The Role of Diet in the Pathogenesis of Cholesterol Gallstones

Agostino Di Ciaula, Gabriella Garruti, Gema Frühbeck, Maria De Angelis, Ornella de Bari, David Q.H. Wang, Frank Lammert, Piero Portincasa

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Cholesterol gallstone disease is a major health problem in Westernized countries and depends on a complex interplay between genetic factors, lifestyle and diet, acting on specific pathogenic mechanisms. Overweigh, obesity, dyslipidemia, insulin resistance and altered cholesterol homeostasis have been linked to increased gallstone occurrence, and several studies point to a number of specific nutrients as risk- or protective factors with respect to gallstone formation in humans. There is a rising interest in the identification of common and modifiable dietetic factors that put the patients at risk of gallstones or that are able to prevent gallstone formation and growth. In particular, dietary models characterized by increased energy intake with highly refined sugars and sweet foods, high fructose intake, low fiber contents, high fat, consumption of fast food and low vitamin C intake increase the risk of gallstone formation. On the other hand, high intake of monounsaturated fats and fiber, olive oil and fish (ω-3 fatty acids) consumption, vegetable protein intake, fruit, coffee, moderate alcohol consumption and vitamin C supplementation exert a protective role. The effect of some confounding factors (e.g., physical activity) cannot be ruled out, but general recommendations about the multiple beneficial effects of diet on cholesterol gallstones must be kept in mind, in particular in groups at high risk of gallstone formation.

Original languageEnglish (US)
Pages (from-to)3620-3638
Number of pages19
JournalCurrent medicinal chemistry
Volume26
Issue number19
DOIs
StatePublished - Jan 1 2019
Externally publishedYes

Fingerprint

Gallstones
Nutrition
Cholesterol
Diet
Ascorbic Acid
Fats
Vegetable Proteins
Coffee
Fibers
Medical problems
Fruits
Fructose
Sugars
Fish
Nutrients
Fatty Acids
Alcohols
Insulin
Fast Foods
Food

Keywords

  • Caloric intake
  • diet
  • fibers
  • macronutrients
  • obesity
  • weight loss.

ASJC Scopus subject areas

  • Biochemistry
  • Molecular Medicine
  • Pharmacology
  • Drug Discovery
  • Organic Chemistry

Cite this

Di Ciaula, A., Garruti, G., Frühbeck, G., De Angelis, M., de Bari, O., Wang, D. Q. H., ... Portincasa, P. (2019). The Role of Diet in the Pathogenesis of Cholesterol Gallstones. Current medicinal chemistry, 26(19), 3620-3638. https://doi.org/10.2174/0929867324666170530080636

The Role of Diet in the Pathogenesis of Cholesterol Gallstones. / Di Ciaula, Agostino; Garruti, Gabriella; Frühbeck, Gema; De Angelis, Maria; de Bari, Ornella; Wang, David Q.H.; Lammert, Frank; Portincasa, Piero.

In: Current medicinal chemistry, Vol. 26, No. 19, 01.01.2019, p. 3620-3638.

Research output: Contribution to journalArticle

Di Ciaula, A, Garruti, G, Frühbeck, G, De Angelis, M, de Bari, O, Wang, DQH, Lammert, F & Portincasa, P 2019, 'The Role of Diet in the Pathogenesis of Cholesterol Gallstones', Current medicinal chemistry, vol. 26, no. 19, pp. 3620-3638. https://doi.org/10.2174/0929867324666170530080636
Di Ciaula A, Garruti G, Frühbeck G, De Angelis M, de Bari O, Wang DQH et al. The Role of Diet in the Pathogenesis of Cholesterol Gallstones. Current medicinal chemistry. 2019 Jan 1;26(19):3620-3638. https://doi.org/10.2174/0929867324666170530080636
Di Ciaula, Agostino ; Garruti, Gabriella ; Frühbeck, Gema ; De Angelis, Maria ; de Bari, Ornella ; Wang, David Q.H. ; Lammert, Frank ; Portincasa, Piero. / The Role of Diet in the Pathogenesis of Cholesterol Gallstones. In: Current medicinal chemistry. 2019 ; Vol. 26, No. 19. pp. 3620-3638.
@article{9ad3266a7d0a4d80bcd55c535208d3f4,
title = "The Role of Diet in the Pathogenesis of Cholesterol Gallstones",
abstract = "Cholesterol gallstone disease is a major health problem in Westernized countries and depends on a complex interplay between genetic factors, lifestyle and diet, acting on specific pathogenic mechanisms. Overweigh, obesity, dyslipidemia, insulin resistance and altered cholesterol homeostasis have been linked to increased gallstone occurrence, and several studies point to a number of specific nutrients as risk- or protective factors with respect to gallstone formation in humans. There is a rising interest in the identification of common and modifiable dietetic factors that put the patients at risk of gallstones or that are able to prevent gallstone formation and growth. In particular, dietary models characterized by increased energy intake with highly refined sugars and sweet foods, high fructose intake, low fiber contents, high fat, consumption of fast food and low vitamin C intake increase the risk of gallstone formation. On the other hand, high intake of monounsaturated fats and fiber, olive oil and fish (ω-3 fatty acids) consumption, vegetable protein intake, fruit, coffee, moderate alcohol consumption and vitamin C supplementation exert a protective role. The effect of some confounding factors (e.g., physical activity) cannot be ruled out, but general recommendations about the multiple beneficial effects of diet on cholesterol gallstones must be kept in mind, in particular in groups at high risk of gallstone formation.",
keywords = "Caloric intake, diet, fibers, macronutrients, obesity, weight loss.",
author = "{Di Ciaula}, Agostino and Gabriella Garruti and Gema Fr{\"u}hbeck and {De Angelis}, Maria and {de Bari}, Ornella and Wang, {David Q.H.} and Frank Lammert and Piero Portincasa",
year = "2019",
month = "1",
day = "1",
doi = "10.2174/0929867324666170530080636",
language = "English (US)",
volume = "26",
pages = "3620--3638",
journal = "Current Medicinal Chemistry",
issn = "0929-8673",
publisher = "Bentham Science Publishers B.V.",
number = "19",

