The Effectiveness of Chayote Consumption on Increasing Hemoglobin Levels in Pregnant Women

Abstract

 Anemia in pregnant women remains a major public health problem because it poses serious risks for both maternal and fetal health outcomes, including preterm birth, low birth weight, and increased maternal morbidity. Although iron tablets are the standard treatment, their use is often limited due to side effects that reduce compliance. Therefore, alternative complementary approaches with fewer side effects, such as the consumption of chayote (Sechium edule), are needed. This study aimed to determine the effectiveness of chayote consumption in increasing hemoglobin levels among pregnant women. A pretest–posttest design was applied involving 30 pregnant women as respondents. Hemoglobin levels were measured using the Easy Touch GCHb device before and after chayote consumption. Data analysis was conducted using the paired t-test to compare mean values. The findings revealed that the mean hemoglobin level before chayote consumption was 9.7 g/dL, and after consumption, it increased to 10.9 g/dL. Statistical testing indicated that the improvement was significant (p < 0.05), suggesting that chayote consumption effectively enhanced hemoglobin levels in pregnant women. These results highlight the potential of chayote as a complementary food-based intervention to prevent and reduce anemia during pregnancy with minimal side effects.