Effects of the Ingestion of Microwaved Food Items on Some Haematological Parameters in Albino Wistar Rats

Abstract

Aim: To determine if there is a correlation between the ingestion of microwaved food items and haematological parameters. Study Design: Twenty male albino rats weighing between 180-200g were used for the study and randomly assigned into 2 study groups of 10 animals each. The animals were 10 – 11 weeks old on arrival. Place and Duration of Study: Federal University of Technology, Owerri, Nigeria, between September 2013 and December 2013. Methodology: Group 2 animals were fed on microwaved food items such as boiled rice and stew, jollof rice, porrage beans, porrage yam and boiled fish while group 1 animals were fed on similar unmicrowaved food items for 3 months. All food items spent only 4 minutes in the microwave oven. Blood samples of the 2 groups were analyzed in the laboratory. Results: A significant decrease in the means of Red Blood Cell (769.0×104±15.36 to 683.6×104±13.41), White Blood Cell (8.52×103±1.15 to 5.98×103±0.96), Packed Cell Volume (45.28±1.03 to 34.20±1.93), Haemoglobin Concentration (19.18±0.37 to 15.56±0.35), Lymphocytes (72.75±0.99 to 53.70±0.96), monocytes (6.47±0.27 to 5.60±0.36) and eosinophils (3.90±0.20 to 2.64±0.47) counts of group 2 animals was shown when compared to group 1 animals (P = .05). A significant increase in the mean of neutrophils (35.50±0.85 to 42.84±0.68) count of group 2 animals was shown when compared to group 1 animals (P = .05). There was no significant decrease in basophils (1.60±0.37 to 1.42±0.65) count of group 2 animals when compared to group 1 animals (P = .05). Conclusion: These results suggest that the ingestion of microwaved food items affects some haematological parameters.