Association of Dietary Habits and Stone Formation in Urolithiasis Patients evaluated at Tertiary Care Hospitals, Lahore-Pakistan
Author(s) : Salah Udeen, Mouveez Zeeshan, Muhammad Arif, Naveed Munir, Muhammad Zubair Hassan, Muhammad Kashif Murtaza, Hassan Hamza Shahid, Sheraz Mustafa and Ahmad Farooq
Kidney stones have both genetic and environmental factors for its formation. The objective of this study was to find the affected lab parameters in urolithiasis patients and to find the association between dietary habits and kidney stone formation in confirmed urolithiasis patients at Jinnah hospital, General hospital, and Sheikh Zaid hospital Lahore.
Material and Methods:
About 140 confirmed urolithiasis patients were included in the study from Urology wards of above-mentioned hospitals with due permission of competent authorities. Related data was collected by using pre-certified questionnaire. Data was analyzed by using SPSS version 26.0.
Selective blood parameters like Urea, Creatinine, Lymphocytes, and granulocytes were found significantly (p<0.05) high in the participants. MPV and RDW were also raised in these patients. Results also showed that dietary factors including green leafy vegetables (Spinach, mustard greens, curly leaves and cabbage), meat (red meat, fish meat and organ meat), lentils and lack of water intake were found significantly (p<0.05) major dietary factors which might be associated with kidney stones development in these urolithiasis patients.
Kidney stone formation can influence lab markers such as urea, Creatinine, lymphocytes, MPV, granulocytes, and RDW, which might prove helpful in early detection of the disease. Dietary factors like certain vegetables, meat (Red meat and organ meat), cereals and lack of water intake might have some association with kidney stones development in urolithiasis, that warrants further studies to get clear association.
Keywords: Renal stones, prevalence, risk factors, hot weather, dietary habits, renal parameter