Effect of Iron Enriched Bread Intake on the Oxidative Stress Indices in Male Wistar Rats

Background Contrary to the proven benefits of iron, few concerns in producing the oxidative stress is remained problematic. Objectives The aim of the study was to evaluate the oxidative stress in the male Wistar rats fed bread supplemented with iron in different doses i.e., 35 (basic), 70 (two fold), 140 (four fold), and 210 mg/kg (six fold) with or without NaHCO₃ (250 mg/kg). Methods In this experimental study Iron, ceruloplasmin, ferritin, total iron binding capacity (TIBC), albumin, total protein, uric acid and plasma superoxide dismutase (SOD), glutathione peroxidase (GPX), catalase (CAT), malondialdehyde (MDA), and total antioxidant capacity (TAC), were evaluated in 30 rats at the first and last day of the experiment (day 30). In addition, phytic acid levels were detected in all baked breads. The data were analyzed by ANOVA and t test procedure though SPSS statistical software version 20. Results Serum iron level in rats that received basic level of iron plus NaHCO₃ decreased significantly in the last day of the trial. Higher level of serum iron was seen in rats that received iron twofold, fourfold and sixfold and rats that received iron fourfold plus NaHCO₃. Serum ceruloplasmin and ferritin in groups of rats that received fourfold level of iron plus NaHCO₃ and rats that received iron sixfold showed a significant increase (P ≤ 0.05). Serum total protein and uric acid in rats that received basic level of iron plus NaHCO₃ and rats that received twofold level of iron showed a significant decrease. Serum total protein levels in rats that received fourfold level of iron showed a significant decrease. Bread with NaHCO₃ showed higher phytic acid levels than other groups. Conclusions These results indicate that oxidative stress was not induced, whereas some antioxidant activities were significantly changed in rats that received iron-enriched bread.