Nitrate and vitamin C from fruits and vegetables: Impact of intake variations on nitrate and nitrite excretions of humans

Abstract

The objective of the study was to determine nitrate + nitrite excretions of human subjects fed variable amounts of nitrates and nitrites and vitamin C from fruits and vegetables. During four, randomly-arranged experimental periods of seven days each, the 12 apparently healthy, adult human subjects consumed laboratory controlled, constant, diets which were systematically varied in kinds of fruits and vegetable to provide the four following variations: 414 mg nitrate + nitrite and 23 mg vitamin C, 412 mg nitrate + nitrite and 177 mg vitamin C, 23 mg nitrate + nitrite and 39 mg vitamin C, and 21 mg nitrate + nitrite and 193 mg vitamin C per subject per day, respectively. Subjects made complete collections of urine and stools throughout the study. Regardless of type of experimental diet fed, no nitrates and nitrites were detected in the feces. Urinary excretion of nitrate + nitrite was significantly greater at the higher levels of nitrate + nitrite intake than at the lower intake levels. Increased intake of vitamin C at either level of nitrate + nitrite intake resulted in apparent decreased urinary excretions of nitrite + nitrate.

Nitrate Reduction in Canned Apples and Pears Using Calcium Hydrogen Phosphate (CaHPO4)

“…The application of 0.1% CaHPO 4 in canned apples did not change sensory evaluation, while in canned pears no changes in overall acceptance scores were detected in 0.05% of CaHPO 4 . Time of treatment is another important factor in terms of the efficiency of CaHPO 4 in order to reduce nitrate content.…”

“…Sensory evaluation of canned pears revealed that the overall acceptance in samples contained less than 0.05% CaHPO 4, similar to that of the untreated product, while a significant decrease in overall acceptance score was observed for treatment by 0.1% CaHPO 4 (P<0.05). This may suggest that 0.05% CaHPO 4 did not affect sensory attributes and no offflavor was produced in both types of canned products. The percentage of panelists who Volume 11, No 5, September-October2017; http://www.ijt.ir selected the product for purchasing was also considered in the questionnaire; more than 60% of panelists selected the canned apples and pears for purchasing (Table 2).…”

“…Nitrate is mainly transferred into the human body through water, and food [3][4]. Although nitrate is not overly toxic to the human body, it changes to toxic nitroso compounds that include nitrite, nitric oxide, and nitrosamine in the natural condition of the stomach [4][5]. Nitroso compounds have several harmful effects on human health; including the formation of methemoglobin, adrenal cortex hyperplasia, and gastric neoplasia [6].…”

Proanthocyanidins in Buckwheat Flour Can Reduce Salivary Nitrite to Nitric Oxide in the Stomach

“…Nitrate contained in food is absorbed in the human body by the intestines, and the nitrate absorbed is secreted in the oral cavity as a component of saliva and is exhausted to outside of the body as a component of urine [1,2]. The nitrate secreted in the oral cavity is reduced to nitrite by nitratereducing bacteria [3,4].…”

Investigating uncured no nitrate or nitrite added processed meat products

“…It is well known that leafy green or root vegetables and drinking water are sources of nitrate that humans are exposed to (Cassens 1997b). Nitrates and nitrites are part of the nitrogen cycle of plants and are by-products of green plant photosynthesis (Bednar and Kies 1994). Fertilizer used on vegetables with nitrogen compounds, the genetics of plants, the maturity and environmental conditions plants grow in (lack of water, soil fertility) also can play a role in the amount of nitrate found in these foods (Wolff and Wasserman 1972).…”