Table of Contents
HPB Surgery
Volume 1, Issue 3, Pages 221-227

Dietary and Other Risk Factors in The Aetiology of Cholelithiasis: A Case Control Study

1Department of Epidemiology, Athens Medical School NIKE Hospital, Greece
2Department of Surgery, Athens Medical School NIKE Hospital, Greece
3Athens Medical School NIKE Hospital, Greece
4University of Athens, 110 Vasilissis Sofias Avenue, Athens GR-11527, Greece

Received 23 December 1988

Copyright © 1989 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


We studied the effect of dietary factors and a variety of other risk factors on the development of cholelithiasis through a case control study.

The study involved 96 cases and 118 age and sex matched controls. All cases and controls were interviewed with regard to a variety of risk factors and frequency of consumption of over 100 food items. Analysis was done both by chi square and a multiple logistic regression model. From all the dietry factors the only ones that showed a positive statistically signficantly (p<0.05) association was consumption of animal fat as expressed by eating all visible fat on the meat and using butter on the table. Interestingly high consumption of olive oil had a negative (protective) association with the disease. A negative association was also found with smoking and holding a job demanding hard labor.