A new study published in Trends in Pharmacology and Toxicology has raised concerns about the potential health effects of consuming gamma-irradiated tomatoes, a preservation method increasingly used to reduce food spoilage and extend shelf life.
Researchers from Ladoke Akintola University of Technology and Baze University conducted controlled laboratory experiments on 48 male Wistar rats to investigate how tomatoes exposed to different doses of gamma radiation affect heart and kidney function.
Unexpected Toxic Effects at Higher Radiation Levels
The team fed rats tomatoes irradiated at increasing voltage and current intensities for 56 days and measured changes in body organs, blood chemistry, oxidative stress, and inflammatory markers.
Results showed a dose-dependent increase in harmful biochemical indicators:
- Triglycerides increased by 28–46%
- LDL cholesterol rose by 22–39%
- Total cholesterol increased by 18–33%
- Inflammatory biomarkers (TNF-α, IL-6) increased by up to 52%
- Caspase-3, a marker of cell apoptosis, rose by 40–60%
At the same time, heart and kidney weight decreased by 12–25%, suggesting possible tissue damage. Creatinine and urea levels in the blood, key indicators of kidney function, also rose significantly in rats fed irradiated tomatoes.
Cardiorenal Damage
The researchers observed that high irradiation doses led to:
- Elevated troponin, LDH, and creatine kinase, indicators of heart injury
- Electrolyte imbalances, including abnormal sodium and potassium levels
- Oxidative stress, with reduced natural antioxidants like SOD and glutathione
“These findings suggest that gamma-irradiated tomatoes may compromise cardiorenal health by triggering inflammation and oxidative stress,” the authors reported.
Low Doses Showed Mild Benefits
Interestingly, lower radiation levels demonstrated potential protective effects, such as reduced lipid peroxidation in kidney tissues and moderate antioxidant activity. However, as radiation intensity increased, beneficial effects were lost, and harmful outcomes appeared.
Implications for Food Safety
Food irradiation is considered safe by regulatory agencies and is widely used for preserving fruits, grains, meat, and spices. However, the authors caution that irradiation may alter the nutritional profile of tomatoes, affecting their cardioprotective compounds such as lycopene and flavonoids.
Lead author Saka Waidi Adeoye emphasized the need for further research to determine how irradiation changes bioactive compounds in food and what levels are safe for human consumption.
More Research Needed
The study was limited to short-term exposure and male rats. Researchers recommend long-term studies, including human trials, to assess real-world risks.“While irradiation improves food safety, its biological effects must be clearly understood. Consumers deserve assurance that preserved foods remain safe,” the authors concluded.
The findings highlight the importance of balancing food preservation methods with possible health concerns as global demand for longer-lasting fresh produce continues to rise.