Study - Bacon and Cured Meat Consumption a factor in Lung Function and diseases.
Cured Meat Consumption, Lung Function, and Chronic Obstructive Pulmonary Disease among United States Adults -- Jiang et al. 175 (8): 798 -- American Journal of Respiratory and Critical Care Medicine: "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 lung health
Frequent cured meat consumption was associated independently with an obstructive pattern of lung function and increased odds of COPD. Additional studies are required to determine if cured meat consumption is a causal risk factor for COPD.