Department of Biomedical Sciences, University of Lausanne, Lausanne, Switzerland; Center for Primary Care and Public Health (Unisanté), Department of Epidemiology and Health Systems, University of Lausanne, Lausanne, Switzerland; National Center of Competence in Research NCCR Kidney.CH, Switzerland.
National Center of Competence in Research NCCR Kidney.CH, Switzerland.
J Ren Nutr. 2023 Jul;33(4):555-565. doi: 10.1053/j.jrn.2023.04.007. Epub 2023 Apr 27.
Diet has a major influence on the formation and management of kidney stones. However, kidney stone formers' diet is difficult to capture in a large population. Our objective was to describe the dietary intake of kidney stone formers in Switzerland and to compare it to nonstone formers.
We used data from the Swiss Kidney Stone Cohort (n = 261), a multicentric cohort of recurrent or incident kidney stone formers with additional risk factors, and a control group of computed tomography-scan proven nonstone formers (n = 197). Dieticians conducted two consecutive 24-h dietary recalls, using structured interviews and validated software (GloboDiet). We took the mean consumption per participant of the two 24-h dietary recalls to describe the dietary intake and used two-part models to compare the two groups.
The dietary intake was overall similar between stone and nonstone formers. However, we identified that kidney stone formers had a higher probability of consuming cakes and biscuits (odds ratio (OR) [95% CI] = 1.56[1.03; 2.37]) and soft drinks (OR = 1.66[1.08; 2.55]). Kidney stone formers had a lower probability of consuming nuts and seeds (OR = 0.53[0.35; 0.82]), fresh cheese (OR = 0.54[0.30; 0.96]), teas (OR = 0.50[0.3; 0.84]), and alcoholic beverages (OR = 0.35[0.23; 0.54]), especially wine (OR = 0.42[0.27; 0.65]). Furthermore, among consumers, stone formers reported smaller quantities of vegetables (β coeff[95% CI] = - 0.23[- 0.41; - 0.06]), coffee (β coeff = - 0.21[- 0.37; - 0.05]), teas (β coeff = - 0.52[- 0.92; - 0.11]) and alcoholic beverages (β coeff = - 0.34[- 0.63; - 0.06]).
Stone formers reported lower intakes of vegetables, tea, coffee, and alcoholic beverages, more specifically wine, but reported drinking more frequently soft drinks than nonstone formers. For the other food groups, stone formers and nonformers reported similar dietary intakes. Further research is needed to better understand the links between diet and kidney stone formation and develop dietary recommendations adapted to the local settings and cultural habits.
饮食对肾结石的形成和管理有重大影响。然而，很难在大人群中捕捉到肾结石患者的饮食情况。我们的目的是描述瑞士肾结石患者的饮食摄入情况，并将其与非肾结石患者进行比较。
我们使用了瑞士肾结石队列（n=261）的数据，这是一个由复发性或新发性肾结石患者和其他危险因素组成的多中心队列，以及通过计算机断层扫描（CT）证实的非肾结石患者的对照组（n=197）。营养师使用结构化访谈和经过验证的软件（GloboDiet）进行了两次连续的 24 小时饮食回忆。我们取两个 24 小时饮食回忆的每位参与者的平均摄入量来描述饮食摄入情况，并使用两部分模型来比较两组。
肾结石患者和非肾结石患者的饮食摄入总体相似。然而，我们发现肾结石患者更有可能食用蛋糕和饼干（优势比（OR）[95%置信区间] = 1.56[1.03; 2.37]）和软饮料（OR = 1.66[1.08; 2.55]）。肾结石患者食用坚果和种子（OR = 0.53[0.35; 0.82]）、新鲜奶酪（OR = 0.54[0.30; 0.96]）、茶（OR = 0.50[0.3; 0.84]）和酒精饮料（OR = 0.35[0.23; 0.54]），尤其是葡萄酒（OR = 0.42[0.27; 0.65]）的可能性较低。此外，在食用者中，肾结石患者报告的蔬菜摄入量较小（β系数[95%置信区间] = - 0.23[- 0.41; - 0.06]）、咖啡（β系数= - 0.21[- 0.37; - 0.05]）、茶（β系数= - 0.52[- 0.92; - 0.11]）和酒精饮料（β系数= - 0.34[- 0.63; - 0.06]）。
肾结石患者报告的蔬菜、茶、咖啡和酒精饮料摄入量较低，特别是葡萄酒，但报告的软饮料饮用频率高于非肾结石患者。对于其他食物组，肾结石患者和非患者报告的饮食摄入量相似。需要进一步研究以更好地了解饮食与肾结石形成之间的联系，并制定适应当地环境和文化习惯的饮食建议。
