One of the risk factors that may contribute to the formation of kidney stones is diet, especially the consumption of red meat. Scientific studies have shown that red meat, especially processed meat, can increase the risk of kidney stone formation, through complex physiological mechanisms.
Research from the World Health Organization and other reputable organizations has shown that consuming a lot of red meat and processed meat (such as bacon and sausage) can increase the levels of oxalate and purine in the body. These are compounds that can form kidney stones. Purine, when metabolized in the body, will create uric acid, one of the main components of kidney stones. A diet rich in purines, often found in red meat and seafood, increases the risk of kidney stones.
Another important factor is the protein in red meat. Diets high in animal protein, including red meat, can lead to increased urinary excretion of calcium and oxalate, increasing the risk of kidney stones. People who eat a lot of red meat tend to have higher levels of calcium and uric acid in their urine, which can facilitate stone formation.
Additionally, red meat lowers the pH of urine, making it more acidic. This allows uric acid crystals to clump together and form stones. Excessive consumption of red meat can lead to a decrease in urine pH, increasing the risk of kidney stones.
However, experts also emphasize that not all red meats have the same impact and this risk can be reduced by combining a reasonable diet, including increasing the consumption of green vegetables, fruits, and foods rich in fiber. Recommendations recommend limiting red meat consumption and replacing it with vegetable protein sources to protect kidney health.
