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Calcium From Milk May Reduce Risk of Kidney Stones in Women WASHINGTON -- April 11, 1997 -- In the ongoing debate on the value of dairy products vs. Calcium supplements as a source of minerals, there is good news for dairy. A new study suggests that women who rely on low fat milk and other dairy foods for their calcium may be at lower risk of developing kidney stones. The study published in the Annals of Internal Medicine found that a high intake of milk and milk products, the major source of dietary calcium, significantly decreased the risk for kidney stones among women with no prior history of stones. No reduction in risk was observed in those relying on calcium supplements. In the past, patients at risk for kidney stones were often advised to limit their intake of calcium. In recent years, however, research has indicated that low-calcium intake may increase the risk of kidney stones in healthy individuals. A low-calcium diet also increases the risk for osteoporosis, particularly among women. "The findings reinforce the value of getting your nutrients through food," said Fredric L. Coe, M.D., from the University of Chicago Medical School, who wrote an accompanying editorial urging physicians to drop dietary calcium restriction from their list of preventive and therapeutic measures for patients at risk for kidney stones. "And the implications are critically important today when you consider the widespread calcium deficiencies in the country, which has created a whole generation of young women at increased risk for osteoporosis." To meet current calcium requirements (1,000 milligrams/day as set by the National Institutes of Health), at least three servings of milk or milk products are recommended daily. According to the most recent government statistics, nearly nine out of 10 women fail to meet these calcium recommendations. But even with this shortfall, experts point to the nutritional advantages of closing the calcium gap with food instead of pills. While the new study did not determine the reason for the reported reduction in the risk of kidney stones observed, the researchers suggest that it may be linked to a reduction in the absorption of oxalate (calcium oxalate stones are the most common) that occurs when calcium is consumed as part of a food, hypothesizing that calcium consumed without food may not have the same effect. This is the second study in recent months pointing to the benefits of milk and milk products vs. calcium supplements. A study published in the October issue of the American Journal of Clinical Nutrition found that women who relied on skim milk as their calcium source significantly improved not only their intake of calcium, but of the many other nutrients including protein, phosphorus, potassium, magnesium, riboflavin, thiamin and zinc. In contrast, women who relied on calcium supplements increased only their intakes of calcium and sodium. The most recent study concerning the risk of developing kidney stones, conducted at Brigham and Women's Hospital, Harvard Medical School, Harvard School of Public Health and Massachusetts General Hospital, analyzed the diets of more than 91,000 women participating in the Nurses' Health Study. The women were aged 34 to 59 years of age with no prior history of kidney stones. E-mail this page to a friend or colleague! To print, use this version