Cause of Alzheimer's, diabetes, Parkinson's due to huge increases in dietary nitrate exposure?

Strong relationships were found in the death rates from Alzheimer's, Parkinson's, and diabetes and increases in human exposure to nitrates, nitrites and nitrosamines in processed and preserved foods.

When the researchers compared mortality from Parkinson's and Alzheimer's disease among 75 to 84 year olds from 1968 to 2005, the death rates increased much more dramatically than for cerebrovascular and cardiovascular disease, which are also aging-associated. For example, in Alzheimer's patients, the death rate increased 150-fold, from 0 deaths to more than 150 deaths per 100,000. Parkinson's disease death rates also increased across all age groups.

Nitrogen-containing fertilizer usage doubled between 1960 and 1980, which just precedes the insulin-resistance epidemic.

Nitrosamines are highly reactive and alter gene expression and cause DNA damage. The researchers note that the role of nitrosamines has been well-studied, and their roles as carcinogens have been fully documented. The investigators propose that the cellular alterations that occur as a result of nitrosamine exposure are fundamentally similar to those that occur with aging, as well as Alzheimer's, Parkinson's and Type 2 diabetes mellitus.

All of these diseases are associated with increased insulin resistance and DNA damage.

Fried bacon, cured meats and cheese products, and beer contain large amounts.

Sodium nitrite is deliberately added to meat and fish to prevent toxin production; it is also used to preserve, color and flavor meats. Ground beef, cured meats and bacon in particular contain large amounts.

http://www.eurekalert.org/pub_releases/2009-07/l-rfp070109.php

Nitrates and nitrites not only help kill bacteria, but also produce a characteristic flavor, and give meat a pink or red color. Nitrate (NO₃⁻), supplied by e.g. sodium nitrate or potassium nitrate, is used as a source for nitrite (NO₂⁻). The nitrite further breaks down in the meat into nitric oxide (NO), which then binds to the iron atom in the center of myoglobin's heme group, reducing oxidation and causing the characteristic pink color (nitrosohemochrome).

The presence of nitrates and nitrites in food is controversial due to the development of nitrosamines when the food, primarily bacon, is cooked at high temperatures.
http://en.wikipedia.org/wiki/Cured_meat

Hmm, maybe all that cheap oil and gas just made nitrogen fertilizer too cheap, and this had a completely unintended consequence: nitrosamine poisoning.