Effects of Extra Virgin Olive Oil on Changes in CRP Levels in Colorectal Cancer Patients Receiving Capecitabine

Abstract

Colorectal cancer has a high incidence, morbidity, and mortality, where the incidence is often associated with inflammation. Extra Virgin Olive Oil (EVOO) has an anti-inflammatory effect that has been widely studied, especially the phenol components in the form of hydroxytyrosol and oleocanthal, which have anti-inflammatory properties. C - reactive protein is an acute inflammatory protein that is expressed in the presence of tissue damage. CRP levels themselves run parallel to the progression of malignancy, and elevated CRP is a predictor of poor prognosis. This study was conducted to determine the effect of EVOO on changes in CRP levels in colorectal cancer patients undergoing capecitabine chemotherapy. This study is a randomized, placebo-controlled, double-blind trial. The subjects of the study were 30 colorectal cancer patients who would undergo capecitabine chemotherapy. They were randomly divided into 2 groups: the group receiving 30 ml of EVOO per day and the group receiving a placebo (corn oil). Plasma CRP levels will be assessed at the start of the study and after two cycles of chemotherapy. The median age in the EVOO group was 45.5 (28-58), and in the placebo group, 55 (26-59). Nineteen samples (33%) were late-stage cancer that had metastasized. The median BMI of research subjects was 19.7 (14.8-31.2), and the mean performance status score was 77.6 ± 5.6. CRP levels after treatment had no significant difference (p=0.218) in the EVOO and placebo groups. In the EVOO group, there was a decrease in serum CRP levels from 19.8 ± 19.4 to 14.8 ± 15, while in the placebo group from 25.8 ± 26 to 22 ± 20.5. EVOO can significantly reduce CRP levels, but in comparison with a placebo did not show a statistically significant difference.