التغيرات الدموية في مستويات الهيموغلوبين و المتهيموغلوبين بعد التسمم بالنترات في دجاج اللحم

This study was aimed to understand the hematological changes in the level of Hb and Met-Hb which produced after potassium nitrate intake via water and feed to broiler chicks for 6 weeks and indifferent concentration also after stoppage for 4 weeks of nitrate intake. A number of 135 chicks one day old faobro breed were used. After two weeks aclimitiztiation ,chicks were separated in to seven groups , one was control and other six were given potassium nitrate in drinking water or in feed at 0.25, 0.5, 0.75 gm/ kg body weigh to each group. The results showed significant statistical in the Hb rates and the different nitrate concentrations used. Also there were significant differences in the 2nd week of the experiment and indicated a decrease in Hb concentrations. Statistical significant of difference was obvious in the groups fed on concentrations 0.25, 0.5 gm/ kg b.w. and in groups given nitrate in drinking water in concentrations 0.25, 0.5, 0.75 gm/kg b.w. There were significant statistical differences in Met-Hb rates formed and the amount of nitrate used and the weeks in all animal groups treated with nitrate which started at the 3rd week from the start of the experiment. The increase in the rates of Met-Hb indicate an important statistical differences or significances especially in groups fed 0.25 gm/kg b.w. nitrate concentration and in drinking water groups at 0.5 and 0.75 gm/kg b.w. concentrations. no significant statistical differences between the control group from week 8th till the week 10th of the experiment.

A Single Dose of Nitrate Increases Resilience Against Acidification Derived From Sugar Fermentation by the Oral Microbiome

Tooth decay starts with enamel demineralization due to an acidic pH, which arises from sugar fermentation by acidogenic oral bacteria. Previous in vitro work has demonstrated that nitrate limits acidification when incubating complex oral communities with sugar for short periods (e.g., 1-5 h), driven by changes in the microbiota metabolism and/or composition. To test whether a single dose of nitrate can reduce acidification derived from sugar fermentation in vivo, 12 individuals received a nitrate-rich beetroot supplement, which was compared to a placebo in a blinded crossover setting. Sucrose-rinses were performed at baseline and 2 h after supplement or placebo intake, and the salivary pH, nitrate, nitrite, ammonium and lactate were measured. After nitrate supplement intake, the sucrose-induced salivary pH drop was attenuated when compared with the placebo (p < 0.05). Salivary nitrate negatively correlated with lactate production and positively with ΔpH after sucrose exposure (r= -0.508 and 0.436, respectively, both p < 0.05). Two additional pilot studies were performed to test the effect of sucrose rinses 1 h (n = 6) and 4 h (n = 6) after nitrate supplement intake. In the 4 h study, nitrate intake was compared with water intake and bacterial profiles were analysed using 16S rRNA gene Illumina sequencing and qPCR detection of Rothia. Sucrose rinses caused a significant pH drop (p < 0.05), except 1 h and 4 h after nitrate supplement intake. After 4 h of nitrate intake, there was less lactate produced compared to water intake (p < 0.05) and one genus; Rothia, increased in abundance. This small but significant increase was confirmed by qPCR (p < 0.05). The relative abundance of Rothia and Neisseria negatively correlated with lactate production (r = -0.601 and -0.669, respectively) and Neisseria positively correlated with pH following sucrose intake (r = 0.669, all p < 0.05). Together, these results show that nitrate can acutely limit acidification when sugars are fermented, which appears to result from lactate usage by nitrate-reducing bacteria. Future studies should assess the longitudinal impact of daily nitrate-rich vegetable or supplement intake on dental health.

The Impact of Different Sources of Dietary Nitrate on Blood Pressure and Other Risk Factors for Cardiovascular Diseases in a Representative UK Population

Objectives To investigate the relationship between dietary nitrate consumption from vegetables (root and green leafy varieties), drinking water and cured meat, and cardiovascular disease (CVD) risk factors in a representative UK population, and determine whether the source (vegetables vs cured meats) impacts on these relationships. Methods For this analysis, we used data from the UK cross-sectional National Diet and Nutrition Survey (NDNS) years 1–8, which included 3407 men and women aged 19–64 y. Since data available on dietary analysis software for nitrate levels in vegetables and vegetable-based foods is very limited, a comprehensive database was first developed to evaluate the nitrate and nitrite levels in water, vegetables, cured meats and composite dishes to more accurately estimate the dietary nitrate intakes of the participants. The population was then classified into quartiles based on increasing daily nitrate intakes from vegetables (including drinking water) and meats. ANCOVA analysis determined the relationship between the level of nitrate intake from each dietary source with available data on biomarkers of CVD risk (BP, lipid profile, C-reactive protein (CRP), anthropometric measures and glycaemic control). Results Across increasing quartiles of dietary nitrate intake from vegetables, there were significant differences in systolic (P = 0.038) and diastolic (P = 0.014) BP, with significantly lower BP in Q3 than all other quartiles. Furthermore, nitrate intake from vegetables was significantly associated with lower glucose, glycated haemoglobin, CRP and total cholesterol concentrations in Q4 compare to Q1 (p = 0.046, p = 0.01, p = 0.03 and p = 0.04) respectively. In contrast, there were no changes in CVD markers including BP across quartiles of nitrate from meats. Conclusions Our findings suggest the source of dietary nitrate may play an important role in determining the relationship with BP, with an intake of between 95–130 mg/day from vegetables and drinking water associated with a lower BP. Funding Sources Hayat was supported by King Saud University (Saudi Arabia).

