COPD, another cause?

[larrynz]

www.channelnewsasia.com:80/stories/health/view/283119/1/.html

We hear new things all the time about what causes COPD, we all know about smoking, but what about diet?
The article above says your risk factor increases if you eat cured meat on a regular basis.
Makes you wonder if you already have COPD should we keep away from bacon and ham etc?

[larrynz]

You can find the item if you copy and paste the link in my post, but for lazy people like me here it is.

The cough is in the cured
By Joanne Yap, TODAY | Posted: 19 June 2007 1209 hrs


MULTIPLE PLUGS: Cured meat such as bacon not only clogs the arteries but lungs as well.



Nothing quite beats the smell of bacon sizzling in a pan, but studies show that one too many slices of cured meats is likely to be bad for lung function.

Columbia University Medical Centre researchers studied over 7,000 participants in a nutrition survey to determine the effects of cured meat consumption on lung function.

The study found that those who ate cured meat 14 times or more a month were 78 per cent more likely to develop chronic obstructive pulmonary disease (COPD) compared to those who did not eat any.

Frequent consumption increased participants’ risk of contracting mild COPD by 11 per cent, moderate COPD by 46 per cent and a severe case of the disease by 141 per cent.

A recent local study conducted on more than 50,000 Singaporeans also found that phlegmatic coughs, which is a symptom of COPD, were linked to a diet that was high in meat (including cured meat) and sodium.

According to Charles Han, dietitian at Tan Tock Seng Hospital, cured meats are harmful to the body if consumed in large quantities because of the sodium and potassium nitrite compounds they contain.

“These ingredients are added to cured meats to prevent the growth of a bacterium whose toxin causes botulism, which in turn leads to paralysis and death. It is also what produces the characteristic flavour, texture and pink colour of cured meats.”

Although there is no dietary recommendation for the consumption of cured meats, the general sentiment is to eat them sparingly — as occasional treats rather than dietary staples.

With regards to the direct causal link between cured meat consumption and COPD, Mr Han believes that more in-depth studies need to be done.

“Currently, smoking, passive smoke inhalation, being male and prolonged exposure to air pollution are all risk factors of COPD.

“However, since some 10 per cent of the people who die from COPD have not been exposed to tobacco, this suggests that diet may play a role in the development of the disease. - TODAY/fa

[LindaNY]

Oh dear heavens!!We eat a lot of bacon and ham.

Unfortunately I blame mine on smoking and asthma for all these years and not the food.

Maybe the 10% who do get it are exposed to other irritants???

[Blossom/Jackie W.]

Personally I'm not sure about this cured meat thing. I smiled when I read the risk factors ...."being male" as one; they obviously weren't talking about Canada right now. Since 2000, female deaths from COPD has more than doubled the rate of breast cancer (9% vs 4) Additionally; the disease impacts 4.8% of women vs 3.9% for men.