}

TY - JOUR

T1 - The Role of Diet in the Pathogenesis of Cholesterol Gallstones

AU - Di Ciaula, Agostino

AU - Garruti, Gabriella

AU - Frühbeck, Gema

AU - De Angelis, Maria

AU - de Bari, Ornella

AU - Wang, David Q.H.

AU - Lammert, Frank

AU - Portincasa, Piero

PY - 2019/1/1

Y1 - 2019/1/1

N2 - Cholesterol gallstone disease is a major health problem in Westernized countries and depends on a complex interplay between genetic factors, lifestyle and diet, acting on specific pathogenic mechanisms. Overweigh, obesity, dyslipidemia, insulin resistance and altered cholesterol homeostasis have been linked to increased gallstone occurrence, and several studies point to a number of specific nutrients as risk- or protective factors with respect to gallstone formation in humans. There is a rising interest in the identification of common and modifiable dietetic factors that put the patients at risk of gallstones or that are able to prevent gallstone formation and growth. In particular, dietary models characterized by increased energy intake with highly refined sugars and sweet foods, high fructose intake, low fiber contents, high fat, consumption of fast food and low vitamin C intake increase the risk of gallstone formation. On the other hand, high intake of monounsaturated fats and fiber, olive oil and fish (ω-3 fatty acids) consumption, vegetable protein intake, fruit, coffee, moderate alcohol consumption and vitamin C supplementation exert a protective role. The effect of some confounding factors (e.g., physical activity) cannot be ruled out, but general recommendations about the multiple beneficial effects of diet on cholesterol gallstones must be kept in mind, in particular in groups at high risk of gallstone formation.

AB - Cholesterol gallstone disease is a major health problem in Westernized countries and depends on a complex interplay between genetic factors, lifestyle and diet, acting on specific pathogenic mechanisms. Overweigh, obesity, dyslipidemia, insulin resistance and altered cholesterol homeostasis have been linked to increased gallstone occurrence, and several studies point to a number of specific nutrients as risk- or protective factors with respect to gallstone formation in humans. There is a rising interest in the identification of common and modifiable dietetic factors that put the patients at risk of gallstones or that are able to prevent gallstone formation and growth. In particular, dietary models characterized by increased energy intake with highly refined sugars and sweet foods, high fructose intake, low fiber contents, high fat, consumption of fast food and low vitamin C intake increase the risk of gallstone formation. On the other hand, high intake of monounsaturated fats and fiber, olive oil and fish (ω-3 fatty acids) consumption, vegetable protein intake, fruit, coffee, moderate alcohol consumption and vitamin C supplementation exert a protective role. The effect of some confounding factors (e.g., physical activity) cannot be ruled out, but general recommendations about the multiple beneficial effects of diet on cholesterol gallstones must be kept in mind, in particular in groups at high risk of gallstone formation.

KW - Caloric intake

KW - diet

KW - fibers

KW - macronutrients

KW - obesity

KW - weight loss.

UR - http://www.scopus.com/inward/record.url?scp=85072746027&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85072746027&partnerID=8YFLogxK

U2 - 10.2174/0929867324666170530080636

DO - 10.2174/0929867324666170530080636

M3 - Article

C2 - 28554328

AN - SCOPUS:85072746027

VL - 26

SP - 3620

EP - 3638

JO - Current Medicinal Chemistry

JF - Current Medicinal Chemistry

SN - 0929-8673

IS - 19

ER -