PATHOLOGICAL EFFECTS OF FOOD ADDITIVES (SODIUM BENZOATE AND ASCORBIC ACID) ON SELECTED ORGANS OF WISTAR RATS

Abstract

Food additives are substances added to food to preserve flavor or enhance its taste and appearance. To meet the demand of the rising population, chemical based preservatives and additives are added to the edible items. This study examined the pathological effects of food additives (sodium benzoate and ascorbic acid) on selected organs of Wistar rats. About twenty-eight Wistar rats of both males and females were procured from Osogbo, Osun-state, Nigeria. They were fed on standard rat chow and water having unrestricted access and acclimatized for two weeks, after which they were divided into four groups of 7 rats each. Group A (control) was administered distilled water. Group B was orally administered sodium benzoate at a dose of 100mg/kg body weight. Group C was orally administered ascorbic acid at a dose of 150mg/kg per body weight. Group D was orally administered both sodium benzoate and ascorbic acid at a dose of 100 and 150mg/kg per body weight.  At day 28, the rats of each group was allowed to fast overnight, blood samples were taken into EDTA bottles for haematological analysis and the rats were consecutively anaesthetized with ketamine-hydrochloride and then sacrificed. Tissue samples were harvested and fixed immediately with 10% formal saline, thereafter processed using the Automatic Tissue Processor for the histological analysis. There was no significant difference (p > 0.05) in the PCV and monocytes of Wistar rats administered with Sodium-benzoate (SB) additive when compared with the control group but a statistical difference was recorded in all other haematological parameters. There was no significant difference (p > 0.05) observed in the hematological parameters of Wistar rats administered with commonly used food additive (Ascorbic Acid) when compared with the control group. Histological morphology of the kidney, liver, and stomach revealed necrosis, atrophic changes, inflammation, and ulceration. This calls attention to the potential risks associated with consuming foods that contain sodium benzoate. Conclusively, Sodium benzoate (SB) administration is the main trigger that causes effects on gastrointestinal organs and haematological parameters.