title: Effects of fermentable dietary fiber supplementation on oxidative and inflammatory status in hemodialysis patients.
abstract: BACKGROUND
  Increased oxidative stress, inflammation, and malnutrition are important risk factors for cardiovascular disease in hemodialysis patients. High dietary intake in soluble fiber can decrease the elevated level of serum c-reactive protein in patients with chronic kidney disease. The aim of this study was to evaluate the effect of supplementation of dietary water-soluble fiber on oxidative and inflammatory status in hemodialysis patients.
  
  
  METHODS
  In a randomized placebo-controlled trial, we examined the effects of supplementation of dietary fiber on oxidative and inflammatory status in hemodialysis patients. 124 hemodialysis patients were randomly selected and given either 10 g/d, 20 g/d of fiber or placebo for 6 weeks. Anthropometric indices and 24 h diet recall intake was assessed. The CRP, albumin, triglyceride, total cholesterol, LDL, HDL were measured before and after of the intervention. The malondialdehyde (MDA), total antioxidant capacity (T-AOC), Cu-Zn superoxidase dismutase (SOD), glutathione peroxidase (GSH-Px) high-sensitivity C-Reactive protein (hs-CRP), interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α) and interleukin-8 (IL-8) were measured.
  
  
  RESULTS
  After 6 weeks of intervention, in 10 g and 20 g/d of fiber supplement groups, TC and LDL level and TC:LDL ratio were significantly decreased, T-AOC was significantly increased, MDA level was significantly deceased, TNF-α, IL-6, IL-8 and CRP level were significantly deceased. TG, HDL, SOD and GSH-Px had no change before and after the intervention.
  
  
  CONCLUSIONS
  Dietary fermentable fiber supplementation improved lipid profile and oxidative status, decreased systemic inflammatory state of hemodialysis patients. Thus, it may decrease the risk of cardiovascular events in these patients.
authors.affiliation: Department of Nutrition, Shanghai East Hospital, Tongji University Shanghai, China.
authors.forename: Liang-Min
authors.initials: LM
authors.lastname: Xie
authors.affiliation: Department of Nutrition, Shanghai East Hospital, Tongji University Shanghai, China.
authors.forename: Yi-Yun
authors.initials: YY
authors.lastname: Ge
authors.affiliation: Department of Nutrition, Shanghai East Hospital, Tongji University Shanghai, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Huang
authors.affiliation: Department of Nutrition, Shanghai East Hospital, Tongji University Shanghai, China.
authors.forename: Yi-Qiong
authors.initials: YQ
authors.lastname: Zhang
authors.affiliation: Department of Nutrition, Shanghai East Hospital, Tongji University Shanghai, China.
authors.forename: Jun-Xuan
authors.initials: JX
authors.lastname: Li
keywords: Dietary fiber; blood lipids; cardiovascular disease; hemodialysis; inflammation; oxidative status