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Journal of Gastronenterology and Digestive Diseases
|
Volume 3
J u n e 2 5 - 2 6 , 2 0 1 8 | D u b l i n , I r e l a n d
GASTROENTEROLOGY
International Conference on
Conor P Kerley, J Gastroenterol Dig Dis 2018, Volume 3
DIETARY NITRATE AND NITRIC OXIDE:
WHAT’S GUT TO DO WITH IT?
Conor P Kerley
School Biological Sciences, Dublin Institute of Technology, Kevin Street, Dublin 8,
Ireland
O
ur group have demonstrated broad physiological benefit resulting
from dietary nitrate ingestion among diverse clinical groups, including
improved exercise tolerance and decreased blood pressure in hypertension,
obstructive sleep apnoea, COPD, cardiomyopathy and cystic fibrosis. These
effects are due to reduction of dietary nitrate to nitrite and nitric oxide
(NO)
1-6
. This reduction of nitrate to nitrite requires specific nitrate reductase
enzymes, which are mainly commensal bacteria in the gastrointestinal
tract, particularly the oral cavity. The resulting nitrite can be reduced to NO
and this can occur spontaneously under acidic/hypoxic conditions (e.g.
intragastrically). Controlled trials have demonstrated that disrupting dietary
nitrate reduction to nitrite by use of either antibiotics7or anti-bacterial mouth
wash
8-10
decreases or abolishes the biochemical effects and physiological
effects of nitrate ingestion. Additional research has reported that increasing
gastric pH through use of proton pump inhibitors (PPI) can decrease
systemic NO elevations induced by nitrate ingestion by 95%
11-14
. Further
research has demonstrated that PPI use can decrease the hypotensive
effect of nitrite15 and that antibacterial mouthwash use can increase blood
pressure
16,17
. There is a suggestion that dietary nitrate is a major, beneficial
component of vegetables Strong evidence suggests that disrupting the
nitrate-nitrite-nitric oxide pathway via gastrointestinal tract modulation with
antibiotics, mouthwash and/or PPI can attenuate some benefits of vegetable
consumption. Clinicians should consider the potential detriments as well as
the benefits before utilizing these agents.
Conor P Kerley, PhD, BSc, H. Dip is an Irish di-
etitian and nutrition researcher. Dr. Kerley devel-
oped an interest in nutrition and lifestyle after
becoming ill at age 15. He then went on to study
nutrition and dietetics at Trinity College Dublin
and the Dublin Institute of Technology. It was
during this time that he read The China Study
and became interested in plant-based nutri-
tion. After graduating, he earned his PhD from
the School of Medicine and Medical Sciences
at University College Dublin before completing
postdoctoral work with The School of Human
Health and Performance at Dublin City Univer-
sity. He is currently a content specialist with the
Center for Nutrition Studies.
kerleyc@tcd.ieBIOGRAPHY