Be Careful at the Deli!

Cured meats have been under attack for some time. They are high in nitrites, which can damage body tissues. It’s thought that nitrites can combine with other compounds present in meat during cooking or curing to form nitroso compounds, which can cause cancer. A new charge comes from another direction. Frequent consumption of cured meats is associated with decreased lung function and an increased risk for chronic obstructive pulmonary disease (COPD), according to a published study. COPD is the 4^th leading cause of death in the USA .

Data from the 3^rd National Health and Nutrition Examination Survey (NHANES) were used to examine possible risk factors for COPD in 7,300 participants over 45 years of age. After adjusting for age, smoking, and other possible interfering factors, it was found that eating cured meats 14 or more times a month was associated with a 78% increase in the risk of having respiratory test results indicative of decreased lung function. The frequency of cured meat consumption was related to lessened scores for forced expiratory volume in 1 second (FDV1) and the ratio of FEV1/FVC, which is the forced vital capacity.

Cured meats include bacon, sausage, luncheon meats, cured ham, and hot dogs. The results of the study showed a clear association between the meats eaten and FEV1 results at just about all levels, from once a month upward - it was considerably lower at low levels of consumption, but for each level of increased consumption there was a 2% increase in the risk for COPD. You can draw the obvious conclusion yourself . . .