Nutrition therapy for kidney stone prevention presented by Lyn Lloyd, Renal Dietitian, NZ
Lyn gives a comprehensive and practical update on nutrition therapy for kidney stone prevention, based around the recently released CARI Kidney Stone Guidelines of which she was a contributor.
Lyn explains the dietitian’s central role in prevention and translating complex guideline recommendations into clinical practice.
Individual kidney stone analysis and 24-hour urine collections should be used to address specific urinary risk factors. Lyn uses a case study to demonstrate how diet history, stone analysis, 24hr urine analysis, biochemical results, and individualised goal setting can guide effective, sustainable management.
Lyn clarified outdated practices, for example the use of low-calcium or low-oxalate diets ‘Challenge anyone still pushing a ‘low oxalate-only’ diet’. She describes the importance of normal calcium intake, reduced sodium, high fluid intake, and a diet rich in fruits and vegetables. She also discusses practical strategies for clients struggling to make changes to their diet and fluid intake.
Learn about:
- Individualised care — stone type and 24-hour urine results should guide tailored dietary advice.
- Adequate calcium intake protects against stones — low-calcium diets increase risk and should be avoided.
- Fluid and sodium management are central — aim for urine output ≥2.5 L/day and reduce sodium to lower urinary calcium.
- Whole-diet quality matters — emphasise fruits, vegetables, and moderation of animal protein to improve urine chemistry and overall health.
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