Kidney Stones Prevention Crestview FL

The old rumor that it’s important to keep calcium low in the diet has been proven incorrect. In fact, just the opposite is true: research shows that increasing dietary calcium can decrease the incidence of calcium oxalate stones in recurrent stone formers, in part, at least, by binding oxalates from food.

Abdul Rauf Mir, MD
(816) 444-7300
131 E Redstone Ave
Crestview, FL
Specialties
Internal Medicine, Nephrology
Gender
Male
Education
Medical School: Gov'T Med Coll, Kashmir Univ, Srinagar, Jammu & Kashmir, India
Graduation Year: 1967

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Avelino Frank Millares
(941) 474-1042
356 S Indiana Ave
Englewood, FL
Specialty
Internal Medicine, Nephrology

Data Provided by:
John Panos
(561) 989-9070
1905 Clint Moore Rd #212
Boca Raton, FL
Specialty
Internal Medicine, Nephrology

Data Provided by:
Anis Yousif Akrawi, MD
(772) 337-0199
1801 SE Hillmoor Dr
Port Saint Lucie, FL
Specialties
Nephrology
Gender
Male
Education
Medical School: Royal Coll Of Surgeons In Ireland, Med Sch, Dublin, Ireland
Graduation Year: 1982

Data Provided by:
Alberto B Caintic
(813) 792-0770
10920 Sheldon Rd
Tampa, FL
Specialty
Nephrology

Data Provided by:
Nicholas Arjun Nagrani, MD
(850) 897-5746
233 Windward Cv N PH 01
Niceville, FL
Specialties
Nephrology
Gender
Male
Education
Medical School: Univ Of Miami Sch Of Med, Miami Fl 33101
Graduation Year: 1996

Data Provided by:
Donald E Noble
(772) 287-9177
509 Se Riverside Drive
Stuart, FL
Specialty
Nephrology

Data Provided by:
Edward Louis Friedland, MD
(850) 444-4700
PO Box 17033
Pensacola, FL
Specialties
Internal Medicine, Nephrology
Gender
Male
Education
Medical School: Univ Of Rochester Sch Of Med & Dentistry, Rochester Ny 14642
Graduation Year: 1981

Data Provided by:
Joaquin Omar Rosario Cacho
(407) 851-5600
3885 Oakwater Cir
Orlando, FL
Specialty
Internal Medicine, Nephrology

Data Provided by:
Helder De Paiva, MD
(813) 974-1469
6301 S West Shore Blvd Apt 218
Tampa, FL
Specialties
Nephrology
Gender
Male
Education
Graduation Year: 2007

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Reducing the Risk of Kidney Stones

Provided by: 

By Dan Lukaczer, ND

Q I’ve had kidney stones a couple of times in the past few years. My doctor says they come from calcium oxalate and that I should drink more water. Is there anything else I should consider?

A If you’ve had any type of kidney stone more than once, I would put you in the category of a recurrent kidney- stone former. Thus, your chances of having a repeat episode are high. You’re not alone. More than 500,000 Americans per year suffer from kidney stones. For a man, the chance of developing a stone is one in 10 over the course of his life. For a woman, the chance is somewhat less.

You mention your kidney stones are the calcium-oxalate variety—the most common stone by far (other types are struvite, uric acid and cystine). Studies show the creation of these stones is related to diet, particularly to eating oxalates. There are a number of foods that contain natural oxalates, with the highest amounts found in spinach. Rhubarb, beets, nuts, chocolate, tea, wheat bran and strawberries also have oxalates, and all should be limited in the diet when this type of kidney stone is a problem.

Additionally, it is important to increase the solubility of oxalates in the urine so they don’t crystallize and form stones. As your doctor suggested, you should make a habit of drinking plenty of water each day so you stay well hydrated. A rule of thumb is to drink at least eight glasses per day. There are also specific nutrients that appear to help, with magnesium, potassium and B6 leading the list. A recent study that analyzed chronic stone formers who took approximately 500 mg of magnesium oxide and 5 g of potassium-sodium citrate for one week found that oxalate crystals in the urine—a warning sign of potential stone formation—decreased by two thirds.

Lastly, the old rumor that it’s important to keep calcium low in the diet has been proven incorrect. In fact, just the opposite is true: research shows that increasing dietary calcium can decrease the incidence of calcium oxalate stones in recurrent stone formers, in part, at least, by binding oxalates from food.

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