Dietary Phytochemical Index and Risk of Gallstone Disease: A Case-Control Study.

BACKGROUND AND AIMS

Gallstone disease (GSD), a common gastrointestinal disorder, arises from a combination of genetic and metabolic factors. Its rising prevalence is strongly linked to obesity, insulin resistance, and dyslipidemia, all of which are modifiable through dietary interventions. The dietary phytochemical index (DPI), representing the consumption of bioactive plant-based compounds, may influence GSD risk. This study explored the association between DPI and GSD risk.

METHODS

This case-control study was conducted on 189 newly diagnosed GSD patients and 342 controls. Dietary intake data were collected using a validated 168-item food frequency questionnaire and DPI was calculated as follow: daily energy obtained from foods rich in phytochemicals (kcal)/total daily energy intake (kcal)) × 100. Phytochemical-rich foods include whole grains, fruits, vegetables, olive oil, legumes, nuts, and seeds. Logistic regression models were applied to compute odds ratios (ORs) and 95% confidence intervals (CIs), adjusting for potential confounders.

RESULTS

A significant reduction in GSD cases was observed with increasing DPI scores ( < 0.001). Higher DPI scores were significantly associated with lower risk of GSD in crude and adjusted models (OR  = 0.30, 95% CI: 0.19-0.52, P for trend < 0.001).

CONCLUSION

These findings demonstrated a significant inverse association between DPI and the risk of gallstone disease, indicating that phytochemical-rich foods may be protective against gallstone formation.