EVALUATION OF THE IMPACT OF TOAST BREAD AND FRESH BREAD CONSUMPTION ON BIOCHEMICAL PARAMETERS IN WISTAR RATS
Abstract
ABSTRACT
Bread is a widely consumed staple food in West Africa, and its processing may influence nutrient composition and physiological responses. This study assessed the in vivo effects of fresh and toasted bread consumption on biochemical parameters in Wistar rats. Eight rats per group (4 male, 4 female) were fed fresh bread and toasted bread diets. Serum biochemical parameters, including alanine aminotransferase (ALT), alkaline phosphatase (ALP), cholesterol, creatinine, and malondialdehyde (MDA), were evaluated. ALT and ALP activities were slightly elevated in bread-fed groups, particularly in toasted bread-fed rats, indicating mild hepatic adaptation. Serum cholesterol was higher in bread-fed rats, while creatinine levels remained stable across all groups, suggesting no adverse effect on renal function. MDA levels increased in bread-fed rats, highlighting potential oxidative stress associated with thermal processing. The findings suggest that bread processing influences nutrient composition and biochemical responses, with toasted bread having a greater impact on liver enzyme activity, lipid profile, and oxidative stress. These results underscore the importance of moderating consumption of processed bread and considering processing methods in dietary practices.
Keywords: Wistar rats, bread, ALT, ALP, cholesterol, creatinine, malondialdehyde
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.