Changes in micronucleated erythrocytes and fragmented DNA in rats fed with synthetic and plant-based natural colouring agents formulated biscuits diet.

Food colouring chemicals are used indiscriminately in many meals today, but their usage in food is still controversial and will continue to cause customers significant worry as individuals sensitivity to health issues rises. The present study was designed to evaluate effect of formulated biscuits diet using tartrazine and chocolate brown HT (food brown 3) as a synthetic colour, and Ocimum africanum plant and cocoa as a natural colour in Wistar albino rats. Thirty five rats (150 g -180 g) were used for this study. After the acclimation period of seven days, rats were divided into seven groups (5 rats per group). Rats were given tartrazine and O. africanum leaves powder biscuits diet at dose level 7.5 mg/kg /day (Acceptable Daily Intakes; ADI), and chocolate brown HT and cocoa biscuits at 1.5 mg/kg /day (ADI) for seven weeks. Micronucleated erythrocytes and fragmented DNA in the tissues (liver, kidney heart and testis) were determined using standard methods. The results showed significant increase in micronucleated erythrocytes (6.59 ± 0.02, 95% CI: 5.15-8.03; 7.54 ± 1.42, 95% CI: 5.69-9.39 MN cells/4000 red blood cells) and fragmented DNA in the tissues of rats fed with tartrazine and chocolate brown HT biscuits diet when compared to control (2.40 ± 0.12; 95% CI: 0.84-3.96 MN cells/4000 red blood cells). Significant decrease were observed in micronucleated erythrocytes (1.36 ± 0.22, 95% CI: 0.32-2.40; 1.06 ± 0.44, 95% CI: 0.21-1.91 MN cells/4000 red blood cells) and fragmented DNA in the tissues of rats fed O. africanum powder and cocoa biscuits when compared to control. There were no significant different in micronucleated erythrocytes and fragmented DNA in the tissues of rats fed with synthetic and natural colour mixture biscuits in comparison to control. In conclusion, synthetic colourants may augment DNA fragmentation and large quantities and/or long periods of intake should be restricted in food formulation and nutritional therapy.