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Cited by 100Chronic Obstructive Pulmonary Disease (COPD) ResearchNutritional Studies and DietMeat and Animal Product Quality

Cured Meat Consumption, Lung Function, and Chronic Obstructive Pulmonary Disease among United States Adults

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Jiang, Rui, Paik, David C., Hankinson, John L., Barr, R. Graham·2007·American Journal of Respiratory and Critical Care Medicine
DOI 10.1164/rccm.200607-969ocPMC PMC1899290
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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.

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  • Because cured meats such as bacon, sausage, and ham contain high doses of nitrite for preservation, antimicrobial, and color fixation, epidemiological studies have demonstrated that consumption of cured meats is positively linked to the risk of newly diagnosed COPD.

    “Because cured meats such as bacon, sausage and ham contain high doses of nitrite for preservation, antimicrobial and color fixation, epidemiological studies have demonstrated that the consumption of cured meats is positively linked to the risk of newly diagnosed COPD [109,110,111].”

    From NO-Rich Diet for Lifestyle-Related Diseases (2015) · cites this paper as [109]

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  1. [16]16. Devlin TF, Weeks BJ. Spline function for logistic regression modeling. In: Proceedings of the 11th Annual SAS Users Group International. Cary, NC: SAS Institute, Inc.; 1986. pp. 646-651.
  2. [17]17. Stone CY, Koo CY. Additive splines in statistics. Proceedings of the Statistical Computing Section. Alexandria, VA: American Statistical Association;1985:45-48.
  3. [23]23. Thomas DD, Espey MG, Vitek MP, Miranda KM, Wink DA. Protein nitration is mediated by heme and free metals through Fenton-type chemistry: an alternative to the NO/O2-reaction. Proc Natl Acad Sci USA 2002;99:12691-12696.

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Authors
Jiang, R., Paik, D. C., Hankinson, J. L., & Barr, R. G.
Affiliations
  • Division of General Medicine, Department of Medicine, and
  • Columbia University (US)
  • Hankinson Consulting, Valdosta, Georgia; and
ORCID
Venue
American Journal of Respiratory and Critical Care Medicine
Publisher
Oxford University Press (OUP)
Published
2007-04
Volume
175
Issue
8
Pages
798-804
ISSN
  • 1073-449X (ISSN-L)
  • 1535-4970
DOI
10.1164/rccm.200607-969oc
PMC
PMC1899290
OpenAlex
W2162325507
Cited by
100
References
38
Citations by year
2025: 4 · 2024: 4 · 2023: 2 · 2022: 2 · 2021: 5 · 2020: 4 · 2019: 6 · 2018: 8 · 2017: 5 · 2016: 5 · 2015: 8 · 2014: 6 · 2013: 4 · 2012: 1
FWCI
8.96
Type
journal article
Language
en
Open access
Licence
academic.oup.com/pages/standard-publication-reuse-rights (vor)
Locations
  • American Journal of Respiratory and Critical Care Medicine (publishedVersion)
  • PubMed Central (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • National Institutes of Health (HL077612)
  • National Institute on Aging (K08AG000863)
  • National Heart, Lung, and Blood Institute (HL077612, R01HL075476, HL-075476, R01HL077612)
Topics
  • Health Sciences › Medicine › Pulmonary and Respiratory Medicine › Chronic Obstructive Pulmonary Disease (COPD) Research
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
Keywords
chronic obstructive pulmonary disease, lung function, nitrite, emphysema, FEV1, FEV1/FVC ratio, dietary risk factors, smoking, spirometry
MeSH terms
Cross-Sectional Studies, Diet, Female, Food Preservation, Forced Expiratory Volume, Health Surveys, Humans, Male, Meat Products, Middle Aged, Risk Factors, Spirometry, United States, Vital Capacity, Pulmonary Disease, Chronic Obstructive

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