Cookies, cakes and fizzy drinks may increase the risk of getting kidney stones, researchers warn.
One study suggests that a greater intake of added sugars — commonly found in processed foods — increases the likelihood of developing the painful condition.
Kidney stones affect more than one in ten people, usually between the ages of 30 and 60, and are caused by waste products in the blood-forming crystals.
Over time, the crystals can build up into a hard rock-like lump, which can lead to extreme pain and kidney infections if not treated correctly.
New research has shown for the first time that sugar-enriched drinks, candy, ice cream, cake and cookies appear to increase the risk of developing the condition.
(Stock Photo) A study suggests that a greater intake of added sugars — commonly found in processed foods — increases the likelihood of developing the painful condition
Researchers at North Sichuan Medical College affiliate hospital in China analyzed data from nearly 30,000 people collected over 11 years.
Participants self-reported whether they had a history of kidney stones and their daily intake of added sugars was estimated based on their reported diet.
Analysis found that those who ate the most added sugars were 39 percent more likely to develop kidney stones over the course of the study.
Similarly, those who got more than a quarter of their total energy from added sugars were 88 percent more likely to develop the condition.
Known risk factors for kidney stones include being an adult, obesity, chronic diarrhea, dehydration and diabetes.
Analysis found that those who ate the most added sugars were 39 percent more likely to develop kidney stones over the course of the study
Now the researchers say increased consumption of added sugars should be added to the list.
Lead author Dr Shan Yin said: ‘Our study is the first to report an association between the consumption of added sugars and kidney stones.
“It suggests that limiting the intake of added sugars may help prevent the formation of kidney stones.”
The findings were presented in the journal Frontiers in Nutrition.