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

Constance Legay; Tanja Haeusermann; Jérôme Pasquier; Angeline Chatelan; Daniel G Fuster; Nasser Dhayat; Harald Seeger; Alexander Ritter; Nilufar Mohebbi; Thomas Ernandez; Catherine Stoermann Chopard; Florian Buchkremer; Stephan Segerer; Grégoire Wuerzner; Nadia Ammor; Beat Roth; Carsten A Wagner; Olivier Bonny; Murielle Bochud

doi:10.1053/j.jrn.2023.04.007

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

J Ren Nutr. 2023 Jul;33(4):555-565. doi: 10.1053/j.jrn.2023.04.007. Epub 2023 Apr 27.

Authors

Constance Legay¹, Tanja Haeusermann², Jérôme Pasquier³, Angeline Chatelan⁴, Daniel G Fuster⁵, Nasser Dhayat⁶, Harald Seeger⁷, Alexander Ritter⁷, Nilufar Mohebbi⁷, Thomas Ernandez⁸, Catherine Stoermann Chopard⁸, Florian Buchkremer⁹, Stephan Segerer⁹, Grégoire Wuerzner¹⁰, Nadia Ammor¹⁰, Beat Roth¹¹, Carsten A Wagner¹², Olivier Bonny¹³, Murielle Bochud¹⁴

Affiliations

¹ Department of Biomedical Sciences, University of Lausanne, Lausanne, Switzerland; Center for Primary Care and Public Health (Unisanté), Department of Epidemiology and Health Systems, University of Lausanne, Lausanne, Switzerland; National Center of Competence in Research NCCR Kidney.CH, Switzerland.
² National Center of Competence in Research NCCR Kidney.CH, Switzerland.
³ Center for Primary Care and Public Health (Unisanté), Department Formation, Research and Innovation, University of Lausanne, Lausanne, Switzerland.
⁴ Department of Nutrition and Dietetics, Geneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western, Geneva, Switzerland; Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.
⁵ National Center of Competence in Research NCCR Kidney.CH, Switzerland; Department of Nephrology and Hypertension, Inselspital, Bern University Hospital, University of Bern, Switzerland.
⁶ Department of Nephrology and Hypertension, Inselspital, Bern University Hospital, University of Bern, Switzerland.
⁷ Division of Nephrology, University Hospital Zurich, Zurich, Switzerland.
⁸ Service of Nephrology, Geneva University Hospitals, Geneva, Switzerland.
⁹ Division of Nephrologie, Dialyse und Transplantation, Kantonsspital Aarau, Aarau, Switzerland.
¹⁰ Service of Nephrology and Hypertension, Lausanne University Hospital, Lausanne, Switzerland.
¹¹ Department of Urology, Lausanne University Hospital, CHUV, University of Lausanne, Switzerland.
¹² National Center of Competence in Research NCCR Kidney.CH, Switzerland; Institute of Physiology, University of Zurich, Zurich, Switzerland.
¹³ Department of Biomedical Sciences, University of Lausanne, Lausanne, Switzerland; National Center of Competence in Research NCCR Kidney.CH, Switzerland; Service of Nephrology and Hypertension, Lausanne University Hospital, Lausanne, Switzerland; Service of Nephrology, Fribourg State Hospital, Fribourg, Switzerland. Electronic address: Olivier.Bonny@h-fr.ch.
¹⁴ Center for Primary Care and Public Health (Unisanté), Department of Epidemiology and Health Systems, University of Lausanne, Lausanne, Switzerland; National Center of Competence in Research NCCR Kidney.CH, Switzerland.

PMID: 37120128
DOI: 10.1053/j.jrn.2023.04.007

Abstract

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 nonstone 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 computed tomography-scan proven nonstone 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 nonstone 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 nonstone formers. For the other food groups, stone formers and nonformers 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.

Keywords: Kidney stones; dietary assessment; nutritional epidemiology.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Coffee*
Diet
Humans
Kidney Calculi* / epidemiology
Risk Factors
Switzerland
Vegetables

Substances

Coffee