Evaluation of Change in Nutrition After Laparoscopic Cholecystectomy

Abstract

This prospective descriptive study was conducted to evaluate the changing nutritional habits of patients who underwent laparoscopic cholecystectomy. The study was carried out 76 patients between December 2019-May 2021. The data were collected using ‘Nutritional Habit Diagnosis Form’ by interviewing the patients three months after surgery by telephone. While age and gender factors were found to affect nutritional habits after laparoscopic cholecystectomy, the rate of development of symptoms related to nutrition was a statistically significant difference in female patients and active workers. At the first feding, patients with diarrhea had significantly more symptoms, while patients who lived regularly had significantly less symptoms. It was found that the symptoms increased with the consumption of processed meat products, full-fat cheese, vegetables such as onions, corn-peas, fruits such as oranges, snack foods, sauces such as mayonnaise-cream, and fried fatty foods. The study demonstrated that it is important to query the nutritional habits of the patients before the surgery, to provide training by nurses on their postoperative diet and risky foods that increase symptom development.

Dietary Considerations in Cholecystectomy: Investigating the Impact of Various Dietary Factors on Symptoms and Outcomes

“…Öztepe et al found that after laparoscopic cholecystectomy, symptoms worsened with the consumption of processed meats, full-fat cheese, some fruits and vegetables, snack foods, sauces, and fried, high-fat foods. This emphasizes how crucial it is to assess dietary practices prior to surgery and offer post-operative dietary advice [19].…”