More Calcium, Fewer Kidney Stones

Researchers have debated about which foods people should eat to prevent kidney stones, or urinary calculi. It has generally been thought that in older women and men, greater amounts of dietary calcium, potassium, and total fluid reduce the risk of kidney stone formation, whereas supplemental calcium, sodium, animal protein, and sucrose increase the risk.

Researchers prospectively examined, during an eight-year period, the association between dietary factors and the risk of symptomatic kidney stones among almost 100,000 women in the Nurses’ Health Study II. The participants were aged 27 to 44 years and had no history of kidney stones. canadian antibiotics

A higher intake of dietary calcium decreased the risk of kidney stone formation in younger women, but supplemental calcium was not associated with the risk. Eating meat was not associated with a greater risk, but a higher sugar intake did increase the risk. Dietary phytate, present in cold cereal, dark bread, and beans, seemed to prevent kidney stones.