Abstract
ALTERATIONS IN LIPID PROFILE LEVELS AND SELECTED LIVER FUNCTION MARKERS IN LONG TERM CONSUMPTION OF INSTANT NOODLES BY WISTAR RATS

Adjene Josiah Obaghwarhievwo, Ibrahim Saleh, Igumbor Eunice Obiajulu and *Odigie Mike Osagie

ABSTRACT

Several studies have linked the levels of selected liver function markers to the development of diabetes, hypertension, hyperlipidaemia and coronary artherothrombosis. However, the effects of long term consumption of instant noodles has on the activity of liver enzymes is yet to be fully researched; hitherto was this study designed. Fifty (50) adult wistar rats of an average weight of 200g were purchased for the study. After two (2) weeks of acclimatization, the rats were randomly grouped into five (5) groups of ten (10) rats each. While Group A animals were fed with cooked instant noodles (Type A), group B received cooked instant noodles mixed with spice, whereas, group C and D were respectively fed with cooked instant noodles (type B) and type B with spice. Lastly, group E (Control) rats received standard rat chow and water liberally. At the end of thirty (30) days of administration of test substances, rats were sacrificed (by cervical dislocation) and liver tissues harvested for biochemical assay of selected liver function markers [Alanine Transaminase (ALT), Aspartate Aminotransferase (AST) and Alkaline Phospahatase (ALP)]. Also Assayed were total bilirubin levels. In any case, blood samples were also collected and assayed for various levels of lipid profile [Triglycerides (TG) Total Cholesterol (TC), High Density Lipoprotein (HDL) and Low Density Lipoprotein (LDL)] changes. Result showed a statistically insignificant change (p < 0.05) between the treated animals and those of control. For liver function markers, we observed a statistically significant (p < 0.05) increase in ALT, AST and total bilirubin levels in the treatment groups. However, there was a significant (p < 0.05) increase in ALP in the treatment groups, which was a strong indication that the liver was affected. Study also revealed a statistically significant increase (p < 0.05) in all assayed lipid profiles except that of HDL which decreased significantly. We recommend that further studies aimed at corroborating this findings be carried out.

Keywords: Liver, Instant noodles, Liver function markers and Lipid Profile.


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