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The foremost objective of this chapter was to present an overview of the cooperative healthcare sector in Argentina by reviewing its brief history, components and the role these healthcare cooperatives play in the society. The second objective was to look at how these cooperatives have helped women and the local communities in which they operate.

This paper has used chiefly secondary data derived from various academic papers and official and government websites which publish cooperative sector-related information. The intention was to construct a concise yet detailed study that would be of help to other researchers in the field of healthcare cooperatives since the data related to Argentina is highly scattered and frequently found not up to date.

The research has found that health cooperatives in Argentina have aided in overcoming problems in the sector such as sectoral fragmentation, negligence and frequently inadequate standards of care management as well as operational and implementation failures that the private and government healthcare players have been accused of being fraught with. Furthermore, the cooperatives have frequently played a complementary or supplementary role rather than a competitive one with the private and government players.

Through the examples presented in this chapter, it is evident that health cooperatives in Argentina are making large impacts in the healthcare domain along with positively impacting women, marginalised and vulnerable sections of the society and the community. It only remains to be seen now how far this sector will grow in the future and how many more lives will be benefitted.

Dietary components have been mentioned as modifiable risk factors in the development of gallstone disease (GSD), but it has been less addressed. The present study aimed to investigate the potential association between different types of dietary carbohydrate and the risk of gallstone.

In this case-control study 189 patients diagnosed with GSD as a case group and 342 people as a control group were enrolled. Dietary intake of the participants was collected through a 168-item semi-quantitative food frequency questionnaire. Total intakes of calories, macronutrients and different types of carbohydrate were estimated. Crude and multivariable-adjusted odds ratios (ORs) and 95% confidence intervals (CIs) were calculated to assess the association between carbohydrate intake and GSD.

Patients with gallstone consumed significantly more fructose and sucrose and less fiber. After fully adjustment, the logistic regression indicated significant association between GSD with dietary intake of total carbohydrate (OR = 1.65, 95% CI: 1.1–2.4, p = 0.009), sugar (OR = 1.23, 95% CI: 0.8–1.7, p = 0.014), fructose (OR = 2.5, 95% CI: 1.7–3.9, p < 0.001), glucose (OR = 1.9, 95% CI: 1.3–2.9, p = 0.002) and sucrose (OR = 1.37, 95% CI: 0.9–1.6, p = 0.042). Also, increasing intakes of lactose, galactose and maltose were associated with a decrease in the risk of GSD, but not statistically significant, although lactose was close to significance (OR = 0.71, 95% CI: 0.48–1, p = 0.051).

There is a positive and significant relationship between total carbohydrate, sugar, fructose, glucose and sucrose intake and the occurrence of gallstone.