Diet for patients with gallstones

Patients with gallstones should follow the principle of low fat and low cholesterol in their diet, which is a key measure to prevent symptoms from worsening.

Gallstones are a common digestive system disease. Excessive cholesterol in the bile secreted by the liver or dysregulation of cholesterol secretion may cause the bile to become viscous, thus forming gallstones. Most patients do not have obvious symptoms in the early stages, but as the gallstones grow larger, they may cause abdominal discomfort, indigestion, and even biliary colic.

For patients with gallstones, a reasonable diet is very important. Excessive fat and cholesterol will increase the burden on the gallbladder, so fiber-rich foods, such as fresh fruits and vegetables, should be given priority. Fiber helps promote intestinal peristalsis and prevent cholesterol from being reabsorbed in the intestines, thereby reducing the formation of gallstones. Each meal should be moderate and not too full to reduce the pain caused by rapid bile secretion. Avoid high-cholesterol foods, such as animal offal, shrimps and crabs, and fatty meat. Choose high-quality protein sources, such as fish and soy products, which are more beneficial to health.

Maintaining a good diet and proper weight can help manage gallstones. Drinking enough water every day can help bile flow and dilute, which can reduce the chance of stone formation. Regular moderate exercise not only helps to strengthen gastrointestinal health, but also helps to control weight. Pay attention to the regularity of eating, and do not often stay up late or miss meals. At the same time, it is recommended that patients with gallstones have regular health checks, understand their gallbladder conditions, and plan their diets reasonably.