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Cured meats like bacon, sausage, hot dogs and ham contain harmful nitrates, which might compromise lung function and result in the development of chronic obstructive pulmonary disease or COPD. These are the findings of a study published in the American Journal of Respiratory and Critical Care Medicine
The link between cured meats and decreased lung function lies in chemicals called nitrates, which are added to bacon, ham and hot dogs as a color fixative and anti-microbial agent. These chemicals might activate nitrogen in the body, which in turn hurts lung tissue resulting in swelling of the airways.
Chronic obstructive pulmonary disease (COPD) is the fourth leading cause of death in the United States, according to the American Lung Association. Emphysema and chronic bronchitis are the most common forms of COPD and often co-exist in a patient. The condition results in the swelling of airways and results from reduced capacity of the lungs to breathe air.
Some common symptoms of COPD include shortness of breath, wheezing and persistent coughing.
The present study involved 7,352 Americans who took part in the Third National Health and Nutrition Examination Survey. All participants were aged 45 and over and were a part of the survey conducted between 1988 and 1994.
Earlier studies have linked nitrates and compromised lung function in animals, but this is the first time a link to cured meat consumption by humans has emerged.
The parameter of lung function that was assessed included Forced Expiratory Volume for 1 sec, or FEV1, where the amount of air blown out in one second is measured. Another parameter called Forced Vital Capacity, FVC, which measures the amount of air blown out after a deep breath was found to have a negligible effect in the study.
Dr Rui Jiang of the Division of General Medicine, Department of Medicine, at Columbia University in New York and colleagues report that lung function was severely compromised in people who consumed cured meat at least 14 times in a month.
These participants were 78 percent more likely to have COPD than those who ate no or very little cured meats. “Individuals who consumed cured meats frequently were more likely to be male, of lower socio-economic status, to be tobacco users, and were less likely to report physician-diagnosed asthma than individuals who never consumed cured meats,” Dr. Jiang explained.
The study also said such individuals were more likely to have a deficient intake of vitamin C, fish, fruits and higher energy intakes. However Dr Jiang said these were not vital factors in the study because even after adjusting for factors like smoking, diet and age, there was no appreciable change in the results.
"Nitrates generate reactive nitrogen species that may cause damage to the lungs, producing structural changes resembling emphysema,” Dr. Jiang said.
Critics though are not convinced. They say the amount of nitrates in cured meat has come down drastically over the last 20 years.
The researchers themselves admitted more research was needed to collate the link between high dietary nitrite intake and the risk of developing COPD.
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