Gallstones Diet

DEFINITION

The aim of the diet for Gallstones is to reduce the risk factors which may lead to gallstone formation. Special diets may not always stop stones from forming, but they can help prevent inflammation caused by the stones (cholecystitis).

DESCRIPTION

IF GALLSTONES ARE NOT PRESENT:
Obesity is one of the main risk factors for gallstone formation. However, rapid weight loss (greater than 1.5kg per week) with a low calorie, fat-free diet INCREASES the risk of gallstones. A very low fat intake reduces the stimulation to the gall bladder. It does not empty as frequently and the risk for gallstone formation is much greater. Therefore, people wishing to reduce their weight must do so in a controlled manner, without eliminating all fats from their diet. Exercise is crucial.
Contrary to popular opinion, dietary cholesterol is not related to the formation of gallstones.

IF GALLSTONES ARE ALREADY PRESENT:
Dietary focus should be on reducing foods which aggravate the gallbladder (mainly saturated fats) to decrease the risk of inflammation (cholecystitis). Diet will not reduce the number of gallstones which are already present.

IF THE GALLBLADDER HAS BEEN REMOVED:
No particular diet is required following gallbladder removal (cholecystectomy). However, for good general health, a diet low in saturated fats and cholesterol and high in fibre is recommended.

DIET SHOULD BE HIGH IN

-IRON. Iron deficiency increases the cholesterol in bile, leading to crystallisation and an increased risk of stone formation. Sources of iron include red meat, liver, oysters, sunflower seeds and wheat germ.
-ESSENTIAL FATTY ACIDS. EFA's are a major component of phospholipids, a substance in the body which helps break down the cholesterol in bile and prevent its crystallisation. Sources include fish oil, sunflower oil, evening primrose oil, wheatgerm oil, tofu and seaweed.
-SOLUBLE FIBRE. A diet high in soluble fibre has been shown to reduce the risk of stone formation. Sources include psyllium, guar gum, apples and pears.
-VITAMIN E. Deficiency has been associated with increased risk of gallstones. Good sources include corn, almonds, egg yolks, beef, nuts, sunflower products and wheat germ.
-VITAMIN C. Vitamin C may help prevent gallstones by assisting in the transformation of bile cholesterol into bile acids, as well as enhancing iron levels. Sources include citrus fruit, green leafy vegetables, capsicum and parsley.

DIET SHOULD BE MODERATE IN

-UNSATURATED FATS. In obese people trying to lose weight, maintaining a moderate fat intake can help prevent the formation of gallstones by stimulating the gallbladder to empty more efficiently. Sources include olive oil, nuts, avocados and fish.
-ALCOHOL. Consumption of around 20 grams per day of alcohol may have a protective effect against gallstone formation. 20 grams of alcohol is equivalent to 60ml of spirits, 200ml of wine or 500ml of beer. However, consideration must be given to health risks associated with heavy alcohol use.

DIET SHOULD BE LOW IN

-SATURATED FATS. A diet high in saturated fats has been shown to contribute to gallstone formation. Avoid butter, cheese, full cream milk, coconut and visible fat on meat.
-CARBOHYDRATES. Rapidly absorbed carbohydrates raise the blood sugar level, which increases the cholesterol in bile. White sugars, flours, breads, bananas and potatoes should be minimised. Substitute carbohydrates which are slowly absorbed, such as lentils, dried beans, apples and grain cereals.

SAMPLE MEAL PLAN

The following diet has been suggested for this condition.

BREAKFAST

-One cup porridge or grain-based cereal with low fat milk and 1 tablespoon of wheatgerm OR
-2 slices wholemeal toast with jam, honey or baked beans (no butter).
-1 fresh apple, orange or pear.
-Tea, coffee or glass of water.

MORNING TEA

-2-3 rice crispbreads with tomato or low-fat nut spread OR
-1 handful of nuts (almonds, pecans or cashews).
-1-2 glasses of water.

LUNCH

-2-4 slices wholemeal bread or 1-2 bread rolls WITH
-1-2 slices very lean lunch meat, chicken, salmon or tuna OR
-Green salad or lightly cooked vegetables (capsicum, broccoli, tomato, beans and parsley).
-1 piece fresh fruit (apple, orange or pear).

AFTERNOON TEA

-Selection of raw vegetables (carrot, celery, capsicum) with avocado dip OR
-A low-fat bran muffin.
-Tea, coffee or 2 glasses of water.

DINNER

-Vegetable soup containing lentils or kidney beans OR
-120-150g of lean meat or chicken (no skin), OR
-200-250g of baked fish or seafood (not fried).
-1/2-1 cup brown rice or wholemeal pasta.
-1/2-1 cup steamed vegetables or salad (carrot, broccoli, spinach and capsicum).
-1 piece fresh fruit or 1 cup fruit salad with low-fat soy yoghurt or skim custard.

SUPPER

-1 piece of low fat muesli slice OR
-2 rolled oats porridge biscuits.
-Tea, coffee or hot chocolate on skim milk.

NOTES

A prolonged period of time between meals, particularly overnight, has been linked to high incidence of gallstones. This is usually worsened by the tendency of many people to skip breakfast. It is recommended the gap between meals be no more than 12 hours. Have a light snack shortly before retiring of an evening and avoid skipping breakfast.