대한지역사회영양학회지 (Korean Journal of Community Nutrition)

대한지역사회영양학회 (The Korean Society of Community Nutrition)
권호 표지

담석 형성에 영향을 주는 식생활 관련 요인 연구

Study on Dietary Risk Factors in Gallstone Formation

  • 김은정 (경원대학교 생활과학대학 식품영양학과) ;
  • 이영미 (경원대학교 생활과학대학 식품영양학과) ;
  • 이민준 (연세대학교 식품영양과학연구소)
  • Kim, Eun-Jung (Department of Food and Nutrition, Kyungwon University) ;
  • Lee, Young-Mee (Department of Food and Nutrition, Kyungwon University) ;
  • Lee, Min-June (Research Institute of Food and Nutritional Sciences, Yonsei University)
  • 발행 : 2008.04.30
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초록

It 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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