Liu Zhicheng, Liu Shun, Song Peizhe, Jiao Yan
Department of Gastric and Intestinal, General Surgery Center, First Hospital of Jilin University, Changchun, China.
Department of Hepatobiliary and Pancreatic Surgery, General Surgery Center, First Hospital of Jilin University, Changchun, China.
Front Nutr. 2024 Mar 4;11:1276497. doi: 10.3389/fnut.2024.1276497. eCollection 2024.
Cholelithiasis, commonly referred to as gallstones, is a prevalent medical condition influenced by a combination of genetic factors, lifestyle choices, and dietary habits. Specific food items have been associated with an increased susceptibility to cholelithiasis, whereas others seem to offer a protective effect against its development.
In this study, we conducted a Mendelian randomization (MR) analysis using a large-scale genetic dataset comprising individuals with European ancestry to explore the potential causal relationship between diet and cholelithiasis. The analysis incorporated 17 food-related variables, which were considered as potential factors influencing the occurrence of this condition.
Our findings indicate that a higher consumption of cooked vegetables, dried fruit, and oily fish is associated with a reduced risk of cholelithiasis. Conversely, a higher consumption of lamb is associated with an increased risk of developing the condition. Importantly, these associations proved robust to sensitivity and heterogeneity tests, and the pleiotropic test results further supported the hypothesis of a causal relationship between diet and cholelithiasis.
Through our study, we provide compelling evidence for the existence of a causal relationship between diet and cholelithiasis. Adopting a dietary pattern enriched with cooked vegetables, dried fruit, and oily fish, while minimizing lamb intake, may contribute to the prevention of cholelithiasis. Recognizing diet as a modifiable risk factor in the prevention and management of this condition is of paramount importance, and our study offers valuable insights in this regard.
胆石症，通常称为胆结石，是一种常见的医学病症，受遗传因素、生活方式选择和饮食习惯的综合影响。特定食物与患胆石症的易感性增加有关，而其他一些食物似乎对其发展具有保护作用。
在本研究中，我们使用一个包含欧洲血统个体的大规模遗传数据集进行了孟德尔随机化（MR）分析，以探讨饮食与胆石症之间的潜在因果关系。该分析纳入了17个与食物相关的变量，这些变量被视为影响该病症发生的潜在因素。
我们的研究结果表明，食用更多的煮熟蔬菜、干果和油性鱼类与降低胆石症风险相关。相反，食用更多的羊肉与患该病的风险增加相关。重要的是，这些关联在敏感性和异质性测试中表现稳健，多效性测试结果进一步支持了饮食与胆石症之间存在因果关系的假设。
通过我们的研究，我们为饮食与胆石症之间存在因果关系提供了有力证据。采用富含煮熟蔬菜、干果和油性鱼类的饮食模式，同时尽量减少羊肉摄入量，可能有助于预防胆石症。认识到饮食是预防和管理该病症的一个可改变的风险因素至关重要，我们的研究在这方面提供了有价值的见解。
