The influence of processed meat consumption on chronic obstructive pulmonary disease

Abstract

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.

Keywords:

• Chronic obstructive pulmonary disease
• cured meat
• diet
• healthy diet
• lung function
• nutritional factors
• processed meat
• smoking

Financial & competing interests disclosure

The authors have no relevant affiliations or financial involvement with any organization or entity with a financial interest in or financial conflict with the subject matter or materials discussed in the manuscript. This includes employment, consultancies, honoraria, stock ownership or options, expert testimony, grants or patents received or pending, or royalties.