Higher blood levels of Vitamin E may be linked to a lower risk of gallstone disease, finds a recent study published in the journal Nutrients.
The gallbladder is a small organ located in the upper right section of the abdomen. It plays an important role in digestion as it stores bile, a fluid produced by the liver that helps break down fatty foods. As gallstones can block the flow of bile and cause intense pain, surgery to remove the organ is very common.
Significantly, therefore, the publication of this latest study adds to the mounting evidence that higher blood levels of some essential micronutrients are protective against the development of gallstones. In addition to vitamin E, other nutrients linked to a reduced risk of gallstones include vitamin C, vitamin D, and magnesium. (Exercise has also been shown to be beneficial).
To learn more about the benefits of micronutrients in digestive health, read this article on our Foundation website.