Dietary Nitrite: from menace to marvel

Bryan, Nathan S.

doi:10.31989/ffhd.v6i11.295

Cited by 5 publications

(5 citation statements)

References 72 publications

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“…The negative health effects of nitrates and nitrites are commonly described in the literature [9][10][11]. On the other hand, in recent years, various benefits of the supply of nitrates with the diet have been indicated, in particular on the function of the cardiovascular system [12,13]. These benefits are related to the supply of nitric oxide, which have a positive effect on the cardiovascular system.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

2021

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This study evaluated the effect of sodium nitrate reduction on the following parameters: thiobarbituric acid reactive substances, the color parameters (CIE L* a* b*), total heme pigments, heme iron content and nutritional value related to N-nitrosamines content as well as nitrate and nitrite residues of traditionally produced fermented loins. Raw loins (m. longissimus thoracis et lumborum) and fermented products with different levels of nitrate added (0, 50, 100, 150 mg kg−1) were tested during six months of vacuum storage. The reduction of nitrate did not lead to statistically significant changes in total pigment content as well as heme iron content in fermented loins at the end of processing and during storage. Water activity did not differ statistically significantly between the formulations. Fermented loins at the end of processing revealed residual sodium nitrite levels of <10 mg kg−1, while the amount of nitrate residue depended on the level added during production, obtaining the highest value of 19.0 mg kg−1 for the sample with the highest nitrate addition. The level of nitrosamines was <5 µg kg−1 in all samples, which proves their chemical safety. In conclusion, the use of nitrate reduced to 50 mg kg−1 in fermented loins allows to obtain a product with properties similar to the product with 150 mg kg−1 of nitrate, especially in terms of its physicochemical properties and lipid oxidation.

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Section: Introductionmentioning

confidence: 99%

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

2021

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“…The predictions that dietary intake of nitrate and/or nitrite may increase the risk of gastric cancer, extrapolated from animal studies, have not been substantiated epidemiologically [ 44 , 50 ]. On the contrary, several studies have observed the beneficial effects of dietary nitrate supplementation on, for example, blood pressure and endothelial function, demonstrating that NO homeostasis can be restored by nitrite and/or nitrate independent from enzymatic NO sources and may represent a further system for endogenous NO production [ 51 , 52 , 53 ].…”

Section: Nitric Oxide and Nitric Oxide Derivatesmentioning

confidence: 99%

“…However, it is known that nitrite is capable of causing severe methemoglobinemia with a high mortality following the intake of sodium nitrite, which is often misused for self-poisoning [ 54 ]. However, nitrite, when administered in a clinical setting for specific diseases, reveals health benefits because most of the published reports identify NO production as the mechanism of action for nitrite applications [ 52 ].…”

Section: Nitric Oxide and Nitric Oxide Derivatesmentioning

confidence: 99%

Enhancement of Nitric Oxide Bioavailability by Modulation of Cutaneous Nitric Oxide Stores

Suschek

Feibel

Kohout³

et al. 2022

Biomedicines

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The generation of nitric oxide (NO) in the skin plays a critical role in wound healing and the response to several stimuli, such as UV exposure, heat, infection, and inflammation. Furthermore, in the human body, NO is involved in vascular homeostasis and the regulation of blood pressure. Physiologically, a family of enzymes termed nitric oxide synthases (NOS) generates NO. In addition, there are many methods of non-enzymatic/NOS-independent NO generation, e.g., the reduction of NO derivates (NODs) such as nitrite, nitrate, and nitrosylated proteins under certain conditions. The skin is the largest and heaviest human organ and contains a comparatively high concentration of these NODs; therefore, it represents a promising target for many therapeutic strategies for NO-dependent pathological conditions. In this review, we give an overview of how the cutaneous NOD stores can be targeted and modulated, leading to a further accumulation of NO-related compounds and/or the local and systemic release of bioactive NO, and eventually, NO-related physiological effects with a potential therapeutical use for diseases such as hypertension, disturbed microcirculation, impaired wound healing, and skin infections.

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“…NO 2 − also produces NO and bioactive NO in the blood and tissues. The reduction of nitrate and nitrite to NO is called the nitrogen oxide cycle [ 72 , 73 ] ( Fig. 6 ).…”

Section: Physiological Action Of Nitric Oxide In the Bodymentioning

confidence: 99%

Effect on health from consumption of meat and meat products

Lee

et al. 2021

J Anim Sci Technol

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The aim of this study was to investigate the effects of dietary sodium nitrite and meat on human health. Sodium nitrite in processed meat is known to be one of the main precursors of carcinogens, such as N-nitroso compounds. However, we previously found that processed meat is not the primary source of sodium nitrite; nitrate or the conversion of nitrate in vegetables are contribute to generate more than 70% Sodium nitrite or nitrate containing compounds in body. Although the heavy consumption of meat is likely to cause various diseases, meat intake is not the only cause of colorectal cancer. Our review indicates that sodium nitrite derived from foods and endogenous nitric oxide may exhibit positive effects on human health, such as preventing cardiovascular disease or improving reproductive function. Therefore, further epidemiological studies considering various factors, such as cigarette consumption, alcohol consumption, stress index, salt intake, and genetic factors, are required to reliably elucidate the effects of dietary sodium nitrite and meat on the incidence of diseases, such as colorectal cancer.

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Dietary Nitrite: from menace to marvel

Cited by 5 publications

References 72 publications

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

Enhancement of Nitric Oxide Bioavailability by Modulation of Cutaneous Nitric Oxide Stores

Effect on health from consumption of meat and meat products

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