109: Are Nitrates and Nitrites Dangerous? Here’s the Real Science

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This episode of the Metabolic Classroom explores the often misunderstood world of nitrates and nitrites—compounds historically feared due to their association with processed meats.

Dr. Bikman presents a balanced examination of their biological role, historical use, and potential risks and benefits. While concerns remain over their conversion into carcinogenic nitrosamines (mainly in animal studies), the real-world human data is inconsistent and largely correlational. In fact, vegetables are the largest dietary source of nitrates—not processed meats.

Far from being mere preservatives, nitrates and nitrites play a key role in converting to nitric oxide in the body, which supports vascular health, mitochondrial function, and even insulin sensitivity. Human and animal studies suggest nitrates can improve mitochondrial efficiency, promote blood flow, and enhance insulin signaling via cyclic GMP and PKG pathways. They may also encourage the browning of fat tissue, supporting metabolic flexibility.

Despite the correlation-based cancer fears often cited in media and observational studies, Ben emphasizes the importance of context, dose, and confounding variables. He argues that nitrates and nitrites are bioactive compounds with legitimate metabolic benefits—far from the health villains they’re often made out to be.

Show Notes/References:

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Timestamps (approximate):

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