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Nutrients
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Nutrition Approach in Kidney Stone Diseases
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Nutrition Approach in Kidney Stone Diseases

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Clinical Nutrition".

Deadline for manuscript submissions: 5 June 2025 | Viewed by 4974

Special Issue Editor

Dr. Piergiorgio Bolasco

E-Mail Website
Guest Editor
1. Chronic Kidney Insufficiency Research Group, Italian Society of Nephrology, Rome, Italy
2. Kidney Stones Pathologies Research Group, Italian Society of Nephrology, Rome, Italy
Interests: renal disease; dialysis; hemodialysis; chronic renal failure; renal; chronic kidney failure; clinical nephrology; kidney; randomized control trials; renal failure; prevention and diagnosis of kidney stones pathologies; renal nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Unhealthy or inadequate dietary habits play a key role in the pathogenesis of nephrolithiasis. In order to avoid the formation of kidney stones especially in Kidney Frequent Stones Former Patients.

This topic welcomes research or experiences useful for combining a dietary style tailored to the typology of urinary stones together new specific therapies aimed at stopping or slowing the stone's formation.

In addition, this topic accepts and encourages research on optimal waters used in drinking therapy.

Finally, publications relating to pre-analytical and analytical methodologies for a correct causal diagnosis are appreciated.

Dr. Piergiorgio Bolasco
Guest Editor

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Keywords

  • frequent kidney stones formers
  • lithiasis
  • tailored nutrition in kidney formation
  • right waters in hydropinic education
  • right laboratory analysis procedure for kidney stones

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Published Papers (3 papers)

