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April 17, 2007
Bacon May Contribute to Lung Disease
New research suggests that frequent consumption of cured meats such as bacon may contribute to COPD (chronic obstructive pulmonary disorder). The nitrates in the meat are suspected to be the cause.
Dr Rui Jiang, leading the research, said high levels of nitrites are used in cured meats such as bacon as preservatives, anti-bacterial agents and colour fixatives.
He said reactive nitrogen species, molecules that can damage body tissues, might be the key.
He said: "Nitrites generate reactive nitrogen species that may cause damage to the lungs, producing structural changes resembling emphysema."
Back away from the bacon, folks!
Too much bacon 'bad for lungs'
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Sad - bacon was one of the last meats I enjoyed. Does this apply to nitrate-free bacon, too?