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

Nutriti onal support is one of the main factors in the management of pati ents with Chronic Kidney Disease (CKD) and it should be a substanti al part of the treatment. Generally, the aim of the nutriti onal mana- gement for CKD pati ents is to control the protein content and the assumpti on of some micronutrients, such as potassium, sodium, calcium, and phosphorus, while there is litt le att enti on with regard to dietary lipids. Although their role in the progression of renal damage has not been clearly defi ned yet, many studies have reported that in the general populati on 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 fatt y acids may protect pati ents on hemodialysis from sudden cardiac death. Moreover, the intake of dietary fi bers may be eff ecti ve for improving lipid profi le in pati ents with CKD. Thus, nutriti onal management for pati ents with CKD should be focused not only on protein and microelements content, but also on quanti ty and quality of dietary lipid components, in order to reduce the molecules responsible for both endothelial damage and development of atherogenesis.