Prevalence of kidney stones in China: an ultrasonography based cross‐sectional study

作者：Guohua Zeng, Zanlin Mai, Shujie Xia, Zhiping Wang, Ke‐Qin Zhang, Li Wang, Yongfu Long, Jinxiang Ma, Yi Li, Show P. Wan, Wenqi Wu, Yongda Liu, Zelin Cui, Zhijian Zhao, Jing Qin, Tao Zeng, Yang Liu, Xiaolu Duan, Xin Mai, Yang Zhou, Zhenzhen Kong, Tao Zhang, Chao Cai, Yi Shao, Zhongjin Yue, Shujing Li, Jiandong Ding, Shan Tang, Zhangqun Ye · 发表于：British Journal of Urology · 年份：2017 · DOI：10.1111/bju.13828 · 被引用次数：567 · 研究领域：Kidney Stones and Urolithiasis Treatments、Urinary Tract Infections Management、Pediatric Urology and Nephrology Studies

OBJECTIVES: To investigate the prevalence and associated factors of kidney stones among adults in China. SUBJECTS AND METHODS: A nationwide cross-sectional survey was conducted among individuals aged ≥18 years across China, from May 2013 to July 2014. Participants underwent urinary tract ultrasonographic examinations, completed pre-designed and standardised questionnaires, and provided blood and urine samples for analysis. Kidney stones were defined as particles of ≥4 mm. Prevalence was defined as the proportion of participants with kidney stones and binary logistic regression was used to estimate the associated factors. RESULTS: A total of 12 570 individuals (45.2% men) with a mean (sd, range) age of 48.8 (15.3, 18-96) years were selected and invited to participate in the study. In all, 9310 (40.7% men) participants completed the investigation, with a response rate of 74.1%. The prevalence of kidney stones was 6.4% [95% confidence interval (CI) 5.9, 6.9], and the age- and sex-adjusted prevalence was 5.8% (95% CI 5.3, 6.3; 6.5% in men and 5.1% in women). Binary logistic regression analysis showed that male gender, rural residency, age, family history of urinary stones, concurrent diabetes mellitus and hyperuricaemia, increased consumption of meat, and excessive sweating were all statistically significantly associated with a greater risk of kidney stones. By contrast, consumption of more tea, legumes, and fermented vinegar was statistically significantly associated with a less...