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Relationship between the dietary inflammatory index and kidney stone prevalence

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Abstract

Purpose

This study aimed to investigate the association between the dietary inflammatory index and lifetime kidney stone prevalence.

Methods

We performed a cross-sectional study utilizing the 2013–2014 National Health and Nutrition Examination Survey data. Data were available on 2192 participants aged > 20 years with a complete kidney stone history and 24 h dietary intake interview. Weighted multivariable linear regression, subgroup analyses, and interaction terms were employed. Covariates including age, race, sex, energy and protein intake, total serum calcium, serum iron, PIR, phosphorus, serum/urine creatinine, HDL, glucose, diastolic and systolic pressure, education level, eGFR, BMI, albuminuria, diabetes, smoking status, and marital status were hierarchically adjusted in three different models.

Results

The average dietary inflammatory index for 2192 participants was − 0.11 ± 1.73, ranging from − 4.52 to 4.28. In the fully adjusted model, participants in the highest dietary inflammatory index tertile (the most proinflammatory) had 72% higher odds of the lifetime prevalence of kidney stones than those in tertile 1 (OR = 1.72, 95% CI: 1.03, 2.88, P = 0.0367). Subgroup analysis showed that the association between the dietary inflammatory index and kidney stone history was only statistically significant in the younger age (age ≥ 60), female, Mexican American groups, married people or people without diabetes, hypertension, low eGFR, and albuminuria.

Conclusions

There is a positive association between the dietary inflammatory index and self-reported kidney stones in US adults, which indicates that dietary patterns could greatly impact kidney stone prevalence.

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Acknowledgements

None.

Funding

The National Natural Science Foundation of China (No. 31771662). 1·3·5 project for disciplines of excellence–Clinical Research Incubation Project, West China Hospital, Sichuan University, Grant No. 2019HXFH057.

Author information

Author notes

  1. Nuozhou Liu and Ying Feng should be regarded as joint first authors.

Authors and Affiliations

  1. Center for Translational Medicine, Key Laboratory of Birth Defects and Related Diseases of Women and Children (Sichuan University), Ministry of Education, West China Second University Hospital, Sichuan University, Chengdu, 610041, China

    Fang Ma

  2. Department of Obstetrics and Gynecology, West China Second University Hospital, Sichuan University, Chengdu, 610041, China

    Fang Ma

  3. School of Medicine, West China Hospital, Sichuan University, Chengdu, 610041, West China, China

    Nuozhou Liu & Jili Li

  4. West China School of Basic Medical Sciences & Forensic Medicine, Sichuan University, Chengdu, 610041, China

    Ying Feng

  5. Department of Pediatric Urology, West China Hospital, Sichuan University, Chengdu, 610041, China

    Xue Ma

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  1. Nuozhou Liu
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  2. Ying Feng
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  3. Jili Li
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  4. Xue Ma
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  5. Fang Ma
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Contributions

NL: protocol/project development, data collection and management, data analysis, and manuscript writing; YF: protocol/project development, data collection and management, and manuscript editing; JL Li: manuscript writing; XM: manuscript editing; FM: protocol/project development and manuscript editing.

Corresponding authors

Correspondence to Xue Ma or Fang Ma.

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The authors declare no conflicts of interest.

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The studies involving human participants were reviewed and approved by the NCHS Ethics Review Board.

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Informed consent was obtained from all individual participants enrolled in the study.

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Liu, N., Feng, Y., Li, J. et al. Relationship between the dietary inflammatory index and kidney stone prevalence. World J Urol 40, 1545–1552 (2022). https://doi.org/10.1007/s00345-022-03998-1

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  • DOI: https://doi.org/10.1007/s00345-022-03998-1

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