Gallstones are a type of gallbladder disease. When the gallstones are large, they may block the flow of bile out of the gallbladder and can cause pain, according to the University of Maryland Medical Center. Over time, the stones may block the opening permanently and require surgical treatment. However, for many patients, changes in diet may avert the symptoms of gallstones. Certain foods have been found to be safe for these patients to eat because these foods do not aggravate the symptoms of gallstones.
Low-Fat Sources of Protein
Many fatty meats, while providing needed protein, can aggravate the symptoms of gallstones. Eating sources of protein that contain lower fat amounts can avoid this complication for many people, according to the University of Maryland Medical Center. Examples of low-fat protein sources include cold water fish, tofu, beans and lean meats like chicken and turkey.
Increased Amount of Fiber
Increasing the fiber intake in the diet can improve the symptoms of gallstones. According to Ronald Hoffman, M.D., of the Hoffman Center in New York City, constipation is common in patients with gallbladder disease. Increasing the amount of fiber can manage the issue of constipation for these patients. High-fiber foods include oatmeal, whole grain pasta, fruits, vegetables and beans. Patients may also use fiber supplements like flaxseed powder or pills to achieve this goal.
Food High in Vitamin B and Iron
According to the University of Maryland Medical Center, eating foods high in vitamin B and iron, like whole grains, dark leafy green vegetables such as spinach and kale, and sea vegetables like seaweed and kelp, can improve gallbladder symptoms. These foods are low in fat and provide necessary nutrients for the body.
Low-Fat Diary Products
High-fat dairy products like whole milk, butter, regular cheese and ice cream can trigger a gallstone attack in many patients. According to NetWellness.org, avoiding these high-fat products can decrease the symptoms of gallstones. The NetWellness.org website, operated by faculty members from Case Western Reserve University, Ohio State University and the University of Cincinnati, offers health and nutrition information. Patients should consume non-fat or 1 percent milk and reduced-fat cheeses and cottage cheeses.
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