Kidney Stones
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FOODS THAT IRRITATE THE KIDNEYS
10. The patient should avoid foods which irritate the kidneys, control acidity or alkalinity of the urine and ensure adequate intake of fluids to prevent the urine from becoming concentrated. The foods considered irritants to the kidneys are alcoholic beverages, condiments, pickles, certain vegetables like cucumbers, radishes, tomatoes, spinach, rhubarb, watercress and those with strong aroma such as asparagus, onions, beans, cabbage and cauliflower, meat, gravies and carbonated drinks.
FOODS AND CALCIUM-PHOSPHATE STONES
11. For controlling the formation of calcium phosphate stones, a moderately low calcium and phosphorus diet should be taken. The intake of calcium and phosphates should be restricted to minimum levels consistent with maintaining nutritional adequacy. The daily maintenance level of calcium is 680 mg and of phosphorus 1000 mg. In this diet milk should constitute the main source of calcium and curd or cottage cheese, whole lentils and whole groundnuts should form the main sources of phosphorus. Foods which should be avoided are whole wheat flour, Bengal grain (kala chana), peas, soyabeans, beets, spinach, cauliflower, turnips, carrots, almonds and coconuts.
FOODS AND CALCIUM-MAGNESIUM/PHOSPHATES/CARBONATE STONES
12. When stones are composed of calcium and magnesium phosphates and carbonates, the diet should be so regulated as to maintain an acidic urine. In such a diet, only half a litre of milk, two servings of fruit and two serving of vegetables (only 200 gms) should be taken. The vegetables may consist of asparagus, fresh green peas, squash, pumpkins, turnips, cauliflower, cabbage and tomatoes. For fruits, watermelon, grapes, peaches, pineapple, papayas and guavas may be taken.
FOODS FOR CALCIUM-OXALATE/URIC ACID STONES
13. On the other hand, urine should be kept alkaline if oxalate and uric acid stones are being formed. In this diet alkaline fruits and vegetables should be liberally consumed and acid forming foods should be kept to the minimum necessary for satisfactory nutrition. When the stones contain oxalates, foods with high oxalic acid content should be avoided. Also avoid sweets, fried foods, colas, ice cream, pickles, spices, sauces etc. Although most plant foods contain some oxalate but this usually amounts to only 2% of the total body oxalates, the rest are endogenous, being produced internally by the body as part of metabolism. A recent study found that only eight foods cause increase in urinary oxalate – spinach, rhubarb, beets, nuts, chocolate, tea/coffee, wheat bran and strawberries. Other less oxalate-rich foods to be consumed in moderation include aubergines, cabbage, asparagus, French beans, tomatoes, greens, parsley, peppers, potatoes, radish, soyabeans, lady finger, sweet potatoes, cocoa, plums, oranges, dried fruit (except raisins), cherries.
