PD21-09 SODIUM ABNORMALITY LINKED TO DIET (SALTD): IMPACT OF FOOD PREPARATION ON URINARY VALUES IN STONE PATIENTS

Abstract

You have accessJournal of UrologyStone Disease: Medical & Dietary Therapy (PD21)1 Sep 2021PD21-09 SODIUM ABNORMALITY LINKED TO DIET (SALTD): IMPACT OF FOOD PREPARATION ON URINARY VALUES IN STONE PATIENTS Igor Inoyatov, Zhenyue Huang, James Rail, Spencer Mossack, Ariel Schulsinger, Scott Herfel, Yefim Sheynkin, and David Schulsinger Igor InoyatovIgor Inoyatov More articles by this author , Zhenyue HuangZhenyue Huang More articles by this author , James RailJames Rail More articles by this author , Spencer MossackSpencer Mossack More articles by this author , Ariel SchulsingerAriel Schulsinger More articles by this author , Scott HerfelScott Herfel More articles by this author , Yefim SheynkinYefim Sheynkin More articles by this author , and David SchulsingerDavid Schulsinger More articles by this author View All Author Informationhttps://doi.org/10.1097/JU.0000000000002010.09AboutPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissionsReprints ShareFacebookLinked InTwitterEmail Abstract INTRODUCTION AND OBJECTIVE: Hypernatriuria is a known risk factor for nephrolithiasis. However, there is a paucity of data regarding factors that predispose stone formers to hypernatriuria and the role of dietary habits on urinary sodium abnormalities. To better understand potential risks of hypernatriuria, we investigated the impact of stone patient’s dietary preferences on 24-hr urinary sodium levels. METHODS: We prospectively queried patients regarding patient’s dietary habits, demographics, stone analysis, 24-hr urine data and socioeconomic status (SES). Patients were divided into 4 groups based on their 24-hr urinary sodium concentration levels: normonatriuric (NN) patients (urinary sodium ≤150mEq) and hypernatriuric (HN) patients: low (L-HN, 151-187mEq); moderate (M-HN, 188-235mEq), and severe (S-HN, ≥236mEq). These groups were compared using one-way ANOVA, Pearson chi-square and Student t-tests. RESULTS: A total of 80 patients (M=46, F=34) were analyzed into 4 groups: 20 NN and 60 HN (L-HN (n=20), M-HN (n=20) and S-HN (n=20)). There were no significant differences between NN and HN patient’s baseline demographics in regard to age, race, SES, or BMI values. No significant differences were noted in patient’s 24-hr urine volume, water consumption, or stone types between the HN and NN groups. Patients with HN levels were found to have a significantly higher percentage of non-home cooked meals (p=0.001), more total meals/week (p=0.045), and higher ratio of meals out/week (p=0.004) as compared to NN patients. Patients with S-HN reported significantly higher consumption of deli meats as compared to the control group (N=16 vs. N=8, p=0.01). Results of the Pearson correlation indicated that there was a significant positive association between urinary sodium levels and the ratio of unprepared meals (r=0.347, N=80, p=0.002). While urinary calcium levels were significantly greater in HN compared the NN groups (p=0.001), the S-HN group had a significantly higher proportion of patients with elevated urinary calcium levels as compared to the M-HN group, (p=0.01) and the L-HN group (p=0.04). CONCLUSIONS: Despite the desire that many stone patients yearn to modify their diets and reduce salt-rich foods, the “black hole” of consuming non-prepared meals puts patients at risk for HN. Patients with HN levels tend to have a significantly higher percentage of non-prepared meals, higher ratio of meals out/week and are more likely to consume deli meats. Urologists should be aware of the dietary tendencies of patients with HN and counsel these patients accordingly to reduce their risk of nephrolithiasis. Source of Funding: NA © 2021 by American Urological Association Education and Research, Inc.FiguresReferencesRelatedDetails Volume 206Issue Supplement 3September 2021Page: e378-e378 Advertisement Copyright & Permissions© 2021 by American Urological Association Education and Research, Inc.MetricsAuthor Information Igor Inoyatov More articles by this author Zhenyue Huang More articles by this author James Rail More articles by this author Spencer Mossack More articles by this author Ariel Schulsinger More articles by this author Scott Herfel More articles by this author Yefim Sheynkin More articles by this author David Schulsinger More articles by this author Expand All Advertisement Loading ...