Volume 3, Issue 9
The Gallbladder: What It Is and How It Works
In the right side of the abdomen, under the liver, sits a four-inch, pear-shaped muscular sac known as the gallbladder. It serves as a reservoir for bile, an important fluid made in the liver that promotes the digestion of fat and transports certain waste products out of the body. The gallbladder is connected to the liver and the small intestine by a system of small channels called ducts.
When food enters the small intestine, a certain hormone is released that “tells” the gallbladder to contract and release bile, which is composed of water, bile salts, lecithin (a fat), and cholesterol. The bile flows through the common bile duct into the small intestine, where it breaks down fat and fat-soluble nutrients (such as vitamins A, D, E, and K) for absorption into the bloodstream.
Interestingly, the gallbladder isn’t essential for survival. If it is removed, the liver can take over; the bile flows out of the liver through the ducts and directly into the small intestine, rather than being stored in the gallbladder.
The most common problem associated with the gallbladder is gallstones, hard pebble-like deposits that may be as small as a grain of sand or as large as a golf ball. About half of those who develop gallstones experience no symptoms or problems. The other half, however, experience a range of symptoms, including indigestion, nausea, gas, heartburn, and low-grade fever. Vomiting, abdominal pain, bloating, and belching may also occur. Sufferers most commonly experience the pain at night and/or after a high-fat meal.
If you experience digestive problems, it may be helpful to keep a food journal to track patterns between food and adverse digestive reactions. If you experience any of these symptoms, be sure to consult with your health care provider. This information is for educational purposes only and is not intended to replace the advice of your health care provider.