Intakes of vegetables and red meat in relation to circulating nitrate levels

Abstract

ObjectiveOur study aimed to determine the associations between intakes of vegetables and red meat (processed and unprocessed) and circulating nitrate levels.DesignUsing a cross‐sectional study design.Setting and ParticipantsA secondary analysis using data from the National Health and Nutrition Examination Survey (NHANES) and from the Health Professionals Follow‐up Study (HPFS). 5,058 adults (men and women) in the 2005–2006 NHANES and 1,260 men from HPFS were analyzed.MeasurementsThe non‐quantitative food frequency questionnaire (NFFQ) and two 24‐hr recalls were collected and urinary nitrate was measured in the NHANES. Plasma nitrate was measured and a semi‐quantitative FFQ (SFFQ) was collected in the HPFS.ResultsUsing three dietary assessment instruments (NFFQ, SFFQ and average 24‐hr recalls), we found a similar trend when assessing the associations of vegetables and red meat with circulating (plasma and urinary) nitrate. Across instruments, circulating nitrate levels were 15–33% higher for participants in the highest, when compared to the lowest, quintile of vegetable intake (p<0.001). Circulating nitrate levels were 8–16% lower for participants in the highest, when compared to the lowest, quintile of red meat intake (p<0.001).ConclusionOur study has demonstrated a positive association between vegetable and circulating nitrate and an inverse association between red meat and circulating nitrate. As nitrate has been demonstrated to be beneficial for preventing several chronic diseases, our results provide valuable information for studying dietary etiologic factors associated with nitrate and chronic diseases.Support or Funding InformationNCI KO7 awardThis abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.