Investigation of the effects of acrylamide on tendon healing in rats.

OBJECTIVE

This study aimed to investigate the effect of acrylamide (AA), a compound formed in heat-processed foods, on tendon healing.

METHODS

Sixty-four female Wistar albino rats were randomly assigned to 8 groups. A transverse incision was made 0.5 cm proximal to the calcaneal insertion of the right Achilles tendon and repaired using the modified Kessler technique. Experimental groups received AA via gastric gavage, while the controls received saline. Groups 1-4 were sacrificed on day 15, and Groups 5-8 on day 30. Tendons were examined immunohistochemically, histopathologically, morphometrically, and biomechanically.

RESULTS

No significant differences in maximum tensile load were found between control and experimental groups on days 15 and 30 (P > .05). Capsule formation was observed at incision sites in both periods, thicker in the 30-day group. Compared with controls, experimental groups showed reduced cellularity and increased collagen fibers. Type 1 and 3 collagen density around the repair site was higher in the AA groups; however, it decreased at day 30 relative to day 15. Notably, chondroblast-like cells with euchromatic nuclei appeared between collagen fibers in the 30-day AA group. MMP-2 and MMP-9 expression were markedly reduced in both tendinocytes and collagen fibers, while MMP-7 showed minimal collagen staining and reduced tendinocyte expression in AA-treated animals.

CONCLUSION

Acrylamide exposure did not significantly affect tensile strength at either 15 or 30 days; however, early destructive effects on tendon tissue were evident, which did not progress by day 30. These findings suggest that consuming AA-containing foods after tendon injury may adversely affect early healing. Further research is needed to clarify the mechanisms involved.   Cite this article as: Şahin MB, Kılın. S, Hamutoğlu R, Kaloğlu C. Investigation of the effects of acrylamide on tendon healing in rats. Acta Orthop Traumatol Turc.,2026; 60(4), 0781, doi: 10.5152/j.aott.2026.25781.