We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Prospective Study of Cured Meats Consumption and Risk of Chronic Obstructive Pulmonary Disease in Men.
- Authors
Raphaëlle Varraso; Rui Jiang; R. Graham Barr; Walter C. Willett; Carlos A. Camargo
- Abstract
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, 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.
- Publication
American Journal of Epidemiology, 2007, Vol 166, Issue 12, p1438
- ISSN
0002-9262
- Publication type
Academic Journal
- DOI
10.1093/aje/kwm235