Effect of chayote (Sechium edule) cookies on high-density lipoprotein and lowdensity lipoprotein in Sprague Dawley rats fed with a high-fat diet

The prevalence of dyslipidemia in Indonesia shows an alarming condition. One of the factors causing dyslipidemia is the low consumption of fruits and vegetables. Flavonoids and vitamins in fruits and vegetables may improve lipid profiles. Chayote is a fruit that contains flavonoids and vitamins. The low utilization of chayote encourages innovation in food products. Cookies are one of the popular food products and are liked by people of various ages. The objective of the research was to determine the effect of giving chayote cookies on low-density lipoprotein (LDL), high high-density lipoprotein (HDL) levels. The study used 3 formulas with the substitution of chayote flour at 25%, 50%, and 100%. A total of thirty male Sprague Dawley rats were divided into 5 groups: normal control group, hyperlipidemia control group, group K1, group K2, and group K3. The high-fat diet was a standard diet with the addition of beef fat at a 9:1 ratio. Rat blood was taken before and after 28 days of treatment for analysis of HDL and LDL levels. HDL and LDL levels after treatment in groups K1, K2, and K3, who were given chayote cookies, were significantly different compared to the hyperlipidemia control group. The K3 group had the highest HDL levels (64.16±2.35 mg/dl) and the lowest LDL levels (31.35±1.93 mg/ dL) compared to the other groups given chayote cookies. Chayote cookies were able to improve HDL and LDL levels in Sprague Dawley rats fed a high-fat diet.