Consumption of processed meat and sausage increases the COPD risk
Millions of people around the world suffer from chronic obstructive pulmonary disease (COPD). In the vast majority of cases, the disease, which is also popularly called smoking smoke, is caused by tobacco use. But the consumption of processed red meat can increase the COPD risk, researchers report.
Up to five million Germans suffer from COPD
According to the German Respiratory League, three to five million people in Germany only suffer from COPD ("chronic obstructive pulmonary disease"). According to health experts, chronic obstructive pulmonary disease, also known as the smoking crucible or smoking lung, is the third leading cause of death worldwide. Although non-smokers are partially affected, in 90 percent of all cases in this country the main cause of the disease is fairly clearly established: smoking. But there are even more risk factors; one of them is, according to a study, the consumption of processed red meat.
Health risk due to meat consumption
In recent years, numerous studies have shown that the consumption of red meat poses an increased health risk.
Even life expectancy is falling considerably, according to Swedish scientists.
Above all, the consumption of processed meat is dangerous. This increases the risk of cancer, among other things.
And it increases the risk of developing COPD, as researchers from Iran have discovered.
Link between meat consumption and COPD risk
Tehran University of Medical Sciences scientists have conducted a meta-analysis to investigate the relationship between the processed consumption of red meat and the COPD risk.
As the researchers report in the journal "Clinical Nutrition", five cohort studies were considered.
A total of 289,952 participants, including 8,338 subjects with COPD, were included in the meta-analysis. These investigations came from Sweden and the US.
The researchers found that increasing the weekly consumption of red processed meat by 50 grams increases the COPD risk by eight percent.
According to the study authors, the link between the consumption of processed red meat and the COPD risk has been proven.
Meat lovers can smoke more
Whether the COPD risk can actually be reduced with a few slices of sausage per week is questionable.
For the analyzed cohort studies, observational studies were conducted in which no causal relationship was demonstrated.
It remains therefore unclear whether the consumption of meat and sausage is really responsible for the increased risk of disease.
It is possible that people who eat a lot of sausage and meat smoke more often than people who eat a low meat or vegetarian diet. (Ad)