Author(s): de Menezes HL, Fireman PA, Wanderley VE, de Mencona AM, Bispo RK,
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Abstract OBJECTIVE: To validate the need for prescribing low-fat diet in the prevention or reduction of dyspeptic symptoms in the postoperative period in patients undergoing laparoscopic cholecystectomy. METHODS: We selected 40 patients, free of liver or pancreatic disease, biliary gallstones, gastritis, ulcer, diabetes and dyslipidemia, who were divided into two groups. We conducted dietary anamnesis, identification of dyspepsia before the onset of cholelithiasis and guidance on appropriate postoperatively feeding (normal or low-fat). We used the chi-square test and Pearson correlation for statistical assessment, considering p d" 0.05 as significant. RESULTS: When comparing the two groups of patients without preoperative dyspepsia, it was observed that in group I seven patients (63.6\%) were asymptomatic and in group II, four (66.7\%). In group I, four (36.4\%) had onset of symptoms and in group II, two (33.3\%), p = 0.684. When correlating the two groups with preoperative dyspeptic symptoms, it was observed that there was permanence, appearance or disappearance of symptoms postoperatively, p = 0.114. CONCLUSION: There was no significant effect of low-fat diet in the prevention of gastrointestinal symptoms, especially in preoperatively asymptomatic patients. Thus, there is no need of a low-fat diet. So, it is up to the surgeon to evaluate each patient individually and adjust the diet to his/her needs and clinical conditions.
This article was published in Rev Col Bras Cir
and referenced in Advances in Robotics & Automation