The Effect of Milk Prepared from a Mixture of Cow and Coconut Milk on Blood Glucose, Cholesterol, and Lipid Levels

Abstract This study was conducted to determine the effect from yogurt prepared from coconut milk and cow’s milk on the biological and biochemical changes in rats with hyperlipidemia, hypercholesterolemia, and hyperglycemia. Elevations in triglycerides, cholesterol, HDL, LDL, VLDL, and blood sugar were observed in male rats weighing 165-175 g. The rats were treated with alloxan to raise their blood sugar. The method of infecting rats with high fat and cholesterol is by feeding them animal fats. The rats were divided into seven categories; each category contains five rats. The first category is positive control category. It was infected and ate the standard feed. The second group is negative control. It was not infected and ate standard feed. The third group was infected and ate 100% cow’s milk yogurt and the standard feed. The fourth group was infected. and fed 75% cow’s milk yogurt, 25% coconut milk, and standard diet. Group 5 was infected and fed 50% cow’s milk yogurt, 50% coconut milk, and standard diet. Group 6 was infected and fed 25% cow’s milk yogurt, 75% coconut milk, and standard diet. Group 7 was infected and fed 100% coconut milk yogurt and standard diet. The groups fed the yogurt were given 2 ml for each animal per day for 28 days. Data indicated lower levels of VLDL, LDL, cholesterol, and blood sugar, and higher levels of HDL in rats fed yogurt, especially groups 7, 6, and 5, compared to positive control and negative control groups. It can be concluded that coconut milk improves liver function.