COPD & Emphysema Support Group
COPD is a progressive disease characterized by airflow obstruction or limitation. Emphysema is characterized by loss of elasticity of the lung tissue, destruction of structures supporting the alveoli and of capillaries feeding the alveoli. Both have symptoms that include shortness of breath, among other respiratory troubles. If you are a COPD or Emphysema sufferer, join...
By Todd Neale, Senior Staff Writer, MedPage Today
Published: March 07, 2012
Reviewed by Dori F. Zaleznik, MD; Associate Clinical Professor of Medicine, Harvard Medical School, Boston.
Patients with chronic obstructive pulmonary disease (COPD) who eat too much cured meat -- including bacon and hot dogs -- may be putting themselves at risk for a return trip to the hospital, a Spanish study showed.
Those who reported eating more than the equivalent of about one slice of ham per day were twice as likely to be readmitted for COPD (HR 2.02, 95% CI 1.31 to 3.12), according to Judith Garcia-Aymerich, MD, PhD, of the Center for Research in Environmental Epidemiology in Barcelona, Spain, and colleagues.
The association appeared to be weaker in patients who were taking inhaled corticosteroids and in those with mild-to-moderate disease, the researchers reported online in the European Respiratory Journal.
"This study adds new evidence suggesting that in addition to a possible increase in risk of COPD associated with cured meats, these foods may also increase risk of exacerbations, thus supporting the need of considering specific dietary advice to COPD patients," the authors wrote.
Although smoking remains the primary risk factor for COPD, recent studies have identified an association between the consumption of cured meats and the risk of developing the disease.
Garcia-Aymerich and colleagues set out to explore whether there's also an association with a worsening of COPD, as indicated by hospital readmission.
They examined data from 274 patients with COPD who were recruited during their first disease-related admission to one of nine Spanish hospitals.
The patients provided information on how much cured meat -- including cooked ham, Spanish cured ham, sausages, and hot dogs -- they ate in the previous two years. The median reported intake of cured meat was 23 grams per day.
Most of the patients (93%) were male, and the average age was 68. A large minority (42%) of the total patient population were current smokers, but significantly more in the high cured-meat-consumption group than the low smoked (49% versus 35%, P=0.021).
Overall, 5% had mild disease, 52% had moderate disease, 37% severe, and 6% very severe disease.
Through a median follow-up of 2.6 years, 35% of the patients had at least one COPD readmission.
After adjustment for age, lung function, and total caloric intake, eating more than the median level of cured meat was associated with a greater risk of being readmitted.
Experimental studies point to a biologically plausible explanation for the relationship, according to the researchers.
In one rat study, for example, drinking water containing high concentrations of sodium nitrite -- at levels greater than those in the human diet -- was associated with the development of pulmonary emphysema. Nitrites could lead to the formation of reactive nitrogen species, which can cause lung damage.
"Our finding of a weaker effect of high cured meat consumption in subjects treated with inhaled corticosteroids supports the role of nitrites as mediators of the association between cured meats and worse prognosis, since the anti-inflammatory properties of corticosteroids could attenuate the oxidizing and pro-inflammatory effects of nitrites," the researchers wrote.
They acknowledged that the study was limited by the possibility of errors in measuring cured meat intake, the potential for survival bias introduced by inclusion of patients who died before the first COPD readmission (although that was only 1%), and the lack of information on dietary changes after baseline.
http://www.medpagetoday.com/Pulmonology/SmokingCOPD/31537
Well, It gives us something to think about, I thought it was interesting and thought some of you might think so too.
Easy Breathing Everyone,
Love
Holly
Published: March 07, 2012
Reviewed by Dori F. Zaleznik, MD; Associate Clinical Professor of Medicine, Harvard Medical School, Boston.
Patients with chronic obstructive pulmonary disease (COPD) who eat too much cured meat -- including bacon and hot dogs -- may be putting themselves at risk for a return trip to the hospital, a Spanish study showed.
