Gallstones diet

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.