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Diätetische Einflüsse bei der Entstehung und Prävention von Cholesteringallensteinen

Dietary impact on formation and prevention of cholesterol gallstones

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Zusammenfassung

Die Frage, ob diätetische Einflüsse die Entstehung von Cholesteringallensteinen beeinflussen, wird seit längerem diskutiert. Zahlreiche klinische und epidemiologische Studien, die den Einfluß möglicher diätetischer Faktoren, wie überhöhte Energiezufuhr, Cholesterin, Fett (insbesondere ungesättigten Fettsäuren), Kohlenhydrate und Ballaststoffe, untersuchten, ergaben jedoch keine einheitlichen Ergebnisse. Die deutliche Zunahme des Gallensteinleidens in den westlichen Industriestaaten nach dem 2. Weltkrieg unterstreicht allerdings die Annahme, daß die geänderten Lebens- und Ernährungsgewohnheiten zur Entstehung von Cholesteringallensteinen beitragen. In der folgenden Übersicht werden die bisherigen Kenntnisse über die diätetischen Risikofaktoren dargestellt und ihre Rolle bei der Entstehung und Prävention von Cholesteringallensteinen erläutert.

Summary

Dietary factors have long been considered to influence the formation of cholesterol gallstones. A number of clinical and epidemiological studies have demonstrated, although with inconsistent results, the possible impact of dietary factors such as high energy intake, high intake of cholesterol and fat (especially polyunsaturated fatty acids), high intake of refined carbohydrates, and low intake of dietary fiber. However, the obvious increase in the prevalence of gallstones in Western countries after the second world war is thought to underline a role of lifestyle and dietary factors. The following review summarizes current information concerning dietary risk factors and their impact on gallstone formation and prevention.

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  1. Institut für Humanernährung und Lebensmittelkunde der Universität Kiel, Germany

    E. A. Trautwein

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Nach einem Vortrag zur Hochschultagung 1992 der Agrarwissenschaftlichen Fakultät der Christian-Albrechts-Universität Kiel

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Trautwein, E.A. Diätetische Einflüsse bei der Entstehung und Prävention von Cholesteringallensteinen. Z Ernährungswiss 33, 2–15 (1994). https://doi.org/10.1007/BF01610574

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