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Bewerkt vlees en COPD.*

Uit een onderzoek naar voedingsgewoontes onder ruim 7.000 mensen van 45 jaar en ouder blijkt dat het eten van bewerkt vlees zoals bacon, worsten en vleeswaren de kans opde longziekte COPD flink kan verhogen. Iedere keer dat men per maand dit bewerkte vlees eet wordt per keer de kans op COPD met wel 2% verhoogd. De onderzoekers denken dat het de nitrieten zijn die hiervoor verantwoordelijk zijn.

Eating cured meat linked to COPD

- People who often eat cured meat are at increased risk for chronic obstructive pulmonary disease (COPD), researchers report.
They believe this may be because cured meats contain high levels of nitrites, pro-oxidants that are involved in reactive oxygen species formation and, ultimately, protein tyrosine nitration.
Graham Barr (Columbia University, New York, USA) and team studied 7352 individuals aged 45 years or more who were participating in the Third National Health and Nutrition Examination Survey.
Participants were asked in a food frequency questionnaire how often during the past month they had consumed selected food items, including meats, fish, fruits, and vegetables.
Consumption of cured meat was defined as the total amount of bacon, sausage, and luncheon meats consumed. Ham was not included because the questionnaire grouped this with consumption of pork.
The frequency of cured meat consumption was inversely associated with the lung function measures FEV1 and the ratio of FEV1 to forced vital capacity (FVC), but not FVC.
Adjusted differences in FEV1 between individuals who ate no cured meats and those who ate cured meats between one and two, three and four, five and 13, and 14 or more times a month were -37.6, -11.5, -42.0, and -110.0 ml, respectively, showing a significant trend.
Corresponding differences in FEV1/FVC were -0.91, -0.54, -1.13, and -2.13%.
The adjusted odds ratio (OR) for developing COPD among participants in the highest relative to the lowest of the cured meat consumption categories was 1.78.
Each time-per-month increase in cured meat consumption was associated with a 2% increased risk of COPD (OR=1.02).
“Frequent cured meat consumption was associated with an obstructive pattern of lung function and increased odds of COPD independent of other major risk factors,” the authors write in the American Journal of Respiratory and Critical Care Medicine.
“High dietary nitrite intake warrants further evaluation in prospective, longitudinal studies as a novel risk factor for COPD.”
Am J Respir Crit Care Med 2007; 175: 798-804
(Mei 2007)

 

 

 

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