A Descriptive Study of Gall Stone Patient's Dietary Habits and Nutritional Status

Kim, Eunjung; Lee, Youngmee

Abstract

Gallstone composition has changed over the past decades in the Korean with a prominent increase in the prevalence of cholesterol gallstone. This trend is possibly due to the westernization of dietary habits. The purpose of this study was descriptive of GB patient's health related eating behaviors and nutrient consumption patterns. One hundred and six gallstone patients who have had cholecystitis surgery enrolled in this study. Anthropomertic indices, such as height, weight, waist circumference, and hip circumference were measured and calculated BMI and WHR. As the biomarker, TC, TG, LDL-C, HDL-C, FBG level and SBP/DBP were measured and analyzed the relationship with GB stone formation. The structured checklist of health related eating behavior and the semiquantitative food frequency questionnaire after pre-test was used in the face to face interview study. The mean age was 54.9 +/- 13.3 and gallstone disease was more frequent in the fifties and sixties. Mean BMI was 24.3 +/- 2.8 in males, and 23.4 +/- 3.9 in females, the average of waist circumference was 91.1 +/- 7.0 cm in males and females were 85.4 +/- 9.6 cm. The WHR of men and women was 0.93 +/- 0.0, 0.90 +/- 0.1, respectively. The obesity and overweight trend was observed in gallstone patients. The mean blood sugar was researched at 114.5 +/- 35.0 mg/ dL. And the ratio of both symptoms DM and gallstone was 26.4%. The rate of dramatic eating repast was significantly higher in the females (p < 0.01). Males tended to more frequently consume meat, of high fat content meats and greasy food consumption when eating out. The CPF ratio was 57 : 16.5 : 26.5. There was a significant positive correlation between WC and energy (r = 0.252, p < 0.05), carbohydrate (r = 0.255, p < 0.05) and niacin (r = 0.227, p < 0.05). In addition, carbohydrate were significantly correlatied with TC (r = 0.230, p < 0.05). BMI appeared positive in correlation of protein (r = 0.201, p < 0.05) and fat (r = 0.205, p < 0.05). These findings provide a little association that dietary habits are related with cholesterol gallstone formation.