Diet Rich in N-3 Polyunsaturated Fatty Acids in Renal Transplant Recipients
NCT01872455 · Status: COMPLETED · Phase: PHASE4 · Type: INTERVENTIONAL · Enrollment: 60
Last updated 2013-06-07
Summary
n-3 Polyunsaturated fatty acids (PUFAs) supplementation reduces systemic inflammation and improves renal and cardiovascular prognosis in kidney transplant recipients. A good patient compliance is often difficult to obtain because bad tasting fish oils are used as n-3 PUFA source. Therefore, we explored whether n-3 beneficial effects can be obtained by administering a diet based on n-3 rich foods.
Conditions
- Kidney Transplantation
Interventions
- DIETARY_SUPPLEMENT
-
n-3 rich diet
This dietary plan included seafood (salmon, sardines, herrings, and bluefish) and specific fruits and vegetables (oranges, strawberries, cherries, bananas, courgettes, artichokes, mushrooms, cauliflowers and pumpkins). Olive oil, rich in monounsaturated fats, was also included in the dietary plan. Patients were encouraged to use n-3 rich margarine as additional source of fatty acids. According to the data of the manufacturer, the fatty acid composition of this margarine was 3.4 mg of n-3 and 7.8 mg of n-6 per 100 g of weight. To keep n-6 PUFA intake low, patients were also requested to eat less eggs, meat, whole grains and cereals. All the components of the diet were fresh foods, with the exception of salmon and herrings that could also be preserved. Because no change in body weight was requested, patients maintained the same energy and protein intake of the diet that they assumed before entering the study.
- DIETARY_SUPPLEMENT
-
Usual diet
Usual diet of the patients
Sponsors & Collaborators
-
Federico II University
lead OTHER
Study Design
- Allocation
- NON_RANDOMIZED
- Purpose
- TREATMENT
- Masking
- NONE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Max Age
- 80 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2010-01-31
- Primary Completion
- 2012-01-31
- Completion
- 2012-01-31
Countries
- Italy
Study Locations
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