High-nitrate vegetable diet increases plasma nitrate and nitrite concentrations and reduces blood pressure in healthy women

Abstract

AbstractObjectiveEpidemiological studies suggest that green leafy vegetables, which are high in dietary nitrate, are protective against CVD such as stroke. High blood pressure (BP) is a major risk factor for stroke and inorganic nitrate has been shown to reduce BP. The objective of the present study was to test the hypothesis that diets containing high-nitrate (HN) vegetables would increase plasma nitrate and nitrite concentrations and reduce BP in healthy women.DesignA randomized, crossover trial, where participants received HN vegetables (HN diet) or avoided HN vegetables (Control diet) for 1 week. Before and after each intervention, resting BP and plasma nitrate and nitrite concentrations were measured.SettingUniversity of Exeter, UK.SubjectsNineteen healthy women (mean age 20 (sd2) years; mean BMI 22·5 (sd3·8) kg/m2).ResultsThe HN diet significantly increased plasma nitrate concentration (before HN diet: mean 24·4 (sd5·6) µmol/l; after HN diet: mean 61·0 (sd44·1) µmol/l,P<0·05) and plasma nitrite concentration (before HN diet: mean 98 (sd91) nmol/l; after HN diet: mean 185 (sd34) nmol/l,P<0·05). No significant change in plasma nitrate or nitrite concentration was observed after the Control diet. The HN diet significantly reduced resting systolic BP (before HN diet: mean 107 (sd9) mmHg; after HN diet: mean 103 (sd6) mmHg,P<0·05). No significant change in systolic BP was observed after the Control diet (before Control diet: mean 106 (sd8) mmHg; after Control diet: mean 106 (sd8) mmHg).ConclusionsConsumption of HN vegetables significantly increased plasma nitrate and nitrite concentrations and reduced BP in normotensive women.