Differences in the Food Consumption Between Kidney Stone Formers and Nonformers in the Swiss Kidney Stone Cohort

• DOI: 10.1053/j.jrn.2023.04.007
• Publication Date: 2023-04-28T01:06:28Z
• Authors: Constance Legay; Tanja Haeusermann; Jérôme Pasquier; Angeline Chatelan; Daniel G. Fuster; Nasser Dhayat; Harald Seeger; Alexander Ritter; Nilufar Mohebbi; Thomas Ernandez; Catherine Stoerma...; Florian Buchkremer; Stephan Segerer; Grégoire Wuerzner; Nadia Ammor; Beat Roth; Carsten A. Wagner; Olivier Bonny; Murielle Bochud
• Keywords: Dieticians

Diet has a major influence on the formation and management of kidney stones. However, stone formers' diet is difficult to capture in large population. Our objective was describe dietary intake formers Switzerland compare it nonstone formers.We used data from Swiss Kidney Stone Cohort (n = 261), multicentric cohort recurrent or incident with additional risk factors, control group computed tomography-scan proven 197). Dieticians conducted two consecutive 24-h recalls, using structured interviews validated software (GloboDiet). We took mean consumption per participant recalls two-part models groups.The overall similar between formers. we identified that had higher probability consuming cakes biscuits (odds ratio (OR) [95% CI] 1.56[1.03; 2.37]) soft drinks (OR 1.66[1.08; 2.55]). lower nuts seeds 0.53[0.35; 0.82]), fresh cheese 0.54[0.30; 0.96]), teas 0.50[0.3; 0.84]), alcoholic beverages 0.35[0.23; 0.54]), especially wine 0.42[0.27; 0.65]). Furthermore, among consumers, reported smaller quantities vegetables (β coeff[95% - 0.23[- 0.41; 0.06]), coffee coeff 0.21[- 0.37; 0.05]), 0.52[- 0.92; 0.11]) 0.34[- 0.63; 0.06]).Stone intakes vegetables, tea, coffee, beverages, more specifically wine, but drinking frequently than For other food groups, nonformers intakes. Further research needed better understand links develop recommendations adapted local settings cultural habits.