Bewerkt vlees geeft ook longproblemen.*

Volgens Amerikaanse onderzoekers is er een verband bestaan tussen de consumptie van bewerkt en/of gerookt vlees en chronisch obstructief longlijden (COPD). De belangrijkste oorzaak van COPD is roken. Maar ongeveer 10% van de COPD-patiënten heeft nooit gerookt. Volgens de onderzoekers bevatten gerookte zoals bijv. bacon en bewerkte vleeswaren zoals bijv. salami en vlees in kant en klare maaltijden, nitrieten die in de maag kunnen omgezet worden in schadelijke stoffen die vergelijkbaar zijn met de schadelijke stoffen in sigaretten. Mensen die om de twee dagen gerookte vleeswaren eten, zouden twee ruim 70% meer risico lopen op COPD dan mensen die zelden of nooit dergelijke vleeswaren eten.

Eating cured meat, such as bacon, salami, cured ham and meat in ready meals, on a regular basis may be linked to the development of chronic obstructive pulmonary disease (COPD), US researchers have discovered.
Previous research in animals, particularly in rats, has shown that nitrites in food can produce reactive forms of nitrogen that can damage the lungs, causing alterations in lung structure similar to those seen in emphysema.
Noting that this effect has not been studied in humans, Rui Jiang and R Graham Barr from Columbia University Medical Center in New York, examined data on 7581 participants in the third National Health and Nutritional Examination Survey for whom adequate information on lung function and dietary habits had been recorded. All of the participants were aged over 44 years and were representative of the US population.
Taking into account age, gender, ethnic group and smoking habits, the researchers demonstrated that people who ate cured meat at least once every 2 days, or at least 14 times a month, had significantly more lung obstruction than those who never ate cured meat.
For example, people who ate cured meats regularly had a FEV1 that was 115 ml lower than those who never ate the foods, and an FEV1/forced vital capacity ratio that was 2.11% lower.
Dr Barr explained: “Subjects who frequently eat cured meat were 71% more likely to have lung function results suggestive of COPD compared to those who never ate cured meats.”
While noting that the study had several limitations, and the findings should be confirmed by further research, the team concluded that diet may be able to reduce the risk of COPD, and the current results could be an important step in preventing the condition.
16th European Respiratory Society Annual Congress; Munich, Germany: September 2006

(Sept. 2006)  (Opm. Behalve COPD zo blijkt uit eerdere onderzoeken geven nitrieten in bewerkt vlees ook aanleiding tot een verhoogde kans op kanker. Waarom de overheid toestaat om toch nog nitrieten toe te voegen?. Wie het weet mag het zeggen)

 

 

 

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