Bone Abstracts

Acrylamide is a byproduct that forms when certain carbohydrate and aminoacid rich foods are fried, baked, or roasted at high temperatures (>120°C). Our earlier study showed that acrylamide altered the morphology and histology of the small intestinal wall damaging the intestinal barrier and reducing absorption surface. The study was performed to determine whether acrylamide influences gut-bone axis in foetus when administered to guinea pig during the last 35 days of pr...