Dietary considerations for patients with chronic cholecystitis:
(1) Depending on symptoms and fat tolerance, strictly limit fat intake to 20 grams per day, and gradually transition to a moderate restriction of 40 grams per day. Fat intake should generally not be excessive, and it is recommended to use vegetable oil for cooking.
(2) On the basis of meeting the patient's needs, total energy intake should not be too high. Overweight and obese patients should lose weight to reach their ideal body weight. Energy should be supplied according to the principles of a low-energy diet.
(3) Limit cholesterol intake. Daily cholesterol intake should be less than 300 milligrams. Limit animal fats and foods high in cholesterol, such as offal, roe, and egg yolks. Fish, lean meat, and egg whites can be chosen.
(4) Protein intake should be at normal or slightly lower levels, with a daily supply of 50-70 grams of protein being appropriate. However, choose protein foods that are low in fat, such as skim milk, egg whites, and sea fish.
(5) Pay attention to vitamin intake, especially supplementing with fat-soluble vitamins A, D, E, and K. Among these, vitamin K is effective in controlling bleeding caused by certain types of jaundice.
(6) Avoid irritating or gas-producing foods, such as radishes and onions. Abstain from smoking and alcohol.
(7) Adopt a meal plan of smaller, more frequent meals and ensure adequate water intake.