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Cured meat consumption increases risk of readmission in COPD patients.
Eur Respir J 2012; 40(3):555-60ER

Abstract

Recent studies have shown that a high dietary intake of cured meat increases the risk of chronic obstructive pulmonary disease (COPD) development. However, its potential effects on COPD evolution have not been tested. We aimed to assess the association between dietary intake of cured meat and risk of COPD readmission in COPD patients. 274 COPD patients were recruited during their first COPD admission between 2004 and 2006, provided information on dietary intake of cured meat during the previous 2 yrs, and were followed until December 31, 2007 (median follow-up 2.6 yrs). Associations between cured meat intake and COPD admissions were assessed using parametric regression survival-time models. Mean ± SD age was 68 ± 8 yrs, 93% of patients were male, 42% were current smokers, mean post-bronchodilator forced expiratory volume in 1 s (FEV(1)) was 53 ± 16% predicted, and median cured meat intake was 23 g · day(-1). After adjusting for age, FEV(1), and total caloric intake, high cured meat intake (more than median value) increased the risk of COPD readmission (adjusted HR 2.02, 95% CI 1.31-3.12; p=0.001). High cured meat consumption increases the risk of COPD readmission in COPD patients. The assessment of the effectiveness of healthy diet advice should be considered in the future.

Authors+Show Affiliations

Centre for Research in Environmental Epidemiology (CREAL), Hospital del Mar Research Institute (IMIM), CIBER Epidemiología y Salud Pública (CIBERESP), and Dept of Experimental and Health Sciences, Universitat Pompeu Fabra (UPF), Barcelona, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22408205

Citation

de Batlle, Jordi, et al. "Cured Meat Consumption Increases Risk of Readmission in COPD Patients." The European Respiratory Journal, vol. 40, no. 3, 2012, pp. 555-60.
de Batlle J, Mendez M, Romieu I, et al. Cured meat consumption increases risk of readmission in COPD patients. Eur Respir J. 2012;40(3):555-60.
de Batlle, J., Mendez, M., Romieu, I., Balcells, E., Benet, M., Donaire-Gonzalez, D., ... Garcia-Aymerich, J. (2012). Cured meat consumption increases risk of readmission in COPD patients. The European Respiratory Journal, 40(3), pp. 555-60.
de Batlle J, et al. Cured Meat Consumption Increases Risk of Readmission in COPD Patients. Eur Respir J. 2012;40(3):555-60. PubMed PMID: 22408205.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cured meat consumption increases risk of readmission in COPD patients. AU - de Batlle,Jordi, AU - Mendez,Michelle, AU - Romieu,Isabelle, AU - Balcells,Eva, AU - Benet,Marta, AU - Donaire-Gonzalez,David, AU - Ferrer,Jaume J, AU - Orozco-Levi,Mauricio, AU - Antó,Josep M, AU - Garcia-Aymerich,Judith, AU - ,, Y1 - 2012/03/09/ PY - 2012/3/13/entrez PY - 2012/3/13/pubmed PY - 2013/2/5/medline SP - 555 EP - 60 JF - The European respiratory journal JO - Eur. Respir. J. VL - 40 IS - 3 N2 - Recent studies have shown that a high dietary intake of cured meat increases the risk of chronic obstructive pulmonary disease (COPD) development. However, its potential effects on COPD evolution have not been tested. We aimed to assess the association between dietary intake of cured meat and risk of COPD readmission in COPD patients. 274 COPD patients were recruited during their first COPD admission between 2004 and 2006, provided information on dietary intake of cured meat during the previous 2 yrs, and were followed until December 31, 2007 (median follow-up 2.6 yrs). Associations between cured meat intake and COPD admissions were assessed using parametric regression survival-time models. Mean ± SD age was 68 ± 8 yrs, 93% of patients were male, 42% were current smokers, mean post-bronchodilator forced expiratory volume in 1 s (FEV(1)) was 53 ± 16% predicted, and median cured meat intake was 23 g · day(-1). After adjusting for age, FEV(1), and total caloric intake, high cured meat intake (more than median value) increased the risk of COPD readmission (adjusted HR 2.02, 95% CI 1.31-3.12; p=0.001). High cured meat consumption increases the risk of COPD readmission in COPD patients. The assessment of the effectiveness of healthy diet advice should be considered in the future. SN - 1399-3003 UR - https://www.unboundmedicine.com/medline/citation/22408205/full_citation L2 - http://erj.ersjournals.com/cgi/pmidlookup?view=long&pmid=22408205 DB - PRIME DP - Unbound Medicine ER -