Major dietary patterns and kidney stone formation among Iranian men

Objective: To evaluate the association between major dietary patterns and the risk factors for kidney stone formation among Iranian men. Methods: This cross-sectional study was conducted on 264 adult men, aged 19-89 years. The usual dietary intake of the participants over the previous year was collected using a validated semiquantitative food frequency questionnaire. Anthropometric measurements were recorded and 24-h urine samples were collected. Binary logistic regressions were used to evaluate the associations. Results: The three major dietary patterns identified were healthy, unhealthy and spice-caffeine dietary patterns. After adjustment for age, BMI, and energy intake, the odds ratio (OR) of hypocitraturia in the second (OR = 0.57, 95% CI = 0.24-1.39, p = 0.22) and the third (OR = 0.24, 95% CI = 0.10-0.56, p = 0.001) tertiles, and the odds of hypercalciuria in the second (OR = 0.38, 95% CI = 0.17-0.87, p = 0.022) and the third (OR = 0.20, 95% CI = 0.10-0.46, p < 0.001) tertiles of the healthy dietary pattern decreased compared to the first tertile. The hypocitraturia in the second (OR = 1.14, 95% CI = 0.56-2.32, p = 0.71) and the third (OR = 5.14 95% CI = 2.04-12.96, p = 0.001) tertiles, the hypercalciuria in the second (OR = 0.67, 95% CI = 0.35-1.36, p = 0.28) and the third tertiles (OR = 4.11, 95% CI = 1.77-9.56, p = 0.001) of the unhealthy dietary pattern increased compared to the first tertile. The urine levels of creatinine, oxalate, and urea showed no significant association with healthy or unhealthy dietary patterns. Conclusion: High adherence to the unhealthy and spice-caffeine dietary patterns and lower adherence to the healthy dietary pattern were associated with increased risk of kidney stone formation in men.