Can you eat fat with gallstones
By
Dr Jorge Metri (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.
Dr Jorge Metri’s highlights:
- Invited Reviewer of two international scientific Journals
- PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
- Diploma in Artificial Intelligence at Universidad Anáhuac, México
- Bachelor’s degree in Nutrition at the Universidad Latino
“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.
Professional experience:
Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.
Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.
In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.
Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.
Education:
- 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
- 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
- 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.
Main publications of Jorge Metri:
- Metri-Ojeda, J., Solana-Lavalle, G., Rosas-Romero, R., Palou, E., & Baigts-Allende, D. (2023). Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization, 1-13.
- Metri-Ojeda, J., Ramírez-Rodrigues, M., Rosas-Ordoñez, L., & Baigts-Allende, D. (2022). Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences, 12(15), 7456.
- Ojeda, J. M., Rodrigues, M. R., & Allende, D. B. (2022). Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference. Revista Española de Nutrición Humana y Dietética, 26.
- Metri-Ojeda, J., Nikiforidis, C., Sandoval-Peraza, M., Chel-Guerrero, L., & Baigts, D. (2019). Processing of Amaranthus hypochondriacus biomass for functional protein concentrates development. Journal of Food Research, 8(5), 70-81.
Conference papers:
- Allende, D. B., Alva, A. P., Haro, M. S., Martínez, A. S., & Ojeda, J. M. (2020). Bio-plastic polymers from renewable sources. INNOTEC, (19 ene-jun), 97-108
- Metri-Ojeda, J. C., Pérez-Alva, A., Recio-Cazares, S. L., & Baigts-Allende, D. K. (2020). Physicochemical and sensorial characterization of vegan mayonnaise using chia seed oil and mucilage (Salvia hipanica L.). Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 5, 485-489.
You can view some of Dr Metri’s work below and links to his professional profiles:
LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/
Research Gate: https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2
Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es
ORCID: https://orcid.org/0000-0002-7333-3688
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will address the query, “can you eat fat with gallstones?” We will also discuss the factors that make gallstones more likely to appear and how your diet can affect your gallbladder health.
Can you eat fat with gallstones?
Yes, you can eat fat with gallstones. However, you need to limit the amount and nature of fats you consume. It has been proven that saturated fats can lead to an increment in your cholesterol levels, which makes you more likely to develop gallstones (1,2).
Gallstones are not other than cholesterol accumulations disposed of in a spherical disposition, so to avoid its formation you need to meet some lifestyle and diet modifications to decrease their chances of happening (1).
What are gallstones and what factors encourage their formation?
Gallstones are small stones that are caused by altered bile production, and excessive cholesterol secretion by the liver. When cholesterol levels in bile increase, it is more likely to produce gallstones (1,2).
Although most people have gallstones, only a few develop symptoms. You can be more likely to develop gallstones if you meet any of the following features (1):
- Older than 40 years.
- High saturated fat intake.
- Female.
- Overweight.
- Obesity.
The diagnosis of gallstones is done by ultrasound imaging, some of the symptoms associated with gallstones are the following (after eating, especially high fat foods) (1):
- Nausea
- Epigastric colic
- Diarrhea
What causes gallstone formation?
Gallstones are a very common problem, about 1 in every 10 adults has gallstones, but not all of them develop symptoms. The reason why gallstones develop is because of some chemical imbalance of bile inside the gallbladder (1,2).
Gallstones can also be formed if there are abnormal levels of bilirubin, or in bile salts. There is not a clear explanation for these abnormalities in bile composition. Or even if your gallbladder is not correctly emptied, gallstones can be formed (1,2).
What is the gallbladder used for?
The gallbladder is a tiny organ that is located under the liver where bile, produced by the liver, is stored and concentrated to finally be released for the metabolization of fats (3).
Bile is composed of a mixture of the following substances (3):
- Cholesterol. Cholesterol is very important to keep the integrity of cell membranes, and also to allow the production of important substances, such as:
- Steroid hormones
- Bile acids
- Vitamin D
- Bilirubin. It is a yellowish pigment of bile, it is produced by the liver, and its function is related to giving the feces their brownish color. It also works as an indicator of the correct functioning of the liver.
- Bile salts. These compounds are the main organic solute contained in bile and help to emulsify dietary fats therefore, it helps with their proper absorption.
Bile, and gallbladder, are important to properly digest all foods with high concentrations of fats. The components of bile help emulsify the fats and produce small globules (4).
Because enzymes have greater affinity for water. The emulsification of dietary fats (combination of oil and water) makes it easier for your digestive enzymes to act and start to break down all fats into fatty acids. After fats break down, the fatty acids can be absorbed (4).
Can high levels of cholesterol cause gallstone formation?
Although it is not fully proven, it is possible that high cholesterol levels ease the formation of gallstones, as about 80% of them have been formed because of this (2).
On the other hand, there is evidence suggesting that higher cholesterol concentration in bile is favored by higher cholesterol intake; on the other hand, obesity actually can increase the cholesterol secretion in the liver, increasing the risk of gallstones formation (1).
