Nitrate from plant sources linked to lesser risk of mortality

Research from Edith Cowan University (ECU) shows that plant-sourced nitrate is linked to lower mortality risk, while nitrate from animal-based foods, processed meats, and tap water is associated with higher mortality risk. The study, involving 52,247 participants from the Danish Diet Cancer and Health Study, found that moderate to high intake of plant-sourced nitrate reduced all-cause, CVD-related, and cancer-related mortality by 14% to 24%. Conversely, higher intake of animal-sourced nitrate increased all-cause and CVD-related mortality by 9% and 12%, respectively, and animal-sourced nitrite raised these risks by 25%, 29%, and 18%.

Processed meats and tap water nitrate were also linked to higher mortality risks. Nitrate from vegetables promotes nitric oxide formation, improving cardiovascular health, while animal-sourced nitrate can form carcinogenic nitrosamines. The research supports eating more plant-based foods and limiting animal products and processed meats for better health outcomes.