Dietary habits as risk factor of gallstone disease in Benghazi, Libya: a case control study

Othman Tajoury; Naela A. Rages; Bushra M. Rashid; Asma M. Zoubi

doi:10.18203/2349-2902.isj20243980

Authors

Othman Tajoury Department of Surgery, Libyan International Medical University, Benghazi, Libya
Naela A. Rages Faculty of Medicine, Libyan International Medical University, Benghazi, Libya
Bushra M. Rashid Faculty of Medicine, Libyan International Medical University, Benghazi, Libya
Asma M. Zoubi Faculty of Medicine, Libyan International Medical University, Benghazi, Libya

DOI:

https://doi.org/10.18203/2349-2902.isj20243980

Keywords:

Gall bladder stone, Dietary risk factors, Al-Jala hospital, Case-control study

Abstract

Background: Gallstone disease is one of the most common diseases in developed and developing countries; recent studies have expressed evidence in the context of the role of nutrition in the gallstone disease etiology. The most common risk factors for gallstones formations are old age, female gender, obesity and diabetes mellitus. The dietary risk factors, includes consumption of carbohydrates, fats, proteins and dietary products, Moreover, healthy dietary pattern, coffee, rich sources of vitamins as fruits and vegetables do have protection role of gallstones. Our aim is to determine the dietary habits as a risk factor of gallstone diseases admitted in Al-Jala Hospital.

Methods: An analytic case control study the data collected from documents of gall bladder stone (GBS) cases that have presented in surgical department and controls from other departments at Al Jala Hospital of Benghazi-Libya between January 2023 and December 2023.

Results: The results of the study showed that cases diagnosed with GBS had high dietary intake of carbohydrates, fat, dairy products and meats and whereas had low dietary intake of vegetables and fruits which highly containing fibers, vitamins and minerals in contrast controls had low intake of carbohydrates, fat, dairy products and meats and whereas had high dietary intake of vegetables and fruit (vitamins and minerals) and caffeine.

Conclusions: The study concluded that dietary risk factors that contributing to the high prevalence of gall stone formation were because of high intake of high carbohydrates, proteins and fatty diets and low intake of dietary fiber vitamins and minerals as well as caffeine also cases ender and high body mass index (BMI) play important role in gall stone formation.

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