Background: The prevalence of cholesterol gallstones is high in Western
populations, while pigment gallstones are common in Asian populations.
Dietary factors are suggested to be associated with gallstone risk, but
their relationship with gallstone type has not been evaluated. This
study investigated the association between diet and risk of cholesterol
gallstone or pigment gallstone in a Korean population whose dietary
pattern and type of gallstone were changed during the last 30 years.
Methods: Patients with cholesterol (n = 40) and pigment (n = 59)
gallstones were recruited after laparoscopic cholecystectomy and were
compared with those of age- and sex-matched controls without gallstones
(n = 99). Dietary intakes were assessed by trained dietitians using a
semi-quantitative food frequency questionnaire. Multinomial logistic
regression analysis was performed to calculate odds ratios and 95%
confidence intervals to examine the associations between diet and risk
for type of gallstones adjusted by potential confounders. Results:
Patients with cholesterol gallstone consumed more lipid, animal lipid,
beef, pork, and fried food than those with pigment gallstones and
control, while patients with pigment gallstone consumed more
carbohydrate and noodles than patients with cholesterol gallstone and
control. In multinomial logistic regression analysis using control as
reference group, dietary pattern with high consumption of beef, pork,
and fried food was associated with risk of cholesterol gallstones,
while there was no association between the risk of pigment gallstone
and dietary pattern. In addition, control consumed more alcohol than
patients with cholesterol and pigment gallstones. Conclusions: The
present study suggested consumption of fat from meat and fried foods
increased the risk of cholesterol gallstone, and intake of carbohydrate
from noodles increased the risk of pigment gallstone