A Chinese study showed that increased consumption of pork raises the risk of kidney stones, while consumption of seafood reduces the risk.
The researchers analyzed data from 830 adults in China, including 299 patients with kidney stones and 531 people without the problem. The participants filled out detailed questionnaires about their dietary habits, and then the researchers assessed the relationship between the consumption of different types of meat and fish and the likelihood of developing kidney stones.
The study revealed that individuals who consumed large amounts of pork were more than three times more likely to develop kidney stones compared to those who consumed less. Conversely, the risk of developing kidney stones was reduced by approximately 67% among participants who frequently consumed seafood.
The results also indicated no definite link between processed meat consumption and kidney stone disease, after excluding the influence of other factors.
The researchers stressed that the study was observational in nature and did not prove a definitive causal relationship, but they emphasized that the results indicate that the choice of animal protein sources may play an important role in preventing kidney stones, and deserves further research and study.
Professor Vigen Malkhesyan, a urologist and oncologist in Russia, had previously indicated that to prevent kidney stones, it is advisable to avoid or reduce the consumption of certain foods rich in oxalates, such as: cocoa, black tea, chocolate (especially those with a high cocoa content), in addition to leafy green vegetables such as spinach, sorrel, parsley, celery, green peppers and beets, as well as fruits such as figs and rhubarb, nuts such as almonds, walnuts, cashews and hazelnuts, along with buckwheat.
