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Related Experiment Videos

Diet and cholesterol gallstones. A multicenter study.

H Sarles, A Gerolami, R C Cros

    Digestion
    |January 1, 1978
    PubMed
    Summary

    A diet low in calories, protein, and lipids, primarily from vegetables, is linked to a reduced incidence of gallstones (cholelithiasis). This protective effect was observed across various countries and dietary patterns.

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    Area of Science:

    • Gastroenterology
    • Nutritional Science
    • Epidemiology

    Background:

    • Gallstone incidence has varied globally, with notable changes observed in post-World War II France.
    • Dietary factors are suspected to play a significant role in the development of gallstones (cholelithiasis).

    Purpose of the Study:

    • To investigate the correlation between dietary intake (calories, protein, lipids) and gallstone incidence across different countries.
    • To identify dietary patterns associated with a lower risk of developing gallstones.

    Main Methods:

    • Comparative analysis of gallstone incidence from autopsy statistics.
    • Correlation of incidence data with national dietary intake records from France, India, Japan, Portugal, South Africa, Sweden, and Uganda.

    Main Results:

    • Low-calorie, low-protein, and low-lipid diets, particularly those rich in vegetables, were associated with a lower incidence of gallstones.
    • A positive correlation between calorie intake and gallstone incidence was observed at necropsy for intakes below 3,000 kcal.
    • This correlation was not evident in countries with high calorie, protein, and lipid intakes.

    Conclusions:

    • A hypocaloric diet, with low fat and protein intake predominantly of vegetable origin, appears protective against cholelithiasis.
    • Dietary composition significantly influences gallstone formation.
    • Public health recommendations could focus on promoting plant-based, lower-calorie diets to reduce gallstone prevalence.

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