Cured meat consumption, lung function, and chronic obstructive pulmonary disease among United States adults
Cured meat consumption, lung function, and chronic obstructive pulmonary disease among United States adults
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DOI：
10.1164/rccm.200607-969oc
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发表时间：
2007-04-15
影响因子：
24.7
通讯作者：
Barr, R. Graham
中科院分区：
文献类型：
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作者：
Jiang, Rui;Paik, David C.;Barr, R. Graham
理由：腌肉中亚硝酸盐含量高。亚硝酸盐会产生活性氮，可能导致肺的硝化和亚硝化损伤，从而导致肺气肿。目的：验证经常食用腌肉与肺功能降低和慢性阻塞性肺疾病（COPD）几率增加有关的假设。方法：对7,352名参加第三次全国健康和营养检查调查的45岁或以上的参与者进行了横断面研究，这些参与者有足够的腌肉、鱼、水果，结果：在校正年龄、吸烟和其他多种潜在混杂因素后，腌肉消费频率与FEV 1和FEV 1/FVC呈负相关，但与FVC无关。不食用腌肉的个体与每月食用腌肉1至2次、3至4次、5至13次和14次或更多次的个体之间FEV的校正差异分别为-37.6-11.5、-42.0和-110 ml（趋势p < 0.001）。FEV 1/FVC的相应差异分别为-0.91、-0.54、-1.13和-2.13%（趋势p = 0.001）。这些关联不受吸烟状态的影响。COPD的多变量比值比（FEV 1/FVC
Rationale: Cured meats are high in nitrites. Nitrites generate reactive nitrogen species that may cause nitrative and nitrosative damage to the lung resulting in emphysema.Objective: To test the hypothesis that frequent consumption of cured meats is associated with lower lung function and increased odds of chronic obstructive pulmonary disease (COPD).Methods: Cross-sectional study of 7,352 participants in the Third National Health and Nutrition Examination Survey, 45 years of age or more, who had adequate measures of cured meat, fish, fruit, and vegetable intake, and spirometry.Results: After adjustment for age, smoking, and multiple other potential confounders, frequency of cured meat consumption was inversely associated with FEV1 and FEV1/FVC but not FVC. The adjusted differences in FEV, between individuals who did not consume cured meats and those who consumed cured meats 1 to 2, 3 to 4, 5 to 13, and 14 or more times per month were -37.6 -11.5, -42.0, and -110 ml, respectively (p for trend < 0.001). Corresponding differences for FEV1/FVC were -0.91, -0.54, -1.13, and -2.13% (p for trend = 0.001). These associations were not modified by smoking status. The multivariate odds ratio for COPD (FEV1/FVC