Diet may influence gallstone formation risk and type: Korean population study
This was stated in a paper by academics from Korea, which noted the high prevalence of cholesterol gallstones in Western populations (which tend to consume more red meat) and the high prevalence of pigment gallstones among Asian populations (which tend to consume more carbohydrates, like rice and noodles).
While dietary factors have been linked to gallstone formation risk, their role in gallstone type — if any — has not been defined.
Researchers at South Korea’s Hanyang University set out to explore the relationship between diet and gallstone type among a Korean population, whose diets and risk of both gallstone types had changed over the last three decades.
They recruited 99 participants, 40 of whom had cholesterol gallstones and 59 of whom had pigment gallstones. They were then compared to 99 healthy controls of similar age and sex.
Red meat raises cholesterol gallstone risk
Professional dietitians analysed the subjects’ dietary intake and found that those with cholesterol gallstones had consumed higher amounts of lipid, animal lipid, beef, pork and fried food than those in the control group and those with pigment gallstones.
The researchers wrote that the consumption of meat high in saturated fat (typically red meat) lowered insulin sensitivity and induced gallbladder dysmotility and disease, and that insulin resistance was a risk factor in cholesterol gallstone formation.
They added that intake of trans fats “significantly increases plasma triglyceride levels and impairs gallbladder motility”, and that “hypertriglyceridemia induced by intake of trans fatty acids increased the risk of cholesterol gallstones”.
The patients with pigment gallstones, on the other hand, had consumed higher amounts of carbohydrates than those in the control group and those with cholesterol gallstones.
The researchers further stated that “(a) healthy dietary pattern, including high intake of vegetables, fruits, low-fat dairy products, vegetable oil, nuts, whole grains, legumes, fruit juice, and fish, was negatively associated with the risk of gallstone (formation)”.
They concluded that the “intake of red meat from beef and pork, and animal lipid was positively associated with (the) risk of cholesterol gallstones, while intake of carbohydrates was positively associated with (the) risk of pigment gallstones”, but added there may be other factors in the risk of pigment gallstone formation, such as poor hygiene and environmental conditions
Source: Journal of Health, Population and Nutrition
https://doi.org/10.1186/s41043-017-0116-y
“Association between diet and gallstones of cholesterol and pigment among patients with cholecystectomy: a case-control study in Korea”
Authors: Yongsoon Park, et al.
