Hemodialysis Clinical Trial
Official title:
Effect of Cooked Olive Oil on Erythrocyte Membrane Fatty Acid Contents in Hemodialysis Patients
Patients with chronic kidney disease (CKD) have higher mortality rate than general
population. Especially, the most common cause of mortality was known as cardiovascular
disease that account for almost 50 percent in patients with dialysis. Mediterranean diet was
reported for lowering risk of coronary artery disease in general population. Mediterranean
diet is not acceptable in CKD patients because of restriction of potassium, phosphorus, and
protein.
Relatively proper food among Mediterranean diet for hemodialysis patients is olive oil. Many
researchers usually preferred olive oil as control group for evaluating effect of omega-3
fatty acid. However, previous studies reported that control groups using olive oil of 3g in
a day have shown increased components of omega-3 fatty acid such as eicosapentaenoic acid
(EPA) or docosahexaenoic acid (DHA). Therefore, cardioprotective effect of olive oil may be
associated with increasing of omega-3 fatty acid levels.
Fatty acid contents of erythrocyte membrane as a biomarker that reveals status of fatty acid
within recent 3 months. Omega-3 fatty acid such as EPA or DHA, omega-3 index that calculated
by sum of EPA and DHA, and ratio of EPA/arachidonic aicd (AA) are frequently reported as
important biomarkers of its association with cardiovascular accidents. One of the fatty acid
contents of erythrocyte membrane, oleic acid was increased in patients with acute coronary
disease compared to control group. Oleic acid of erythrocyte membrane in hemodialysis
patients with taking omega-3 was significantly decreased compared to group with taking olive
oil. In addition, control group using olive oil was also meaningfully decreased erythrocyte
membrane oleic acid compared to baseline levels. In this way, olive oil seemed to have
similar effect as omega-3 fatty acid. supplement of enough amount olive oil with balanced
meal may show similar effect of omega-3 fatty acid supplementation.
It is ideal way to intake olive oil in uncooked state with vegetables or breads, but
practically peoples stir-fry or fry foods in olive oil instead of cooking oil. Ignition
point of olive oil is 185-205 degrees of Celsius with depending on its oxidation degrees.
There is a study that the contents of vitamin C in broccoli were scantly changed when
broccoli was stir-fried in olive oil. It needs to identify the change of erythrocyte
membrane contents between taking uncooked or natural olive oil and taking fried or stir
fried olive oil with other foods. Taking meals with olive oil can change erythrocyte
membrane fatty acid contents including oleic acid in hemodialysis patients.
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