Mechanism of action of functional lipids and metabolites for patients with chronic kidney disease

Abstract

Chronic kidney disease (CKD) is a general term for a diverse variety of cause affecting kidney structure and function. The term “chronic” is because the damage to the kidneys happens slowly over a long period of time. Damaged kidneys cannot filter extra water and wastes out of blood as compared to the healthy kidneys. The disease prognosis and control are categorized based on disease severity, which is evaluated by glomerular filtration rate (GFR) and albuminuria, and clinical diagnosis. Progression of CKD thus causes wastes to build up in the body and is associated with a number of severe complications, including increased incidence of cardiovascular disease, hyperlipidemia, anemia, and metabolic bone disease.

Forty percent of CKD is a result of complications associated with diabetes. Patients with diabetes are suggested to intake reduced amount of carbohydrates and increased amount of proteins. Patients with CKD are suggested to intake a low protein diet. Thus, there is a fine need for CKD patients to understand the food constituents and functional components. Given the intricacies of the renal diet and the difficulties faced by patients due to conflicting recommendations and complexities faced in understanding processed food labels, there is a lot of emphasis in the present world to change the focus in CKD away from what not to eat to the concept of good nutrition as positive medicine or therapy for kidney patients.

Specifically, there has been a surge in consumer interest on the beneficial role of specific foods with physiologically-active food components, so-called functional foods benefitting CKD. In the past century, increased attention to lifestyle and healthy diets has led to an increase in demand for functional foods.

Thus, this review will discuss the key components that have been in investigated in vivo using rodent models, some clinical trials and studies for being identified as a ‘nutraceuticals’ for patients with CKD.

KEYWORDS:

Chronic kidney disease, Functional food, Conjugated Linoleic acid, LDL, HDL, Protein diet, Omega fatty acids, L-Carnitine.