Abstract:
Renal Stone formation is believed to be associated with dietary habits and is one of the common kidney disorders. Rationale of the Study: To find an association between dietary pattern and renal stone formation in patients visiting Tertiary Care Hospitals, Peshawar. The study was conducted in the Urology Wards of Tertiary Care Hospitals of Peshawar. The study was approved by ethical committee of the concerned institution. The study population consisted of 120 renal stone patients, 63 (52.5%) male and 57 (47.5%) female with a male to female ratio of 1.11:1 and a mean age of 34.72 ± 18.23. Data was collected from the study population on a well-designed questionnaire uponinformed consent and reports of urine routine examination were also collected from the patients. The obtained kidney stones were characterized for chemical composition by Fourier Transform Infrared (FTIR) spectroscopy. While statistical analysis of the data was performedusing SPSS version 16.0. A statistically significant correlation was found between renal stone formation and consumption of fish (p=0.001), dairy products (p=0.008), potatoes (p=0.029), tea (p=0.025) and water intake (p=0.036). The chemical analysis of some selectedrenal stones showed the presence of stones composed of pure calcium oxalate, pure uric acid, calcium oxalate plus uric acid and magnesium ammonium phosphate (struvite) plus uric acidby comparing the obtained FTIR bands with standards. It was concluded that the consumption of fish, dairy products, potatoes, tea and water intake were statistically and significantly correlated with renal stone formation and calcium oxalate was found to be the most prevalent renal stone type in the study population. Therefore, adapting a healthy dietary pattern can prevent the formation of renal stones.
Page(s):
219-219
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023