THE INFLUENCE OF DIETARY PATTERNS ON GALLSTONE FORMATION: A CASE-CONTROL STUDY OF RISK AND PROTECTIVE FACTORS

Abstract

Gallstone disease (GSD) is a rising global health concern, affecting around 11.7% of Pakistan’s population and approximately 10% of adults in Western countries, with a higher prevalence among women. Gallstones are solid formations in the biliary tree, primarily composed of cholesterol, bilirubin, and calcium. This case-control study, conducted in Mardan with 200 participants (100 cases and 100 controls). The recruitment and data collection were carried out over a six-month period, from January 2024 to May 2024. A structured questionnaire was administered to all participants to gather comprehensive data aimed to assess the influence of dietary patterns and lifestyle behaviors on gallstone formation and prevention. Results indicated that females and individuals aged 20–40 were more frequently affected. Major risk factors included higher BMI, sedentary lifestyle, lower education levels, and family history of GSD. Dietary risk factors among cases were frequent consumption of red meat, refined grains, vanaspati ghee, fried and processed foods, artificial juices, and added sugars. In contrast, protective dietary habits observed in controls included higher intake of vegetables, fruits, seafood, eggs, dried fruits/nuts, and the use of vegetable oil. The study concludes that gallstone disease is significantly associated with modifiable factors, particularly unhealthy diets and lifestyle habits. It recommends public health strategies that promote plant-based diets, regular physical activity, the use of healthy fats like vegetable oil, and a reduction in the consumption of processed and high-fat foods, especially among high-risk populations such as women in reproductive age groups.