Kidney Stones Prevention Hastings NE

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.

Jeffrey Todd Marple, MD
6821 S 43rd St
Lincoln, NE
Specialties
Internal Medicine, Nephrology
Gender
Male
Education
Medical School: Univ Of Ok Coll Of Med, Oklahoma City Ok 73190
Graduation Year: 1987

Data Provided by:
Jeffrey T Marple
(402) 484-5600
7441 O St
Lincoln, NE
Specialty
Nephrology

Data Provided by:
Thomas Francis Knight
(402) 398-6700
7710 Mercy Rd
Omaha, NE
Specialty
Internal Medicine, Nephrology

Data Provided by:
Muhammad Najam Firoz, MD
3802 Raynor Pkwy
Bellevue, NE
Specialties
Nephrology
Gender
Male
Education
Medical School: King Edward Med Coll, Univ Of Punjab, Lahore, Pakistan
Graduation Year: 1988

Data Provided by:
John M DuCh
(402) 484-5600
7441 O St
Lincoln, NE
Specialty
Internal Medicine, Nephrology

Data Provided by:
Prakash Roy, MD
(402) 466-8259
307 N 46th St
Lincoln, NE
Specialties
Nephrology
Gender
Male
Education
Medical School: Bj Med Coll, Gujarat Univ, Ahmedabad, Gujarat, India
Graduation Year: 1986
Hospital
Hospital: St Elizabeth Comm Hlth Center, Lincoln, Ne; Columbus Comm Hosp, Columbus, Ne
Group Practice: Consultative Nephrology

Data Provided by:
Bogdan Derylo
(402) 466-8259
307 North 46 Street
Lincoln, NE
Specialty
Internal Medicine, Nephrology

Data Provided by:
Pascale Hammond Lane, MD
(402) 559-7344
600 S 42nd St
Omaha, NE
Specialties
Pediatrics, Pediatric Nephrology
Gender
Female
Education
Medical School: Univ Of Mo-Kansas City Sch Of Med, Kansas City Mo 64108
Graduation Year: 1985

Data Provided by:
James T Frock
(402) 341-3141
3316 Dodge St
Omaha, NE
Specialty
Nephrology

Data Provided by:
Prakash N Roy
(402) 484-5600
7441 O St
Lincoln, NE
Specialty
Nephrology

Data Provided by:
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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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