American Journal of Epidemiology Advance Access originally published online on September 4, 2007
American Journal of Epidemiology 2007 166(12):1438-1445; doi:10.1093/aje/kwm235
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
ORIGINAL CONTRIBUTIONS |
Prospective Study of Cured Meats Consumption and Risk of Chronic Obstructive Pulmonary Disease in Men
1 Department of Nutrition, Harvard School of Public Health, Boston, MA
2 Division of General Medicine, Department of Medicine, College of Physicians and Surgeons, Columbia University, New York, NY
3 Department of Epidemiology, Mailman School of Public Health, Columbia University, New York, NY
4 Channing Laboratory, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA
5 Department of Epidemiology, Harvard School of Public Health, Boston, MA
6 Department of Emergency Medicine, Massachusetts General Hospital, Harvard Medical School, Boston, MA
Correspondence to Dr. Raphaëlle Varraso, 16 avenue Paul Vaillant Couturier, 94807 Villejuif, France (e-mail: varraso{at}vjf.inserm.fr).
Received for publication February 12, 2007. Accepted for publication July 26, 2007.
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; ptrend = 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.
diet; meat; men; nitrites; pulmonary disease; chronic obstructive
Abbreviations: CI, confidence interval; COPD, chronic obstructive pulmonary disease; FEV1, forced expiratory volume in 1 second; RR, relative risk
CiteULike 
Connotea 
Del.icio.us What's this?
This article has been cited by other articles:
|
|
 |
|
  W. MacNee Update in Chronic Obstructive Pulmonary Disease 2007 Am. J. Respir. Crit. Care Med., April 15, 2008; 177(8): 820 - 829. [Full Text] [PDF]
|
|
|
|
 |
|
 R. Jiang, C. A Camargo Jr, R. Varraso, D. C Paik, W. C Willett, and R G. Barr Consumption of cured meats and prospective risk of chronic obstructive pulmonary disease in women Am. J. Clinical Nutrition, April 1, 2008; 87(4): 1002 - 1008. [Abstract] [Full Text] [PDF]
|
|