People with chronic obstructive pulmonary disease (COPD) are more likely to deteriorate and need hospital treatment again if they eat too much cured meat, according to a Spanish study published yesterday.
The Centre for Research in Environmental Epidemiology (CREAL) in Barcelona found that COPD patients who ate one slice of ham a day – or its equivalent – were at a higher risk of worsening symptoms that would lead to readmission to hospital.
It is believed the effects of cured meats are from the nitrites, used as preservatives and anti-bacterial agents in the meat, which produce reactive nitrogen species that damage tissue in the lungs.
The research, published in the European Respiratory Journal, is the first to demonstrate the effects of cured meat consumption on the progression of the disease, although previous studies have identified a link between an intake of the meats, which include salami, chorizo and bacon, and the risk of developing COPD.
The researchers followed 274 patients, whose average age was 68, after their first admission to hospital because of a respiratory condition. Each participant provided information on their usual cured meat consumption and was monitored for an average of two years for hospital admissions.
Dr Judith Garcia-Aymerich, lead author from CREAL, in Spain, said: “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. Above it, other individual actions such as quitting smoking or practising physical activity on a regular basis may be more relevant to reduce the risk of COPD exacerbations.”
Although there were some limitations to the study, including a lack of information on dietary changes after the first measurements were taken, the authors say it is unlikely that a COPD admission to hospital would promote a reduction in cured meat consumption.
Cured meats consumption increases risk of readmission in COPD patients. de Batlle J et al. European Respiratory Journal. 2012. DOI: 10.1183/09031936.00116911
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