Gallstones are hardened masses that form within the gallbladder, an organ that is responsible for the storage of bile, which then plays a role in both the breakdown of fats and old red blood cells. There are two main types of gallstones. Cholesterol stones account for 80 percent of all gallstones, and generally occur when there is excess cholesterol in relation to the other components of bile. Pigment stones comprise about 20 percent of gallstones, and tend to occur when there is excessive or abnormal breakdown of red blood cells. With the right information, you can prevent or manage cholesterol stones.
Risk Factors
Patients at risk for the development of gallstones are female, older than 60, obese, pregnant, consume a high-fat or high-cholesterol or low fiber diet, have rapidly lost weight or are diabetic. As diet plays a role in the development and progression of gallstone disease, there are dietary considerations to help you prevent gallstones and associated complications.
Foods to Avoid
The University of Maryland Medical Center recommends that those with gallstones adopt a diet low in triglycerides and saturated fats and high in unsaturated fats. Foods that are high in triglycerides and saturated fats include fats that are solid at room temperature such as butter, lard and shortening. Full-fat milk and cheese can also contain elevated saturated fat and triglycerides. Fatty and processed meats such as sausages, tinned meats and burgers also tend to increase risk of gallstones. Foods high in sugars or carbohydrates such as pasta, bread, rice, potatoes, desserts, sodas and fruit drinks can also increase the risk of developing gallstones.
Foods to Consume
A suitable replacement for saturated fats are foods that contain unsaturated fats, such as olive oil and canola oil. Full fat milk and milk products can be replaced with skim milk and lower fat cheeses. High-fat meat substitutes include red meat if the fat is removed, poultry and white fish or salmon. Individuals who have adopted high fiber diets that contain a variety of fresh fruits and vegetables, whole grains and legumes have a considerably lower risk of symptoms. Finally, when considering cooking methods, it is suggested that grilling, baking, boiling or poaching be used instead of frying.
Conclusion
Diet plays a significant role as a risk factor for development and progression of gallstones. As most individuals who have gallstones are asymptomatic, dietary guidelines can reduce the risk of having the symptoms associated with the conditions, namely pain, fever with chills and jaundice. Consult a physician if any of these symptoms arise. Don't make these lifestyle changes until you have consulted a medical professional.
