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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'
September 6, 2006
COPD Death Rates Higher in Women
A study has shown that women with chronic obstructive pulmonary disease (COPD) on oxygen therapy have higher rates of death than male patients.
COPD, a progressive lung illness often caused by smoking that includes emphysema and chronic bronchitis, is characterized by airflow limitation that is not fully reversible. People with severe COPD often require continuous oxygen therapy.
Bacteria for Breakfast: Probiotics for Good Health
High-Resolution CT of the Lung
