Kidney stones are particles of crystal-like material in the urinary tract formed by too high a concentration of salts in the urine. Kidney stones vary in size and shape. Radiologic studies provide essential information regarding stone size, location and density. Anyone can develop kidney stones; however, men are about four times more likely to develop kidney stones than women, according to the University of Maryland Medical Center. Diets rich in calcium and animal sources of protein like red meat have been consistently connected with kidney stones.
Foods High in Calcium Oxalate
Foods rich in calcium oxalate, such as spinach, coca, nuts, pepper and tea, provide a possible link to kidney stone formation, according to the Cedars-Sinai Medical Center. Calcium oxalate is a crystalline salt found naturally in many plants and animals. In humans, it is normally excreted in the urine or may be retained in the form of urinary calculi when the body produces too much calcium oxalate, resulting from increased intake of oxalate-rich foods, notes the Columbia University Medical Center.
Foods Rich in Purines
Uric acid stones account for five to 13 percent of all kidney stones, according to the Columbia University Medical Center. Uric acid is made from the breakdown of food substances with a moderate amount of purines, such as meat, poultry and fish. Purines are also found in all of the body's tissues. Uric acid stones are more common in men. These stones may form when there is excessive uric acid in the urine for a long period.
Dairy Foods
High calcium intake may cause kidney stones, according to the University of Arizona Cooperative Extension. Calcium stones form when calcium concentration in the urine reaches a critical level. Persons who typically consume a wide range of calcium-rich foods, especially dairy products like cow's milk, are more likely to develop kidney stones. In general, patients with calcium stones need surgical treatment because stones composed of calcium are hard and do not flush out of the body on their own.
