Cured meat linked to COPD.

Australian Doctor,  April, 2007  

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By Gabrielle Babbington

EATING cured meat every other day almost doubles the risk of COPD, even after controlling for cigarette smoking, a large study has found.

The world-first human study of the respiratory effects of nitrite-rich cured meat - bacon, sausage and luncheon meats - was prompted by animal studies, which found cured meat caused oxidative lung damage and emphysema, the US researchers said.

The cross-sectional study of a representative sample of more than 7000 people over the age of 44 found cured meat consumption was inversely associated with FEV1 and FEV1/FVC ...

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