Effect of a popular Middle Eastern food (Falafel) on rat liver

The aim of this study was to evaluate the effect of short-term consumption of oil and frying oil extracted from falafel patties, and then to study the long-term effect of consumption of falafel patties on rat liver gross morphology and serum liver enzymes. The frying oil quality was assessed using thiobarbituric acid reaction on rat liver homogenate. Frying oil and oil extracted from falafel patties were administered to male Wistar albino rats via gavage for 5 days. Blood samples were collected and the activities of alkaline phosphatase (ALP), aspartate aminotransferase, alanine aminotransferase (ALT), and bilirubin levels were determined. Livers were weighed and gross morphology was assessed. For the long-term effect of falafel consumption, rats were fed falafel patties for 30 days, and then blood samples were collected and assayed for the above-mentioned parameters. Short-term consumption of falafel extracts and frying oil did not cause any significant difference in the liver function tests and liver gross morphology. Whereas, long-term consumption of falafel patties caused a significant increase in ALP, ALT, bilirubin level and increased liver weight/body weight ratio denoting hepatotoxicity. This indicates that consumption of large amounts of falafel on daily basis might lead to hepatotoxicity.