The effect of acryl amide on tissue changes, blood and enzymatic parameters in male rats.

Acrylamide is a usual chemical compound which is produced in both industrial and laboratory processes. It is formed in fried starchy foods especially potato products. The aim of the present study was to evaluate the effects of acrylamide on some blood biochemical enzymes، blood parameters and pathological effects on brain، renal and hepatic tissues in male rats. In this study، twenty mature male Wistar rats were divided in to two groups; the first group daily received 20 mg/kg acryl amide orally for 40 days. The second group received distilled water the same route and duration. At the end of the experimental period (40 days)، six mice from each group were randomly selected and anesthesia. The blood samples were collected from the rats to determine some enzyme activities and hematology parameters. Also، the brain، liver، kidney and muscle samples were prepared for histopathologic assessment. Data were analyzed using Kolmogrov-Smirnov test and t-test. The results revealed that in experimental group which received 20 mg/kg acrylamide orally for 40 days، the serum concentration of alanine aminotransferase showed a significant decrease (P<0. 05)، but no significant differences were observed in the total protein، urea nitrogen، creatininein and parameters in experimental group compared to control group (P>0. 05). Elevated activity of creatine phosphokinase and lactate dehydrogenase in the experimental group was not significant as compared to the control group (P>0. 05). It was not significant changes in hematological parameters of the treated group as compared to the control group. Histopathological investigation، however، revealed necrotic and degenerative changes in the liver، brain steam neuron and muscle fibers of acrylamide treated rats. The results of this survey suggest that acrylamide exposure causes tissue changes in nervous system، skeletal muscles and liver tissues. Therefore، it needs to study for reducing acrylamide exposure either industrial work or dietary regime.