Nitrosamines linked to mortality in diabetes, Alzheimer’s disease

A new study found a substantial link between increased levels of nitrosamines in the environment and upward trends in mortality rates due to diabetes, Alzheimer’s disease and Parkinson’s disease.

Nitrates, nitrites and nitrosamines belong to a class of chemic compounds that have been found to be harmful to humans and animals via DNA damage, oxidative stress, lipid peroxidation and proinflammatory cytokine activation. These compounds are found in many food products, including fried bacon, cured meats and cheeses, beer and water. Exposure also occurs through manufacturing and processing of rubber and latex products as well as fertilizers, pesticides and cosmetics.

“We have become a ‘nitrosamine generation,” Suzanne de la Monte, MD, MPH, of Rhode Island Hospital, said in a press release. “Not only do we consume them in processed foods, but they get into our food supply by leeching from the soil and contaminating water supplies used for crop irrigation, food processing and drinking.”

Researchers found strong parallels between age-adjusted increases in mortality rates from diabetes, Alzheimer’s disease and Parkinson’s disease with progressive increases in exposure to nitrates, nitrites and nitrosamines. Increased exposure may play a critical role in the cause, development and effects of the pandemic of insulin-resistant diseases, they proposed.

“If this hypothesis is correct, potential solutions include eliminating the use of nitrites and nitrates in food processing, preservation and agriculture; taking steps to prevent the formation of nitrosamines and employing safe and effective measures o detoxify food and water before human consumption,” de la Monte said.

Parallel increases

From 1968 to 2005, death rates for Alzheimer’s disease increased 150-fold for individuals aged 75 to 84 and 800-fold in those aged 85 and older. Analysis of mortality data on Parkinson’s disease from 1980 to 2005 revealed that death rates tripled in individuals aged 75 to 84 and increased sixfold in those aged 85 and older. For diabetes, death rates reached a low in 1980 and increased through 2005, with evidence of a recent plateau.

The researchers do not attribute the increases in mortality to an aging population because of the relatively short time interval for such dramatic increases, but rather exposure-related causes.

Trends in mortality rates were compared with U.S. population growth and annual use and consumption of nitrate-containing fertilizers, annual fast food chain and major meat processing company sales and grain consumption.

From 1955 to 2005, findings indicate that nitrogen-containing fertilizer consumption increased by 230% and its usage doubled between 1960 and 1980. This just precedes the insulin-resistant epidemics found, according to the researchers. From 1970 to 2005, sales from fast food chains and the meat processing company increased more than eightfold. Further, grain consumption increased fivefold.

According to the researchers, the increased prevalence rates of diabetes, Alzheimer’s disease and Parkinson’s disease cannot be explained by gene mutations. Rather, these findings mirror the trends of exposure-related disease, they said.

Nitrates, nitrites and nitrosamines produce biochemical changes within cells and tissues that may increase the mortality rates associated with these current epidemics of diseases through chronic exposure to low levels of these compounds in food, water and fertilizers, according to the researchers.

Of note, other diseases, such as HIV, leukemia and cerebrovascular disease, did not exhibit these trends.

De la Monte S. J Alzheimers Dis. 2009;17:519-529.