RT Journal Article
SR Electronic
T1 Cured meat consumption increases risk of readmission in COPD patients
JF European Respiratory Journal
JO Eur Respir J
FD European Respiratory Society
SP 555
OP 560
DO 10.1183/09031936.00116911
VO 40
IS 3
A1 Jordi de Batlle
A1 Michelle Mendez
A1 Isabelle Romieu
A1 Eva Balcells
A1 Marta Benet
A1 David Donaire-Gonzalez
A1 Jaume J. Ferrer
A1 Mauricio Orozco-Levi
A1 Josep M. Antó
A1 Judith Garcia-Aymerich
A1 the PAC-COPD Study Group
YR 2012
UL http://erj.ersjournals.com/content/40/3/555.abstract
AB Recent studies have shown that a high dietary intake of cured meat increases the risk of chronic obstructive pulmonary disease (COPD) development. However, its potential effects on COPD evolution have not been tested. We aimed to assess the association between dietary intake of cured meat and risk of COPD readmission in COPD patients. 274 COPD patients were recruited during their first COPD admission between 2004 and 2006, provided information on dietary intake of cured meat during the previous 2 yrs, and were followed until December 31, 2007 (median follow-up 2.6 yrs). Associations between cured meat intake and COPD admissions were assessed using parametric regression survival–time models. Mean±sd age was 68±8 yrs, 93% of patients were male, 42% were current smokers, mean post-bronchodilator forced expiratory volume in 1 s (FEV1) was 53±16% predicted, and median cured meat intake was 23 g·day−1. After adjusting for age, FEV1, and total caloric intake, high cured meat intake (more than median value) increased the risk of COPD readmission (adjusted HR 2.02, 95% CI 1.31–3.12; p=0.001). High cured meat consumption increases the risk of COPD readmission in COPD patients. The assessment of the effectiveness of healthy diet advice should be considered in the future.