The Effect of Consuming Salt and Vinegar-Washed Vegetables on Serum Electrolyte Levels in Male Wistar Rats
Keywords:
electrolyte balance, sodium, potassium, food processing, acetic acid, dietary sodium, animal modelAbstract
Background: Salt and vinegar are commonly used to wash vegetables to remove contaminants and
improve food safety. However, their impact on the nutritional profile of vegetables, particularly the
electrolyte content, and the subsequent physiological effects on consumers, remains underexplored.
Objective: This study aimed to investigate the effect of consuming salt and vinegar-washed vegetables
on serum electrolyte (sodium, potassium, chloride, phosphorus) levels in a Male Wistar rat model.
Methods: Twenty male Wistar rats were divided into five groups (n=4/group). Group I (control) received
a normal diet with vegetables washed in plain water. Groups II and III received vegetables washed in
0.75g/250mL and 1.50g/250mL salt solutions, respectively. Groups IV and V received vegetables
washed in vinegar solutions at 1:4 and 2:4 dilutions, respectively. The intervention lasted 28 days. Serum
electrolytes were analyzed using ion-selective electrode (sodium, potassium, chloride) and ammonium
molybdate (phosphate) methods.
Results: The consumption of salt-washed vegetables led to a significant (p ≤ 0.05) increase in serum
sodium, chloride, and potassium levels compared to the control group. Serum sodium and chloride levels
were not significantly (p ≥ 0.05) altered in the Vinegar-washed vegetables; however, a significant (p ≤
0.05) increase in potassium and phosphate levels was observed at the lower vinegar concentration (1:4),
which decreased at the higher concentration (2:4).
Conclusion: Washing vegetables with salt significantly increases the bioavailability of electrolytes,
potentially disrupting homeostasis. In comparison, Vinegar washing is a more favorable method, with
minimal impact on sodium and chloride levels and a nonlinear effect on potassium and phosphate. These
findings suggest that dietary advice should consider vegetable preparation methods.
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