The Effect of Diet On Gallstones Formation in Turkish Patients: A Case-Control Study

Abstract

Aim: There are many defined risk factors for the formation of gallstones and nutrition is one of them. We have investigated if there is a relationship between diet and gallstone formation in Turkish gallstone patients. Methods: This prospective case-control study were performed between July 2018- March 2019. A food consumption survey was performed to the gallstone patients and control group. The results of demographic and food consumption data of gallstone patients were compared. Results: There were 110 patients with gallbladder stones and 115 controls with no gallbladder stones. There was no significant difference between the two groups in terms of demographic data; but body mass index was higher and regular physical activity was lower in case group. Although case group eat more eggs than the controls, there were no statistically significant difference. In case group, the consumption of snack and cheese, energy intake, more daily fat consumption, more saturated fatty acids, and cholesterol uptake was higher, whereas red meat consumption was lower. Conclusion: A significant association between the gallstone and the nutrition especially in particular nutritional elements supports the fact that, diet is an important risk factor for gallbladder stone formation. Keywords: gallstones, nutrition, cholesterol, diet