Kidney stones develop when components of urine form crystals that aggregate into a hard mass. Various types of compounds may develop into kidney stones, with the most common arising from calcium that reacts with the compounds oxalate or phosphate. A combination of genetics and lifestyle factors determines your likelihood of developing kidney stones. Some vegetables contain substances that promote formation of kidney stones and should be avoided by susceptible individuals. Some vegetables provide an inhibitory effect that prevents kidney stones. Check with your doctor before using vegetables to prevent kidney stones.
Potassium
If you have a tendency to develop calcium-containing kidney stones be sure to eat vegetables with high potassium content. Potassium keeps calcium from being filtered out through the kidneys and excreted in urine, according to the Linus Pauling Institute. When a lot of calcium is being excreted, it can accumulate in the kidneys and aggregate to form kidney stones. When potassium levels are low, your body will offset the mineral imbalance by increasing calcium excretion. High-potassium vegetables include tomatoes, which contain 2.6 g per cup, beet greens, with 1.3 g per cup and white beans, which provide 1.2 g per cup.
Phosphorus
Choose low-phosphorus vegetables to prevent calcium phosphate kidney stones from forming, according to osteopath Zina Kroner, writing for the website DrHoffman.com. Eliminate soft drinks and eat low-phosphate vegetables, such as potatoes, rutabaga and winter squash. Cabbage, beets, carrots, celery, cucumbers, eggplant, peppers and onions provide healthy low-phosphorus choices, as well, according to urologist Erik Castle, M.D., of MayoClinic.com. If you have kidney disease, you'll need to limit your phosphorus intake to between 800 mg and 1,000 mg per day.
Oxalate
Calcium oxalate kidney stones occur more frequently in people who have chronic bowel inflammation or who have had part of their bowel surgically removed, according to the National Institutes of Health. Avoid high-oxalate vegetables, such as rhubarb, spinach, beets and Swiss chard. Instead, choose low-oxalate vegetables. The University of Pittsburgh Medical Center recommends cabbage, cauliflower, chives, cucumber, kohlrabi, mushrooms, peas, radishes and water chestnuts. Some low-oxalate herbs to add to your diet include basil, dill, oregano and sage.
Fiber
Kidney stone incidence has been on the rise in the United States since World War II, affecting 10 percent of men and 5 percent of women, according to naturopath Linda Page, Ph.D., author of the book "Healthy Healings Detoxification: Programs to Cleanse, Purify and Renew." Page recommends upping your intake of dietary fiber, as fiber decreases calcium loss. Many non-starchy vegetables provide high fiber content. Favor vegetarian foods and fresh vegetables for their alkalizing effects.
References
- Linus Pauling Institute; Potassium; Jane Higdon, Ph.D; February 2004
- USDA National Nutrient Database for Standard Reference: Potassium, K mg ( ) Content of Selected Food
- DrHoffman.com; Kidney Stones: Treatment and Prevention; Zina Kroner;
- MayoClinic.com; Low-Phosphorus Diet: Best for kidney disease? ;Erik Castle, M.D.; August 7, 2010
- National Institutes of Health: Kidney Stones in Adults
- University of Pittsburgh Medical Center: Low Oxalate Diet