Vegetable nitrate intake, blood pressure and incident cardiovascular disease: Danish Diet, Cancer, and Health Study

Whether the vascular effects of inorganic nitrate, observed in clinical trials, translate to a reduction in cardiovascular disease (CVD) with habitual dietary nitrate intake in prospective studies warrants investigation. We aimed to determine if vegetable nitrate, the major dietary nitrate source, is associated with lower blood pressure (BP) and lower risk of incident CVD. Among 53,150 participants of the Danish Diet, Cancer, and Health Study, without CVD at baseline, vegetable nitrate intake was assessed using a comprehensive vegetable nitrate database. Hazard ratios (HRs) were calculated using restricted cubic splines based on multivariable-adjusted Cox proportional hazards models. During 23 years of follow-up, 14,088 cases of incident CVD were recorded. Participants in the highest vegetable nitrate intake quintile (median, 141 mg/day) had 2.58 mmHg lower baseline systolic BP (95%CI − 3.12, − 2.05) and 1.38 mmHg lower diastolic BP (95%CI − 1.66, − 1.10), compared with participants in the lowest quintile. Vegetable nitrate intake was inversely associated with CVD plateauing at moderate intakes (~ 60 mg/day); this appeared to be mediated by systolic BP (21.9%). Compared to participants in the lowest intake quintile (median, 23 mg/day), a moderate vegetable nitrate intake (median, 59 mg/day) was associated with 15% lower risk of CVD [HR (95% CI) 0.85 (0.82, 0.89)]. Moderate vegetable nitrate intake was associated with 12%, 15%, 17% and 26% lower risk of ischemic heart disease, heart failure, ischemic stroke and peripheral artery disease hospitalizations respectively. Consumption of at least ~ 60 mg/day of vegetable nitrate (~ 1 cup of green leafy vegetables) may mitigate risk of CVD.

Spleen contraction and Hb elevation after dietary nitrate intake

This is the first study to examine changes of spleen volume and circulating Hb following dietary [Formula: see text] supplementation. After dietary [Formula: see text] ingestion, the spleen volume at rest was reduced and Hb was elevated. The spleen contains a dynamic red blood cell reservoir, which can be mobilized and facilitate oxygen transport during various types of physiological stress. This study has revealed an additional, previously unexplored mechanism possibly contributing to the ergogenic effects of dietary [Formula: see text].

Groundwater chemistry and health risks associated with nitrate intake in Hailun, northeast China

In order to quantify the hydrochemical characteristics of groundwater in Hailun, analyze the hydrochemical process, and evaluate its health risks associated with nitrate intake, 77 shallow groundwater samples were collected and analyzed. The results show that groundwater in the study area is weakly acidic and groundwater chemical type was dominated by HCO3-Ca, HCO3•Cl-Ca, HCO3-Ca•Na and HCO3•Cl-Ca•Na. Rock weathering and dissolution, ion exchange, and human activities are the main reasons affecting the chemical composition of shallow groundwater in Hailun. The weathering and dissolution process of silicate under weakly alkaline conditions is the source of Na. The dissolution of calcite, dolomite, and gypsum are the main form of water–rock interaction. Results of health risk assessment show that the HQ value for adult males, adult females, children, and infants were in range of 0–1.52, 0–1.75, 0–3.58 and 0–6.08, respectively, and with a mean value of 0.19, 0.22, 0.44, 0.75, respectively. The harm of NO3 pollution is in the order of infant > child > adult female > adult male. The results of this study made local governments pay attention to drinking water safety issues for local residents.

Association of daily nitrate consumption with blood pressure and other risk factors for cardiovascular diseases in a representative UK population

Dietary inorganic nitrate has been shown to lower blood pressure (BP) and improve endothelial function(1). The main sources of dietary nitrate are vegetables (root and green leafy varieties) as well as drinking water but data available on dietary analysis software on nitrate levels in vegetables and vegetable-based foods is very limited. To date, very few studies have investigated the relationship between the level of consumption of dietary nitrate on BP and other cardiovascular disease (CVD) risk factors in a representative UK population. The aim of the study was to address this knowledge gap using data from the National Diet and Nutrition Survey (NDNS) years 1–8, a cross-sectional study conducted in 3339 men and women aged 19–64 y between 2008/09–2011/12. A comprehensive database was first developed to evaluate the nitrate and nitrite levels in vegetables, cured meats and composite dishes to more accurately estimate the dietary nitrate intakes of the NDNS participants. The population was then classified into quartiles of daily nitrate intake, with quartile 1 (Q1: 26–106 mg/d) and quartile 4 (Q4: 183–559 mg/d) representing diets with the lowest and highest intakes, respectively. ANCOVA analysis was performed to determine the relationship between the level of daily nitrate intake with available data on biomarkers of CVD risk (including BP (systolic, diastolic and pulse pressure), lipid profile, (total, high-density lipoprotein and low-density lipoprotein (LDL-C) cholesterol), C-reactive protein, anthropometric measures (body mass index and waist to hip ratio) and glycaemic control (glucose and glycated haemoglobin). There were significant differences in systolic (P-trend = 0.008) and diastolic (P-trend = 0.025) BP across increasing quartiles of dietary nitrate intake, with BP significantly lower in Q3 than all other quartiles. Pulse pressure (calculated as systolic–diastolic BP) was also found to be significantly different across quartiles (P-trend = 0.001), with diets of participants in Q3 and Q4 being associated with significantly lower pulse pressures than those in Q1 (P-Q1 vs. Q3 = 0.005, P-Q1 vs. Q4 = 0.007). All of the other CVD risk markers were not different between quartile groups. Our preliminary results suggest that the level of dietary nitrate intake may be significantly associated with BP, a key independent CVD risk factor. There is an urgent need to more accurately estimate the dietary nitrate intake in the UK population and to determine whether the source of dietary nitrate (vegetables vs cured meats) impacts on the significant relationship with BP.