The influence of processed meat consumption on chronic obstructive pulmonary disease.
Although cigarette smoking is the predominant risk factor for chronic obstructive pulmonary disease (COPD), many smokers do not develop COPD. Relatively little attention has been paid to other modifiable factors, such as diet, and how they might affect COPD risk. Recent studies have suggested that processed meat intake may adversely affect lung function and increase risk of developing COPD. However, the role of processed meat in the pathogenesis of COPD is largely unknown and mechanistic studies are lacking. We discuss several areas of future research that would advance our understanding regarding the role of processed meat and, more generally of diet, in the onset and in the clinical evolution of COPD.
a INSERM U1168 , VIMA (Aging and chronic diseases. Epidemiological and public health approaches) , Villejuif , France.|b UVSQ, UMR-S 1168 , Université Versailles St-Quentin-en-Yvelines , St-Quentin-en-Yvelines , France.
Raphaëlle
R
Varraso
c Department of Emergency Medicine , Massachusetts General Hospital , Boston , MA , USA.|d Channing Division of Network Medicine, Department of Medicine , Brigham and Women's Hospital and Harvard Medical School , Boston , MA , USA.|e Department of Epidemiology , Harvard School of Public Health , Boston , MA , USA.
Carlos A
CA
Camargo
D004032:Diet / Q000009:adverse effects*; D006801:Humans; D008460:Meat / Q000009:adverse effects*; D029424:Pulmonary Disease, Chronic Obstructive / Q000453:epidemiology* / Q000209:etiology / Q000503:physiopathology; D012307:Risk Factors
Chronic obstructive pulmonary disease; cured meat; diet; healthy diet; lung function; nutritional factors; processed meat; smoking