Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Unsaturated fats—especially monounsaturated and polyunsaturated fats—have scientific support for their use in supporting gallbladder function, particularly in individuals with sluggish gallbladder (biliary dyskinesia) or after gallbladder removal (cholecystectomy). Several observational and interventional studies have indicated that diets rich in unsaturated fats (such as those found in olive oil, avocados, and fatty fish) can stimulate gallbladder contraction and promote bile flow, thereby reducing the risk of gallstone formation and aiding digestion in those with a sluggish gallbladder.

After gallbladder removal, bile flows directly from the liver into the small intestine, which can sometimes cause digestive discomfort or fat malabsorption. Unsaturated fats are generally easier to digest and may help regulate bile flow, reducing gastrointestinal symptoms. Clinical guidelines often recommend that post-cholecystectomy patients focus on healthy fats, favoring unsaturated over saturated fats.

However, while there is evidence supporting the benefits of unsaturated fat for gallbladder health and after removal, the evidence base is moderate rather than robust. Most studies are observational, with some small clinical trials. There is consensus that unsaturated fats are preferable to saturated fats for overall digestive and metabolic health, and their use in this context is supported by both mechanistic rationale and some clinical data, but more targeted research would be beneficial.

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