Effects of L-Carnitine Supplementation on Serum Lipids and Apoproteins in Hemodialysis Patients with Lp(a) Hyperlipoproteinemia

Author(s):
Message:
Abstract:
Background And Objectives
Lipid abnormalities, especially high serum Lp(a) concentrations, are one of the major causes of cardiovascular diseases in hemodialysis patients. The present study was designed to investigate the effects of L-carnitine supplementation on serum lipids and apoproteins in hemodialysis patients with Lp(a) hyperlipoproteinemia.
Materials And Methods
The study was a randomized clinical trial in which 36 hyper Lp(a) hemodialysis patients (23 males and 13 females) with serum Lp(a) more than 30 mg/dl were randomly assigned to receive either a daily oral carnitine supplement of 1000mg (carnitine group) or no supplement (control group) for 12 weeks. At the baseline and the end of the period 5ml blood were collected after a 12 to 14-hour fast from each patient before dialysis and serum free carnitine, triglyceride, total cholesterol, HDL-C, LDL-C, apoAI, apoB100, Lp(a), IL-6 and albumin were measured.
Results
As compared to the initial values, the mean serum free carnitine concentration increased significantly in the carnitine group at the end of the period (P<0.001), while serum triglyceride (P<0.05), total cholesterol (P<0.001) and IL-6 (P<0.001) decreased significantly. No significant changes were observed in the serum concentrations of free carnitine, triglyceride, total cholesterol and IL-6 in the control group. In addition, there were no significant differences between the 2groups as regards mean changes of the serum HDL-C, LDL-C, apoAI, apoB100, Lp(a), and albumin levels.
Conclusion
The results of the present study indicate that an L-carnitine supplement has no effect on serum Lp(a) concentration in hemodialysis patients with Lp(a) hyperlipoproteinemia, but it may be effective in preventing cardiovascular diseases by reducing serum triglyceride and total cholesterol concentrations in these patients.
Language:
Persian
Published:
Iranian Journal of Nutrition Sciences & Food Technology, Volume:2 Issue: 2, 2007
Page:
1
magiran.com/p456051  
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یک‌ساله به مبلغ 1,390,000ريال می‌توانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
توجه!
  • حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران می‌شود.
  • پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانه‌های چاپی و دیجیتال را به کاربر نمی‌دهد.
In order to view content subscription is required

Personal subscription
Subscribe magiran.com for 70 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!