Dietary fats and gallstone disease : results from a community-based survey

Abstract EN

-This study was undertaken to examine the effect of dietary fats and oils on gallstone formation and on the appearance of gallstone symptoms.

The study data is a subset of a more comprehensive survey that was conducted to explore the magnitude and associated factors of gallstone disease among a sample female public school teachers in Irbid district, Jordan.

A simple cluster sampling technique of all female public schools of Irbid district was used.

All teachers (672) of the selected schools were invited to participate in the study.

However, 532 subjects (79.2 %) participated in all the study procedures.

Study data indicate that level of saturation of dietary fats and oils consumed by participants has no significant effect on gallstone formation.

However, data showed a statistically significant negative association between olive oil consumption and the appearance of symptoms among gallstone patients.

Gallstone formation is not related to the level of saturation of dietary fats and oils.

However, gallstone patients consuming mainly olive oil tend to have asymptomatic gallstones compared to gallstone patients who consume saturated fats or vegetable oils.

The cultural habit of eating raw olive oil is perhaps the determinant factor of gallstone symptomatology.

The possible effect of olive oil on gallstone disease was discussed.