Postoperative nutrition plan for patients with gallbladder disease: low calorie, low fat, low cholesterol The Athens Medical Center in Greece is one of the largest private hospitals in the region, including more than 15 branches for multi-study collaborations and other scientific activities Konstantinidis (MD, phD, FASC) is the president of the center’s scientific society and an experienced surgeon. He formed the laparoscopic surgical unit within the center, specializing in the treatment of digestive disorders as well as obesity. The treatment team is a multidisciplinary collaboration of surgeons, nurses, health counselors and clinical nutritionists. Patients with gallbladder disease who have undergone laparoscopic surgery within the center follow the following nutrition plan Within 6 hours after surgery, patients are given an intravenous infusion of 10% glucose solution to avoid vomiting and nausea that may be caused by eating or drinking. After this period, patients may eat a small amount of dinner (soft food) and the same for breakfast on day 2. For at least 15 days after surgery, patients must follow the following dietary rules and try to avoid fried foods (French fries, fried meat, etc.), sweets (cakes, chocolate, cream, etc.), foods high in cholesterol (eggs, liver, shrimp, etc.) and green vegetables (lettuce, bean pods, etc.). After that, you can gradually return to your previous diet, but the author suggests that patients should focus on soft foods in their daily diet, reduce calorie and fine carbohydrate intake, and reduce fat and cholesterol intake while also consuming more dietary fiber. Comment by Associate Professor Yu Kang: Evidence confirms that a low-fat, low-cholesterol diet with adequate high-quality protein, vitamins and micronutrients is appropriate in the early postoperative period after gallbladder surgery and should be maintained for at least 2 weeks. Postoperative fat intake should not exceed 30 g per day, cholesterol intake should not be higher than 300 mg per day, and daily energy intake should be 20~25 kcal/kg. Dietary fiber should be chosen from soluble fiber of pectin, algae gum and soy gum, and ensure sufficient water intake. Diet should be prepared by stewing and steaming with less residue, and avoiding frying and deep-frying is also important.