Quantifying nitrate content in the Japanese food pattern Public Deposited

http://ir.library.oregonstate.edu/concern/undergraduate_thesis_or_projects/d504rm77f

Celebration of Undergraduate Excellence (2013)

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  • The presence of nitrates and nitrites in food is associated with an increased risk of gastrointestinal cancer and, in infants, methemoglobinemia. Nitrites are produced endogenously through the oxidation of nitric oxide and through a reduction of nitrate by commensal bacteria in the mouth and gastrointestinal tract. Despite the physiologic roles for nitrate and nitrite in cardiovascular and immune function, consideration of food sources of nitrates and nitrites as healthful dietary components has received little attention. In U.S. and western European diets, approximately 80% of dietary nitrates are derived from vegetable consumption; sources of nitrites include vegetables, fruit, and processed meats. We previously estimated the dietary provision of nitrates and nitrites from vegetables and fruit the Dietary Approaches to Stop Hypertension (DASH) diet. Given the lack of consensus on health risks and benefits of dietary nitrate and nitrite, determined potential exposure from typical Chinese, Indian and Japanese dietary patterns using ozone chemiluminescence (Seivers NOA, Denver, Colorado). Data will be providing regarding nitrates and nitrites in the Japanese, Chinese and Indian diet patterns and will be related back to the World Health Organization's Acceptable Daily Intake for nitrate. These data show that typical daily intake of nitrate and nitrite consumption from plant foods in cultural food patterns may be associated with cardiovascular risk in these cultures. The strength of the evidence linking the consumption of nitrate- and nitrite-containing plant foods to beneficial health effects supports their association in these dietary patterns with low risk of cardiovascular disease.
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