Kidney Stones Prevention Missoula MT

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.

Margaret Ann Eddy, MD
(406) 721-5600
515 W Front St
Missoula, MT
Specialties
Internal Medicine, Nephrology
Gender
Female
Education
Medical School: Univ Of Wa Sch Of Med, Seattle Wa 98195
Graduation Year: 1984

Data Provided by:
Margaret A Eddy
(406) 721-5600
500 West Broadway
Missoula, MT
Specialty
Nephrology

Data Provided by:
Scot Erik Born, MD
(406) 752-7406
135 Commons Way
Kalispell, MT
Specialties
Internal Medicine, Nephrology
Gender
Male
Education
Medical School: Creighton Univ Sch Of Med, Omaha Ne 68178
Graduation Year: 1998

Data Provided by:
Michael Brendan Shannon
(406) 248-5511
2411 Village Ln
Billings, MT
Specialty
Nephrology

Data Provided by:
Margaret A Eddy
(406) 721-5600
500 West Broadway
Missoula, MT
Specialty
Nephrology

Data Provided by:
John David anthony LaKatua
(406) 721-5600
500 West Broadway
Missoula, MT
Specialty
Nephrology

Data Provided by:
Scot E Born
(406) 752-7406
135 Commons Way
Kalispell, MT
Specialty
Internal Medicine, Nephrology

Data Provided by:
Charlotta Lois Eaton, MD
(406) 248-5511
1233 N 30th St
Billings, MT
Specialties
Internal Medicine, Nephrology
Gender
Female
Education
Medical School: Med Coll Of Pa, Philadelphia Pa 19129
Graduation Year: 1976

Data Provided by:
Cindy Kaye Sharp, MD
(206) 328-3343
PO Box 198
Mc Allister, MT
Specialties
Internal Medicine, Nephrology
Gender
Female
Education
Medical School: Univ Of Ms Sch Of Med, Jackson Ms 39216
Graduation Year: 1992

Data Provided by:
Thomas Walter Rosenbaum, MD
(406) 454-2171
1140 19th Ave SW
Great Falls, MT
Specialties
Nephrology
Gender
Male
Education
Medical School: Northwestern Univ Med Sch, Chicago Il 60611
Graduation Year: 1966

Data Provided by:
Data Provided by:

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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