A client with cholelithiasis asks the nurse about measures to prevent future gallstone attacks. Which dietary recommendation should the nurse provide?

Rationale: A. While dairy products can be part of a balanced diet, increasing intake—especially of full-fat dairy—can increase fat consumption, which may stimulate the gallbladder to contract and trigger gallstone attacks. Low-fat dairy can be included, but this alone is not a primary preventive measure for cholelithiasis. B. Large meals cause the gallbladder to contract more forcefully to release bile, which can precipitate pain in clients with gallstones. Infrequent eating may also contribute to bile stasis, increasing the risk of stone formation. Evidence-based guidance recommends small, frequent meals to keep bile moving and reduce gallbladder workload. C. High-fat meals stimulate gallbladder contraction, which can trigger biliary colic in clients with cholelithiasis. A low-fat diet decreases gallbladder stimulation, reducing the risk of pain and gallstone attacks. Clients should focus on lean proteins such as chicken, fish, and legumes, high-fiber foods like fruits, vegetables, and whole grains, and healthy fats in moderation such as olive oil and avocado, while avoiding fried, greasy, or processed high-fat foods. D. Fried foods are high in fat and can rapidly trigger gallbladder contractions, causing biliary colic or acute gallstone attacks. This recommendation is unsafe and directly contradicts evidence-based dietary management.