A study in the Dec. 15, 2007 issue of the American Journal of Epidemiology reports that the nitrates added to cured meats including sausage, ham, bologna, bacon and hot dogs, may increase the risk of male smokers who eat such foods, of developing disorders such as emphysema and chronic bronchitis.
The study found that male smokers who ate cured meats at least once per day were 2.64 times more likely than those who almost never ate cured meats, to develop chronic obstructive pulmonary disease (COPD), which encompasses chronic bronchitis and emphysema.
Nitrites are routinely added to cured meats to prevent rancidity and bacterial growth, and to enhance the bright color of the meat. Like cigarette smoking and air pollution, nitrites generate molecules known as reactive oxygen and nitrogen species that have been linked to COPD.
Dr. Raphaelle Varraso of the Harvard School of Public Health in Boston, and colleagues who conducted the study also note that cured meat consumption has also been linked to diabetes and certain types of cancer, and that "uncured" versions of processed meats are likely no better for health.
Irrespective of the current findings, Varraso added, the most significant way to protect oneself from COPD is to quit smoking.
| COPD is the fourth leading cause of
death in the United States. An American dies
every 4.5 minutes from COPD. While there are 12
million people with a diagnosis of COPD, there
may be another 12 million who have it and don't
know it.
For information, visit www.LearnAboutCOPD.org. |
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