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Middle East Journal of Digestive Diseases، جلد ۱۷، شماره ۳، صفحات ۱۹۰-۱۹۵
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عنوان انگلیسی The Association between Plant-Based Diet and Gallstone Disease: a Case-Control Study
چکیده انگلیسی مقاله Background: Recent studies have emphasized the role of plant-based diets in reducing the risk of gallstone disease (GD) by reducing oxidative stress and inflammation. This study aimed to investigate the association between plant-based diet indices and GD risk. Methods : 189 patients with newly diagnosed GD and 342 healthy controls participated in this case-control study. To assess overall adherence to a plant-based diet, three indices were calculated based on dietary data from the food frequency questionnaire: the plant-based diet index (PDI), the healthy PDI (hPDI), and the unhealthy PDI (uhPDI). The association between plant-based diet indices and the risk of GD was assessed using logistic regression models. Results: A significant and inverse association was observed between PDI and the risk of GD, with an odds reduction of 48% in the crude model, 56% when adjusted for age and sex, and 59% when adjusted for additional confounders. Similar results were obtained for hPDI. Increasing the hPDI was associated with a 53% (in the crude model) to 67% (in the full adjusted model) reduction in the odds of GD. While increasing uhPDI was associated with an increased odds of GD. In the crude model, the highest uhPDI score increased the odds of the disease by 70%, and in the final model, the increase in odds reached 2.2-fold. Conclusion : Our study revealed that a healthy plant-based diet is associated with a reduced risk of GD, whereas an unhealthy plant-based diet may contribute to a greater susceptibility to disease, emphasizing the importance of diet quality in plant-based nutritional approaches. Further studies are needed to confirm these findings.
کلیدواژه‌های انگلیسی مقاله Gallstone disease, Plant-based diet, Inflammation, Oxidative stress
نویسندگان مقاله | MohammadHossein Ebrahimizadeh
Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.


| Ava Kheirizadeh
Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| Azita Hekmatdoost
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran


| Moloud Ghorbani
Research Institute for Gastroenterology and Liver Diseases of Taleghani Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran.


| Amir Sadeghi
Department of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.


| Zahra Yari


نشانی اینترنتی http://mejdd.org/index.php/mejdd/article/view/3247
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