Too Little Or Too Much Fat In Diet May Lead To Gallstone Problems, Study Shows
Italian researchers found that following a diet that is too low in fat can lead to gallstone formation, but so can too much fat. Diets high in saturated fat and refined sugar and low in fiber can also contribute to gallstone problems, the study says.
Experts believe that women who go for long periods without eating like fasting or not eating breakfast may decrease gallbladder contractions. They explained that gallbladder, a pear-shaped organ at the bottom of the liver, stores and releases bile into the intestines to help digestion. During digestion, the gallbladder contracts to release bile into the intestine where the bile salts help to break down fats. If the gallbladder doesn’t contract often enough to empty out the bile, gallstones may form.
The results of the study also suggested that diets that are high-cholesterol, high-protein, and low-fiber as well as diets that are high in starchy food can be part of the cause of gallstones. It seems that the best anti-gallstone diet, the study says, is one that is high in fiber, fruits, vegetables, whole grains), moderate in fat (not more than 30 percent of the diet) and protein.
Experts believe that women who go for long periods without eating like fasting or not eating breakfast may decrease gallbladder contractions. They explained that gallbladder, a pear-shaped organ at the bottom of the liver, stores and releases bile into the intestines to help digestion. During digestion, the gallbladder contracts to release bile into the intestine where the bile salts help to break down fats. If the gallbladder doesn’t contract often enough to empty out the bile, gallstones may form.
The results of the study also suggested that diets that are high-cholesterol, high-protein, and low-fiber as well as diets that are high in starchy food can be part of the cause of gallstones. It seems that the best anti-gallstone diet, the study says, is one that is high in fiber, fruits, vegetables, whole grains), moderate in fat (not more than 30 percent of the diet) and protein.
