Processed meat consumption and lung function: modification by antioxidants and smoking

Abstract

Unhealthy dietary patterns are associated with poor lung function. It is not known whether this is due to low consumption of antioxidant-rich fruit and vegetables, or is a consequence of higher intakes of harmful dietary constituents, such as processed meat.We examined the individual and combined associations of processed meat, fruit and vegetable consumption and dietary total antioxidant capacity (TAC) with lung function among 1551 males and 1391 females in the UK in the Hertfordshire Cohort Study. Diet was assessed using a food frequency questionnaire.After controlling for confounders, processed meat consumption was negatively associated with forced expiratory volume in 1 s (FEV1), forced vital capacity (FVC) and FEV1/FVC ratio in males and females, while fruit and vegetable consumption and dietary TAC were positively associated with FEV1 and FVC, but not FEV1/FVC ratio. In males, the negative association between processed meat consumption and FEV1 was more marked in those who had low fruit and vegetable consumption (p50.035 for interaction), and low dietary TAC (p50.025 for interaction). The deficit in FEV1/FVC associated with processed meat consumption was larger in males who smoked (p50.022 for interaction).Higher processed meat consumption is associated with poorer lung function, especially in males who have lower fruit and vegetable consumption or dietary TAC, and among current smokers. @ERSpublications Relative intake of foods that influence oxidant/antioxidant balance may be important for optimal lung function http://ow.ly/t6tgFFor editorial comments see page 943.

Diet in lung cancer: back to natural and healthy food

“…As reported by Okubo et al [19], processed meat consumption was negatively associated with the lung function in both males and females; it was a stronger association among males with low fruit and vegetable consumption, low dietary total antioxidant capacity and current smoking. Men and women with a high consumption of processed meat, participants at the European Prospective Investigation into Cancer and Nutrition (EPIC) study, followed-up for a median time of 12.7 years, with a maximum of 17.8 years, were at increased risk of death, especially due to cardiovascular diseases and cancer [20].…”

“…Dietary nitrites generate reactive nitrogen species that amplify inflammatory processes in the lung parenchyma and airways, leading to DNA damage, inhibition of mitochondrial respiration, protein dysfunction and cell damage through oxidative and nitrosative damage [19]. Processed meat is also rich in advanced glycation endproducts, which can increase oxidative stress and inflammation [19]. As meat intake is a modifiable risk factor, a healthy diet should contain a low, still not a zero daily amount, as it is an important source of proteins, iron, zinc, vitamins A and B, and essential fatty acids (linoleic, eicosapentaenoic and docosahexaenoic acids) [20] [21].…”

“…Processed meat (i.e., bacon, gammon, ham, corned beef, spam and luncheon meal, sausages and meat pies) is associated with a worse lung function in both males and females [19]. Processed meat is treated by salting, curing, smoking, has added nitrites as preservatives, antimicrobial agents, taste improvers and color fixatives [19] [20] [21].…”

“…Processed meat is treated by salting, curing, smoking, has added nitrites as preservatives, antimicrobial agents, taste improvers and color fixatives [19] [20] [21]. Dietary nitrites generate reactive nitrogen species that amplify inflammatory processes in the lung parenchyma and airways, leading to DNA damage, inhibition of mitochondrial respiration, protein dysfunction and cell damage through oxidative and nitrosative damage [19].…”

“…It accounts for 19.4% of all cancer deaths, being the main cancer-related cause of mortality regardless the gender [2]. In both men and women, the incidence of lung cancer is low in young people under 40 years old and increases up to 75-80 years as reported in most populations [4].…”