Effect of Giving Extra Virgin Olive Oil (EVOO) on Oleic Acid Levels and Fat Intake in Exclusive Breastfeeding Mothers 0-6 in Indonesia

Abstract

Introduction: The breast milk of nursing mothers is more dominant in its oleic acid content than other fatty acids. European New Zealand ethnicities 1.2 g/L. Extra Virgin Olive Oil (EVOO) is a source of fat with the best nutritional value, oleic acid some research shows the beneficial effects of EVOO fatty acid on a diet MUFA (oleic acid).

Objectives: This study aims to see the effect of EVOO on oleic acid levels in breast milk of exclusively breastfeeding mothers 0-6 months.

Methods: This research method is an experiment with a Randomized Controlled Trial (RCT). A total of 30 samples of breastfeeding mothers were divided into 2 groups, the intervention group was given Overeducation 20 ml/day for 14 days and the control group received nutrition education. Examination of oleic acid levels using the ELISA (Enzyme-Linked Immune Sorbent Assay) at Hasanuddin University Hospital Laboratory and then analysed using the chi-square test and t-test, paired t-test.

Results: The results showed that there was a significant difference in the value of oleic acid levels intervention group, namely pre-post oleic acid of 0.38-1.08 g/L with a delta value of 0.7 ± 1, The control group experienced an increase in oleic acid of 0.50 ± 1.01 g/L with a value (p=0.430).

Conclusions: Conclusion: There was a significant increase in oleic acid levels in the control group 0.7 g/L (p=0.031), and not significantly in the control group 0.50 g/L (p=0.430).