Differences in the food consumption between kidney stone formers and non-formers in the Swiss Kidney Stone Cohort.

Legay, Constance; Haeusermann, Tanja; Pasquier, Jérôme; Chatelan, Angeline; Fuster, Daniel G; Dhayat, Nasser; Seeger, Harald; Ritter, Alexander; Mohebbi, Nilufar; Ernandez, Thomas; Stoermann, Catherine; Buchkremer, Florian; Segerer, Stephan; Wuerzner, Grégoire; Ammor, Nadia; Roth, Beat; Wagner, Carsten A; Bonny, Olivier; Bochud, Murielle (2023). Differences in the food consumption between kidney stone formers and non-formers in the Swiss Kidney Stone Cohort. Journal of renal nutrition, 33(4), pp. 555-565. Elsevier 10.1053/j.jrn.2023.04.007

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OBJECTIVE

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 non-stone formers.

METHODS

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 CT-scan proven non-stone 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.

RESULTS

The dietary intake was overall similar between stone and non-stone 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]).

CONCLUSION

Stone formers reported lower intakes of vegetables, tea, coffee, and alcoholic beverages, more specifically wine, but reported drinking more frequently soft drinks than non-stone formers. For the other food groups, stone formers and non-formers 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.

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