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Comparison of the Effect of Omega-3 Vs. Mct Supplementation on Iron-Related Indices in Patients Undergoing Dialysis Publisher Pubmed



Alami F1 ; Mousavi Shalmani SH2 ; Mahmoudi Z3 ; Nooriani N4 ; Mousavi Z5 ; Amjadi A6 ; Masoumvand M7 ; Mohajerani M3 ; Abbasi Mobarakeh K4 ; Harsini AR8 ; Shafaei H9 ; Omidi S10 ; Khoshdooz S11 ; Doaei S12 Show All Authors
Authors
  1. Alami F1
  2. Mousavi Shalmani SH2
  3. Mahmoudi Z3
  4. Nooriani N4
  5. Mousavi Z5
  6. Amjadi A6
  7. Masoumvand M7
  8. Mohajerani M3
  9. Abbasi Mobarakeh K4
  10. Harsini AR8
  11. Shafaei H9
  12. Omidi S10
  13. Khoshdooz S11
  14. Doaei S12
  15. Khosravi M13
Show Affiliations
Authors Affiliations
  1. 1. Student Research Committee, Department of Nutrition, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran
  2. 2. School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
  3. 3. Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran
  4. 4. Department of Community Nutrition, School of Nutrition and Food Sciences, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Nursing and Midwifery school, Shahed University, Tehran, Iran
  6. 6. Department of Nutrition, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
  7. 7. Student Research Committee, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
  8. 8. Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  9. 9. Master’s Student in Pediatric Nursing, Shahid Beheshti College of Midwifery, Guilan University of Medical Sciences, Rasht, Iran
  10. 10. School of Health, Guilan University of Medical Sciences, Rasht, Iran
  11. 11. Faculty of Medicine, Guilan University of Medical Sciences, Rasht, Iran
  12. 12. Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, School of Nutrition and Food Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  13. 13. Urology Research Center, Razi Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran

Source: Biological Trace Element Research Published:2024


Abstract

Chronic kidney disease (CKD), characterized by progressive kidney failure, significantly increases mortality and comorbidity risks such as anemia. This study contrasts the impacts of omega-3 and medium-chain triglycerides (MCT) oil on levels of iron, ferritin, total iron-binding capacity (TIBC), hemoglobin (Hb), and transferrin saturation in patients with CKD undergoing dialysis. This interventional trial was conducted on 120 patients with CKD undergoing dialysis in Rasht, Iran. For 8 weeks, the omega-3 group was orally administered three 1000-mg capsules of omega-3 fatty acid supplement, and the MCT group was administered three 1000-mg capsules containing MCT oil daily. Serum concentrations of ferritin, iron, TIBC, Hb, and transferrin saturation were assessed pre-intervention and after the intervention. There was a significant increase in serum iron levels in the MCT group compared to the omega-3 group (103.72 ± 57.8 vs. 77.48±40.13; P = 0.031). No effect was found regarding other iron-related factors such as TIBC, Hb, transferrin saturation, and ferritin levels. The results of our study indicated that taking MCT oil increased serum iron levels compared to omega-3 supplementation in patients with CKD undergoing dialysis. Further research is needed to better understand the potential benefits of MCT oils in patients with CKD. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
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