If you’ve ever had a kidney stone, you surely remember it. The pain can be unbearable, coming in waves until the tiny stone passes through your urinary plumbing and out of the body. For many, kidney stones aren’t a one-time thing: in about half of people who have had one, another appears within seven years without preventive measures. Show
Preventing kidney stones isn’t complicated, but it does take some determination. Kidney stones form when certain chemicals become concentrated enough in the urine to form crystals. The crystals grow into larger masses (stones), which can make their way through the urinary tract. If the stone gets stuck somewhere and blocks the flow of urine, it causes pain. Most stones occur when calcium combines with oxalate. Stones can also form from uric acid, which is a byproduct of protein metabolism.  How to avoid kidney stonesHere are the five ways to help prevent kidney stones: Drink plenty of water: Drinking extra water dilutes the substances in urine that lead to stones. Strive to drink enough fluids to pass 2 liters of urine a day, which is roughly eight standard 8-ounce cups. It may help to include some citrus beverages, like lemonade and orange juice. The citrate in these beverages helps block stone formation. Eat calcium rich foods: Dietary calcium binds to oxalate in your intestines and thereby decreases the amount of oxalate that gets absorbed into the bloodstream and then excreted by the kidney. This lowers the concentration of oxalate in the urine, so there is less chance it can bind to urinary calcium. That leads to decreased risk of kidney stones. Reduce sodium: A high-sodium diet can trigger kidney stones because it increases the amount of calcium in your urine. So, a low-sodium diet is recommended for the stone prone. Current guidelines suggest limiting total daily sodium intake to 2,300 mg. If sodium has contributed to kidney stones in the past, try to reduce your daily intake to 1,500 mg. This will also be good for your blood pressure and heart. Limit animal protein: Eating too much animal protein, such as red meat, poultry, eggs, and seafood, boosts the level of uric acid and could lead to kidney stones. A high-protein diet also reduces levels of urinary citrate, the chemical in urine that helps prevent stones from forming. If you’re prone to stones, limit your daily meat intake to a quantity that is no bigger than a pack of playing cards. This is also a heart-healthy portion. Avoid stone-forming foods: Beets, chocolate, spinach, rhubarb, tea, and most nuts are rich in oxalate, which can contribute to kidney stones. If you suffer from stones, your doctor may advise you to avoid these foods or to consume them in smaller amounts. For everyone else, particular foods and drinks are unlikely to trigger kidney stones unless consumed in extremely high amounts. Some studies have shown that people who take high doses of vitamin C in the form of supplements are at slightly higher risk of kidney stones. That may be because the body converts vitamin C into oxalate. Kidney stones are small, hard deposits that form in the kidneys. They develop when there is a decrease in urine or an increase in certain substances, such as minerals and salts. Changes in diet can help prevent them. Kidney stones can cause extreme pain and occur in around 9% of women and 19% of men in the United States, according to the National Kidney Foundation. In this article, we outline some of the dietary choices a person can make to reduce the risk of developing kidney stones, including foods to eat and avoid. People who wish to prevent kidney stones developing for the first time or reduce the risk of recurrence if they have already had stones should follow these main steps:
There is no single diet plan for all types of kidney stones, as they can form due to a buildup of several different minerals in the body. However, many dietitians and doctors who specialize in kidney diseases, or nephrologists, recommend the Dietary Approaches to Stop Hypertension (DASH) diet for people with kidney stones. This diet has demonstrated the ability to reduce the risk of kidney stone formation and improve other elements of overall health, such as lower blood pressure and a reduced risk of heart disease, stroke, and cancer. The DASH diet encourages people to consume vegetables, fruits, whole grains, and low-fat dairy. The plan also suggests limiting the intake of salt, sugar, and red meat. However, dietary changes mainly affect people at risk of the following types of kidney stone:
