Gallstone disease (GSD) is a common condition worldwide. It occurs when solid deposits form in the gallbladder or biliary tract due to imbalances in bile composition. Key factors that contribute to GSD include obesity, rapid weight loss, glucose intolerance, and diet. FODMAPs are short-chain fermentable carbohydrates that act as prebiotics, promoting the growth of helpful gut bacteria. This study aimed to explore the link between dietary FODMAP intake and the risk of gallstone formation.

This case-control study involved 189 adults diagnosed with gallstones and 342 controls without gallstones. We gathered demographic, lifestyle, and anthropometric data through face-to-face interviews. We assessed dietary intake over the previous year using a validated 168-item food frequency questionnaire. We calculated the intake of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols.

There was a significant correlation between a lower risk of GSD and a higher total FODMAP intake (p<0.001). Higher intakes of lactose, polyols, total fructan, galacto-oligosaccharides, and total FODMAPs were all negatively associated with gallstone risk (p<0.001) after adjusting for potential contributing factors. However, there was no significant relation with fructose intake.