Acrylamide maybe formed in food cooked at very high temperature. Its role on gastric mucosa defenseis not fully elucidated. Hence the role of acrylamide consumption on gastric mucosal integrity was investigated. Fifty‐four animals (150–200g) were divided into 3 groups of 18 rats: Group 1 ‐ control (distilled water 0.2ml), Groups 2 (7.5mg/kg acrylamide) and 3 (15mg/kg acrylamide). All treatments were done orally for 28 days. Post‐treatment, gastric juice (modified pylorus ligation method) was obtained per group (n=5) and analysed for gastric acidity. Gastric antioxidants status (superoxide dismutase, glutathione, catalase, lipid peroxidation), tissue bicarbonate and prostaglandins‐E2 were assayed per group (n=5). Blood was collected via cardiac puncture for haematological indices and gastric mucus content was evaluated per group (n=5). Cell counts (parietal and mucous) and gastric histology was evaluated per group (n=3) using haematoxylin and eosin (H&E) and Periodic acid Schiff (PAS) stains. Mucus content, bicarbonate, prostaglandins‐E2, superoxide dismutase, glutathione, catalase, mucous cell count were reduced (p<0.05) in the acrylamide groups compared to control. Gastric acidity, nitric oxide, parietal cell count and lipid peroxidation were increased (p<0.05) in the acrylamide groups compared to control. White blood cell count in group 2 was increased but decreased in group 3 compared to control (p<0.05). Acrylamide treatment groups had gastric epithelial cells with poor architecture, lamina propria and submucosa inflammatory cell infiltration. Vascular congestion and limited production of mucus was observed. This study suggests that acrylamide consumption causes a dose‐dependent degeneration of gastric mucosa integrity via reductions in gastric protective factors which thus predisposes the gastric mucosa to erosions and lesions.This abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.