Effects of Reducing L-Carnitine Supplementation on Carnitine Kinetics and Cardiac Function in Hemodialysis Patients: A Multicenter, Single-Blind, Placebo-Controlled, Randomized Clinical Trial

Author:

Sugiyama Miki,Hazama Takuma,Nakano Kaoru,Urae Kengo,Moriyama Tomofumi,Ariyoshi Takuya,Kurokawa Yuka,Kodama Goh,Wada Yoshifumi,Yano Junko,Otsubo Yoshihiko,Iwatani Ryuji,Kinoshita Yukie,Kaida Yusuke,Nasu Makoto,Shibata Ryo,Tashiro Kyoko,Fukami KeiORCID

Abstract

L-carnitine (LC) supplementation improves cardiac function in hemodialysis (HD) patients. However, whether reducing LC supplementation affects carnitine kinetics and cardiac function in HD patients treated with LC remains unclear. Fifty-nine HD patients previously treated with intravenous LC 1000 mg per HD session (three times weekly) were allocated to three groups: LC injection three times weekly, once weekly, and placebo, and prospectively followed up for six months. Carnitine fractions were assessed by enzyme cycling methods. Plasma and red blood cell (RBC) acylcarnitines were profiled using tandem mass spectrometry. Cardiac function was evaluated using echocardiography and plasma B-type natriuretic peptide (BNP) levels. Reducing LC administration to once weekly significantly decreased plasma carnitine fractions and RBC-free carnitine levels during the study period, which were further decreased in the placebo group (p < 0.001). Plasma BNP levels were significantly elevated in the placebo group (p = 0.03). Furthermore, changes in RBC (C16 + C18:1)/C2 acylcarnitine ratio were positively correlated with changes in plasma BNP levels (β = 0.389, p = 0.005). Reducing LC administration for six months significantly decreased both plasma and RBC carnitine levels, while the full termination of LC increased plasma BNP levels; however, it did not influence cardiac function in HD patients.

Funder

Grant-in-Aid for Welfare and Scientific Research (C) from the Ministry of Education, Culture, Sports, Science, and Technology of Japan

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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