HN-02360249_The Effect of Vitamin D Supplementation on Inflammation and Markers of Vascular Function in Heart Failure Patients

Publish Year: 1398
نوع سند: مقاله کنفرانسی
زبان: English
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ICNC03_145

تاریخ نمایه سازی: 12 اسفند 1398

Abstract:

Introduction: Vitamin D deficiency is prevalent in heart failure (HF) and the anti-inflammatory impacts of vitamin D may affect the pathogenesis of HF. Therefore, the present study aimed to investigate the effect of vitamin D supplementation on echocardiographic and biochemical factors in vitamin D-deficient HF patients.Methods: To this end, 39 HF patients with 25(OH) D ≤20 ng/mL participated in the current double-blind, randomized, and placebo-controlled trial, who belonged to class III, New York Heart Association classification. About 50 000 IU vitamin D3 (group D+) or placebo (group D-) were prescribed within 2 months. Then, the ejection fraction (EF %), tumor necrosis factor alpha (TNF-α), B-type natriuretic peptide (BNP), and high sensitive C-reactive protein (hs-CRP) were assessed before and after supplementation.Results: The mean serum level of 25(OH) D increased markedly in D+ group (P< 0.001). The mean increase of EF% was 5.3±9.03% (P= 0.03) and the decrease of TNF-α (-0.09 pg/mL, P< 0.001) and BNP (-3.14 ng/mL, P= 0.04) were statistically significant in D+ group after supplementation. In addition, the blood concentration of BNP declined significantly in D+ group compared to placebo while hs-CRP and TNF-α levels failed to differ between the two groups.Conclusions: The results revealed that vitamin D could be effective against inflammation and thus its supplementation may reduce the severity of HF by improving the serum level of BNP and EF%. However, more clinical trials are required to approve the beneficial role of vitamin D in HF patients.

Authors

Fahimeh Hosseinzadeh

M.Sc in Nutrition, Student Research Committee, Urmia University of Medical Sciences, Urmia, Iran

Nader Jangi Oskouei

Internist, Cardiologist, Urmia Medical University of Medical Sciences, Urmia, Iran

Saeid Ghavamzadeh

PhD, Associate Professor of Nutrition, Department of Nutrition, Food and Beverages Safety Research Center, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran