Oncology experts believe that the modern diet plays a pivotal role in the rising rates of gallbladder cancer, especially with the spread of ultra-processed foods that affect the balance of the microbiome, i.e., the beneficial bacteria in the intestines.
Previous research has linked the consumption of red and processed meats to serious health conditions, such as high blood pressure, kidney disease, and bowel cancer. Nitrates produced by processed meats are believed to play a role in these risks.
In this regard, a team of Danish researchers revealed that simply replacing just one weekly serving of processed meat with legumes can make a tangible difference in preventing gallbladder disease.
Professor Daniel Ibsen, a nutrition and cardiovascular expert and lead author of the study, said: "Although we did not directly examine the biological mechanisms, the significant reduction in the risk of gallbladder disease when meat is replaced with pulses suggests that pulse fiber may be part of the solution."
The study, published in the European Journal of Nutrition, analyzed data from 121,593 participants in the UK Biobank, with an average age of 57. Participants completed questionnaires about their diet and health, while researchers recorded biometric measurements and body mass index data.
Dietary surveys revealed that nearly half of the participants did not consume legumes, while those who consumed more legumes consumed less red and processed meat, poultry, and fish. During a follow-up period of more than ten years, 3,772 people developed gallbladder disease, which was linked to higher consumption of red and processed meat.
It was also found that those affected often had a higher body mass index, were more likely to smoke, and reported recent weight loss, or the use of hormone replacement therapy or oral contraceptives.
The researchers concluded that replacing less than one serving per week of processed red meat—about 80 grams—with legumes reduces the risk of gallbladder disease by 3%. No similar effect was observed when poultry or fish were replaced with legumes, and the association remained consistent even after accounting for other confounding factors.
Researchers believe the reason lies in the fact that legumes promote the growth of fiber-digesting bacteria in the gut, which positively impacts digestive function. A previous study revealed that patients with bile duct cancers have lower levels of beneficial bacteria.
Lower cholesterol levels, associated with legume consumption and reduced saturated fat intake, may play an additional role in reducing the risk. Soluble fiber acts like a sponge, binding to cholesterol-rich bile and helping to remove it before it is absorbed.
According to the UK's National Health Service (NHS), obesity, a diet high in fat and low in fiber, and rapid weight loss using slimming drugs all increase the risk of developing gallstones, a major risk factor for gallbladder cancer.
The study acknowledges several limitations, most notably its reliance on self-reported dietary questionnaires and its inability to explain the lack of correlation between diet and disease in men.
It is worth noting that the gallbladder, which stores bile needed to digest fats, is located near the liver, and a history of gallbladder diseases – such as gallstones – is one of the most prominent risk factors for gallbladder cancer, increasing the likelihood of developing it by about five times.
Gallbladder cancer often remains a silent disease, as its symptoms only appear in advanced stages and include: jaundice, abdominal pain, itchy skin, unexplained weight loss, nausea, vomiting, and changes in urine and stool color.
