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Cured meat consumption, lung function, and chronic obstructive pulmonary disease among United States adults.

Fondness for cured meats may raise an individual's risk of having COPD.

​This study investigated the hypothesis that higher intake of cured meats can increase the risk of chronic obstructive pulmonary disease (COPD). Researchers from the United States recruited 7,352 men and women aged 45 years and above for a diet study and assessed their lung function and COPD risk. 

Researchers found out that the risk of getting COPD increased with frequent consumption of processed meats. This study suggests that regular ingestion of cured meats may spur the development of COPD.

Research Summary Information

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