Post-cholecystectomy dietary factors and implications for nursing practice

Cholecystectomy is a common surgical procedure performed for gallbladder disease, with symptomatic cholelithiasis being the main reason for cholecystectomies in developed nations; dietary intake and obesity constitute significant modifiable risk factors. Post-cholecystectomy, patients may experience various gastrointestinal symptoms, including diarrhoea, and higher risk of developing co-morbidities, such as non-alcoholic fatty liver disease (NAFLD). This nursing practice review found that risk is decreased when significant dietary changes are made, including a reduced intake of total energy, fat, protein, refined grains and fructose-rich beverages, and an increased consumption of vegetables, fruit, fish rich in polyunsaturated fatty acids, dietary fibre and whole grains. Such approaches should be maintained for at least three months post-cholecystectomy. Patient education regarding dietary recommendations postoperatively is partly a nursing responsibility, particularly to support education provided by dietitians; however, this is often neglected or inadequate. Establishment of clear nursing practice guidelines may contribute to improved patient education and outcomes.