People should speak with their healthcare provider to work out which type of kidney stones they have had, if any, to support effective dietary choices. The National Kidney Foundation recommend cutting back on sodium in the diet rather than reducing calcium intake. Because kidney stones vary according to the minerals they contain, dietary recommendations will also vary. A person should talk to their doctor about which foods cause stones to help them determine what they should and should not eat to help avoid the formation of stones in the future. The following are some suggestions on what to include in a diet to avoid the formation of kidney stones. WaterIncluding extra water in the diet can help prevent kidney stones, as they often occur due to dehydration. The National Institute for Diabetes and Digestive and Kidney Diseases (NIDDK) recommend drinking 6–8 glasses every day. Drinking some other fluids as well as water is acceptable. However, it is important to check sodium levels in the beverage, as many drinks have a high salt content. It is also best to avoid particularly sugary drinks, such as sweetened juices and sodas. Calcium and oxalate-rich foodsA person should include foods rich in calcium, especially if they consume many foods that are higher in oxalate, such as spinach. A diet low in calcium increases the risk of developing kidney stones. Calcium and oxalate bind together in the intestines, interrupting the formation of stones. Some foods to include are:
Here, learn more about calcium and its available food sources. Fruits and vegetablesFruits and vegetables are a necessary part of any diet. Increasing the number of vegetables in their diet can help a person prevent stone formation. Fruits can be dried, frozen, or fresh. Fruits with high levels of citric acid, such as oranges and lemons, have also demonstrated a positive effect in preventing kidney stones according to a 2014 review of studies. People should become familiar with fruits and veg that have high oxalate content, including spinach, and try to limit the amount in the diet. Alternatively, people can combine them with foods that contain high amounts of calcium. Plant-based proteinSmall amounts of animal-based proteins are safe to consume. However, too much animal protein can increase a person’s risk of kidney stones. Dietitians encourage the inclusion of plant-based protein sources in a kidney stone diet. Examples include beans, peas, and lentils. People should discuss their individual protein needs with a doctor or a dietitian, as the requirement will vary from person to person. Choosing which food to limit depends on the type of stone developing in a person’s body. Foods to limit, include:
If a person has had calcium oxalate stones, they may wish to restrict their intake of the following foods, which are high oxalate and may increase the risk of recurrence:
Every person is different, and individual needs and dietary requirements will vary. The most important aspect of managing diet when looking to prevent recurrent kidney stones is speaking to a doctor or dietitian. They will be able to identify the type of kidney stone that is developing and ways to slow or stop its development. Kidney stones form when a person’s urine output decreases, and when the kidney contains large numbers of certain minerals that stick together and form stones. Common kinds of kidney stones include:
A range of factors can cause kidney stones, including the following dietary factors:
High oxalate foods, such as nuts, seeds, beets, spinach, and buckwheat flour, can contribute to calcium oxalate stones, although this does not mean that people need to exclude them from the diet completely. A high protein diet can contribute to the formation of calcium phosphate stones. A high sodium intake and dehydration can contribute to uric acid and cystine stones. Some foods contain certain chemicals or compounds that can influence the production of kidney stones, particularly if a person regularly eats them in high amounts. By limiting the intake of these foods, the risk of kidney stones reduces. For some people, dietary changes may be enough to prevent kidney stones from occurring. In other cases, additional treatment may be necessary, including medication to break the stones up or surgery to remove the stones. If stones become extremely painful, it is best to seek consultation with a doctor or nephrologist so they can recommend the best course of action. Read more about treatments for kidney stones. What foods to avoid if you have oxalate kidney stones?If you've had calcium oxalate stones, you may want to avoid these foods to help reduce the amount of oxalate in your urine:. nuts and nut products.. peanuts—which are legumes, not nuts, and are high in oxalate.. rhubarb.. spinach.. wheat bran.. When should you avoid oxalates?Most kidney stones contain high levels of calcium oxalate. This explains why your doctor may advise you to avoid foods high in oxalates if you have kidney stones.
Which foods should the patient with urinary calcium oxalate stones avoid to prevent future stone formation?Avoid foods high in oxalate.
People who are more likely to form calcium oxalate stones should avoid foods high in oxalate such as beets, spinach, many types of berries, sweet potatoes, soy, nuts, chocolate, brewed tea, and colas.
What foods cause high calcium oxalate?Some examples of foods that contain high levels of oxalate include: peanuts, rhubarb, spinach, beets, chocolate and sweet potatoes. Moderating intake of these foods may be beneficial for people who form calcium oxalate stones, the leading type of kidney stones.
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Which of the following are high in oxalate and should be avoided by the patient with renal calculi?
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