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Prospective study of cured meats consumption and risk of chronic obstructive pulmonary disease in men.

Abstract

Cured meats are high in nitrites. Nitrites generate reactive nitrogen species that may cause damage to the lung. The objective is to assess the relation between frequent consumption of cured meats and the risk of newly diagnosed chronic obstructive pulmonary disease (COPD). Between 1986 and 1998, the authors identified 111 self-reported cases of newly diagnosed COPD among 42,915 men from the Health Professionals Follow-up Study. The cumulative average intake of cured meats consumption (processed meats, bacon, hot dogs) was calculated from food frequency questionnaires administrated in 1986, 1990, and 1994 and divided according to servings per week (never/almost never, <1 serving/week, 1-3 servings/week, 4-6 servings/week, at least once/day). After adjustment for age, smoking status, pack-years, pack-years squared, energy intake, race/ethnicity, US region, body mass index, and physical activity, the consumption of cured meats was positively associated with the risk of newly diagnosed COPD (for highest vs. lowest intake: relative risk = 2.64, 95% confidence interval: 1.39, 5.00; p(trend) = 0.002). In contrast to these findings, the consumption of cured meats was not associated with the risk of adult-onset asthma. These data suggest that cured meat may worsen the adverse effects of smoking on risk of COPD.

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  • Authors+Show Affiliations

    ,

    Department of Nutrition, Harvard School of Public Health, Boston, MA, USA. varraso@vjf.inserm.fr

    , , ,

    Source

    American journal of epidemiology 166:12 2007 Dec 15 pg 1438-45

    MeSH

    Adult
    Aged
    Body Mass Index
    Chi-Square Distribution
    Diet
    Food Preservation
    Humans
    Life Style
    Male
    Meat Products
    Middle Aged
    Nitrites
    Phenotype
    Proportional Hazards Models
    Prospective Studies
    Pulmonary Disease, Chronic Obstructive
    Risk Factors
    Surveys and Questionnaires
    United States

    Pub Type(s)

    Journal Article
    Research Support, N.I.H., Extramural
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    17785711

    Citation

    Varraso, Raphaëlle, et al. "Prospective Study of Cured Meats Consumption and Risk of Chronic Obstructive Pulmonary Disease in Men." American Journal of Epidemiology, vol. 166, no. 12, 2007, pp. 1438-45.
    Varraso R, Jiang R, Barr RG, et al. Prospective study of cured meats consumption and risk of chronic obstructive pulmonary disease in men. Am J Epidemiol. 2007;166(12):1438-45.
    Varraso, R., Jiang, R., Barr, R. G., Willett, W. C., & Camargo, C. A. (2007). Prospective study of cured meats consumption and risk of chronic obstructive pulmonary disease in men. American Journal of Epidemiology, 166(12), pp. 1438-45.
    Varraso R, et al. Prospective Study of Cured Meats Consumption and Risk of Chronic Obstructive Pulmonary Disease in Men. Am J Epidemiol. 2007 Dec 15;166(12):1438-45. PubMed PMID: 17785711.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Prospective study of cured meats consumption and risk of chronic obstructive pulmonary disease in men. AU - Varraso,Raphaëlle, AU - Jiang,Rui, AU - Barr,R Graham, AU - Willett,Walter C, AU - Camargo,Carlos A,Jr Y1 - 2007/09/04/ PY - 2007/9/6/pubmed PY - 2008/1/25/medline PY - 2007/9/6/entrez SP - 1438 EP - 45 JF - American journal of epidemiology JO - Am. J. Epidemiol. VL - 166 IS - 12 N2 - Cured meats are high in nitrites. Nitrites generate reactive nitrogen species that may cause damage to the lung. The objective is to assess the relation between frequent consumption of cured meats and the risk of newly diagnosed chronic obstructive pulmonary disease (COPD). Between 1986 and 1998, the authors identified 111 self-reported cases of newly diagnosed COPD among 42,915 men from the Health Professionals Follow-up Study. The cumulative average intake of cured meats consumption (processed meats, bacon, hot dogs) was calculated from food frequency questionnaires administrated in 1986, 1990, and 1994 and divided according to servings per week (never/almost never, <1 serving/week, 1-3 servings/week, 4-6 servings/week, at least once/day). After adjustment for age, smoking status, pack-years, pack-years squared, energy intake, race/ethnicity, US region, body mass index, and physical activity, the consumption of cured meats was positively associated with the risk of newly diagnosed COPD (for highest vs. lowest intake: relative risk = 2.64, 95% confidence interval: 1.39, 5.00; p(trend) = 0.002). In contrast to these findings, the consumption of cured meats was not associated with the risk of adult-onset asthma. These data suggest that cured meat may worsen the adverse effects of smoking on risk of COPD. SN - 1476-6256 UR - https://www.unboundmedicine.com/medline/citation/17785711/full_citation L2 - https://academic.oup.com/aje/article-lookup/doi/10.1093/aje/kwm235 DB - PRIME DP - Unbound Medicine ER -