Authors : M. Sedehi Esfahani , F. Ansari , S. Khadivi and F. Rashid Najafi
Abstract: The health consideration of microwave radiation has been the subject of scientific investigations particularly in the last decades. But there is a few information about the health effect of micro waved food consuming for a long time. The aim of this trial is to evaluate blood iron and also plasma transferrin as a protein transporter of iron in rat after eating microwaved food for a period of 1 year. For this study 64 young Sprague Dawley rats in 4 groups, each 16 (8 males and 8 females), 2 treated and 2 controls, were used under the standard conditions with free access to tap water and standard food. The 2 treated groups were consuming standard rat food pellets heated by 2450 MHz microwave radiation in 30 min for group (A) and 5 min for group (B). One of the control group (C) were consuming same pellets heated by electric oven at 200�C for 30 min and another control group (H) were eating the food pellets without any heating by microwave or electric oven. Animals were observed daily and the body weight and food and water consumption were assessed weekly too. In the end of the study the blood samples were taken from the heart of animals after 12 h fasting under ether anesthesia and the serum iron and transferrin analysis was performed on the blood samples. According to the statistical analysis, the level of iron was significantly decreased in all treated groups in comparison with control group of (C) and significant decreasing of iron, in female groups of B and male groups of A, in comparison with control (H). But transferrin level was significantly increased in female groups of A and B and male group of A in comparison with control (C) and only male group of A in comparison with control (H).
M. Sedehi Esfahani , F. Ansari , S. Khadivi and F. Rashid Najafi , 2008. Influence of Microwaved Food Eating on Blood Iron and Transferrin in Rat. Research Journal of Biological Sciences, 3: 1094-1096.