Effect of dietary acrylamide formed in Potato crisps and toasted bread on rats

Abstract EN

he effects of dietary acrylamide formed in potato crisps and toasted bread were tested on female albino rats.

Forty two female rats, Sprague- Dawley strain (85.57?7.01 g) were divided into seven homogenous groups: G1 fed on basal diet (control group); G2, G3 and G4 fed on basal diet supplemented with 15 % potato crisps or toasted bread or mixture of both sources respectively as sources of dietary acrylamide.

G5, G6 and G7 fed on basal diet supplemented with 30 % of the sources mentioned above.

After a six week period, the results revealed that serum glucose and creatinine were significantly increased.

Moreover, serum MDA, ALT and AST were significantly increased, while erythrocyte SOD activity was significantly decreased as compared with the control group.

Rats supplemented with potato crisps showed the highest values of total cholesterol, HDLcholesterol and LDL-cholesterol.

It could be concluded that both sources of acrylamide can induce certain abnormalities in the experimental animals and that the effect of the acrylamide formed in the potato crisps is more effective than that of the toasted bread.

Therefore, the authors recommended the necessity of avoiding such source of acrylamide in our food.