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American Journal of Epidemiology Vol. 143, No. 3: 240-247
Copyright © 1996 by The Johns Hopkins University School of Hygiene and Public Health

research-article

Prospective Study of Beverage Use and the Risk of Kidney Stones

Gary C. Curhan1,2,4,5,, Walter C. Willett1,2,4, Eric B. Rimm1,2, Donna Spiegelman1,3,5 and Meir J. Stampfer1,2,4

1Department of Epidemiology, Harvard School of Public Health Boston, MA
2Department of Nutrition, Harvard School of Public Health Boston, MA
3Department of Biostatistics, Harvard School of Public Hearth Boston, MA
4The Channing Laboratory, Department of Medicine, Harvard Medical School, and Brigham and Women's Hospital Boston, MA
5The Medical Service, Renal Section, Brockton/West Roxbury Veterans Affairs Medical Center Boston, MA

Reprint requests to Dr. Gary C. Curhan, Department of Nutrition, Harvard School of Public Health, 665 Huntingdon Avenue, Boston, MA 02115

Patients with kidney stones are routinely advised to increase their fluid intake to decrease the risk of stone recurrence. However, there has been no detailed examination to determine whether the effect on recurrence varies by the type of beverage consumed. The authors conducted a prospective study of the relation between the intake of 21 different beverages and the risk of symptomatic kidney stones in a cohort of 45,289 men, 40–75 years of age, who had no history of kidney stones. Beverage use and other dietary information was measured by means of a semiquantitative food frequency questionnaire in 1986. During 6 years of follow-up (242,100 person-years), 753 incident cases of kidney stones were documented. After adjusting simultaneously for age, dietary intake of calcium, animal protein and potassium, thiazide use, geographic region, profession, and total fluid intake, consumption of specific beverages significantly added to the prediction of kidney stone risk (p < 0.001). After mutually adjusting for the intake of other beverages, the risk of stone formation decreased by the following amount for each 240-ml (8-oz) serving consumed daily: caffeinated coffee, 10% (95% confidence interval 4–15%); decaffeinated coffee, 10% (3–16%); tea, 14% (5–22%); beer, 21% (12–30%); and wine, 39% (10–58%). For each 240-ml serving consumed daily, the risk of stone formation increased by 35% (4–75%) for apple juice and 37% (1–85%) for grapefruit juice. The authors conclude that beverage type may have an effect on stone formation that involves more than additional fluid intake alone.

beverages; epidemiologic factors; kidney calculi; prospective studies


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