EFFECTS OF LEACHED POLYPOLYSTYRENE INTO FOOD ON SERUM C-REACTIVE PROTEIN OF NORMAL ALBINO RATS

Polystyrene is an aromatic hydrocarbon forming a colorless liquid widely used in the manufacturing of plastics, rubber, and resins for its ability to readily form polymers. This study investigates the effects of dietary polystyrene formulation on serum C-reactive protein (CRP) levels in experimental animals. CRP is a significant biomarker for inflammation and can indicate the presence of underlying health issues. In this experiment two groups of experimental animals were used for the analysis, with group I (Control), fed normal rat chow without exposure to polyethylene (n=10), and group II (Experimental groups) fed with normal rat chow with leached polyethylene for 30 days (n=10). After the experimental period, Serum CRP levels were measured and expressed as mean ± standard error of the mean (SEM). The results indicated that the CRP levels in Group I were 0.17 ± 1.11 mg/L, whereas Group II showed elevated CRP levels at 0.25 ± 1.97 mg/L. These findings suggest a potential inflammatory response associated with the consumption of polystyrene, highlighting the need for further investigation into the health implications of plastics used in packaging and dietary use. This research contributes to the growing body of literature on the effects of environmental pollutants on health and underscores the importance of monitoring dietary components for their potential inflammatory effects. Future studies should explore the mechanisms underlying the observed increase in CRP levels and assess long-term health outcomes in response to polystyrene consumption.