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Exploring the relationship between triglyceride-glucose index and kidney stones in Chinese adults: a cross-sectional
Yixin Tang1, Xixuan Cai1, Liying Chen1
1Department of General Practice, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China.
Background:
The triglyceride-glucose (TyG) index is increasingly recognized as an important marker of insulin resistance (IR). This study aims to evaluate the relationship between these TyG-related indices and kidney stones.
Methods:
From January 2020 to December 2024, this study enrolled 142,309 participants aged 18 to 80 years who visited the Health Promotion Center of Sir Run Run Shaw Hospital, Zhejiang University School of Medicine. For the diagnosis of kidney stones, all individuals in the health screening group received ultrasound evaluations. The TyG index was computed using the formula: ln[fasting triglycerides (mg/dL) × fasting glucose (mg/dL)/2]. To explore the association between various quartiles of the TyG index and the risk of kidney stones, logistic regression analyses were performed.
Results:
In this study, 10,605 out of 142,309 participants (7.5%) were diagnosed with kidney stones. The mean TyG index values ± standard deviations (SDs) across the four quartiles were Q1 (7.85±0.21), Q2 (8.32±0.11), Q3 (8.73±0.13), and Q4 (9.43±0.45). Results from the multivariable model (fully adjusted version) showed a significant positive association between the TyG index and kidney stone prevalence [odds ratio (OR) =1.51; 95% confidence interval (CI): 1.44-1.58]. Participants in the highest TyG index quartile (Q4) had a notably higher risk of kidney stones compared to those in the lowest quartile (Q1), with an adjusted OR of 2.40 (95% CI: 2.17-2.65).
Conclusions:
In this study, a significant positive association was observed between the TyG index and the formation of kidney stones. These findings indicate that the TyG index has the potential to serve as a reliable and efficient biomarker for evaluating the latent risk of kidney stone occurrence.
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