Shannon Oliver M, Grisotto Giorgia, Babateen Abrar, McGrattan Andrea, Brandt Kirsten, Mathers John C, Siervo Mario
Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, UK
Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne, UK.
BMJ Open. 2019 Oct 31;9(10):e030719. doi: 10.1136/bmjopen-2019-030719.
To examine knowledge and beliefs about the biological roles of dietary inorganic nitrate in UK-based nutrition professionals, and to explore potential differences by participants' education level.
An online questionnaire was administered to UK-based nutrition professionals, exploring knowledge and/or beliefs across five areas: (1) health and performance effects of nitrate; (2) current and recommended intake values for nitrate; (3) dietary sources of nitrate; (4) methods of evaluating nitrate intake and (5) nitrate metabolism.
One hundred and twenty-five nutrition professionals.
Knowledge and beliefs about inorganic nitrate.
Most nutrition professionals taking part in the survey had previously heard of inorganic nitrate (71%) and perceived it to be primarily beneficial (51%). The majority believed that nitrate consumption can improve sports performance (59%) and reduce blood pressure (54%), but were unsure about effects on cognitive function (71%), kidney function (80%) and cancer risk (70%). Knowledge of dietary sources of nitrate and factors affecting its content in food were generally good (41%-79% of participants providing correct answers). However, most participants were unsure of the average population intake (65%) and the acceptable daily intake (64%) of nitrate. Most participants (65%) recognised at least one compound (ie, nitric oxide or nitrosamines) that is derived from dietary nitrate in the body. Knowledge of nitrate, quantified by a 23-point index created by summing correct responses, was greater in individuals with a PhD (p=0.01; median (IQR)=13 (9-17)) and tended to be better in respondents with a masters degree (p=0.054; 13 (8-15)) compared with undergraduate-level qualifications (10 (2-14)).
UK-based nutrition professionals demonstrated mixed knowledge about the physiology of dietary nitrate, which was better in participants with higher education. More efficient dissemination of current knowledge about inorganic nitrate and its effects on health to nutrition professionals will support them to make more informed recommendations about consumption of this compound.
调查英国营养专业人员对膳食无机硝酸盐生物学作用的知识和看法，并探讨参与者教育水平的潜在差异。
对英国营养专业人员进行了一项在线问卷调查，探讨五个领域的知识和/或看法：（1）硝酸盐对健康和表现的影响；（2）硝酸盐的当前和推荐摄入量值；（3）硝酸盐的膳食来源；（4）评估硝酸盐摄入量的方法；（5）硝酸盐代谢。
125名营养专业人员。
对无机硝酸盐的知识和看法。
参与调查的大多数营养专业人员此前听说过无机硝酸盐（71%），并认为其主要有益（51%）。大多数人认为摄入硝酸盐可提高运动表现（59%）和降低血压（54%），但不确定其对认知功能（71%）、肾功能（80%）和癌症风险（70%）的影响。对硝酸盐膳食来源及其在食物中含量影响因素的了解总体较好（41%-79%的参与者回答正确）。然而，大多数参与者不确定硝酸盐的平均人群摄入量（65%）和可接受的每日摄入量（64%）。大多数参与者（65%）认识到至少一种由体内膳食硝酸盐衍生的化合物（即一氧化氮或亚硝胺）。通过将正确回答相加得出的23分指数量化的硝酸盐知识，博士学历者更高（p=0.01；中位数（四分位间距）=13（9-17）），硕士学历者与本科学历者相比也往往更好（p=0.054；13（8-15）），本科学历者为10（2-14）。
英国营养专业人员对膳食硝酸盐生理学的知识参差不齐，学历较高的参与者知识更丰富。更有效地向营养专业人员传播关于无机硝酸盐及其对健康影响的现有知识，将有助于他们就该化合物的消费提出更明智的建议。
