Structural and ultrastructural evidence of neurotoxic effects of fried potato chips on rat postnatal development

El‐Sayyad, Hassan I.; El-Gammal, Hekmat; Habak, Lotfy A.; Abdel-Galil, Heba M.; Fernando, Augusta; Gaur, Rajiv L.; Ouhtit, Allal

doi:10.1016/j.nut.2011.06.008

Cited by 29 publications

(15 citation statements)

References 41 publications

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“…The results showed that administration of ACR to pregnant rats would result in a significant reduction in the average size of the cerebellum in new-borns compared to the control group. This result was in agreement with previous findings that showed the sensitivity of the brain cells in neonatal nutrition during pregnancy and lactation by ACR ( Zeisel, 2004 ; El-Sayyad et al, 2011 ).…”

Section: Discussionsupporting

confidence: 94%

Stereological Method for Assessing the Effect of Vitamin C Administration on the Reduction of Acrylamide-induced Neurotoxicity

Dortaj

Yadegari

Abad

et al. 2018

BCN

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Introduction:Acrylamide (ACR) consumption is increasing all over the world. There are some evidence on the literature about its neurotoxic effect on mature animals, but the effects of ACR on postnatal development have been less studied. The purpose of this study was to evaluate the effects of ACR on development of cortical layer, white matter, and number of Purkinje cells of the cerebellum in rat newborns.Methods:This study was carried out on 20 female Wistar rats (average weight: 180 g, aged: two months). The rats were divided into four groups. Pregnant rats were orally fed with ACR 10 mg/kg and vitamin C 200 mg/kg. In this study, 6 infants of each group (weighting 32–35 g) were randomly selected at day 21 after birth and placed under deep anesthesia and transcardial perfusion. Their cerebellums were fixed and histopathological changes were evaluated with Hematoxylin and Eosin (H&E) staining and cresyl violet method. The volume of cerebellar cortical layers and number of Purkinje cells were investigated by Cavalieri’s principle and physical dissector methods. The obtained data were analyzed by 1-way ANOVA and LSD test using SPSS. P<0.05 considered as statistically significant.Results:The results showed that newborns of ACR-treated female rats have decreased cerebellar weight (P≤0.05) and lower than average number of Purkinje cells (P≤0.001). ACR also decreased the volume of granular and molecular layer and increased the volume of white matter. While the results showed decreased in white matter volume in vitamin C group (P≤0.001).Conclusion:ACR induces structural changes in the development of the cerebellar cortical layers in rat newborns, but these changes may be prevented by vitamin C as an antioxidant.

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Section: Discussionsupporting

confidence: 94%

Stereological Method for Assessing the Effect of Vitamin C Administration on the Reduction of Acrylamide-induced Neurotoxicity

Dortaj

Yadegari

Abad

et al. 2018

BCN

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“…Decreased offspring body weight following maternal acrylamide exposure during gestation has been consistently observed in mice and rats [9,12]. Maternal consumption of foods rich in acrylamide, such as fried potatoes, in humans was associated with cord blood acrylamide adduct levels and with reduced birth weight [8,11].…”

Section: Body Weightmentioning

confidence: 98%

“…El-Sayyad et al [9] investigated the neurotoxic effects of acrylamide on postnatal development. In their study, female rats were treated with a dose of 30 mg/kg/day acrylamide during pregnancy or fed a standard diet (control group), and their offspring were examined.…”

Section: Central and Peripheral Nervous Systemmentioning

confidence: 99%

Maternal Acrylamide and Effects on Offspring

2016

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“…ACR induces nerve terminal degeneration [79] and has deleterious effects on the thalamus, hippocampus and cerebral cortex [79,86]. A recent study demonstrated evidence of ACR neurotoxic effects of fried potato chips on rat postnatal development, causing cerebellar cortical defects and myodegeneration of the gastrocnemius muscle during the postnatal development of pups [87]. It has been postulated that neurotoxicity of ACR might be cumulative as the same neurotoxic effects can be seen at low and high doses of ACR with the low doses requiring longer exposure [86,88].…”

Section: Toxicity Of Acrylamidementioning

confidence: 99%

Mitigation of Acrylamide in Foods: An African Perspective

Adebo¹,

AdeyinkaAdebiyi²,

Gbashi³

et al. 2017

Acrylic Polymers in Healthcare

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Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

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Structural and ultrastructural evidence of neurotoxic effects of fried potato chips on rat postnatal development

Cited by 29 publications

References 41 publications

Stereological Method for Assessing the Effect of Vitamin C Administration on the Reduction of Acrylamide-induced Neurotoxicity

Stereological Method for Assessing the Effect of Vitamin C Administration on the Reduction of Acrylamide-induced Neurotoxicity

Maternal Acrylamide and Effects on Offspring

Mitigation of Acrylamide in Foods: An African Perspective

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