Eating beans or soy products for a long time may increase the probability of kidney stones, but this is the result of long-term chronic effects, and occasional consumption does not increase the probability of stones. Because soy products or beans are rich in oxalic acid, purine and other components, long-term intake of large amounts of oxalic acid content increases, easily combined with calcium in the urine to form calcium oxalate stones. The increase in purine content can lead to an increase in uric acid levels, which is more likely to form uric acid stones. However, the process of kidney stone formation is complex and is not caused by a single factor. It may have a role in the body’s metabolic status, water consumption and dietary habits, so a comprehensive assessment of the risk of having stones is needed. A small daily intake of beans, for example, up to 50 g or more, does not significantly increase the probability of having stones. It is also necessary to maintain a certain amount of water to avoid concentration of urine and to prevent the formation of further stones.