THE EFFECTS OF PREBIOTIC, PROBIOTIC AND SYNBIOTIC SUPPLEMENTATION ON BLOOD PARAMETERS OF RENAL FUNCTION: A SYSTEMATIC REVIEW AND META-ANALYSIS OF CLINICAL TRIALS

سال انتشار: 1397
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 253

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شناسه ملی سند علمی:

INC15_223

تاریخ نمایه سازی: 30 دی 1397

چکیده مقاله:

Background and Aim: Recent studies have demonstrated promising results regarding the possible improvements in renal function after pre-pro and synbiotic supplementation. This review aims to demonstrate whether pre- pro, and synbiotic supplement will improve renal profile indexes including Glomerular Filtration Rate (GFR), creatinine, Blood Urea Nitrogen (BUN), Uric Acid (UA) and urea.Methods: All studies which examined the effect of pre-pro or synbiotic supplements on one or more than one renal function parameters and had a control group were included in the meta-analysis. The MEDLINE, Scopus and Google Scholar databases were searched from July 1967 through to March 2016.Results: Out of 437 studies, 13 studies were eligible to enter into the meta-analysis. GFR levels tended to be reduced while creatinine levels increased in the intervention group as compared to the placebo group, both in a non-significant manner. The pooled effect on BUN demonstrated a significant decline in comparison with the placebo group [MD: -1.72(mmol/l), (95% CI: -2.93, -0.51), P=0.005)]. Urea significantly decreased after intervention -0.46 (mmol/l) (95% CI: -0.60, -0.32, P<0.0001). The UA levels significantly increased in the intervention group compared to the placebo group, 12.28 (µmol/l) (95% CI: 0.85, 23.71, P= 0.035).Conclusion: This study showed significant increase in UA and a decrease in urea and BUN. The use of prebiotic, probiotic and synbiotic supplements among those with compromised renal function or those at risk of renal failure should be limited until large-scale, well-designed RCTs prove the safety and efficacy of pre-pro and synbiotic supplements in improving renal function.

نویسندگان

Fahimeh Haghighatdoost

Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Somayyeh Firouzi

Department of Nutrition and Dietetics, University Putra Malaysia, Kuala Lumpur, Malaysia