Blood presure-reducing diet may also diminish kidney stone risk New York, NY (March 1, 2014) – A diet high in fruits, vegetables, legumes and nuts, moderate in low-fat dairy products, and low in animal proteins, refined grains and sweets may reduce risk for developing kidney stones, according to a new study published in the March issue of the National Kidney Foundation's American Journal of Kidney Diseases. March is National Kidney Month and the National Kidney Foundation (NKF) encourages people to learn about the kidneys and associated conditions, including kidney stones.
Researchers found that compared with following a low-oxalate diet – the frequently prescribed diet for kidney stone prevention and treatment – a Dietary Approaches to Stop Hypertension (DASH)-style diet may be more effective at reducing urinary risk markers for calcium oxalate kidney stone formation, the most common type of kidney stone. Oxalate is naturally found in high levels in many foods with other nutritional value including: beets, navy beans, bulgur, kale, almonds, sweet potatoes, rice bran, rhubarb and spinach.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.