Prospective study of cured meats consumption and risk of chronic obstructive pulmonary disease in men.: Cured meats and COPD
| Autor: | Varraso, Raphaëlle, Jiang, Rui, Barr, R Graham, Willett, Walter, Camargo, Carlos |
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| Přispěvatelé: | Department of Nutrition, Harvard School of Public Health, Department of Medicine, Columbia University [New York], Department of Epidemiology, Channing Laboratory, Brigham and Women's Hospital [Boston], Department of Emergency Medicine, Massachusetts General Hospital [Boston], Supported by research grant CA55075 and HL60712 from the National Institutes of Health (Bethesda, MD, USA). RV was supported by grants from the Société de Pneumologie de Langue Française (Paris, France) and the Société Française de Nutrition (Paris, France). |
| Jazyk: | angličtina |
| Rok vydání: | 2007 |
| Předmět: |
MESH: Aged
MESH: Meat Products MESH: Middle Aged MESH: Chi-Square Distribution MESH: Humans MESH: Questionnaires MESH: Nitrites food and beverages MESH: Life Style MESH: Adult MESH: Pulmonary Disease Chronic Obstructive MESH: Phenotype MESH: Prospective Studies MESH: Male MESH: Body Mass Index MESH: Proportional Hazards Models MESH: Diet MESH: Risk Factors MESH: United States [SDV.SPEE]Life Sciences [q-bio]/Santé publique et épidémiologie MESH: Food Preservation |
| Zdroj: | American Journal of Epidemiology American Journal of Epidemiology, Oxford University Press (OUP), 2007, 166 (12), pp.1438-45. ⟨10.1093/aje/kwm235⟩ |
| ISSN: | 0002-9262 1476-6256 |
| DOI: | 10.1093/aje/kwm235⟩ |
| Popis: | International audience; Cured meats are high in nitrites. Nitrites generate reactive nitrogen species that may cause damage to the lung. The objective is to assess the relation between frequent consumption of cured meats and the risk of newly diagnosed chronic obstructive pulmonary disease (COPD). Between 1986 and 1998, the authors identified 111 self-reported cases of newly diagnosed COPD among 42,915 men from the Health Professionals Follow-up Study. The cumulative average intake of cured meats consumption (processed meats, bacon, hot dogs) was calculated from food frequency questionnaires administrated in 1986, 1990, and 1994 and divided according to servings per week (never/almost never |
| Databáze: | OpenAIRE |
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