[Preliminary study on efficacy and tolerance of a "coupage" of olive oil in patients with chronic kidney disease. Nutritonal evaluation].
The discrepancies among data reported by using olive oil (OO) in humans appear to be due to the great differences between the different OO used. Based on structure/function relationships we have chemically optimized an OO through the rational mixture ("coupage") of several Spanish extra virgin olive oils (methodology "oHo"). Patients with chronic kidney disease (CKD) develop a progressive picture of malnutrition and inflammation that lead them to an elevated risk of cardiovascular disease. In a pilot, randomised trial the nutritional efficacy and safety of "oHo" were evaluated in 32 patients (mean age 60,8 +/- 13,2 years old; 16 women) with CKD (KDIGO stages 4-5) at predialysis. After a 7 days wash out for statins and ACE inhibitors 19 patients had "oHo" at doses of 60 mL/day (20 mL t.i.d) for 30 consecutive days, whilst 13 patients remain as a control group without "oHo". At the end of the study only patients having "oHo" showed significant increases of serum albumin (p<0.05) and not significant increases of total proteins, weight, and BMI. Total cholesterol (p<0.05) and HDL-cholesterol (p<0.01) increased with "oHo". The number of cases with pathologic HOMA-IR in the control group increased from 1 to 2 patients whilst in the "oHo" group decreased from 2 to none. No significant changes of minerals, arterial pressure, hemoglobin, and other parameters related to CKD were seen. After a 30 days follow-up in the "oHo" group all parameters came back to basal ones, excepting for blood pressure that significantly decreased (p<0,05). Tolerance was excellent and constipation significantly diminished (p<0,001) in the "oHo" group. Of importance, none of these biological changes were seen in regular consumers of other conventional olive oils (control group). These intriguing results, seen by the first time, appear to partially satisfy the recent claims ("reverse epidemiology") about the need of a more correct nutrition in CKD patients. However, these data need to be proved in more larger trials as well as in CKD patients under dialysis with harder inflammatory/malnutrition conditions.
Pérez Bañasco
V
V
Servicio de Nefrología, Complejo Hospitalario Universitario de Jaén (CHUJ), Ejército Español, Jaén. vperezb@senefro.org
Gil-Cunquero
J M
JM
Borrego
F J
FJ
Grassó
M
M
Segura
P
P
Warletta
F
F
Lozano
J L
JL
Costa
L A
LA
Torres
J
J
Gaforio
J J
JJ
Villarrubia
V G
VG
D002908:Chronic Disease; D005260:Female; D006801:Humans; D007249:Inflammation / Q000097:blood / Q000178:diet therapy* / Q000209:etiology*; D007674:Kidney Diseases / Q000097:blood / Q000150:complications*; D008297:Male; D044342:Malnutrition / Q000097:blood / Q000178:diet therapy* / Q000209:etiology*; D008875:Middle Aged; D000069463:Olive Oil; D010865:Pilot Projects; D010938:Plant Oils
D000069463:Olive Oil; D010938:Plant Oils