Nutritional therapy reduces protein carbamylation through urea lowering in chronic kidney disease

Abstract

Background. Protein carbamylation is one of the nonenzymatic reactions involved in protein molecular ageing. We sought to investigate the relationship between urea levels and protein carbamylation, and whether a Mediterranean diet (MD) and a very low protein diet (VLPD) reduce protein carbamylation through reduction in urea levels in patients with chronic kidney disease (CKD). Methods. This is a prospective, randomized, crossover controlled trial that investigated 60 patients with CKD grades 3B-4 (46 males, mean age of 67 years). The enrolled CKD patients were randomly assigned (1:1) to two different nutritional treatment arms: (i) 3months of free diet (FD), 6months of VLPD, 3months of FD and 6months of MD; and (ii) 3months of FD, 6months of MD, 3months of FD and 6months of VLPD. Blood levels of lysine (Lys) and homocitrulline (Hcit) and their ratio were used as markers of cyanate levels. Due to a lack of pre-existing data on the potential effects of different dietary regimens and in light of the exploratory nature of the study, no formal sample size estimation was carried out. Results. At study completion, lower diastolic blood pressure and decreased serum levels of urea, sodium, phosphorus and parathyroid hormone, but higher serum levels of bicarbonate and haemoglobin, were noted withMDand VLPD. When compared with FD, bothMD and VLPD were also associated with a decrease in serum Hcit levels and Hcit/Lys ratios (P<0.001). Notably, reductions in urea levels correlated with substantial reductions in Hcit levels (R2 0.16 and 0.17 for VLPD and MD, respectively). Conclusion. In conclusion, nutritional treatments that significantly decrease serum levels of urea are associated with reduced protein carbamylation.