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Cured meat consumption, lung function, and chronic obstructive pulmonary disease among United States adults.
Am J Respir Crit Care Med 2007; 175(8):798-804AJ

Abstract

RATIONALE

Cured meats are high in nitrites. Nitrites generate reactive nitrogen species that may cause nitrative and nitrosative damage to the lung resulting in emphysema.

OBJECTIVE

To test the hypothesis that frequent consumption of cured meats is associated with lower lung function and increased odds of chronic obstructive pulmonary disease (COPD).

METHODS

Cross-sectional study of 7,352 participants in the Third National Health and Nutrition Examination Survey, 45 years of age or more, who had adequate measures of cured meat, fish, fruit, and vegetable intake, and spirometry.

RESULTS

After adjustment for age, smoking, and multiple other potential confounders, frequency of cured meat consumption was inversely associated with FEV(1) and FEV(1)/FVC but not FVC. The adjusted differences in FEV(1) between individuals who did not consume cured meats and those who consumed cured meats 1 to 2, 3 to 4, 5 to 13, and 14 or more times per month were -37.6, -11.5, -42.0, and -110 ml, respectively (p for trend < 0.001). Corresponding differences for FEV(1)/FVC were -0.91, -0.54, -1.13, and -2.13% (p for trend = 0.001). These associations were not modified by smoking status. The multivariate odds ratio for COPD (FEV(1)/FVC <or= 0.7 and FEV(1) < 80% predicted) was 1.78 (95% confidence interval, 1.29-2.47) comparing the highest with the lowest category of cured meat consumption. The corresponding odds ratios for mild, moderate, and severe COPD were 1.11, 1.46, and 2.41, respectively.

CONCLUSIONS

Frequent cured meat consumption was associated independently with an obstructive pattern of lung function and increased odds of COPD. Additional studies are required to determine if cured meat consumption is a causal risk factor for COPD.

Authors+Show Affiliations

Division of General Medicine, Department of Medicine, Columbia University, New York, New York 10032, USA.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural

Language

eng

PubMed ID

17255565

Citation

Jiang, Rui, et al. "Cured Meat Consumption, Lung Function, and Chronic Obstructive Pulmonary Disease Among United States Adults." American Journal of Respiratory and Critical Care Medicine, vol. 175, no. 8, 2007, pp. 798-804.
Jiang R, Paik DC, Hankinson JL, et al. Cured meat consumption, lung function, and chronic obstructive pulmonary disease among United States adults. Am J Respir Crit Care Med. 2007;175(8):798-804.
Jiang, R., Paik, D. C., Hankinson, J. L., & Barr, R. G. (2007). Cured meat consumption, lung function, and chronic obstructive pulmonary disease among United States adults. American Journal of Respiratory and Critical Care Medicine, 175(8), pp. 798-804.
Jiang R, et al. Cured Meat Consumption, Lung Function, and Chronic Obstructive Pulmonary Disease Among United States Adults. Am J Respir Crit Care Med. 2007 Apr 15;175(8):798-804. PubMed PMID: 17255565.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cured meat consumption, lung function, and chronic obstructive pulmonary disease among United States adults. AU - Jiang,Rui, AU - Paik,David C, AU - Hankinson,John L, AU - Barr,R Graham, Y1 - 2007/01/25/ PY - 2007/1/27/pubmed PY - 2007/6/6/medline PY - 2007/1/27/entrez SP - 798 EP - 804 JF - American journal of respiratory and critical care medicine JO - Am. J. Respir. Crit. Care Med. VL - 175 IS - 8 N2 - RATIONALE: Cured meats are high in nitrites. Nitrites generate reactive nitrogen species that may cause nitrative and nitrosative damage to the lung resulting in emphysema. OBJECTIVE: To test the hypothesis that frequent consumption of cured meats is associated with lower lung function and increased odds of chronic obstructive pulmonary disease (COPD). METHODS: Cross-sectional study of 7,352 participants in the Third National Health and Nutrition Examination Survey, 45 years of age or more, who had adequate measures of cured meat, fish, fruit, and vegetable intake, and spirometry. RESULTS: After adjustment for age, smoking, and multiple other potential confounders, frequency of cured meat consumption was inversely associated with FEV(1) and FEV(1)/FVC but not FVC. The adjusted differences in FEV(1) between individuals who did not consume cured meats and those who consumed cured meats 1 to 2, 3 to 4, 5 to 13, and 14 or more times per month were -37.6, -11.5, -42.0, and -110 ml, respectively (p for trend < 0.001). Corresponding differences for FEV(1)/FVC were -0.91, -0.54, -1.13, and -2.13% (p for trend = 0.001). These associations were not modified by smoking status. The multivariate odds ratio for COPD (FEV(1)/FVC <or= 0.7 and FEV(1) < 80% predicted) was 1.78 (95% confidence interval, 1.29-2.47) comparing the highest with the lowest category of cured meat consumption. The corresponding odds ratios for mild, moderate, and severe COPD were 1.11, 1.46, and 2.41, respectively. CONCLUSIONS: Frequent cured meat consumption was associated independently with an obstructive pattern of lung function and increased odds of COPD. Additional studies are required to determine if cured meat consumption is a causal risk factor for COPD. SN - 1073-449X UR - https://www.unboundmedicine.com/medline/citation/17255565/full_citation L2 - http://www.atsjournals.org/doi/full/10.1164/rccm.200607-969OC?url_ver=Z39.88-2003&amp;rfr_id=ori:rid:crossref.org&amp;rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -