New research from Edith Cowan University (ECU) has found that nitrate from plant sources is associated with a lower risk of mortality while nitrate from other sources such as animal-based foods, processed meat and tap water, is linked to a higher risk of mortality. Nitrate, a compound found in vegetables, meat, and drinking water, has been the subject of debate due to its potential impact on health. Emerging evidence suggests that dietary nitrate may play a role in preventing cardiovascular disease (CVD), dementia, and diabetes.
However, concerns about a potential link between nitrate ingestion and cancer have led to uncertainties surrounding the consumption of high-nitrate leafy green vegetables. ECU's Dr Nicola Bondonno led the project which has found that among 52,247 participants of the Danish Diet Cancer and Health Study, moderate to high intakes of plant and vegetable sourced nitrate were associated with a 14% to 24% lower risk of all-cause, CVD-related, and cancer-related mortality. While the research could not attribute plant-based nitrate as the sole contributor to human health, given that plants and vegetables contained a range of other protective compounds which themselves were associated with a lower risk of CVD, cancer and mortality, the research underscored the value of higher intakes of nitrate-rich vegetables to mitigate mortality risks.
The research also added to the growing evidence that there was no cause for concern regarding cancer risks from the consumpt.