Plum	2.0	6.0	Z=-2.419	2.0	4.0	Z=-2.962
Plum	(0-17.1)	(0-34.2)	*p=0.016^ * <0.05 and**	(0-17.1)	(0-17.1)	*p=0.003^ * <0.05 and**
Date	0.0	3.3	Z=-3.910	0.0	0.0	Z=-0.229
Date	(0-3.3)	(0-6.7)	*p=0.000^ * <0.05 and**	(0-56.6)	(0-28.5)	p=0.819
Orange	4.7	9.3	Z=-3.226	4.7	9.3	Z=-1.078
Orange	(0-9.3)	(0-40.0)	*p=0.001^ * <0.05 and**	(0-9.3)	(0-40.0)	p=0.281
Sour cherry	2.4	2.4	Z=-1.733	1.4	2.4	Z=-2.534
Sour cherry	(0-4.8)	(0-20.5)	p=0.083	(0-41.0)	(0-4.8)	*p=0.011^ * <0.05 and**
Loquat	0.0	6.7	Z=-3.270	0.0	6.7	Z=-2.058
Loquat	(0-6.7)	(0-57.1)	*p=0.001^ * <0.05 and**	(0-6.7)	(0-13.3)	*p=0.040^ * <0.05 and**
Caffeinated coffee	17.1	34.3	Z=-1.186	17.1	114.0	Z=-2.496
Caffeinated coffee	(0-200.0)	(0-200.0)	p=0.236	(0-171.4)	(0-200.0)	*p=0.013^ * <0.05 and**
Coke	6.6	13.3	Z=-1.180	0.0	57.1	Z=-3.257
Coke	(0-228.0)	(0-400.0)	p=0.238	(0-57.1)	(0-200.0)	*p=0.001^ * <0.05 and**
Diet coke	0.0	6.7	Z=-2.035	0.0	0.0	Z=-1.089
Diet coke	(0-6.7)	(0-57.1)	*p=0.042^ * <0.05 and**	(0-6.7)	(0-200.0)	p=0.276
Sparkling water	6.6	13.3	Z=-1.986	6.6	6.7	Z=-0.343
Sparkling water	(0-200.0)	(0-200.0)	*p=0.047^ * <0.05 and**	(0-114.0)	(0-200.0)	p=0.731
Lemonade	0.0	6.7	Z=-3.210	0.0	13.3	Z=-3.917
Lemonade	(0-57.1)	(0-200.0)	*p=0.001^ * <0.05 and**	(0-13.3)	(0-200.0)	p=0.000^ p<0.001, Mann-Whitney U test was used to compare the measurement values of two independent groups in non-parametric data.
Carot juice	0.0	6.7	Z=-2.053	0.0	0.0	Z=-1.158
Carot juice	(0-0)	(0-57.1)	*p=0.040^ * <0.05 and**	(0-6.6)	(0-13.3)	p=0.247
Orange juice	0.0	6.6	Z=-2.114	0.0	6.6	Z=-2.520
Orange juice	(0-13.3)	(0-200.0)	*p=0.035^ * <0.05 and**	(0-13.3)	(0-200.0)	*p=0.012^ * <0.05 and**
Peach juice	0.0	0.0	Z=0.962	0.0	6.6	Z=-2.762
Peach juice	(0-57.1)	(0-114.0)	p=0.336	(0-13.3)	(0-200.0)	*p=0.006^ * <0.05 and**

Water/Food Groups	Male				χ²/p	Female				χ²/p
	Patient Group (n=29)		Control Group (n=29)			Patient Group (n=15)		Control Group (n=15)
	n	%	n	%		n	%	n	%
Dairy products
≥3 portions/day	1	03.4	1	03.4	χ²=0.000	1	06.7	1	06.7	χ²=0.000
<3 portions/day	28	96.6	28	96.6	p=1.000	14	93.3	14	93.3	p=1.000
Meat and meat products
≥2.5 portions/day	10	34.5	3	10.3	χ²=3.569	1	06.7	1	06.7	χ²=0.000
<2.5 portions/day	19	65.5	26	89.7	p=0.059	14	93.3	14	93.3	p=1.000
Vegetable and fruit
≥5 portions/day	15	51.7	17	58.6	χ²=0.279	7	46.7	6	40.0	χ²=0.136
<5 portions/day	14	48.3	12	41.4	p=0.597	8	53.3	9	60.0	p=0.713
Water
≥2000mL/day	7	24.1	15	51.7	χ²=3.588	5	33.3	9	60.0	χ²=1.205
<2000mL/day	22	75.9	14	48.3	p=0.058	10	66.7	6	40.0	p=0.272

Water/Food Groups	0		1		2		>2		χ²/p
Water/Food Groups	n	%	n	%	n	%	n	%	χ²/p
Dairy products
≥3 portions/day	1	11.1	0	000.0	0	000.0	1	07.1	χ²=2.112
<3 portions/day	8	88.9	10	100.0	11	100.0	13	92.9	p=0.550
Meat and meat products
≥2.5 portions/day	2	22.2	2	020.0	4	036.4	3	21.4	χ²=1.023
<2.5 portions/day	7	77.8	8	080.0	7	063.6	11	78.6	p=0.796
Vegetable and fruit
≥5 portions/day	7	77.8	4	040.0	4	036.4	7	50.0	χ²=3.996
<5 portions/day	2	22.2	6	060.0	7	063.6	7	50.0	p=0.262
Water
≥2000mL/day	3	33.3	4	040.0	2	018.2	3	21.4	χ²=1.683
<2000mL/day	6	66.7	6	060.0	9	091.8	11	78.6	p=0.641

Pontifícia Universidade Católica de Campinas Núcleo de Editoração SBI - Campus II , Av. John Boyd Dunlop, s/n. - Prédio de Odontologia, 13059-900 Campinas - SP Brasil, Tel./Fax: +55 19 3343-6875 - Campinas - SP - Brazil
E-mail: sbi.submissionrn@puc-campinas.edu.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] Correspondence to: MA ICER. E-mail: <m.arif.icer@gmail.com>.