If your daily intake of cholesterol is high, then it may cause the formation of cholesterol crystals that will be grouped to form gallstones (1,2).
If gallstones are not treated, they can cause serious problems such as infection and inflammation of the gallbladder (3).
Severe inflammation and infection of gallbladder can result in the organ removal. If you want more information on this topic, please visit our article here (3).
What can you do to avoid gallstones?
As gallstones are related to a high-fat diet, a fair solution to this problem can be changing your diet to a healthy and balanced one, to achieve it, you may include fruits, vegetables, whole grains, dairy products, and water (1,5,6,7).
Fruits and vegetables are an excellent source of fiber, vitamins, minerals, and some other important antioxidants like polyphenols and carotenoids. (5).
The role of minerals and vitamins in gallstone formation is not well documented; vitamin C seems to reduce the formation of cholesterol crystals, while antioxidants like carotenoids help reduce the oxidation of bile and formation of cholesterol crystals (6,7).
Whole grain products are healthy carbohydrate sources, they contain fiber, and antioxidants. Some antioxidants like saponins and flavonoids help to reduce blood cholesterol, as well as reduce its secretion in the liver (therefore, they could prevent gallstone formation) (8).
Some foods that belong to this group are (8):
- Whole grain breads
- Brown and Wild Rice
- Whole grain Pasta
- Potatoes (with skin)
- Oatmeal
- Sorghum
Low-fat dairy products are a good source of Medium Chain Fatty Acids, these are easy to digest because are rapidly absorbed and require less amount of bile (9,10).
Limit your consumption of foods with high levels of both sugars and saturated fats, which does not mean that unsaturated fats can not cause gallstone formation (2).
Keep yourself well hydrated. Drink plenty of water, and some herbal teas as well (1).
Having healthy habits can prevent most diseases, but that does not mean you need to completely cut off any food that is not “healthy”. To get more accurate advice, we encourage you to visit a nutritionist that will develop a plan that suits all your needs and expectations.
If you want to read more about this subject, please click here.
How can you replace high-fat foods?
Consuming too much fat can lead to serious health issues, and can disrupt your digestion. To achieve a low-fat diet, you can change some high-fat foods for their lower-fat options (11,12).
| High-fat foods | Lower-fat options |
| Butter, oils, ghee. | Jam, honey, oil sprays. |
| Whole milk, cream. | Skimmed or semi-skimmed milk, half-fat crème fraîche. |
| Cheddar, Brie, and Stilton cheese. | Cottage cheese, mozzarella, and ricotta. |
| Cakes, biscuits, pastries, crisps, and nuts. | Rice cakes, meringues, low-fat options. |
Talk to your nutritionist about some other options you can change to avoid gallstones.
Conclusion
In this brief guide, we addressed the query, “can you eat fat with gallstones?” We also discussed the factors that make gallstones more likely to appear and how your diet can affect your gallbladder health.
References
- Sun H, Warren J, Yip J, Ji Y, Hao S, Han W, et al. Factors influencing gallstone formation: A review of the literature. Biomolecules, 2022;12(4):550.
- Méndez-Sánchez N, Zamora-Valdés D, Chávez-Tapia NC, Uribe M. Role of diet in cholesterol gallstone formation. Clin Chim Acta, 2007;376(1–2):1–8.
- Turumin JL, Shanturov VA, Turumina HE. The role of the gallbladder in humans. Rev Gastroenterol Mex, 2013;78(3):177–87.
- Goodman BE. Insights into digestion and absorption of major nutrients in humans. Adv Physiol Educ, 2010;34(2):44–53.
- Xiao M, Yang M, Ji X, Li D, Xie Y, Lyu Y, et al. Protective effect of Glechoma hederacea extract against gallstone formation in rodent models. BMC Complement Med Ther, 2021;21(1):199.
- Sanikidze T, Chikvaidze E. Role of the free radicals in mechanisms of gallstone formation: An EPR study. Radiat Prot Dosimetry, 2016;172(1–3):317–24.
- del Pozo R, Muñoz M, Dumas A, Tapia C, Muñoz K, Fuentes F, et al. Effects of vitamin C administration on cholesterol gallstone formation. Rev Med Chil, 2014;142(1):20–6.
- Idehen E, Tang Y, Sang S. Bioactive phytochemicals in barley. J Food Drug Anal, 2017;25(1):148–61.
- Roopashree PG, Shetty SS, Suchetha Kumari N. Effect of medium chain fatty acid in human health and disease. J Funct Foods, 2021;87(104724):104724.
- Valencia-Rodríguez A, Aquino-Matus J, Vera-Barajas A, Qi X, Méndez-Sánchez N. New therapeutic options for bile acid malabsorption diarrhea. Ann Transl Med, 2019;7(22):695.
- Altomare DF, Rotelli MT, Palasciano N. Diet after cholecystectomy. Curr Med Chem, 2019;26(19):3662–5.
- Ribas Blasco Y, Pérez Muñante M, Gómez-Fernández L, Jovell-Fernández E, Oms Bernad LM. Low-fat diet after cholecystectomy: Should it be systematically recommended? Cir Esp, 2020;98(1):36–42.
