alexa Kidney stone disease.
Nutrition

Nutrition

Journal of Nutrition & Food Sciences

Author(s): Coe FL, Evan A, Worcester E

Abstract Share this page

Abstract About 5\% of American women and 12\% of men will develop a kidney stone at some time in their life, and prevalence has been rising in both sexes. Approximately 80\% of stones are composed of calcium oxalate (CaOx) and calcium phosphate (CaP); 10\% of struvite (magnesium ammonium phosphate produced during infection with bacteria that possess the enzyme urease), 9\% of uric acid (UA); and the remaining 1\% are composed of cystine or ammonium acid urate or are diagnosed as drug-related stones. Stones ultimately arise because of an unwanted phase change of these substances from liquid to solid state. Here we focus on the mechanisms of pathogenesis involved in CaOx, CaP, UA, and cystine stone formation, including recent developments in our understanding of related changes in human kidney tissue and of underlying genetic causes, in addition to current therapeutics.
This article was published in J Clin Invest and referenced in Journal of Nutrition & Food Sciences

Relevant Expert PPTs

Relevant Speaker PPTs

Recommended Conferences

  • Food Processing & Technology
    October 02-04, 2017 London, UK
  • Public Health, Epidemiology & Nutrition
    November 13-14, 2017 Osaka, Japan
  • Food Processing & Technology
    December 05-07, 2016 San Antonio, USA
Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

 
© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords