Fruits and vegetables lower risk of gallstones

October 11, 2006 in Gastrointestinal Health, Nutrition Topics in the News

Fruits and vegetables lower risk of gallstones

According to study results of the Nurses' Health Study, women who regularly eat fruits and vegetables may have lower odds of developing painful gallstones.
Of more than 77,000 women in the long-running
Nurses' Health Study, researchers found that those who ate the most
fruits and vegetables were less likely to require surgery to remove
their gallbladder.

These findings suggest that a diet rich in fruits
and vegetables, especially leafy greens, citrus fruits and other foods
rich in vitamin C - can prevent gallstones from forming or from causing symptoms.

These latest findings were published in the American Journal of Medicine.
The risk reduction was independent of other
factors that increase the risk of gallstone formation, such as age,
weight and diabetes.

Women in the group with highest intake of fruits
and vegetables typically ate seven or more servings a day; those with
the lowest intake generally ate less than three servings. Researchers
found that citrus fruits, leafy green vegetables, and all foods rich in
vitamin C seemed to be particularly protective. According to the
researchers, dietary fiber, antioxidants, which include vitamin C --
and minerals such as magnesium may all theoretically help prevent
symptomatic gallstones.

All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.