Background: Kidney stones are a frequent condition, with a prevalence around 5-10% in Europe. Previous studies showed associations between kidney stones and diet. Thus, studying kidney stone formers' diet is of key importance to establish efficient dietary measures for the prevention and management of kidney stones. Methods: The Swiss Kidney Stone Cohort (SKSC) is a multicentric cohort of stone formers. Participants were seen at baseline, 3 months, 1 year and once a year during 3 years. A control group of non-stone formers was recruited in the general adult population. Repeated consecutive 24-h dietary recalls and 24-h urines were collected. We used two consecutive 24-h dietary recalls at baseline to describe the diet in the stone and non-stone former groups. For each participant, we used the average consumption of 19 food groups from the two recalls as response variables in two-part models that estimate separately the kidney stone status influence on the probability of consumption (logistic regression) and on the amount reported by consumers (linear regression). The covariables in the models were kidney stone status, age, sex, BMI, linguistic region and education level. Results: The characteristics of the 458 participants with two 24-h dietary recalls at baseline are summarized in Table 1. The sex-specific mean consumed amounts for each food group were similar between the two groups, except for vegetables and alcoholic beverages (Table 2). In the two-part model (Table 3), the kidney stone status was significantly associated with the probability of consuming nuts and seeds, cakes and biscuits as well as alcoholic beverages. Among consumers, kidney stone formers reported smaller amounts of vegetables and alcoholic beverages than non-formers. Conclusions: Overall, the diets of kidney stone formers and non-formers are similar. We observed associations of kidney stone status with vegetables and alcoholic beverages consumption. This data helps guiding food recommendations in stone formers in Switzerland.