Public Perceptions on the Influence of Diet and Kidney Stone Formation

Benjamin M. Marsh, Niranjan Sathianathen, Resha Tejpaul, Jacob Albersheim-Carter, Elizabeth Bearrick, Michael S Borofsky

Research output: Contribution to journalArticle

Abstract

Public awareness regarding the influence of diet on kidney stones is unknown. We sought to evaluate such perceptions among an unselected community cohort. Materials and Methods: A survey was created to assess perception of beverages/foods on risk of kidney stone formation. Surveys were distributed to attendees of a State Fair. Participants were categorized to determine the effect of stone history on prevention knowledge (no prior stone vs prior stone). Results: Seven hundred fifty-three participants completed the survey, including 264 (35%) with a prior stone. Participants with prior stones were less likely to believe stones were preventable compared to those without (56% vs 65%, p = 0.01). Appropriate perceptions regarding influence of diet on stones were highest for water (>90% of participants) and cola/salt/red meat (>50%). Fewer than half of respondents correctly identified the influence of the remaining 14 substances. On multivariable analysis, stone formers were more likely to correctly identify the influence of lemonade (odds ratio [OR] 2.09; 95% confidence interval [CI] 1.32-3.31), nuts (OR 2.60; 95% CI 1.60-4.23), and spinach (OR 5.06; 95% CI 2.89-8.86), but less likely to identify the influence of coffee (OR 0.43; 95% CI 0.23-0.82) and red meat (OR 0.52; 95% CI 0.23-0.59). Conclusion: Patients with prior stones hold different attitudes regarding the influence of certain foods and drinks on stone formation relative to the public. Such attitudes are not always correct, and as a group they are less likely to believe in dietary stone prevention. Such findings may indicate confusion among stone formers and highlight an opportunity for improved dietary counseling.

Original languageEnglish (US)
Pages (from-to)423-429
Number of pages7
JournalJournal of Endourology
Volume33
Issue number5
DOIs
StatePublished - May 1 2019

Fingerprint

Kidney Calculi
Odds Ratio
Confidence Intervals
Diet
Food and Beverages
Confusion
Nuts
Spinacia oleracea
Coffee
Counseling
Salts
History
Food
Surveys and Questionnaires
Water

Keywords

  • diet
  • multivariate analysis
  • surveys and questionnaires
  • urolithiasis

PubMed: MeSH publication types

  • Journal Article

Cite this

Marsh, B. M., Sathianathen, N., Tejpaul, R., Albersheim-Carter, J., Bearrick, E., & Borofsky, M. S. (2019). Public Perceptions on the Influence of Diet and Kidney Stone Formation. Journal of Endourology, 33(5), 423-429. https://doi.org/10.1089/end.2019.0010

Public Perceptions on the Influence of Diet and Kidney Stone Formation. / Marsh, Benjamin M.; Sathianathen, Niranjan; Tejpaul, Resha; Albersheim-Carter, Jacob; Bearrick, Elizabeth; Borofsky, Michael S.

In: Journal of Endourology, Vol. 33, No. 5, 01.05.2019, p. 423-429.

Research output: Contribution to journalArticle

Marsh, BM, Sathianathen, N, Tejpaul, R, Albersheim-Carter, J, Bearrick, E & Borofsky, MS 2019, 'Public Perceptions on the Influence of Diet and Kidney Stone Formation', Journal of Endourology, vol. 33, no. 5, pp. 423-429. https://doi.org/10.1089/end.2019.0010
Marsh BM, Sathianathen N, Tejpaul R, Albersheim-Carter J, Bearrick E, Borofsky MS. Public Perceptions on the Influence of Diet and Kidney Stone Formation. Journal of Endourology. 2019 May 1;33(5):423-429. https://doi.org/10.1089/end.2019.0010
Marsh, Benjamin M. ; Sathianathen, Niranjan ; Tejpaul, Resha ; Albersheim-Carter, Jacob ; Bearrick, Elizabeth ; Borofsky, Michael S. / Public Perceptions on the Influence of Diet and Kidney Stone Formation. In: Journal of Endourology. 2019 ; Vol. 33, No. 5. pp. 423-429.
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abstract = "Public awareness regarding the influence of diet on kidney stones is unknown. We sought to evaluate such perceptions among an unselected community cohort. Materials and Methods: A survey was created to assess perception of beverages/foods on risk of kidney stone formation. Surveys were distributed to attendees of a State Fair. Participants were categorized to determine the effect of stone history on prevention knowledge (no prior stone vs prior stone). Results: Seven hundred fifty-three participants completed the survey, including 264 (35{\%}) with a prior stone. Participants with prior stones were less likely to believe stones were preventable compared to those without (56{\%} vs 65{\%}, p = 0.01). Appropriate perceptions regarding influence of diet on stones were highest for water (>90{\%} of participants) and cola/salt/red meat (>50{\%}). Fewer than half of respondents correctly identified the influence of the remaining 14 substances. On multivariable analysis, stone formers were more likely to correctly identify the influence of lemonade (odds ratio [OR] 2.09; 95{\%} confidence interval [CI] 1.32-3.31), nuts (OR 2.60; 95{\%} CI 1.60-4.23), and spinach (OR 5.06; 95{\%} CI 2.89-8.86), but less likely to identify the influence of coffee (OR 0.43; 95{\%} CI 0.23-0.82) and red meat (OR 0.52; 95{\%} CI 0.23-0.59). Conclusion: Patients with prior stones hold different attitudes regarding the influence of certain foods and drinks on stone formation relative to the public. Such attitudes are not always correct, and as a group they are less likely to believe in dietary stone prevention. Such findings may indicate confusion among stone formers and highlight an opportunity for improved dietary counseling.",
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AB - Public awareness regarding the influence of diet on kidney stones is unknown. We sought to evaluate such perceptions among an unselected community cohort. Materials and Methods: A survey was created to assess perception of beverages/foods on risk of kidney stone formation. Surveys were distributed to attendees of a State Fair. Participants were categorized to determine the effect of stone history on prevention knowledge (no prior stone vs prior stone). Results: Seven hundred fifty-three participants completed the survey, including 264 (35%) with a prior stone. Participants with prior stones were less likely to believe stones were preventable compared to those without (56% vs 65%, p = 0.01). Appropriate perceptions regarding influence of diet on stones were highest for water (>90% of participants) and cola/salt/red meat (>50%). Fewer than half of respondents correctly identified the influence of the remaining 14 substances. On multivariable analysis, stone formers were more likely to correctly identify the influence of lemonade (odds ratio [OR] 2.09; 95% confidence interval [CI] 1.32-3.31), nuts (OR 2.60; 95% CI 1.60-4.23), and spinach (OR 5.06; 95% CI 2.89-8.86), but less likely to identify the influence of coffee (OR 0.43; 95% CI 0.23-0.82) and red meat (OR 0.52; 95% CI 0.23-0.59). Conclusion: Patients with prior stones hold different attitudes regarding the influence of certain foods and drinks on stone formation relative to the public. Such attitudes are not always correct, and as a group they are less likely to believe in dietary stone prevention. Such findings may indicate confusion among stone formers and highlight an opportunity for improved dietary counseling.

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