Too Much of a Good Thing? Nitrate from Nitrogen Fertilizers and Cancer

Abstract

Nitrate levels in water supplies have been increasing in many areas of the world; therefore, additional studies of populations with well-characterized exposures are urgently needed to further our understanding of cancer risk associated with nitrate ingestion. Future studies should assess exposure for individuals (e.g., case-control, cohort studies) in a time frame relevant to disease development, and evaluate factors affecting nitrosation. Estimating N-nitroso compounds formation via nitrate ingestion requires information on dietary and drinking water sources of nitrate, inhibitors of nitrosation (e.g., vitamin C), nitrosation precursors (e.g., red meat, nitrosatable drugs), and medical conditions that may increase nitrosation (e.g., inflammatory bowel disease). Studies should account for the potentially different effects of dietary and water sources of nitrate and should include the population using private wells for whom exposure levels are often higher than public supplies.

Differentiated Thyroid Carcinoma Risk Factors in French Polynesia

“…This result is coherent with recent results concerning fertilizers and incidence of cancer and exposure to fertilizer (Ward, 2009), and in particular with those of a cohort study which evidenced an increased risk of developing thyroid cancer in subjects having artesian well as drinking water origin (Ward et al, 2010). Nitrate concentration could be higher in water from artesian wells and personal untreated springs than in water from public water networks.…”

Thyroid Cancer Induction: Nitrates as Independent Risk Factors or Risk Modulators after Radiation Exposure, with a Focus on the Chernobyl Accident

“…One is through formation of methemoglobin, which inhibits the oxygencarrying capacity of blood; another is through endogenous formation of N-nitroso compounds that may act as carcinogens [41,46]. Nitrosamine synthesis depends on temperature and pH, and may be stimulated by low-level gamma radiation [48][49][50].…”

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

“…Nitrate concentration in water and food products has increased in recent years due to the use of nitrate as food preservative, nitrogen fertilizers and industrial pollutants [1,2]. Nitrate is mainly transferred into the human body through water, and food [3][4].…”