Virgin Olive Oil Extract as anti-inflammatory on Patients with Chronic Kidney Disease: Analysis of Neutrophil-to-lymphocyte Ratio and Short-Chain Fatty Acid

Abstract

Background and objective : People with Chronic Kidney Disease (CKD) generally has malnutrition and decrease immune system due to lower food intake and inflammation. To address the progression of CKD, the Neutrophil-to-Lymphocyte Ratio (NLR) has been identified as an independent risk factor. The decrease in short-chain fatty acids (SCFAs) in the feces and serum of CKD patients during disease progression suggests a link between gut microbiota and CKD. We proposed administering Extra Virgin Olive Oil (EVOO) to explore the impact of the intervention CKD patients and effects on inflammation and gut microbiota. Methods This study was randomized clinical trial design by the administration of EVOO. Thirty participants were taken from CKD patients undergoing hemodialysis (HD). The intervention group (15 participants) was administered with EVOO 40ml for 2 weeks, and 15 participants as a control group without EVOO. Body mass index was measured using anthropometric (body weigth dan heigth), NLR were taken from red blood cell and SCFA using prohealthy gut examination, Results the study showed there were no differences between two group on nutritional status (both had normal status). Level of NRL significantly differents pre-and-post in intervention group, (5.07 ± 7.35 vs 2.74 ± 2.18 p = 0.007), not for control group ( 3.86 ± 2.21vs 4.26 ± 2.56 p = 0.196). There are not significant result for SCFA for intervention group (8.31 ± 3.77 vs 8.92 ± 3.88 p = 0.670). and control group (11.50 ± 4.80 vs 11.50 ± 3.86 p = 0.550). in addition, this study shown significant increased of energy intake, and carbohydrate on intervention group not in control group (p < 0,005). Conclusion This study reported the differences of NLR and SCFA levels and food intake in both groups, NLR as inflammatory markers significantly decreased in intervention group after 2 weeks of EVOO administration, while increased in control group. Moreover, EVOO affected Short SCFA levels in the gastrointestinal tract.