The role of the food lipid component in the progression of chronic renal failure

Abstract

Nutritional support is one of the main factors in the management of patients with Chronic Kidney Disease (CKD) and it should be a substantial part of the treatment. Generally, the aim of the nutritional management for CKD patients is to control the protein content and the assumption of some micronutrients, such as potassium, sodium, calcium, and phosphorus, while there is little attention with regard to dietary lipids. Although their role in the progression of renal damage has not been clearly defined yet, many studies have reported that in the general population dyslipidemia is correlated with the increased cardiovascular risk associated with CKD, as well as with the progression of renal damage. In the literature, experimental and clinical data report that long chain n-3 fatty acids may protect patients on hemodialysis from sudden cardiac death. Moreover, the intake of dietary fibers may be effective for improving lipid profile in patients with CKD. Thus, nutritional management for patients with CKD should be focused not only on protein and microelements content, but also on quantity and quality of dietary lipid components, in order to reduce the molecules responsible for both endothelial damage and development of atherogenesis.