Physiological studies on the effects of food preservative and colouring compounds on the growing malnourished white rat

Abstract

Using of food preservatives such as sodium nitrite and a synthetic food dyes such as tartrazine induce teratogenic, mutagenic, . chromosomal aberration and carcinogenic effects in the developing countries due to malnourishment. The effect of sodium . nitrite and tartrazine on some physiological aspects of normal fed (18% protein) and protein dificient diet (5% protein) fed rats was carried out.

Significant decrease of blood haemoglobin and oxyhaemoglobin levels were recorded as a result of sodimn nitrite treatment depending on dose and time in both normally fed rats and malnourished ones. A significant decrease in Hb level was recorded after three months treatment with tartrazine in both normally fed and malnourished rats. Moreover, a significant decrease of oxyhaemoglobin of all animal groups after treatment with tartrazine. A significant increase of methemoglobin level as a resUlt of sodium nitrite treatment was found in all groups while similar results were recorded in the both moderate and high doses of tartrazine (400 and 800 ppm) at both intervals. In all combined groups (500 ppm sodium nitrite and 800 ppm tartrazine) the haemoglobin and oxyhaemoglobin levels were significantly decreased in normally fed rats and malnourished one.

- In all groups, there was a significant increase of serum bilirubin level as a result of sodium nitrite treatment and tartrzine administration to malnourished rats for three months. All the combined doses, in both intervals and different protein diets, the serum bilirubin level was significantly increased.

- The serum alkaline phosphatase activity generally was significantly increased in all groups.

- Serum AST activity was significantly increased in all normally fed and malnourished rats treated with sodium nitrite, while this