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Research

16 pages, 550 KiB  
Article
Influence of Dietary Heritage in a Restricted Geographic Area and Role of Food Additives on Risk of Recurrent Kidney Stone
by Piergiorgio Bolasco and Giorgio Reggiardo
Nutrients 2024, 16(17), 2984; https://doi.org/10.3390/nu16172984 - 4 Sep 2024
Viewed by 1072
Abstract
Dietary factors may be implicated in the formation of kidney stones and should be closely monitored. To achieve this aim, patients are routinely assessed by means of generic dietary recall, a tool widely used by authors in a range of extensive patient populations [...] Read more.
Dietary factors may be implicated in the formation of kidney stones and should be closely monitored. To achieve this aim, patients are routinely assessed by means of generic dietary recall, a tool widely used by authors in a range of extensive patient populations to record food intake; the findings obtained, however, may be skewed due to dietary variations and underestimation of the effect of food additives. Fifty Frequent Kidney Stone Formers (FKSFs, mean age: 54.3 ± 13.9 years) with normal kidney function, absence of comorbidities, and reliable compliance were selected from a total of 68 patients’ resident in Sardinia, an Italian island where genetic admixtures have been relatively rare for generations. The study, conducted from 1 January 2020 to 31 December 2023, was aimed at assessing nutritional values based on the meticulous recording of food quantities, quality, and potential modifications related to food preparation. Patients were selected during an initial clinical check-up and all efforts made to ensure they were capable of reliably recording all food and drinks consumed. A seven-day food diary was provided in which food and drink intake and their impact on 24 h urine output was recorded. The following parameters were measured in both foods and urine output: citrates, oxalates, calcium, phosphorous, uric acid, proteins and nitrogen compounds, magnesium, sulfates, potassium, carbohydrates, free fatty acids. Study outcomes established the presence of hypocitraturia, hyperoxaluria, hypercalciuria, and moderately high levels of nitrogen compounds. Univariate analysis followed by multivariate analysis for further confirmation were performed and the following observations made. Citrate intake correlated with citraturia but did not promote oxaluria; calcium intake promoted onset of sulfaturia, azoturia, and ammoniuria, whilst magnesium correlated with magnesiuria but not with oxaluria, calciuria, phosphaturia, and azoturia; sulfate intake elicited onset of azoturia but not kaliuresis; potassium intake promoted oxaluria and protein intake resulted in onset of ammoniuria and azoturia. (A) The chemical composition of urine based on dietary intake is hard to predict without taking into account the presence of dietary and urinary interferents; (B) the geographic isolation of patients studied underlines the importance of epigenetics in maintaining a traditional dietary heritage. (C) Moreover, the widespread use of food additives should consistently be taken into account to ensure a correct diagnosis of FKSF and set up a valid treatment plan. Full article
(This article belongs to the Special Issue Nutrition Approach in Kidney Stone Diseases)
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12 pages, 1168 KiB  
Article
Alcohol Intake and Prevalent Kidney Stone: The National Health and Nutrition Examination Survey 2007–2018
by Sandipan Shringi, Christina A. Raker, Michel Chonchol and Jie Tang
Nutrients 2024, 16(17), 2928; https://doi.org/10.3390/nu16172928 - 1 Sep 2024
Viewed by 1843
Abstract
The association of alcohol intake with kidney stone disease (KSD) is not clear based on current clinical evidence. We examined the National Health and Nutrition Examination Survey (NHANES) 2007–2018 and used logistic regression analyses to determine the independent association between alcohol intake and [...] Read more.
The association of alcohol intake with kidney stone disease (KSD) is not clear based on current clinical evidence. We examined the National Health and Nutrition Examination Survey (NHANES) 2007–2018 and used logistic regression analyses to determine the independent association between alcohol intake and prevalent KSD. In total, 29,684 participants were eligible for the final analysis, including 2840 prevalent stone formers (SFs). The mean alcohol intake was 37.0 ± 2.4 g/day among SFs compared to 42.7 ± 0.9 among non-SFs (p = 0.04). Beer [odds ratio (OR) = 0.76, 95% CI: 0.61–0.94, p = 0.01] and wine (OR = 0.75, 95% CI: 0.59–0.96, p = 0.03) intakes were strongly associated with lower odds of prevalent KSD, while liquor intake had no association. Furthermore, the effects of beer and wine intakes on stone formation were dose-dependent. The OR for comparing participants drinking 1–14 g/day of beer to non-drinkers was 1.41 (95%CI: 0.97–2.05, p = 0.07), that of >14–≤28 g/day of beer to non-drinkers was 0.65 (95% CI: 0.42–1.00, p = 0.05), that of >28–≤56 g/day of beer to non-drinkers was 0.60 (95% CI: 0.39–0.93, p = 0.02), and that of >56 g/day of beer to non-drinkers was 0.34 (95% CI: 0.20–0.57, p < 0.001). Interestingly, the effect of wine intake was only significant among participants drinking moderate amounts (>14–28 g/day), with an OR of 0.54 (95% CI: 0.36–0.81, p = 0.003) compared to non-drinkers, but this effect was lost when comparing low-level (1–14 g/day) and heavy (>28 g/day) wine drinkers to non-drinkers. These effects were consistent in spline models. This study suggests that both moderate to heavy beer intake and moderate wine intake are associated with a reduced risk of KSD. Future prospective studies are needed to clarify the causal relationship. Full article
(This article belongs to the Special Issue Nutrition Approach in Kidney Stone Diseases)
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12 pages, 525 KiB  
Article
Dietary Sodium and Potassium Intakes and Kidney Stone Prevalence: The National Health and Nutrition Examination Survey 2011–2018
by Jie Tang, Cara Sammartino and Michel Chonchol
Nutrients 2024, 16(14), 2198; https://doi.org/10.3390/nu16142198 - 10 Jul 2024
Viewed by 1704
Abstract
The associations between dietary sodium intake (DSI), dietary potassium intake (DPI), and kidney stone disease (KSD) are not clear. We examined The National Health and Nutrition Examination Survey 2011–2018 to determine the independent associations between daily DSI, DPI, DSI/DPI, and KSD prevalence. In [...] Read more.
The associations between dietary sodium intake (DSI), dietary potassium intake (DPI), and kidney stone disease (KSD) are not clear. We examined The National Health and Nutrition Examination Survey 2011–2018 to determine the independent associations between daily DSI, DPI, DSI/DPI, and KSD prevalence. In total, 19,405 participants were included for analysis, of which 1,895 had KSD. Higher DSI was not associated with increased odds of KSD in regression analysis when DSI was modeled as a continuous variable (OR = 0.99, 95% CI: 0.99–1.00, p = 0.2), or when comparing highest quartile of DSI to lowest quartile (OR = 0.84, 95% CI: 0.68–1.04, p = 0.1). Unlike DSI, higher DPI was strongly associated with reduced odds of KSD in regression analysis when DPI was modeled as a continuous variable (OR = 0.99, 95% CI: 0.99–0.99, p = 0.02), or when comparing highest quartile of DPI to lowest quartile (OR = 0.75, 95% CI: 0.60–0.94, p = 0.01). Lastly, higher DSI/DPI was also strongly associated with increased odds of KSD in regression analysis when DSI/DPI was modeled as a continuous variable (OR = 1.1, 95% CI: 1.01–1.20, p = 0.03), or when comparing highest quartile of DPI to lowest quartile (OR = 1.30, 95% CI: 1.10–1.70, p = 0.008). All the observed relationships were independent of total calorie intake. In conclusion, both lower DPI and higher DSI/DPI are associated with an increased risk of KSD. Future prospective studies are needed to clarify these causal relationships. Full article
(This article belongs to the Special Issue Nutrition Approach in Kidney Stone Diseases)
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