The lacto-vegetarian dietary score and kidney stones are likely to be inversely associated in men but not in women: A case-control study

Abstract

Objective

Given that the lacto-vegetarian dietary score (LVDS), has not been previously examined in relation to formation of calcium oxalate (CaOx) kidney stones (KS), we chose to explore this potential association.

Methods

This case-control investigation involved 620 individuals, comprising 310 newly diagnosed patients with CaOx stones and 310 control subjects. Dietary consumption was evaluated through a validated 147-item food frequency questionnaire covering the previous year. The relationship between LVDs and KS was analyzed utilizing multivariable logistic regression.

Results

The results of the current study demonstrated that controls had higher mean LVDs (36.62 ± 4.74 vs 35.55 ± 5.27, P = 0.008), intake of fruits (214.31 ± 116.04 vs 196.58 ± 100.94, P = 0.043), vegetables (322.98 ± 193.89 vs 275.10 ± 154.41, P < 0.001), dairy (407.09 ± 224.24 vs 349.71 ± 222.93, P = 0.001) and olive oil (13.12 ± 2.82 vs 12.47 ± 2.09, P = 0.001) than those with CaOx KS. The univariate logistic regression results revealed that each unit increase in LVD score decreases the odds of having KS by 4.2 % (OR = 0.958, P = 0.009). After adjusting for age and BMI, the estimated OR was 0.95 for men (P = 0.013). Participants in the first tertile of LVDs had about 52 % higher odds of having KS than those in the third tertile (OR = 1.52, P = 0.04). However, a significant difference was found in male participants in the first and third tertiles of LVDs regarding the odds of having KS after adjusting for age and BMI (adjusted OR = 1.87, P = 0.02). The similar difference was not significant in female participants (OR = 0.49, P = 0.15).

Conclusion

Increasing in the LVD score is associated with a decrease in the likelihood of developing KS overall, with a more pronounced reduction in men.