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Gallstones are formed as a result of the precipitation of deposits within the bile ducts: in the gallbladder and in the extra- and intrahepatic ducts.
Urolithiasis
In the case of diagnosing asymptomatic urolithiasis, a properly balanced diet is recommended – based on the principles of rational nutrition. First of all, you should eat meals regularly: 4-5 times a day, but of a small volume. Meals should be eaten in a calm atmosphere, without rush.
You should limit the amount of animal fats in your diet (lard, lard, bacon, fatty meats and cold cuts, cream, fatty sauces, fast-food, crisps). Choose products that are lean.
Fats should only be a small addition to the dishes. For this purpose, use vegetable fats such as olive oil or rapeseed oil. It is recommended to use soft cup margarines to spread the bread. You should also limit the consumption of fried foods in favor of boiled or baked in foil without the addition of fat.
It is also very important to eat the right amount of vegetables, fruits and cereal products rich in dietary fiber.
Dietary fiber improves intestinal peristalsis, and also determines the proper contraction of the gallbladder. In addition, it has a positive effect on the composition of bile, thus preventing the formation of deposits.
The cereal products should be selected from the so-called coarse grinding. In addition to whole-grain bread (dark – wholemeal, graham), we also recommend whole-grain rice, paddy (brown), wholemeal pasta and buckwheat and barley groats. Cereal products should be an ingredient of most meals.
It is also very important to include vegetables and fruits in every meal. The diet should include a variety of vegetables (including green vegetables, e.g. broccoli and spinach, or orange vegetables – carrots, pumpkin). The diet should also be enriched with fruit – both fresh and frozen and dried. Vegetables and fruits provide minerals, vitamins and flavonoids; moreover, they are a source of fiber.
In gallstone disease, however, it is advisable to limit the amount of egg yolks consumed, which may adversely affect the contractility of the gallbladder. In addition, flatulence products such as legumes, leeks, onions, cauliflower and cabbage should be limited.
A risk factor for gallstone disease is excess body weight. Therefore, one should strive to normalize it – using a diet with an energy value appropriate for age, gender and physical activity. However, keep in mind that rapid weight loss can trigger an attack of gallstone disease. Therefore, striving for a healthy body weight should take place gradually – preferably under the supervision of a dietitian.
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Not all diets are healthy and safe for our body. It is recommended that you consult your doctor before starting any diet, even if you do not have any health concerns.
When choosing a diet, never follow the current fashion. Remember that some diets, incl. low in particular nutrients or strongly limiting calories, and mono-diets can be debilitating for the body, carry a risk of eating disorders, and can also increase appetite, contributing to a quick return to the former weight.
Exacerbation of gallstone disease
When pain occurs, the diet should be strictly modified. Meals should be easy to digest, low-fat and low in volume. The diet should limit the content of fats – especially of animal origin (e.g. butter, lard, fatty meats and cold cuts, and fatty cheeses).
It is also necessary to limit the consumption of products containing significant amounts of insoluble fiber (e.g. wheat bran, wholemeal bread, raw vegetables and fruit with peel and seeds). You should also exclude from your diet bloating vegetables such as legumes, cabbage, onions, leeks, cauliflowers, and broccoli. These products can significantly worsen pain symptoms. You should also exclude spicy, spicy and fatty foods. It is absolutely necessary to limit the consumption of egg yolks.
Light bread is recommended – wheat and stale. Select meats from lean poultry (skinless), lean fish (cod, pike perch, pike) or lean veal. You should limit the consumption of cold cuts and fatty yellow and processed cheeses, replacing them with lean curd.
Vegetables and fruit should be served in a limited amount, overcooked or in the form of purees. Recommended are, for example, baked apples, purees of berries (without seeds and peel), bananas, peeled tomatoes, green lettuce, boiled carrots and parsley.
It is recommended to prepare dishes without the addition of fat – boiled in water or steamed.
In the treatment of gallstone disease, it is worth supporting herbs, such as verbena herb. We also recommend Gallstones – a mixture of herbs for brewing and drinking regularly.
Text: Dr. Katarzyna Wolnicka – dietitian
Food and Nutrition Institute in Warsaw