EFFECT OF ENTERAL FEEDING WITH OLIVE OIL ON INFLAMMATORY AND OXIDATIVE STRESS MARKERS IN CRITICALLY ILL PATIENTS

Background and Aim: To evaluate the effect of enteral feeding containing olive oil on inflammatory and oxidative indicators in the critically ill patients.Methods: 42 acute pulmonary failure patients, admitted to intensive care unit (ICU) who received enteral feeding were entered to this randomized clinical trial. Patients were randomly classified into three diet groups of 14 each including Group A with standard formula (protein:20%, fat:30%, charbohydrate:50%), group B with high olive oil formula (protein:20%, fat:45% including half of olive oil and half sunflower oil, charbohydrate:35%) and group C with high fat formula (protein:20%, fat:45% including sunflower oil, charbohydrate:35 %). Results: Baseline characteristics of the subjects were the same. The serum concentrations of hs-CRP on day 10 decreased significantly in the group A and the group B (p <0.001). There was no significant change in serum uric acid concentration as an antioxidant marker in the three groups. The serum total antioxidant capacity (TAC) concentrations was significantly higher in the group B on day 10, compared to other groups (p < 0.05). Also, the TAC concentration increased significantly on the day 10 of study compared to the admission day in the group B (p <0.001). The three groups did not show significant statistical differences in the drugs that might affect the anti-inflammatory and antioxidant status of the diet.Conclusion: Enteral feeding containing olive oil may have positive effect on declining inflammatory and oxidative stress indicators in acute pulmonary failure patients.

Keywords:

Enteral nutrition , Olive , Oxidative Stress , Inflammation