Nephrologist Borja Quiroga on kidney stones: "We should try to reduce our consumption of alcoholic beverages, beer, and seafood."

Kidney stones are a more common problem than many people think and are largely linked to dietary habits. In an informative video, nephrologist Borja Quiroga explained the main types of kidney stones and what measures should be taken to prevent or treat them, emphasizing that not all are treated in the same way. "First of all, it's important to know that there are several types of kidney stones. They can be uric acid or calcium," the specialist points out.

One of the keys to identifying the source of the problem is analysis. As Quiroga points out, there are two options: analyzing the stone once it's passed or performing a 24-hour urine test to detect uric acid and calcium levels. This information is essential because, as the doctor emphasizes, "diet is a cornerstone" in preventing these formations from recurring.

In the case of uric acid stones, the advice is clear: reduce your intake of foods that promote uric acid accumulation in the body. According to the specialist, "you should try to reduce your consumption of alcoholic beverages, beer, and seafood," which are rich in this compound. In addition, there are prescription medications that help lower uric acid levels in the blood and prevent further episodes.

However, the situation changes when it comes to calcium stones, which are the most common. The general belief is that it's best to limit this mineral as much as possible, but Quiroga warns that this strategy is counterproductive. "Calcium stones are actually made of calcium oxalate, and oxalate and calcium are absorbed in the intestine through the same transporter," he explains.

By drastically reducing calcium in the diet, the intestine tends to reabsorb more oxalate, which increases the likelihood of stone formation. Therefore, the specialist recommends maintaining a normal calcium intake and focusing on reducing foods rich in oxalate.

The list of foods to watch out for is not short. Among the most common are some whole grains, such as bran and whole-wheat bread, as well as various fruits: kiwi, currants, and apricots are especially high in oxalate. When it comes to vegetables, you should be especially careful with green leafy vegetables, such as spinach, chard, and kale, but also with leeks. Desserts are also a factor: chocolate, so prevalent in the daily diet, also promotes the accumulation of this substance.

The nephrologist insists that it's not about completely eliminating these foods, but rather moderating their consumption in people with a history of kidney stones. A balanced diet tailored to the type of stone diagnosed is key to avoiding complications. "What we need to do if we have calcium oxalate stones is reduce the oxalate in our diet and not so much the calcium, which can be consumed in normal concentrations," he emphasizes.

Quiroga's message emphasizes the importance of avoiding myths and misconceptions when treating health problems. The general advice of "eating less calcium" can be harmful if it isn't tailored to the true cause of the stones. Hence the importance of an accurate diagnosis and following a specialist's personalized recommendations.