The Effect of Olive Oil Intake on Oleic Acid Levels in the Breast Milk of Lactating Mothers (6-24 months) in Indonesia

Abstract

Introduction: Oleic acid serves as a precursor for producing AA and DHA, which contribute to the visual, immune, cognitive, and motor development of new-borns.

Objectives: This study aimed to determine the effect of olive oil intake on increasing the level of oleic acid in the breast milk of nursing mothers aged 6-24 months.

Methods: This research is a Randomized Controlled Trial (RCT). The sample in this study was 30 breastfeeding mothers aged 6-24 months who were randomly selected and divided into two groups, consisting of 16 respondents in the intervention group and 14 respondents in the control group.

Results: The average age of respondents was 29±5.2 years. There was a significant change in fat intake and oleic acid levels after treatment in the intervention group (P<0.05), but not significant in the control group (P>0.05). In the intervention group, the level of oleic acid increased by 0.14 g/L after treatment. In the control group, there was an increase of 0.02 g/L.

Conclusions: There was a significant difference in the change in fat intake and the level of oleic acid in breast milk after treatment between the intervention and control groups (P<0.05). Fat intake and oleic acid levels were significantly changed after treatment.