Can you eat fat without a gallbladder
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 without a gallbladder?” We will also discuss what gallbladder removal surgery is, what effects it can have on your body, and other queries related. Furthermore, the article will briefly explore some foods to avoid and the most tolerable fats after a gallbladder removal.
Can you eat fat without a gallbladder?
Yes, you can eat fat even without a gallbladder. However, you need to control its consumption to prevent any unwanted side effects. Eating fats without a gallbladder will not cause severe health issues but it can cause bloating, diarrhea, and a lot of gas (1).
The gallbladder stores and concentrates bile until its release when fat digestion will occur. If you have had your gallbladder removed, bile will be less concentrated (or you will produce very few bile) and will be floating freely in your intestines, which can cause a laxative effect (2).
What is the function of the gallbladder?
The gallbladder is a 4-inch-long, oval-shaped organ that is found just under the liver, in the upper right part of the abdomen (2).
Your gallbladder is in charge of storing bile, which can break down fats into triacylglycerols and furthermore into fatty acids (2).
When you eat fats, your intestine secrete a hormone known as cholecystokinin which induces the contraction of gallbladder and the further secretion of bile to start digestion and absorption of fats (2).
What is bile?
Bile is a fluid produced in the gallbladder and helps with the breakdown of fatty acids, therefore has a major role in the digestion process (2,3).
Bile is made of three main substances (2,3):
- Cholesterol
- Bilirubin
- Bile acids
Also, bile has water and is provided with minerals, such as potassium, sodium, copper, and some others (2,3).
Bile can help digestion because it emulsifies fats (mixing water and oil) forming small droplets, therefore, all your enzymes can break down fats easier (2,3).
What happens when you have your gallbladder removed?
Your gallbladder can develop stones, known as gallstones. When this happens, it might be needed to remove it, this procedure is called a cholecystectomy. But can you live without this organ? Yes, you can, and it is the best option if your gallbladder develops any problems (2,3).
When your gallbladder is removed, the bile will not have a space to be stored, therefore it will be floating around your small intestine, its function will remain the same, but without a proper concentration, it will not have the same efficacy as before (2,3).
Although you can live without your gallbladder, you may need to adjust your diet to cause fewer problems (2,3).
Should you have a special diet if you have your gallbladder removed?
Yes, in order to keep you healthy you will need to limit the consumption of certain kinds of food, such as (1,4,5,6):
- High-fat food such as nuts, oils, and avocado.
- Oily food, especially fried food.
- Processed foods, because they often contain high concentrations of fat.
- Dairy products (with whole milk)
As these types of food are harder to digest without a normal concentration of bile, you may want to avoid them as much as possible. We recommend you visit a nutritionist to substitute these foods for others that do not cause any inconvenience.
Take into account that removing these foods from your diet is temporary, with time, you will tolerate more loads of fats.The adjustment to a life without a gallbladder may take you some months, but slowly you will be able to consume your favorite foods.
What foods should you avoid without your gallbladder?
Certain types of food may cause some problems after getting your gallbladder removed, some of these foods are (1,4,5,6):
- Steak
- Red meat
- Beef
- Pork
- Bacon
- Bologna
- Salami
- Whole milk
- Butter
- Ice cream
- Whipped cream
- Cake
- Cookies
- Sugary cereals
- White bread
- Coffee
- Soda
- Energy drinks
- Chocolate
- Alcohol
It may seem a long list (which it is), but having your gallbladder removed will make it harder to digest any of the listed foods. So, if you want to avoid symptoms like diarrhea and nausea, you may want to reduce or substitute these foods (1,4,5,6).
Why are fats important to the human diet?
Fats should be consumed in adequate amounts to achieve a balanced diet. According to Harvard Health Publishing, your body needs a regular consumption of fat, because it has some important functions in our bodies, such as (7):
- Provides your body with energy and it produces the main energy storage for fasting periods.
- Adipose tissue helps for thermoregulation in your body, especially against cold temperatures.
- Protect your organs.
- Promotes cell growth because it forms the cellular membranes.
- Fats are precursors of hormones and neurotransmitters which maintain an adequate metabolic, neurological, and physical health.
- Helps with the absorption of the nutrients
However, if you have just had your gallbladder removed, it might not be the best idea to ingest too many foods from this group. That is why it is important a nutritionist provides you with a diet plan that can make it up for the temporary deprivation of fats.
What would happen if you eat fatty food after gallbladder removal?
If you consume fatty foods after your gallbladder surgery, the digestion of these will not be the same and may cause some annoying symptoms, such as (1,4,5,6):
- Diarrhea. It can get as severe as you will not be able to control it properly
- Abdominal bloating
- Excess gas
- Flatulence
Also, if you have consumed fats after the procedure, you may find large amounts of fats in your feces, because they will not be digested as well as they used to.
What fats are more easy to digest without a gallbladder?
Immediately after a gallbladder removal, the best indication is to avoid all fats, at least for a few days or even weeks; then you will start including fats gradually into your diet. There are some fats known as Medium Chain Fatty Acids that are more “friendly” in terms of digestion (8).
Medium Chain Fatty Acids are found in dairy products, coconut oil, and palm oil. Medium Chain Fatty Acids do not require too much bile for digestion, they are rapidly absorbed through the hepatic portal vein to the liver (8).
The easy digestion and absorption of Medium Chain Fatty Acids makes them suitable as the first option to start including fats in your diet (8).
Conclusion
In this brief guide, we addressed the query, “can you eat fat without a gallbladder?” We discussed what gallbladder removal surgery is, what effects it can have on your body, and other queries related. Furthermore, the article briefly explored some foods to avoid and the most tolerable fats after a gallbladder removal.
References
- Altomare DF, Rotelli MT, Palasciano N. Diet after cholecystectomy. Curr Med Chem, 2019;26(19):3662–5.
- 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.
- 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.
- 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.
- Shin Y, Choi D, Lee KG, Choi HS, Park Y. Association between dietary intake and postlaparoscopic cholecystectomic symptoms in patients with gallbladder disease. Korean J Intern Med, 2018;33(4):829–36.
- Abbott SK, Else PL, Atkins TA, Hulbert AJ. Fatty acid composition of membrane bilayers: importance of diet polyunsaturated fat balance. Biochim Biophys Acta, 2012;1818(5):1309–17.
- 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.