Those who reported eating more than the equivalent of about one slice of ham per day were twice as likely to be readmitted for COPD (HR 2.02, 95% CI 1.31 to 3.12), according to Judith Garcia-Aymerich, MD, PhD, of the Center for Research in Environmental Epidemiology in Barcelona, Spain, and colleagues.
The association appeared to be weaker in patients who were taking inhaled corticosteroids and in those with mild-to-moderate disease, the researchers reported online in the European Respiratory Journal.
"This study adds new evidence suggesting that in addition to a possible increase in risk of COPD associated with cured meats, these foods may also increase risk of exacerbations, thus supporting the need of considering specific dietary advice to COPD patients," the authors wrote.
Although smoking remains the primary risk factor for COPD, recent studies have identified an association between the consumption of cured meats and the risk of developing the disease.
Garcia-Aymerich and colleagues set out to explore whether there's also an association with a worsening of COPD, as indicated by hospital readmission.
They examined data from 274 patients with COPD who were recruited during their first disease-related admission to one of nine Spanish hospitals.
The patients provided information on how much cured meat -- including cooked ham, Spanish cured ham, sausages, and hot dogs -- they ate in the previous two years. The median reported intake of cured meat was 23 grams per day.
Most of the patients (93%) were male, and the average age was 68. A large minority (42%) of the total patient population were current smokers, but significantly more in the high cured-meat-consumption group than the low smoked (49% versus 35%, P=0.021).
Overall, 5% had mild disease, 52% had moderate disease, 37% severe, and 6% very severe disease.
Through a median follow-up of 2.6 years, 35% of the patients had at least one COPD readmission.
After adjustment for age, lung function, and total caloric intake, eating more than the median level of cured meat was associated with a greater risk of being readmitted.
Experimental studies point to a biologically plausible explanation for the relationship, according to the researchers.
In one rat study, for example, drinking water containing high concentrations of sodium nitrite -- at levels greater than those in the human diet -- was associated with the development of pulmonary emphysema. Nitrites could lead to the formation of reactive nitrogen species, which can cause lung damage.
"Our finding of a weaker effect of high cured meat consumption in subjects treated with inhaled corticosteroids supports the role of nitrites as mediators of the association between cured meats and worse prognosis, since the anti-inflammatory properties of corticosteroids could attenuate the oxidizing and pro-inflammatory effects of nitrites," the researchers wrote.
They acknowledged that the study was limited by the possibility of errors in measuring cured meat intake, the potential for survival bias introduced by inclusion of patients who died before the first COPD readmission (although that was only 1%), and the lack of information on dietary changes after baseline.
http://www.medpagetoday.com/Pulmonology/SmokingCOPD/31537
Well, It gives us something to think about, I thought it was interesting and thought some of you might think so too.
Easy Breathing Everyone,
Love
Holly
That's very interesting - just another "no-no" to watch out for. I had previously read about the dangers of processed meats like salami etc., but the connection to COPD/E had not been made.
Thanks for the info
Martin
One thing that has gotten worse over the past year is my sensitivity to frying bacon. I never cook it anymore, but my husband does. Even with the kitchen fan on "Hi", and maybe a window open, I still find my breathing suddenly getting worse, and have to use my nebulizer immediately. All fried foods bother me somewhat, but bacon is by far the worst.
I know that my reactions are different from what the article is talking about, but they are still real. Nitrites are terrible chemicals to expose the body to. I have one son who was highly sensitive to nitrates when he was young. And I can just imagine the effect they would have on lung function. Best to stay away from nitrates.
Thanks Holly, for posting!
Hugs, Sue
Holly thanks for posting this. I've just been reading that as we get older we don't need as much meat in our diet.
Cured meats are especially a problem for health because of the high salt content which as we know, is not good for high blood pressure, heart and lung health.
Have a great day all and breathe easy.
Hugs Peta x