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New Study: Sausage Consumption Severely Lung?

New Study: Sausage Consumption Severely Lung?


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Consuming processed meat and sausages increases the risk of COPD

Millions of people worldwide suffer from chronic obstructive pulmonary disease (COPD). In the vast majority of cases, the disease, which is popularly called smoking cough, is triggered by tobacco consumption. But eating processed red meat can also increase the risk of COPD, researchers report.

Up to five million German citizens suffer from COPD

According to the German Respiratory League, three to five million people in Germany alone suffer from COPD ("chronic obstructive pulmonary disease"). According to health experts, chronic obstructive pulmonary disease, popularly known as smoker's cough or smoker's lung, is the third leading cause of death worldwide. Sometimes non-smokers are also affected, but in 90 percent of all cases in Germany the main cause of the disease is quite clearly determined: smoking. But there are more risk factors; According to a study, one of them is the consumption of processed red meat.

Health risk from meat consumption

In recent years, numerous studies have shown that there is an increased health risk from eating red meat.

Even life expectancy is significantly reduced as a result, as Swedish scientists reported.

The consumption of processed meat is especially dangerous. Among other things, this increases the risk of cancer.

And it increases the risk of developing COPD, as researchers from Iran have found.

Relationship between meat consumption and COPD risk

Scientists from Tehran University of Medical Sciences conducted a meta-analysis to study the relationship between processed red meat consumption and COPD risk.

As the researchers report in the journal "Clinical Nutrition", five cohort studies were taken into account.

A total of 289,952 participants, including 8,338 subjects with COPD, were included in the meta-analysis. These studies came from Sweden and the United States.

The scientists found that by increasing the weekly consumption of processed red meat by 50 grams, the risk of COPD increased by eight percent.

According to the study authors, the relationship between the consumption of processed red meat and the COPD risk is thus proven.

Meat lovers may smoke more

It is questionable whether the COPD risk can actually be reduced by a few slices of sausage per week.

The analyzed cohort studies are observational studies in which no causal relationship has been demonstrated.

So it remains unclear whether meat and sausage consumption is actually responsible for the increased risk of illness.

It may just be that people who eat a lot of sausage and meat smoke more often than people who eat a low-meat or vegetarian diet. (ad)

Author and source information



Video: Healthy, Nutrient Wealthy and Wise: Diet for Healthy Aging - Research on Aging (July 2022).


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