Navigating Nutrition

Every time we see or hear the word “nitrates”, we almost instantly react to it as being bad or evil. We usually encounter nitrates in food like cured meats, longganisa, tapa, tocino, and sausage—and we associate these kinds of food to being unhealthy. How much of this fear is justified? And how much of it is based on unfounded science? What if nitrates were actually beneficial to our health? What if discarding them from our diet means we are missing out on a good thing? Nitrates are found in nature. They are naturally occurring ions composed of nitrogen and oxygen and are found ordinarily in soil, water, and plants. When ingested, nitrates accumulate in the saliva, converted into nitrites, and eventually become Nitric Oxide (NO) in the gut, which is important to maintaining our vascular health (healthy circulatory system). Nitric Oxide is a gaseous molecule that acts as a crucial signaling molecule in blood vessel dilation, neurotransmission, and immune response. It is because of Nitric Oxide that our blood pressure is stable. The lack of it could lead to hypertension and the beginning of a cardiovascular disease. The history of nitrates goes back to ancient civilizations (Sumerians, Greeks, Romans) when the practice of salting meats to draw moisture and preserve its flavor was popularized. Adding potassium nitrate (saltpeter) would give the meat a reddish color as the nitrates react to the proteins (myoglobin) in the meat. Nitrates are most commonly sourced from vegetables like spinach, beets, lettuce, and celery. The health concerns about nitrates stem from some animal research where nitrates were found to react to amines in an acidic environment forming “nitrosamines”. This allegedly has the potential to damage our DNA, by promoting mutations, and can therefore be carcinogenic. However, none of these tests have been done on humans, and the correlational studies have been found weak. Thus, the over-all benefits of eating food with nitrates is still quite convincing. Nitrates can be quickly absorbed through the saliva and converted to nitrite by oral bacteria and then converted to Nitric Oxide in the stomach. As the bloodstream picks them up, one can immediately get the benefits of vasodilation in the artery walls, resulting to more stable blood pressure—a key marker for cardiovascular health. Moreover, nitrites have also been found to help improve mitochondria efficiency, allowing healthy ATP production (energy molecules) in the cells and improving insulin sensitivity. Nitrite also promotes conversion of white fat (the slow metabolism fat) to beige fat which leads to higher mitochondrial uncoupling for better metabolic health. I believe that nitrates have been unfairly judged in the medical field due to the society’s older biases against meats, including processed meats. Meats, especially from properly-raised cows, are nature’s most complete food for humans. Indeed, we have evolved these strong bodies and brains of ours from a meat-eating, animal- hunting, cave dwelling group of ancestors into conscious-eaters today. Today, our ancestors’ food preparation practices of meat preservation and cooking learned thousands ago have evolved into more interesting ways of preparing our modern-day steaks, barbecues, patties, sausages, hams, morcon, asado, and many other traditional methods all over the world. The more important thing to consider is promoting the use of natural (ideally, organic) ingredients and to avoid chemicals and preservatives that come from modern-day laboratories. Stay healthy! Eat your meat! Dietary Nitrate, Nitric Oxide, and Cardiovascular Health - PubMed [Internet]. PubMed Central. [cited 2025Jul.29]. Available from: https:// pubmed.ncbi.nlm.nih.gov/25976309/ Meta-analysis of prospective studies of red meat consumption and . [Internet]. PubMed Central. [cited 2025Jul.29]. Available from: https:// pubmed.ncbi.nlm.nih.gov/21540747/ Nitrate and nitrite in the diet: how to assess their benefit and risk for . [Internet]. PubMed Central. [cited 2025Jul.29]. Available from: https:// pubmed.ncbi.nlm.nih.gov/25164923/

Introduction Excess salt intake is a major contributor to hypertension and cardiovascular disease—among the leading causes of mortality in the Philippines and around the world. The World Health Organization (WHO) recommends less than five grams of salt per person per day, yet the average intake of a Filipino adult is around 10.3 g, more than double the WHO recommended limit (WHO, 2023). In the same year, the 2023 Expanded National Nutrition Survey reported that 13% of Filipinos aged 20–59 have elevated blood pressure, with even higher rates among older adults—19.5% for those aged 40–49 and 26.8% for those aged 50–59 (DOST-FNRI, 2023). The role of the industry and challenges The food industry plays a pivotal role in reducing population salt intake, as most dietary sodium comes from the salt used to enhance flavor, preserve freshness, and improve texture in processed, packaged, and prepared foods. Striking the right balance between product quality, consumer preference, and public health presents both a challenge and an opportunity for the sector. The food industry is uniquely positioned to help reduce salt consumption and address the alarming rates of hypertension and other non-communicable diseases. Through product reformulation, innovation, and consumer education, the sector can drive meaningful population-level impact. Key actions include: Reformulating existing products to gradually reduce sodium content without compromising taste, quality, or safety. Developing new low-sodium products that meet consumer expectations for flavor and overall eating experience. Practicing responsible marketing and transparent labeling to help consumers make informed dietary choices. Collaborating with government and health organizations to align efforts with national nutrition goals and standards. Global experience shows that significant sodium reduction is both achievable and sustainable. In the United Kingdom, voluntary salt targets set by the Food Standards Agency contributed to a 15% reduction in population salt intake. In Japan, the reformulation of condiments and instant noodles resulted in notable sodium reductions while maintaining strong market performance. In the Philippines, several food companies have begun implementing gradual salt reduction in condiments, snacks, and processed meats. However, despite this growing commitment, important challenges remain: Technical constraints , as salt plays a vital role in flavor, preservation, and texture—making substitutes difficult without affecting product quality. Consumer acceptance , given deeply ingrained taste preferences that require gradual adjustments. Economic considerations , since reformulation, testing, and product redevelopment entail significant investment, particularly for small and medium enterprises. Regulatory inconsistencies , with varying sodium labeling requirements and standards that complicate uniform implementation. Opportunities and the way forward  To sustain progress, industry efforts should be supported by an enabling environment: Public–private collaboration - multi-stakeholder partnerships can align targets, share technical solutions, and promote healthier food environments. Policy incentives - recognition programs or fiscal benefits can encourage reformulation among local producers. Innovation and R&D - investment in alternative flavoring systems and new technologies can improve product acceptability. Consumer education: Awareness campaigns can shift preferences toward lower-sodium products. Conclusion Salt reduction is a shared responsibility that demands strong collaboration among industry, government, academia, and consumers. By proactively advancing reformulation, product innovation, and transparent communication, the food industry can make a significant contribution to national health goals. Reducing salt across the food supply chain is not merely a matter of compliance—it is a strategic investment in consumer well-being, brand trust, and long-term business sustainability. References: World Health Organization. (2023). Policy and strategy on reducing salt consumption among Filipinos. https://www.who.int/ Inquirer News. (2023). WHO study bares bitter health impact of excessive salt use. https://newsinfo.inquirer.net/ Ajinomoto Philippines. (2023). https://pjc.philheart.org/ Philippine Information Agency (PIA). (2023). Department of Science and Technology, Food and Nutrition Research Institute. National Nutrition Survey 2023.