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Study Ties Cured Meats to Higher Lung
Disease Risk
(Washington, Reuters Health, 4/16/07)
Based on data on 7,352 older Americans, Dr. Rui Jiang of
Columbia University Medical Center in New York, and team,
report that consuming cured meat products is associated with
declines in lung function. The investigators found that
adults who ate cured meat products—such as ham, frankfurters
and bacon—14 or more times per month were 78 % likelier to
develop chronic obstructive pulmonary disease (COPD) than
those not eating these products. Although they did not show
a causal relationship, the scientists speculate that
nitrites in these meats may contribute to lung tissue
damage.
(American Journal of Respiratory and
Critical Care Medicine, 2007) |
Article Summary