Korean Journal of Community Nutrition

Original Articles

[English]
Study on Dietary Risk Factors in Gallstone Formation: Eun Jung Kim, Young Mee Lee, Min June Lee; Korean J Community Nutr 2008;13(2):288-297. Published online April 30, 2008

Abstract PDF: has been reported frequently that clinical features of gallstone disease in Korean were similarly changing to those of Occidentals. This changing was thought to be due to Westernized lifestyle and dietary patterns in Korean. The purpose of this study was to investigate the nutritional risk factor among patients with gallstone. The subjects of this study were 90 gallstone group with biliary stone as confirmed by cholecystectomy and 111 control group with no biliary stone as confirmed by ultrasonography adjusted according to age and gender. Anthropometric indices and biomarkers were measured and dietary habit as well as nutrient consumption pattern were investigated using a structured checklist of health-related eating behavior and a semi-quantitative food frequency questionnaire. The mean age was higher in GG (gallbladder stone patient group) than CG (control group). The average BMI and WHR (waisthip ratio) tended to be higher than those in CG. WC (waist circumference) and WHR of women in GG were significantly higher than in CG. GG had lower levels in TC (p < 0.01), LDL-C (p < 0.05), and HDL-C (p < 0.05), but higher FBG levels (p < 0.001). GG tended to be associated with lower physical activity and more frequent consumption of meat, meats with high fat and high sugar content food. The consumption levels of fiber (p < 0.05), vitamin C (p < 0.05), calcium (p < 0.01) in GG were significantly lower than in CG. These findings showed that the association with incidence of gallbladder stone and anthrophometric indices and dietary consumption patterns. Further study may be necessary to elucidate the dietary risk factors in the changing patterns of gallstone disease.

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[English]
A Descriptive Study of Gall Stone Patient's Dietary Habits and Nutritional Status: Eunjung Kim, Youngmee Lee; Korean J Community Nutr 2007;12(6):826-837. Published online December 31, 2007

Abstract PDF: 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.

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