Meat+Poultry - April 2020 - 74

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The more you know:
Many foods contain nitrites and
nitrates, including plant-based foods
and plant-based meat alternatives
that are regularly touted as "betterfor-you." In fact, cured meats
account for only 5-10% of nitrates
and nitrites consumed, while plants,
including green leafy plants, account
for 90-95% of nitrates and nitrites
consumed.

because they "don't contain nitrates or nitrites". These
"Uncured" labeled meats are still cured with plant-based
ingredients such as beet, celery, cherry, swiss chard and
more. However, this misleading label unfortunately promotes
cured products as not as healthy.
Even global health groups perpetuate myths. When health
organizations issue misleading guidance that burnt meats are
unhealthy based on the presence of nitrosamines and heterocyclic
amines, they're not sharing the full picture; namely, that any
burnt food has the same issue, including plant-based foods.
Dr. Bryan has heard all of it. "I lecture all over the world
and at about 80 percent of my lectures, people will ask, 'Do
you eat bacon?" or 'What about hot dogs?'" he says. "Then
I'll say, 'What if I told you that the benefits of a
vegetarian diet are based on the content of
nitrates and nitrites?' It blows their mind that
vegetarian diets have nitrates and nitrites, and
it changes the dynamics of the conversation."
While sweeping generalizations (at best) and
incorrect health advice (at worst) have been
embedded in people's mindsets, science
supports the functionality and health
benefits of nitric oxide formed by
nitrates and nitrites. That science
spans cell biology and epidemiology
that dispel the wrong beliefs about
cured meats and confirm the fact that
nitrites in meat actually play an important
role in improving health.
Nitrates & Nitrites 101
Discerning science-based truths starts with the definitions.
* Nitrates, comprised of one nitrogen atom and three
oxygen atoms, are often used to preserve food or as an
additive. Functionally, they enhance flavor and can prevent
bacteria growth. Vegetables also contain nitrates, from the
nitrogen in soil and fertilizers.
* Nitrites,, with one nitrogen atom and two oxygen atoms,
facilitates the nitroso-hemochrome color (pink pigment) we all
recognize in cured meat and poultry.
* The link:: Nitrates turn into nitrites when they encounter

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certain bacteria and enzymes. In turn, dietary nitrites form
nitric oxide which further creates the nitroso-hemochrome
cured color.
Nitric oxide has been called the "miracle molecule", and for
good reason. "Nitric oxide has been shown to be especially
important to cardiovascular health because nitric oxide relaxes
and dilates blood vessels to result in improved blood pressure.
It has also been determined that as we grow older, our
natural enzyme system produces less nitric oxide, which puts
us at risk for increased blood pressure and cardiovascular
disease. This is where dietary sources of nitrite and nitrate can
be important because diet can provide a supplementary source
of nitric oxide, and this has been confirmed in several studies,"
explains Dr. Sebranek.
In fact, one team of scientists received the Nobel Prize in
Physiology or Medicine of 1998 for their work showing nitric
oxide has positive benefits on the cardiovascular system.
The nitrite in meat is irreplaceable in
producing nitric oxide. There are other
benefits of nitrites found in meat, too,
including microbial protection against
pathogens like listeria and clostridium.
Dr. Sebranek underscores the fact that
nitrite in meat also provides preservation,
flavor and color, and can't be replaced,
summing it up this way: "It's magic."

Adding It Up: The Benefits of Nitrates,
Nitrites and Nitric Oxide
* Increased blood flow
* Lower blood pressure
* Lower risk of cardiovascular disease
* Protection against harmful bacteria
* Greater energy
* Product preservation, color and taste

4/3/2020 9:49:09 AM

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Meat+Poultry - April 2020

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