People with gallstones need to avoid some high-fat and high-cholesterol foods in their daily diet to relieve symptoms and prevent gallstones from growing larger. An improper diet may lead to bile stasis, making the gallstone problem more serious. Gallstones are a common digestive system disease, mainly formed in the gallbladder by cholesterol, bile salts and calcium. The formation of gallstones is closely related to the diet structure, especially the high-fat, high-cholesterol diet. Cholesterol stones are the most common type, which is bound to be directly related to our diet. Patients with gallstones should try to reduce the intake of greasy foods, such as fatty meat, fried foods, and cream cakes. These foods contain a lot of fat, which will stimulate the liver to produce more bile, thereby increasing the burden of gallstones. High-cholesterol foods should also be avoided as much as possible, such as animal offal, egg yolks, and certain seafood. Excessive intake of these foods will produce excessive cholesterol in the liver, thereby increasing the number of stones. Since the gallbladder needs to work when digesting dietary fat, too much fat will overwhelm the gallbladder, so choosing a low-fat and moderate-fat diet is particularly important for patients with gallstones. To manage and improve gallstone conditions, patients can add foods rich in dietary fiber to their daily diet, such as whole-wheat bread, oats, and fresh fruits and vegetables, which can help lower cholesterol levels and promote digestion. Regular small meals contribute to the normal secretion of bile, rather than a few full meals, which can also reduce the risk of gallstones. Maintaining a proper weight, avoiding rapid weight loss, and maintaining good living habits are also important parts of managing and preventing gallstones. Dietary management is not a short-term thing, but a long-term persistence to be effective. When symptoms are obvious or pain worsens, it is very important to consult a professional doctor in time to get personalized advice. |
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