Date: April 14
Time: noon - 1 p.m. (Central time)

Gallbladder disease affects 10-15% of adults in the United States, with increasing prevalence linked to obesity and metabolic syndrome. This session provides evidence-based nutrition strategies for managing patients across the continuum of gallbladder disease, from primary prevention and symptom management to post-cholecystectomy care.

Despite traditional recommendations for low-fat diets, recent evidence reveals limited support for this approach in treating symptomatic gallstones. Participants will learn about dietary factors that influence gallstone formation, including the protective effects of fiber, monounsaturated fats, and coffee consumption, as well as risk factors such as refined sugars, saturated fats, and rapid weight loss. The session will address nutrition considerations during weight loss, when gallstone risk increases, and explore the role of ursodeoxycholic acid and higher-fat diets in prevention.

Post-cholecystectomy nutrition management will be emphasized, including strategies to address common complications such as diarrhea, fat malabsorption, and post-cholecystectomy syndrome. Attendees will gain practical tools for nutrition assessment, patient counseling, and individualized dietary interventions to optimize outcomes and prevent long-term metabolic consequences.