Leafy greens versus meat: Where your nitrates come from may matter for brain health
Leafy greens and bacon both contain nitrates, but a large Danish study suggests the source may matter. Plant-sourced nitrate was tied to lower dementia rates, while animal and tap water nitrate was tied to higher rates.
A new 27-year study published in Alzheimer’s & Dementia suggests that the source of nitrates in our diet may play a significant role in brain health. The research, conducted on Danish adults, found that consuming more nitrates from vegetables is linked to a lower risk of developing dementia, while consuming higher amounts of nitrates from animal products and processed meats could increase the risk, particularly for early-onset dementia diagnosed before the age of 65.
Nitrate, a compound found in soil, water, plants, and animal tissues, can be metabolized differently depending on the food source. When consumed from vegetables, nitrate is converted into nitric oxide, a molecule that helps relax blood vessels, lower blood pressure, and support healthy blood flow to the brain. However, when nitrates are present in animal products or tap water, they may combine with amines and heme found in meat to form potentially harmful N-nitrosamines, which have been linked to cancer and may also harm brain cells.
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