Recent studies by Edith Cowan University (ECU) have highlighted that nitrates from plants significantly decrease mortality risks, while those derived from animals, processed meats, and tap water increase such risks. The research, led by Dr Nicola Bondonno, involved over 52,000 participants from the Danish Diet, Cancer, and Health Study, revealing that moderate to high consumption of plant-based nitrates reduced the risk of death from all causes, cardiovascular diseases and cancer by 14% to 24%. The study supports the intake of nitrate-rich vegetables like leafy greens and beetroot, dispelling fears related to their cancer risk.
Nitrate, found in various sources, including vegetables, meats, and drinking water, has stirred considerable debate due to its dual potential impacts on health. Emerging evidence underscores its significant role in preventing major health issues such as cardiovascular diseases, dementia, and diabetes. However, the contentious link between nitrate consumption and cancer has cast a shadow over the advisability of consuming high-nitrate vegetables. This research sheds new light, suggesting that the health benefits of dietary nitrates may outweigh the risks, particularly when sourced from vegetables.
While the study confirms that plant-based nitrates are not the only beneficial compounds in vegetables—given the presence of other protective substances—it emphasizes the significant health advantages of high nitrate intake. The findings also contribute to a growing body of evidence supporting the notion that the consumption of nitrate-rich vegetables is safe regarding cancer risk. In stark contrast, the research identified a higher mortality risk associated with the consumption of nitrates from animal sources and processed meats. Animal-derived nitrates were linked to a 9% and 12% increase in all-cause and cardiovascular-related mortality, respectively, while processed meats were connected to a 12% to 22% rise in all-cause and cancer-related deaths.
Dr Bondonno’s insights reveal that the body’s reaction to nitrates largely depends on their source, which influences their metabolic pathway. When ingested, nitrates can convert into nitric oxide, which enhances cardiovascular health by improving blood flow and lowering blood pressure. Alternatively, they can transform into nitrosamines, compounds thought to be carcinogenic. Antioxidants in vegetables promote converting nitrates into beneficial nitric oxide, thereby leveraging their protective effects.
This research is significant in that it realigns the dietary focus towards increasing consumption of plant foods while reducing intake of animal products and processed meats. It highlights the shift in concerns from cancer to more pronounced cardiovascular risks, especially from nitrates found in drinking water. The findings suggest that while plant-derived nitrates fortify the body against various mortalities, those from animal sources and tap water elevate risks, particularly of heart disease and some cancers.
Overall, the influence of nitrate sources on health outcomes underscores the importance of dietary choices in managing and mitigating health risks. This comprehensive study clarifies the beneficial versus harmful sources of nitrates and supports the broader dietary advice of favouring plants over animal products to optimize health.
More information: Nicola P. Bondonno et al, Source-specific nitrate intake and all-cause mortality in the Danish Diet, Cancer, and Health Study, European Journal of Epidemiology. DOI: 10.1007/s10654-024-01133-5
Journal information: European Journal of Epidemiology Provided by Edith Cowan University
