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The gallbladder is an oval-shaped organ 3 - 4 inches long in the upper right abdomen attached to the underside of the liver. Its main function is to concentrate and store bile, a green liquid made in the liver that helps digest fatty foods. The gallbladder is connected to the bile duct that courses between the liver and the small intestine.  After eating, the gallbladder contracts and squeezes bile through the duct into the intestine.
 
Inflammation of the gallbladder is termed cholecystitis. Often (but not always), the cause of cholecystitis is gallstones, formed through the precipitation of bile in the gallbladder. The symptoms of cholecystitis can range from  nausea, to abdominal pain, to life-threatening infection. These symptoms usually start slowly and progress over weeks to months to years, and can be difficult to distinguish from other diseases, including heart attacks. Gallbladder pain is often present in the upper abdomen after eating, and most commonly fatty or spicy foods initiate the attacks.
 
The main treatment of cholecystitis is a cholecystectomy, the removal of the gallbladder. This is one of the most common operations surgeons perform, taking 30 - 60 minutes, and can sometimes be accomplished as an outpatient. The entire organ must be removed, and not just the stones. A laparoscopic technique with four small incisions is used over 95% of the time—usually only extreme conditions, such as gangrene of the gallbladder, would require an open technique. In my experience of performing over 2,000 laparoscopic cholecystectomies, I find it increasingly rare that an open technique is needed.
  
Laparoscopic cholecystectomies are usually very safe, and often cause only minimal stress to the patient. They have successfully been performed in patients with severe heart and lung disease. Most patients can go home the day of, or the day after surgery, and most will be back at their regular jobs within a week. The absence of a gallbladder after the operation typically causes no problems whatsoever.
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