| ObjectiveTo make qualitative analysis on urinary calculi by infrared spectroscopy and investigate the percentage change of uric acid calculus. By a case control study of dietary risk factors and metabolic evaluation to explore the etiology and mechanisms of formation of the uric acid calculus. To provide evidence for the clinic prevention and therapy of the uric acid caculus.Methods1. To analysis the chemical composition of 290 urinary stones by infrared (IR) spectroscopy and study the ratio changes of uric acid calculus.2. Fifty three pairs of patients with uric acid calculus and healthy people were studied. Personal characteristics, dietary habits are collected through interviewer administered questionnaires. Conditional logistics regression was used for data analysis and studyed the dietary risk factors of uric acid calculus.3. Uric acid calculus patients, calcium oxalate and none urinary calculus patients who have undergone analysis of metabolic evaluation. The results of uric acid calculus patients compared to another two groups to analysis the relations between the formation of uric acid calculus and metabolism factors.Results1. Uric acid calculus were found in 53 cases (18.3%), and among the total, pure uric acid calculus in 36 cases (12.4%), uric acid + calcium oxalate in 10 cases (3.4%), uric acid + cystine stones in 1 cases, uric acid+struvite stones in 6 cases (2.1%). The position of uric acid stones was found: kidney 14 cases (26.4%), ureter 19 cases (35.8%), bladder 20 cases (37.8%). In the uric acid calculus patients, the males were much more than the females, the male patients 41 cases (14.1%), the female patients 12 cases (4.1), and the ratio was 3.4:1.2. Through single factor logistic regression analysis, the dietary risk factors of uric acid calculus had significantly associations with daily water intake, orange juice, animal food, salted food, sea...
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