Nitrates in Cured Meats May Aggravate COPD Symptoms

BARCELONAEating large amounts of cured meats, such as deli meat, bacon and hot dogs may aggravate symptoms of chronic obstructive pulmonary disease (COPD) that can lead to risk of hospitalization, according to a new study published in the European Respiratory Journal. The findings suggest the nitrates used as preservatives in cured meats produce reactive nitrogen species that could damage lung tissue.

Researchers at the Center for Research Environmental Epidemiology examined data from 274 COPD patients who were monitored for an average of two years starting with their first hospital admission for the disease. Among other information, the participants reported on their consumption of cured meats, such as ham, salami, pork sausage and bacon.

They found eating large amounts of cured meatsmore than one slice of ham per day, as examplemay aggravate symptoms of COPD, causing people with the condition to be readmitted to the hospital.

They reported the nitrates used as preservatives in cured meats produce reactive nitrogen species that could damage lung tissue, and excessive consumption of these food items might raise the risk of hospitalization among COPD patients.

"Our findings provide the first evidence that an excessive intake of cured meat can worsen progression of COPD. We believe that adherence to current dietary guidelines, which recommend a moderate or occasional intake of cured meats, will be sufficient in order to avoid this excess of risk," study lead author Dr. Judith Garcia-Aymerich.

While the study found an association between greater consumption of cured meats and flare-ups in patients with the lung disorder, it did not prove a cause-and-effect relationship. The researchers noted their research was limited by a lack of information on changes in the patients' diets after their first hospitalization.