Studies suggest that dietary omega-3 fatty acids influence the extent to which the time interval between each heart beat varies (heart rate variability; HRV). Low HRV is associated with increased risk of sudden cardiac death (SCD). The purpose of this research is to investigate the relationship between 24 hour parameters of HRV and blood omega-3 fatty acid levels in patients who have recently commenced haemodialysis.
Study Type
OBSERVATIONAL
Enrollment
52
King's College London
London, United Kingdom
King's College Hospital
London, United Kingdom
Guy's and St Thomas' Hospital
London, United Kingdom
Erythrocyte eicsapentaenoic acid (EPA) + docosahexaenoic acid (DHA) content (% weight of total fatty acids)
Primary independent variable
Time frame: 6-10 wk after commencing haemodialysis treatment
24 hour heart rate variability (Triangular index and SDNN)
Primary dependent variables. Triangular index and SDNN are indicators of overall variability
Time frame: 6-10 weeks after commencing haemodialysis treatment
24 h heart rate variability - longer phase parameters
Parameters of longer phase HRV: LF, VLF and SDANN
Time frame: 6-10 weeks after commencing haemodialysis
24 h heart rate variability - short-phase parameters
RMSSD, pNN50, HF
Time frame: 6-10 weeks after commencing haemodialysis
Nocturnal heart rate variability - all parameters
SDNN, Triangular index, LF, HF, VLF, SDANN, RMSSD, pNN50 calculating during nocturnal sleep-time
Time frame: 6-10 weeks after commencing haemodialysis
Plasma EPA+DHA content (% weight of total fatty acids)
Time frame: 6-10 weeks after commencing haemodialysis6-10 weeks after commencing haemodialysis
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