Nitrate: “the source makes the poison”

E. F. Bowles*, M. Burleigh, A. Mira, S. G. J. Van Breda, E. Weitzberg, B. T. Rosier*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

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Abstract

Interest in the role of dietary nitrate in human health and disease has grown exponentially in recent years. However, consensus is yet to be reached as to whether consuming nitrate from various food sources is beneficial or harmful to health. Global authorities continue to recommend an acceptable daily intake (ADI) of nitrate of 3.7 mg/kg-bw/day due to concerns over its carcinogenicity. This is despite evidence showing that nitrate consumption from vegetable sources, exceeding the ADI, is associated with decreased cancer prevalence and improvements in cardiovascular, oral, metabolic and neurocognitive health. This review examines the paradox between dietary nitrate and health and disease and highlights the key role of the dietary source and food matrix in moderating this interaction. We present mechanistic and epidemiological evidence to support the notion that consuming vegetable-derived nitrate promotes a beneficial increase in nitric oxide generation and limits toxic N-nitroso compound formation seen with high intakes of nitrate added during food processing or present in contaminated water. We demonstrate the need for a more pragmatic approach to nitrate-related nutritional research and guidelines. Ultimately, we provide an overview of our knowledge in this field to facilitate the various therapeutic applications of dietary nitrate, whilst maintaining population safety.
Original languageEnglish
Number of pages27
JournalCritical Reviews in Food Science and Nutrition
Early online date30 Aug 2024
DOIs
Publication statusE-pub ahead of print - 30 Aug 2024

Keywords

  • dietary nitrate
  • health
  • nitric oxide

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