The gallbladder is a small organ in your upper right abdomen which lies beneath the liver and is connected to the bile duct. It stores bile, a yellowish liquid produced by the liver that helps your body digest oily and fatty food.
Before a meal, the gallbladder may be filled with bile and is about the size of a small pear. During and after meals, the gallbladder squeezes the stored bile into the small intestine through a tube called the common bile duct.
Normally, bile acids and proteins prevent the formation of stones. However, when there is an imbalance in the bile components, small pebble-like deposits called gallstones can form in the gallbladder.
Patients over 40–50 years of age as compared to younger patients.
Women are twice as likely as men to develop gallstones due to higher oestrogen levels.
Gallstones tend to run in families, suggesting a genetic link.
Obesity is a major risk, and factors like comorbidities and a sedentary lifestyle all play a part.
A diet high in cholesterol and fat but low in fibre increases the risk of gallstone formation.
Diabetic patients have higher fatty acids. They also tend to experience more severe infections.
While statins lower blood cholesterol, they increase the amount of cholesterol secreted into the bile.
Patients on prolonged intravenous feeding, or with certain blood disorders, liver cirrhosis, and Crohn’s Disease.
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