Effects of ground flaxseed supplementation on cardiovascular disease among hemodialysis patients at a goverment hospital, in Tehran, Iran
The leading cause of death in patients with chronic kidney disease including dialysis patients is cardiovascular disease (CVD). Approximately 50% of deaths in these patients are related to CVD. Among patients undergoing hemodialysis (HD), one of the major risk factors for CVD is lipid abnormal...
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| Format: | Thesis |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/75270/1/FPSK%28M%29%202013%205%20IR.pdf http://psasir.upm.edu.my/id/eprint/75270/ |
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| Summary: | The leading cause of death in patients with chronic kidney disease including dialysis
patients is cardiovascular disease (CVD). Approximately 50% of deaths in these
patients are related to CVD. Among patients undergoing hemodialysis (HD), one of
the major risk factors for CVD is lipid abnormalities. Besides, low level of serum
albumin and high concentration of serum systemic inflammation markers, especially
C-reactive protein (CRP) are important risk factors for CVD among patients
undergoing HD.
The present study was conducted to investigate the effects of flaxseed
supplementation on cardiovascular risk factors among patients undergoing HD. This
was a randomized interventional study involving 38 patients on maintenance HD (20 males, 18 females) with lipid abnormalities (Triglyceride > 2.26 mmol/L and/or high
density lipoprotein-cholesterol < 1.1 mmol/L) in the age range of 23 to 77 years.
Patients enrolled in the study did not have diabetes, inflammatory diseases, or
infection disease, and none of them received omega-3 fatty acid supplement and lipid
lowering drugs. They were randomly assigned to either a flaxseed or control group
(n=19). Subjects in the flaxseed group received 40 g/d ground flaxseed for 8 weeks,
whereas subjects in the control group consumed their usual diet, without any flaxseed
supplementation. The outcomes of the study were evaluated at baseline, week 4 and
8. The primary outcomes were serum lipid profile, serum CRP and serum albumin
levels. The secondary outcome measures were anthropometric measurements and
dietary intake (assessed by 2- day record and one day food recall).
In this study, serum concentrations of triglyceride (TG; p < 0.001), total cholesterol
(TC; p < 0.01), and low density lipoprotein-cholesterol (LDL-C; p < 0.01) decreased
significantly within the flaxseed group over time by 30%, 14% and 17%,
respectively. There were significant increases in serum concentrations of TG, TC, and
LDL-C within the control group by 21%, 15% and 8%, respectively. The mean
changes in serum TG, TC, and LDL-C were statistically significant from baseline to
week 4 (p < 0.05) and 8 (p < 0.001) between the two groups.
Serum high density lipoprotein-cholesterol (HDL-C) and serum albumin increased
significantly by 16% and 9%, respectively within the flaxseed group over time (p <
0.01). There was significant reduction in serum HDL-C and albumin level within the control group over time by 10% and 5%, respectively. Serum CRP concentration
reduced significantly by 31% within the flaxseed group over time (p < 0.05), whereas
no significant change was observed in the control group. The mean changes in serum
CRP was significant difference between the two groups (p < 0.05).
Baseline dietary intakes data were comparable with the exception of the control group
having higher intake of dietary fiber than the flaxseed group (p < 0.05). At baseline,
mean intakes of energy, protein, carbohydrate and dietary fiber in a large percentage
of the subjects in both groups were lower than the recommended intakes. At week 8,
subjects in the flaxseed group achieved the recommendation for energy (30.5 ± 9
kcal/ kg body weight/day), protein (1.2 ± 0.36 g/kg body weight/day) and dietary
fiber (25 ± 4 g/d).
In conclusion, 40 g/d flaxseed supplementation for 8 weeks improved lipid profiles
and serum albumin level and reduces systemic inflammation in patients on
maintenance HD with lipid abnormalities in addition to an overall dietary
improvement. |
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