The lifetime prevalence of
kidney stones is around 10 % and incidence rates are increasing. Diet may be an important determinant of
kidney stone development. Our objective was to investigate the association between diet and
kidney stone risk in a population with a wide range of diets. This association was examined among 51,336 participants in the Oxford arm of the European Prospective Investigation into
Cancer and Nutrition using data from Hospital Episode Statistics in England and Scottish Morbidity Records. In the cohort, 303 participants attended hospital with a new
kidney stone episode. Cox proportional hazards regression was performed to calculate hazard ratios (HR) and their 95 % confidence intervals (95 % CI). Compared to those with high intake of meat (>100 g/day), the HR estimates for moderate meat-eaters (50-99 g/day), low meat-eaters (<50 g/day), fish-eaters and vegetarians were 0.80 (95 % CI 0.57-1.11), 0.52 (95 % CI 0.35-0.8), 0.73 (95 % CI 0.48-1.11) and 0.69 (95 % CI 0.48-0.98), respectively. High intakes of fresh fruit, fibre from wholegrain cereals and
magnesium were also associated with a lower risk of
kidney stone formation. A high intake of
zinc was associated with a higher risk. In conclusion, vegetarians have a lower risk of developing
kidney stones compared with those who eat a high meat diet. This information may be important to advise the public about prevention of
kidney stone formation.