Comparison of dietary calcium with supplemental calcium and other nutrients as factors affecting the risk for kidney stones in women
Article Abstract:
Increased dietary calcium may protect women from getting kidney stones but only if it comes from natural sources. A total of 91,731 women participating in the Nurses' Health Study answered a dietary questionnaire and were followed for the development of kidney stones. Women who consumed the most dietary calcium had a 35% lower risk of developing kidney stones. Most of these women got their calcium from dairy products. Women who took calcium supplements had a 20% increased risk of kidney stones. Sugar and sodium intake was associated with an increased risk of kidney stones while fluid and potassium were linked to a decreased risk.
Publication Name: Annals of Internal Medicine
Subject: Health
ISSN: 0003-4819
Year: 1997
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Beverage use and risk for kidney stones in women
Article Abstract:
Certain beverages may increase or decrease the risk of kidney stones. Researchers analyzed the rate of kidney stone formation in 81,093 women participating in the Nurses' Health Study according to the beverages the women drank. Women who drank the least fluid were about twice as likely to develop kidney stones as those who drank the most fluid. One daily serving of wine reduced the risk of kidney stone formation by 59%. Coffee and tea reduced the risk by about 10%. On the other hand, grapefruit juice increased the risk by 44%.
Publication Name: Annals of Internal Medicine
Subject: Health
ISSN: 0003-4819
Year: 1998
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Dietary fat and coronary heart disease: a comparison of approaches for adjusting for total energy intake and modeling repeated dietary measurements
Article Abstract:
Dietary fat in the context of coronary heart disease (CHD) among women can be modelled four different ways. There are four different dietary fats and four risk models linked to CHD. The proposed models incorporate dietary analysis, such as type of dietary fat, diet changes over time, and total energy intake. Overall CHD risk increased with the higher consumption of saturated fats and trans fats during a period of 14 years.
Publication Name: American Journal of Epidemiology
Subject: Health
ISSN: 0002-9262
Year: 1999
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