Abstract
Cholesterol gallstone disease is a major health problem in western countries and depends on genetic and enviromental factors. Diet may influence the formation of gallstone either by altering the biliary lipid composition or by modifying gallbladder motility. Numerous investigations have examined the association of diet and cholesterol gallstone in prospective, cross-sectional, and case-control studies and in experimental animal models. However, these findings are controversial, probably because human studies are mainly epidemiological with differences in study designs, dietary exposure assessment, and methods used. In general, a high intake of saturated fats and refined sugars has been shown to increase the risk of forming cholesterol gallstones, while a high intake of monounsaturated fats and fiber may decrease this process. The pathogenic mechanisms behind these alterations are reviewed, and the need for a nutritional intervention based on a diet low in lipids and rich in fibers is highlighted. A better understanding of the role of diet in gallstone formation may provide tools for those patients who have been diagnosed with symptomatic gallstones and may also contribute to the prophylactic and therapeutic strategies for cholelithiasis.