Assessment of the Comparative Effect of Sodium Benzoate, Ascorbic Acid, and their Combination on Glucose Levels, Lipid Profile, and Some Cardiovascular Risk Markers in Albino Rats

Abstract

Background: The widespread use of preservatives like sodium benzoate (SB) and ascorbic acid (vitamin C) in processed foods and beverages necessitates assessing their potential health risks. Aim: This study examined the effects of sodium benzoate, vitamin C, and their combination on glucose levels, lipid profile, and cardiovascular markers in albino rats. Methodology: A total of thirty-six rats were divided into six groups: a control group (Group I), two groups receiving sodium benzoate at 120 mg/kg (Group II; low-dose SB) and 240 mg/kg (Group III; high-dose SB), a vitamin C group receiving 100 mg/kg (Group IV), and two combination groups administered low-dose SB + vitamin C (Group V) and high-dose SB + vitamin C (Group VI); treatments were given orally for 28 days. At the end of the study, the rats were allowed to fast overnight, and anesthetized in a closed jar containing chloroform-soaked cotton wool. This was followed by the collection of fasting blood specimens via cardiac puncture for glucose and lipid profile analysis. Results: The results showed FBG and total cholesterol showed no significant differences among groups (p > 0.05). Compared to the control, triglycerides and LDL-c were higher in Group VI (p < 0.05), while HDL-c was lower in Groups V and VI (p < 0.05). The LDL/HDL ratio increased in Group VI (p < 0.05), and non-HDL-c was elevated in Groups II, III, V, and VI. Conclusion: These findings indicate that sodium benzoate, particularly at higher doses and when combined with vitamin C, disrupts lipid metabolism by elevating triglycerides, LDL-c, LDL/HDL ratio, and non-HDL-c while reducing HDL-c in rats. Since these alterations are key cardiovascular risk factors, frequent consumption of such preservatives in processed foods may contribute to cardiovascular disease. Further studies are needed to assess the long-term health effects of these food additives in humans.