Heart Rate Variability & Fatty Acid Status: Haemodialysis Patients

Heart Rate Variability and Omega-3 Fatty Acid Status in Haemodialysis Patients: an Observational Pilot Study

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.

Inclusion Criteria:

• CKD stage 5 commencing haemodialysis,
• male or female,
• aged 40-80 y,
• written informed consent

Exclusion Criteria:

• history of chronic liver disease or neuropathy, infection or antibiotics within the last month.