Association between different dietary carbohydrates and risk of gallstone: a case-control study in Iranian adults

Purpose - Dietary components have been mentioned as modifiable risk factors in the development of gallstone disease (GSD), but it has been less addressed. The present study aimed to investigate the potential association between different types of dietary carbohydrate and the risk of gallstone. Design/methodology/approach - In this case-control study 189 patients diagnosed with GSD as a case group and 342 people as a control group were enrolled. Dietary intake of the participants was collected through a 168-item semi-quantitative food frequency questionnaire. Total intakes of calories, macronutrients and different types of carbohydrate were estimated. Crude and multivariable-adjusted odds ratios (ORs) and 95% confidence intervals (CIs) were calculated to assess the association between carbohydrate intake and GSD. Findings - Patients with gallstone consumed significantly more fructose and sucrose and less fiber. After fully adjustment, the logistic regression indicated significant association between GSD with dietary intake of total carbohydrate (OR = 1.65, 95% CI: 1.1-2.4, p = 0.009), sugar (OR = 1.23, 95% CI: 0.8-1.7, p = 0.014), fructose (OR = 2.5, 95% CI: 1.7-3.9, p < 0.001), glucose (OR = 1.9, 95% CI: 1.3-2.9, p = 0.002) and sucrose (OR = 1.37, 95% CI: 0.9-1.6, p = 0.042). Also, increasing intakes of lactose, galactose and maltose were associated with a decrease in the risk of GSD, but not statistically significant, although lactose was close to significance (OR = 0.71, 95% CI: 0.48-1, p = 0.051). Originality/value - There is a positive and significant relationship between total carbohydrate, sugar, fructose, glucose and sucrose intake and the occurrence of gallstone.