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
Onengiyeofori Ibama *
Department of Clinical Chemistry, Faculty of Medical Laboratory Science, Rivers State University, Port Harcourt, Rivers State, Nigeria.
Ibitrokoemi Faye Korubo
Department of Internal Medicine, University of Port Harcourt Teaching Hospital, Port Harcourt, Rivers State, Nigeria.
Blessing Ogutu
Department of Clinical Chemistry, Faculty of Medical Laboratory Science, Rivers State University, Port Harcourt, Rivers State, Nigeria.
*Author to whom correspondence should be addressed.
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.
Keywords: Sodium benzoate, ascorbic acid, lipid metabolism, cardiovascular risk