Most of us don't give much thought to kidney stones -- until we, or a loved one, suffer from one. But the truth is, kidney stones are on the minds of more people today than in the past. They affect about one in 11 Americans -- a marked increase over the one in 20 in 1994.

Researchers recently analyzed data from the National Health and Nutrition Examination Survey (NHANES) and found the highest incidence of stones to be among white males. Among adults ages 60 and over, 20 percent of men and 10 percent of women had a history of kidney stones. The findings were published in the journal European Urology last July. The same study suggests that much of the blame for the increase should be placed on the rise in obesity. Researchers also found an association between kidney stone risk and diabetes and gout. Traditional risk factors for kidney stones include inadequate fluid intake, which results in the production of too little urine, a personal or family history of stones and a history of surgeries such as gastric bypass or bariatric surgery. Calcium supplements are also associated with a slight risk of kidney stones. However, consuming too little calcium from food can promote kidney stone development as well. (Most kidney stones are formed from calcium combined with oxalate or phosphate, but when calcium is consumed, it combines with oxalate and leaves the body through the stool. When oxalate doesn't have enough calcium to bind with, it builds up in the bloodstream and enters the urine, where it can cause stones.) So can what you eat make a difference? Absolutely. Here's the recommendation to prevent stones. 1. Consume sufficient amounts of calcium -- at least two servings a day 2. Drink at least 8 to 10 cups of fluid a day -- drink enough so your urine is light and clear. Citrus beverages like lemonade and orange juice, as well as citrus-based sodas, such as lemon-lime and orange-flavored sodas, may also help. 3. Cut back on salt. 4. Eat a healthy, well-balanced diet. A diet high in animal protein is associated with kidney stone formation. 5. Lose excess weight and get regular physical activity. 6. If you take calcium supplements, take them with meals so the mineral better binds with oxalate. Information is courtesy of Johns Hopkins Medicine Health After 50 Letter. Q and A Q: Are green apples different in nutrition from red apples? A: Not really, according to Tufts University Health & Nutrition Letter. When you compare the nutrients in green apples (including Granny Smith) versus red apples (including Red Delicious and Royal Gala), the differences are minimal. They all provide the same amount of fiber and vitamin C. However, the green varieties tend to be slightly lower (about 10 percent) in both calories and carbohydrates, while the red varieties tend to be higher (about 50 percent) in beta carotene -- presumably due to their color. With regard to the different types of phytochemicals present in these apples, it depends on how they are measured. One study showed significantly higher amount of total phenolics in Granny Smith apples, while in another study Red Delicious came out on top. Variations in nutrient and phytochemical content can be due to a number of factors including where the apples are grown, when they are harvested and how they are stored. Information courtesy of the Tufts University Health & Nutrition Letter. Recipe Here's a great recipe for Cheesy Penne with Broccoli, from Cooking Light magazine. It's low fat, adds a serving of vegetables and is full of protein, despite being meatless. Cheesy Penne with Broccoli --8 ounces uncooked mini penne pasta --5 cups broccoli florets (about 1 medium head) --1 1/2 cups fat-free milk, divided --2 tablespoons all-purpose flour --3 tablespoons grated fresh Parmesan cheese, divided --2 tablespoons 1/3-less-fat cream cheese --1 teaspoon Dijon mustard --1/2 teaspoon salt --1/4 teaspoon freshly ground black pepper --1/8 teaspoon freshly grated nutmeg --2.5 ounces Cheddar cheese, shredded (about 2/3 cup) Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with Parmesan cheese. Serves 4. Per serving: 381 calories, 20 g protein, 54.9 g carbohydrate, 9.8 g fat, 29 mg cholesterol, 4.6 g fiber, 577 mg sodium. Charlyn Fargo is a registered dietitian from Springfield, Ill. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at http://www.creators.com.

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Nutrition News: Diet and kidney stones