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Diet Therapy for Kidney Stones
A patient with kidney stones should avoid foods which irritate
the kidneys, to control acidity or alkalinity of the urine. He
should also ensure adequate intake of fluids to prevent die
urine from becoming concentrated The foods considered
irritants to me kidneys are alcoholic beverages; condiments
and pickles; certain vegetables like cucumber, radish, tomato,
spinach, rhubarb; those with a strong aroma such as
asparagus, onion, beans, cabbage, and cauliflower; meat
and gravies; and carbonated waters.
For controlling die formation of calcium phosphate stones, me
intake of calcium and phosphates should be restricted. Foods
which should be avoided are whole wheat flour, Bengal gram,
peas, Soya bean, beet, spinach, cauliflower, turnips, carrots,
almonds, and coconuts.
When stones are composed of calcium, magnesium
phosphates, and carbonates, the diet should be so regulated
as to maintain an acidic urine. On the other hand, the urine
should be kept alkaline if oxalate and uric acid stones are
being formed. In the latter case, units and vegetables should
be liberally used, and acid-forming foods should be kept to
the minimum necessary for satisfactory nutrition. In case of
uric stones, foods with a high purine content such as sweet
breads, liver, and kidney should be avoided.
The patient should take a low-protein diet, restricting protein
to one gram per kilogram of food. A liberal intake of fluid up
to three liters or more daily is essential to prevent the
precipitation of salts into the form of stones.
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