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Dietary intake and gallbladder disease: a review
M Tseng1, J E Everhart, R S Sandler
1Department of Epidemiology, University of North Carolina at Chapel Hill, USA. m_tseng@fccc.edu
Public Health Nutrition
|August 14, 1999
Summary
Dietary factors like simple sugars, fiber, and alcohol may influence gallbladder disease (GBD). However, evidence is insufficient to recommend specific dietary changes for GBD prevention, though a healthy diet may offer benefits.
Area of Science:
- Epidemiology
- Nutritional Science
- Gastroenterology
Background:
- Gallbladder disease (GBD), encompassing gallstones and related surgery, is potentially influenced by diet.
- Understanding dietary risk factors is crucial for GBD prevention strategies.
Purpose of the Study:
- To review epidemiological evidence linking dietary intake to GBD.
- To evaluate the potential of dietary modification for GBD prevention.
- To identify areas for future research on diet and GBD.
Main Methods:
- Systematic review of English-language epidemiological studies (cross-sectional, cohort, case-control).
- Literature search of Medline database from 1966 to October 1997.
- Focus on six key dietary factors: energy, fatty acids, cholesterol, carbohydrates/fiber, calcium, and alcohol.
Main Results:
- Positive association suggested between simple sugars and GBD.
- Inverse associations observed for dietary fiber and alcohol intake with GBD.
- No convincing evidence found for energy intake, fat, or cholesterol influencing GBD risk.
Conclusions:
- Simple sugars, fiber, and alcohol are potential dietary contributors to GBD.
- Establishing specific dietary recommendations for GBD prevention requires further research.
- A generally healthy diet, beneficial for other conditions, may also reduce GBD risk.