Influence of grapefruit-, orange- and apple-juice consumption on urinary variables and risk of crystallization

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Abstract

Alkalizing beverages are highly effective in preventing the recurrence of calcium oxalate (Ox), uric acid and cystine lithiasis. The aim of the present study was to evaluate the influence of grapefruit-juice and apple-juice consumption on the excretion of urinary variables and the risk of crystallization in comparison with orange juice. All investigations were carried out on nine healthy female subjects without any history of stone formation and aged 26–35 years. Each juice was tested in a 5 d study. During the study, the subjects received a standardized diet. Fluid intake of 2·75 litres was composed of 2·25 litres neutral mineral water, 0·4 litre coffee and 0·1 litre milk. On the fourth and fifth day 0·5 litre mineral water was partly substituted by 0·5 or 1·0 litre juice under investigation respectively. The influence on urinary variables was evaluated in 24 h urine samples. In addition, the BONN risk index of CaOx, relative supersaturation (RS) _CaOx crystallization was determined. Due to an increased pH value and an increased citric acid excretion after consumption of each juice, the RS _CaOx decreased statistically significantly ( P<0·05) for grapefruit juice, but not significantly for orange and apple juice. The BONN risk index yielded a distinct decrease in the crystallization risk. We showed that both grapefruit juice and apple juice reduce the risk of CaOx stone formation at a magnitude comparable with the effects obtained from orange juice.

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Most cited references 23

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EQUIL2: a BASIC computer program for the calculation of urinary saturation.

P G Werness, Brooke Brown, Darcey Smith … (1985)

A BASIC computer program for the calculation of urinary supersaturation with respect to the common kidney stone components is described. In vitro and in vivo tests show that the program described accurately calculates supersaturation. The application of this computer program to urolithiasis research is discussed.

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Beverage use and risk for kidney stones in women.

Gary Curhan (1998)

An increase in fluid intake is routinely recommended for patients who have had kidney stones to decrease the likelihood of recurrence. However, data on the effect of particular beverages on stone formation in women are limited. To examine the association between the intake of 17 beverages and risk for kidney stones in women. Prospective cohort study with 8 years of follow-up. United States. 81093 women in the Nurses' Health Study who were 40 to 65 years of age in 1986 and had no history of kidney stones. Beverage use and diet were assessed in 1986 and 1990 with a validated, self-administered food-frequency questionnaire. The main outcome measure was incident symptomatic kidney stones. During 553 081 person-years of follow-up over an 8-year period, 719 cases of kidney stones were documented. After risk factors other than fluid intake were controlled for, the relative risk for stone formation for women in the highest quintile of total fluid intake compared with women in the lowest quintile was 0.62 (95% CI, 0.48 to 0.80). Inclusion of consumption of specific beverages in the multivariate model significantly added to prediction of risk for kidney stones (P < 0.001). In a multivariate model that adjusted simultaneously for the 17 beverages and other possible risk factors, risk for stone formation decreased by the following amount for each 240-mL (8-oz) serving consumed daily: 10% (CI, 5% to 15%) for caffeinated coffee, 9% (CI, 2% to 15%) for decaffeinated coffee, 8% (CI, 1% to 15%) for tea, and 59% (CI, 32% to 75%) for wine. In contrast, a 44% (CI, 9% to 92%) increase in risk was seen for each 240-mL serving of grapefruit juice consumed daily. An increase in total fluid intake can reduce risk for kidney stones, and the choice of beverage may be meaningful.

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Prospective study of beverage use and the risk of kidney stones.

G C Curhan, W C Willett, E B Rimm … (1996)

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.

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Author and article information

Journal

Title: British Journal of Nutrition

Abbreviated Title: Br J Nutr

Publisher: CABI Publishing

ISSN (Print): 0007-1145

ISSN (Electronic): 1475-2662

Publication date Created: August 2003

Publication date (Electronic): March 09 2007

Publication date (Print): August 2003

Volume: 90

Issue: 2

Pages: 295-300

Article

DOI: 10.1079/BJN2003897

SO-VID: cf8e99a3-d1bf-42f5-b1b0-820021e20d0f

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