Nitrate and nitrite in the diet: How to assess their benefit and risk for human health

Abstract

Nitrate is a natural constituent of the human diet and an approved food additive. It can be partially converted to nitrogen monoxide, which induces vasodilation and thereby decreases blood pressure. This effect is associated with a reduced risk regarding cardiovascular disease, myocardial infarction, and stroke. Moreover, dietary nitrate has been associated with beneficial effects in patients with gastric ulcer, renal failure, or metabolic syndrome. Recent studies indicate that such beneficial health effects due to dietary nitrate may be achievable at intake levels resulting from the daily consumption of nitrate-rich vegetables. N-nitroso compounds are endogenously formed in humans. However, their relevance for human health has not been adequately explored up to now. Nitrate and nitrite are per se not carcinogenic, but under conditions that result in endogenous nitrosation, it cannot be excluded that ingested nitrate and nitrite may lead to an increased cancer risk and may probably be carcinogenic to humans. In this review, the known beneficial and detrimental health effects related to dietary nitrate/nitrite intake are described and the identified gaps in knowledge as well as the research needs required to perform a reliable benefit/risk assessment in terms of long-term human health consequences due to dietary nitrate/nitrite intake are presented.

Quantitative and Comparative Contents of Nitrate and Nitrite in Beta vulgaris L. by Reversed-Phase High-Performance Liquid Chromatography-Fluorescence

“…Beetroots from Rio Grande do Norte showed significantly high NO 2 − content when compared to beetroots from Minas Gerais, Bahia, Rio (Habermeyer et al 2015). Agricultural (type of cultivation, fertilization, use of herbicides, and availability of other nutrients) and environmental (atmospheric humidity, temperature, exposure to sunlight, and light intensity) factors are the factors that most affect NO 3 − content in beetroots (Santamaría 2006;Habermeyer et al 2015). Originally from European and North African regions, the beetroot is a vegetable typical of temperate climates, which adapts well in temperatures between 10 and 20°C (Tullio et al 2013).…”

“…The main finding of the present study was that beetroots from Rio de Janeiro showed significantly high NO 3 − content when compared to beetroots from Rio Grande do Norte, Santa Catarina, Minas Gerais, and Bahia. Beetroots from Rio Grande do Norte showed significantly high NO 2 − content when compared to beetroots from Minas Gerais, Bahia, Rio (Habermeyer et al 2015). Agricultural (type of cultivation, fertilization, use of herbicides, and availability of other nutrients) and environmental (atmospheric humidity, temperature, exposure to sunlight, and light intensity) factors are the factors that most affect NO 3 − content in beetroots (Santamaría 2006;Habermeyer et al 2015).…”

Organic Cultivation of Tomato in India with Recycled Slaughterhouse Wastes: Evaluation of Fertilizer and Fruit Safety

“…Likewise, presence of nitrates and nitrites in agricultural products have significant influence on human health and is an important indicator of fertilizer quality. Very recent literature [15] affirms that beneficial health effects (such as reduced risk of cardiovascular disease) are attainable by daily consumption of nitrate-rich vegetables. However, enhanced risk of cancer from ingested nitrate and nitrite cannot be ruled out.…”

Variations in cadmium and nitrate co-accumulation among water spinach genotypes and implications for screening safe genotypes for human consumption

“…However, nitrate can decrease blood pressure, thus reducing the risk of cardiovascular disease, myocardial infarction, and stroke. Daily consumption of nitrate-rich vegetables is associated with beneficial effects for patients with gastric ulcer, renal failure, and metabolic syndrome (Habermeyer et al, 2015).…”