AIM: To identify risk factors for common bile duct (CBD) stones in a south Indian population. METHODS: Demographic characteristics and diet details were obtained from patients with isolated CBD stones (Gp I) and those with combined CBD and gallstones (Gp II) and age- and sex-matched controls. The risk factors were compared between the two groups. RESULTS: The demographic characteristics were similar between the two groups and matched controls. The significant risk factors for Gp I were infrequent consumption of green vegetable (odds ratio (OR), 2.3; p < 0.05), intake of tea/coffee (OR 3.3; p < 0.01) and less consumption of sugar (p < 0.01). For Gp II, the risk factors were frequent intake (>3 times per week) of spices (OR, 2.8; p < 0.05), fried foods (OR, 2.7; p < 0.05), tamarind (OR, 2.8; p < 0.01), and quantum of oil (p < 0.01) per month. Green vegetables (OR, 8.5; p < 0.00001) and sugar (9.5 + 4.2 vs. 13.8 + 11.2 g; p < 0.00001) were protective. Between the two groups, the risk factors for Gp II were less frequent green vegetable intake (OR: 6.4; p < 0.00001), more frequent spicy food (0-3 times per week) (OR, 7.0; p < 0.05), and higher monthly oil intake (251 + 105 vs. 292 + 89 mL; p < 0.05). CONCLUSION: CBD stones in both groups were associated with reduced intake of sugar and green vegetables. Our findings need to be validated in larger studies.
AIM: To identify risk factors for common bile duct (CBD) stones in a south Indian population. METHODS: Demographic characteristics and diet details were obtained from patients with isolated CBD stones (Gp I) and those with combined CBD and gallstones (Gp II) and age- and sex-matched controls. The risk factors were compared between the two groups. RESULTS: The demographic characteristics were similar between the two groups and matched controls. The significant risk factors for Gp I were infrequent consumption of green vegetable (odds ratio (OR), 2.3; p < 0.05), intake of tea/coffee (OR 3.3; p < 0.01) and less consumption of sugar (p < 0.01). For Gp II, the risk factors were frequent intake (>3 times per week) of spices (OR, 2.8; p < 0.05), fried foods (OR, 2.7; p < 0.05), tamarind (OR, 2.8; p < 0.01), and quantum of oil (p < 0.01) per month. Green vegetables (OR, 8.5; p < 0.00001) and sugar (9.5 + 4.2 vs. 13.8 + 11.2 g; p < 0.00001) were protective. Between the two groups, the risk factors for Gp II were less frequent green vegetable intake (OR: 6.4; p < 0.00001), more frequent spicy food (0-3 times per week) (OR, 7.0; p < 0.05), and higher monthly oil intake (251 + 105 vs. 292 + 89 mL; p < 0.05). CONCLUSION: CBD stones in both groups were associated with reduced intake of sugar and green vegetables. Our findings need to be validated in larger studies.
Authors: S Gokulakrishnan; R Murugesan; S Mathew; R Prasanthi; A C Ashok; H Ramesh; G Sivakumar; R Surendran; V Jayanthi Journal: Trop Gastroenterol Date: 2001 Apr-Jun