IngentaConnect Carnitine does not improve weight loss outcomes in valproate-trea...

Authors: Elmslie, Jane L¹; Porter, Richard J¹; Joyce, Peter R¹; Hunt, Penelope J²; Mann, Jim I³

Source: Bipolar Disorders, Volume 8, Number 5p1, October 2006 , pp. 503-507(5)

Abstract:

Elmslie JL, Porter RJ, Joyce PR, Hunt PJ, Mann JI. Carnitine does not improve weight loss outcomes in valproate-treated bipolar patients consuming an energy-restricted, low-fat diet.

Bipolar Disord 2006: 8: 503-507. © Blackwell Munksgaard, 2006 Objectives:

Carnitine deficiency impairs fatty acid β-oxidation and may partly explain weight gain in valproate-treated patients. The aim of this study was to determine whetherl-carnitine supplementation improves weight loss outcomes in bipolar patients taking sodium valproate. Methods:

Sixty bipolar patients with clinically significant weight gain thought to be related to sodium valproate, who had been taking sodium valproate for ≥6 months, were randomized tol-carnitine (15 mg/kg/day) or placebo for 26 weeks, in conjunction with a moderately energy-restricted, low-fat diet. The primary outcome measure was weight change. Results:

l-carnitine had no effect on mean weight loss compared with placebo (−1.9 kg versus − 0.9 kg) (F = 0.778, df = 1,58, p = 0.381). The number of people in each group able to lose any weight was identical ( = 0, p = 1.0); more patients in the carnitine group (nine versus five) achieved a clinically significant weight loss (≥5%) but this was not statistically significant (p = 1.0, Fisher's exact test). Conclusions:

At the dose prescribed in this study carnitine supplementation did not improve weight loss outcomes in valproate-treated bipolar patients consuming an energy-restricted, low-fat diet.

Keywords: bipolar disorder; carnitine; sodium valproate; weight loss

Document Type: Research article

DOI: 10.1111/j.1399-5618.2006.00345.x

Affiliations: 1: Department of Psychological Medicine 2: Department of Medicine, Christchurch School of Medicine and Health Sciences 3: Department of Human Nutrition, University of Otago, Christchurch, New Zealand

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