Impact of Tartrazine on Kidney Function in Tilapia and the Mitigating Effect of Folic Acid: A Biochemical and Histopathological Evaluation

Tartrazine, a synthetic azo dye widely used as a food colorant with considerable amount of demand in market. It has been associated with multiple adverse health outcomes, including renal dysfunction. Substantial amount of contamination of tartrazine takes place in various aquatic systems to certain extent by direct exposure from manufacturing bodies or additionally through hotel kitchen run-off water, leftover food and drinks. This study aimed to evaluate the nephrotoxic effects of tartrazine on Oreochromis niloticus (Nile tilapia) and to assess the potential protective role of folic acid as a dietary intervention which showed promising anti-inflammatory role in many studies.

Fish were exposed to tartrazine via the aquatic medium for a defined duration. Renal toxicity was evaluated by measuring serum urea and creatinine levels, alongside histological examination of renal tissues. Tartrazine exposure led to a significant elevation in serum urea and creatinine, accompanied by marked histopathological changes, including tubular degeneration and necrosis, indicating oxidative stress-mediated renal damage. To counteract these effects, folic acid was incorporated into the diet of a separate group of tartrazine-exposed fish.

Biochemical assessments demonstrated a notable reduction in serum urea and creatinine levels in the folic acid-treated group. Histological analysis further confirmed a considerable improvement in renal architecture, with diminished signs of tubular degeneration and necrosis. These findings suggest that dietary folic acid effectively mitigates tartrazine-induced nephrotoxicity in O. niloticus, likely through its antioxidant and cytoprotective properties.