16 Mar 2017 --- Vitamin E could be the key to reducing the risk of acute kidney injury by up to 62%. That’s according to a meta-analysis of three randomized trials published in the American Journal of Kidney Diseases.

Previously, evidence indicated that the antioxidants N-acetylcysteine and vitamin C could prevent Contrast medium–induced acute kidney injury (CIAKI). However, as vitamin E is a fat-soluble antioxidant, researchers have found that it might similarly influence the risk of CIAKI.

Acute kidney injury is a relatively common adverse effect that associates with coronary angiography and percutaneous coronary interventions.

CIAKI is the third most frequent cause of hospital-acquired acute kidney injury and compromises about 10% of all in-hospital nephropathies. It also contributes to increased hospital length of stay and cost of care.

A decrease in antioxidant activity and direct cytotoxic effect of reactive oxygen species in experimental models have been implicated in causing CIAKI.

Yousef Rezaei from the Iran University of Medical Sciences and Harri Hemilä from the University of Helsinki in Finland analyzed the findings of three randomized trials that investigated the effects of vitamin E supplementation against CIAKI.

Two of the trials were carried out in Thailand and one was carried out in Iran. There was no heterogeneity found in the results of the three trials.

The results found that the benefit of vitamin E ranged from 52% to 75% protection against CIAKI and the pooled effect indicated a 62% prevention against CIAKI.

Since the three vitamin E trials were carried out in Thailand and Iran, it is not evident whether vitamin E has similar effects in Western countries.

According to Drs. Rezaei and Hemilä, “There are no concerns about vitamin E safety in short treatments such as the administration before coronary catheterization and the vitamin is inexpensive.”

“Therefore, the effects of vitamin E should also be investigated in Western countries to find out whether similar benefits can be observed.”


Source: Nutrition Horizon