ArticlePloS one2026
Diet and stones: Associations from a large, population-representative study of urolithiasis and renal colic-like pain symptoms in Poland.
Article in PloS one, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
introductionUrolithiasis and renal colic-like pain symptoms are prevalent conditions influenced by many factors, including diet. Regional assessments, particularly in culturally distinct areas, are essential for understanding specific risk patterns and for developing targeted public health strategies and educational programs. Therefore, the aim of this study was to identify associations between urolithiasis, renal colic-like pain symptoms, and diet, including body weight, in a representative sample of adult Poles.
methodsA population-representative online survey of 10,029 adults was conducted using census-based quota sampling to ensure balanced representation by age, sex, and residence across all 16 Polish voivodships, including urban and rural areas.
resultsNormal-weight individuals had the lowest prevalence of urolithiasis and renal colic-like pain symptoms; overweight, obese, and underweight persons had higher prevalences (p < 0.001). Eighteen food items were linked to urolithiasis, with beef, legumes, soy, soda, coffee, and fast food found as independent predictors of urolithiasis. Nineteen foods were associated with renal colic-like pain symptoms, with processed meat, soy, legumes, fruit juices, soda, instant meals, and fast food identified as independent predictors of symptoms. Fast food showed the strongest effects, with daily consumption nearly tripling the risk of urolithiasis (OR=2.847; p = 0.001) and increasing renal colic-like pain symptoms by 64.5% (OR=1.645; p = 0.006) compared with no consumption of fast food.
conclusionsThis study provides the first comprehensive, population-based analysis of urolithiasis, renal colic-like pain symptoms, and dietary patterns in Central and Eastern Europe. Our findings demonstrate that both conditions are influenced by body weight and a range of dietary factors.
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