Tag: Nephrolithiasis

Hypocitraturia, or low urinary citrate, is a common metabolic abnormality affecting 20-60% of kidney stone formers and is significantly influenced by dietary factors. Understanding this connection is essential for preventing the painful recurrence of kidney stones.

Cystinuria is a rare, inherited metabolic disorder that affects roughly 1 in 7,000 individuals globally. This condition is characterized by a transport defect involving a specific group of molecules collectively known as COLA amino acids in cystinuria, primarily causing painful kidney stones to form.

According to the National Kidney Foundation, people who have had one kidney stone are 50% more likely to form another within 5-7 years. Understanding **what foods break down kidney stones** is crucial, as diet plays a central role in both managing and preventing these painful formations.

According to the National Kidney Foundation, limiting animal protein is a common dietary recommendation for preventing kidney stones. This raises a key question for many people: is eating eggs bad for kidney stones, or can they be part of a healthy diet?

Research has long confirmed that vitamin D is vital for intestinal calcium absorption. However, this primary function has led to concern and confusion regarding its potential indirect impact on oxalate absorption, a key factor in calcium oxalate kidney stone formation.

Research on the relationship between zinc and kidney stone formation presents conflicting and complex findings. While some studies suggest that high dietary intake or specific physiological conditions related to zinc metabolism may increase risk, other large-scale studies have shown an inverse association or no significant link at all. This article delves into the nuances of this research to clarify the question: **Can zinc cause kidney stones?**