Tea and coffee consumption and pathophysiology related to kidney stone formation: a systematic review
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Title
Tea and coffee consumption and pathophysiology related to kidney stone formation: a systematic review
Authors
Keywords
-
Journal
WORLD JOURNAL OF UROLOGY
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-10-14
DOI
10.1007/s00345-020-03466-8
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Note: Only part of the references are listed.- Daily Green Tea Infusions in Hypercalciuric Renal Stone Patients: No Evidence for Increased Stone Risk Factors or Oxalate-Dependent Stones
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- Interindividual Differences in Caffeine Metabolism and Factors Driving Caffeine Consumption
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- Green tea intake and risk of incident kidney stones: Prospective cohort studies in middle-aged and elderly Chinese individuals
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- Protective Effects of Epigallocatechin-3-Gallate from Green Tea in Various Kidney Diseases
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- Trends in Upper Tract Stone Disease in England: Evidence from the Hospital Episodes Statistics Database
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- Caffeine prevents kidney stone formation by translocation of apical surface annexin A1 crystal-binding protein into cytoplasm: In vitro evidence
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- Urine Excretion of Caffeine and Select Caffeine Metabolites Is Common in the US Population and Associated with Caffeine Intake
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- Caffeine Intake from Food and Beverage Sources and Trends among Children and Adolescents in the United States: Review of National Quantitative Studies from 1999 to 2011
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- Caffeine intake and the risk of kidney stones
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- (2014) Julien Letendre et al. WORLD JOURNAL OF UROLOGY
- Kidney stone analysis: “Give me your stone, I will tell you who you are!”
- (2014) Jonathan Cloutier et al. WORLD JOURNAL OF UROLOGY
- Coffee: biochemistry and potential impact on health
- (2014) Iziar A. Ludwig et al. Food & Function
- Soda and Other Beverages and the Risk of Kidney Stones
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- Effect of Magnesium on Calcium and Oxalate Ion Binding
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- Effect of different brewing times on soluble oxalate content of loose-packed black teas and tea bags
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- Oxalate content of green tea of different origin, quality, preparation and time of harvest
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- Modulation of calcium oxalatecrystallization by commonly consumed green tea
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