Shailendra Kumar Mishra, Shushruta Bhunia, Jyotsna Singh, Braj Raj Shrivastav, Pramod Kumar Tiwari*
Gallbladder Cancer (GBC) is an uncommon and aggressive neoplasm of gastrointestinal tract cancers with infrequent geographic variations and increasing incidence in northern India. The aim of this investigation was to identify the possible dietary or environmental risk factors associated with GBC and Gallbladder Diseases (GBD). The authors prepared a questionnaire filled by the patient mentioning the details of dietary habits, family history and other parameters, likely to be associated with or being risk factors for GBC and GSD. Details of ultrasonography, CT, FNAC and Histopathological Examination (HPE) of gallbladder cases (n=103) registered at CHRI hospital, Gwalior were also studied. Healthy, age and sex matched control subjects (n=50) were recruited. Data were analyzed by using SigmaPlotv3.5 and GraphPad. Among the protective factors, the consumption of iodized salt, fruits and dry fruits, while consumption of tobacco, non-filtered cooking oil, non-iodized salt and stale food appeared as significant risk factors in our study. Thus, increasing the proportion of the protective dietary items or significantly reducing those which may enhance the risk can effectively reduce the incidence of GBC and GBD in such endemic areas where they are more common.
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