Randomized study for assessment of hypolipidic diet in digestive symptoms immediately following laparoscopic cholecystectomy.

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.

Estudo randomizado para avaliação da dieta hipolipídica nos sintomas digestivos no pós-operatório imediato da colecistectomia por videolaparoscopia / Randomized study for assessment of hypolipidic diet in digestive symptoms immediately following laparoscopic cholecystectomy

OBJETIVO: Validar a necessidade da prescrição da dieta hipolipídica na prevenção ou redução dos sintomas dispépticos no período pós-operatório de pacientes submetidos à colecistectomia por videolaparoscopia. MÉTODOS: Foram selecionados 40 pacientes, distribuídos em dois grupos, isentos de doenças hepáticas, pancreáticas, litíase da via biliar, gastrite, úlcera, diabetes e dislipidemia. Foi realizado anamnese alimentar, identificação de dispepsias antes do aparecimento da colelitíase e orientações sobre a conduta alimentar no pós-operatório (normal ou hipolipídica). Foi utilizado o teste chi-square e a correlação de Pearson, considerando pd"0,05 como significância estatística. RESULTADOS: Comparando-se os dois grupos de pacientes sem dispepsias no pré-operatório, observou-se que no grupo I, sete pacientes (63,6%) permaneceram assintomáticos e no grupo II, quatro (66,7%). No grupo I, em quatro (36,4%) houve aparecimento de sintomas e no grupo II, em dois (33,3%), logo p=0,684. Correlacionando-se os dois grupos dispépticos no pré-operatório, observou-se que houve permanência, aparecimento ou desaparecimento dos sintomas no pós-operatório, sendo p=0,114. CONCLUSÃO: Não houve repercussão significativa da dieta hipolipídica na prevenção dos sintomas dispépticos, principalmente nos pacientes assintomáticos no pré-operatório. Sendo assim, não há necessidade em se orientar uma dieta hipolipídica. De modo que, cabe ao cirurgião avaliar cada paciente individualmente e ajustar a dieta às necessidades do paciente e às condições clínicas associadas.

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.