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VOL. 11, ISSUE 3 (2026)
Dietary smoked fish consumption induces genotoxicity in experimental rats
Authors
Unuafe Sunday Edewor, Adeyemi Olalekan
Abstract
Smoked fish is an important dietary protein source; however,
traditional fuelwood smoking can generate polycyclic aromatic hydrocarbons
(PAHs), several of which are genotoxic following metabolic activation. This
study investigated the association between dietary PAH exposure from smoked
fish and genotoxic responses in experimental rats. Thirty-five male albino rats
were randomly assigned to five dietary groups (n = 7), comprising a control
diet formulated with oven-dried fish and four diets containing increasing
proportions of fuelwood-smoked fish. Experimental feeds were analyzed for PAH
concentrations, proximate composition, phytochemicals, and antioxidant
capacity, while genotoxicity was assessed using liver and kidney DNA
fragmentation and micronucleus frequency. PAH concentrations increased with
smoked fish inclusion, with the highest exposure diet recording elevated
concentrations of benz(a)anthracene (2.04 ± 0.04 mg/kg), chrysene (1.19 ± 0.02 mg/kg),
indeno(1,2,3-cd) pyrene (69.89 ± 1.40 mg/kg), and benzo(ghi)perylene (44.19 ±
0.88 mg/kg). Benzo(a)pyrene was detected only in the two highest exposure diets
(0.101 ± 0.00 and 0.098 ± 0.00 mg/kg). The control diet exhibited the highest
protein content (25.88 ± 0.05%) and antioxidant activity, including total
flavonoids (203.62 ± 5.76 mg/L), FRAP (80.32 ± 4.32), total antioxidant
capacity (651.42 ± 25.93), DPPH radical scavenging activity (82.42 ± 2.38%),
and total phenolic content (267.98 ± 5.64 mg/L), whereas the highest smoked
fish diet showed the weakest antioxidant performance. DNA fragmentation
exhibited tissue-specific alterations, while micronucleus frequency increased
progressively with smoked fish inclusion, indicating enhanced chromosomal damage.
These findings demonstrate that dietary exposure to PAH-contaminated smoked
fish induces measurable genotoxicity and highlight the need for improved
smoking technologies, routine PAH surveillance, and strengthened food safety
measures to minimize human exposure.
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Pages:137-147
How to cite this article:
Unuafe Sunday Edewor, Adeyemi Olalekan "Dietary smoked fish consumption induces genotoxicity in experimental rats". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 137-147
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