Cured meat consumption increases risk of readmission in COPD patients

Jordi De Batlle; Michelle Mendez; Isabelle Romieu; Eva Balcells; Marta Benet; David Donaire-Gonzalez; Jaume J. Ferrer; Mauricio Orozco-Levi; Josep M. Antó; Judith Garcia-Aymerich; I. Serra; S. Guerra; J. Gea; À Gayete; I. Vollmer; J. A. Barberà; F. P. Gómez; C. Paré; J. Roca; R. Rodriguez-Roisin; À Agustí; X. Freixa; D. A. Rodriguez; E. Gimeno-Santos; K. Portillo; J. Ferrer; J. Andreu; E. Pallissa; E. Rodríguez; P. Casan; R. Güell; A. Giménez; E. Monsó; A. Marín; J. Morera; E. Farrero; J. Escarrabill; A. Ferrer; J. Sauleda; B. Togores; J. Bautista Gáldiz; L. López; J. Belda

doi:10.1183/09031936.00116911

Cured meat consumption increases risk of readmission in COPD patients

Jordi De Batlle, Michelle Mendez, Isabelle Romieu, Eva Balcells, Marta Benet, David Donaire-Gonzalez, Jaume J. Ferrer, Mauricio Orozco-Levi, Josep M. Antó, Judith Garcia-Aymerich, I. Serra, S. Guerra, J. Gea, À Gayete, I. Vollmer, J. A. Barberà, F. P. Gómez, C. Paré, J. Roca, R. Rodriguez-RoisinÀ Agustí, X. Freixa, D. A. Rodriguez, E. Gimeno-Santos, K. Portillo, J. Ferrer, J. Andreu, E. Pallissa, E. Rodríguez, P. Casan, R. Güell, A. Giménez, E. Monsó, A. Marín, J. Morera, E. Farrero, J. Escarrabill, A. Ferrer, J. Sauleda, B. Togores, J. Bautista Gáldiz, L. López, J. Belda

Research output: Indexed journal article › Article › peer-review

37 Citations (Scopus)

Abstract

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. Copyright

Original language	English
Pages (from-to)	555-560
Number of pages	6
Journal	European Respiratory Journal
Volume	40
Issue number	3
DOIs	https://doi.org/10.1183/09031936.00116911
Publication status	Published - 1 Sept 2012
Externally published	Yes

Keywords

Chronic obstructive pulmonary disease
Follow-up studies
Hospitalisation
Meat products
Public health

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1183/09031936.00116911

Cite this

De Batlle, J., Mendez, M., Romieu, I., Balcells, E., Benet, M., Donaire-Gonzalez, D., Ferrer, J. J., Orozco-Levi, M., Antó, J. M., Garcia-Aymerich, J., Serra, I., Guerra, S., Gea, J., Gayete, À., Vollmer, I., Barberà, J. A., Gómez, F. P., Paré, C., Roca, J., ... Belda, J. (2012). Cured meat consumption increases risk of readmission in COPD patients. European Respiratory Journal, 40(3), 555-560. https://doi.org/10.1183/09031936.00116911

@article{e049e4df757846358b2f47b74d1e7aa9,

title = "Cured meat consumption increases risk of readmission in COPD patients",

abstract = "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. Copyright",

keywords = "Chronic obstructive pulmonary disease, Follow-up studies, Hospitalisation, Meat products, Public health",

author = "{De Batlle}, Jordi and Michelle Mendez and Isabelle Romieu and Eva Balcells and Marta Benet and David Donaire-Gonzalez and Ferrer, {Jaume J.} and Mauricio Orozco-Levi and Ant{\'o}, {Josep M.} and Judith Garcia-Aymerich and I. Serra and S. Guerra and J. Gea and {\`A} Gayete and I. Vollmer and Barber{\`a}, {J. A.} and G{\'o}mez, {F. P.} and C. Par{\'e} and J. Roca and R. Rodriguez-Roisin and {\`A} Agust{\'i} and X. Freixa and Rodriguez, {D. A.} and E. Gimeno-Santos and K. Portillo and J. Ferrer and J. Andreu and E. Pallissa and E. Rodr{\'i}guez and P. Casan and R. G{\"u}ell and A. Gim{\'e}nez and E. Mons{\'o} and A. Mar{\'i}n and J. Morera and E. Farrero and J. Escarrabill and A. Ferrer and J. Sauleda and B. Togores and {Bautista G{\'a}ldiz}, J. and L. L{\'o}pez and J. Belda",

year = "2012",

month = sep,

day = "1",

doi = "10.1183/09031936.00116911",

language = "English",

volume = "40",

pages = "555--560",

journal = "European Respiratory Journal",

issn = "0903-1936",

publisher = "European Respiratory Society",

number = "3",

}

De Batlle, J, Mendez, M, Romieu, I, Balcells, E, Benet, M, Donaire-Gonzalez, D, Ferrer, JJ, Orozco-Levi, M, Antó, JM, Garcia-Aymerich, J, Serra, I, Guerra, S, Gea, J, Gayete, À, Vollmer, I, Barberà, JA, Gómez, FP, Paré, C, Roca, J, Rodriguez-Roisin, R, Agustí, À, Freixa, X, Rodriguez, DA, Gimeno-Santos, E, Portillo, K, Ferrer, J, Andreu, J, Pallissa, E, Rodríguez, E, Casan, P, Güell, R, Giménez, A, Monsó, E, Marín, A, Morera, J, Farrero, E, Escarrabill, J, Ferrer, A, Sauleda, J, Togores, B, Bautista Gáldiz, J, López, L & Belda, J 2012, 'Cured meat consumption increases risk of readmission in COPD patients', European Respiratory Journal, vol. 40, no. 3, pp. 555-560. https://doi.org/10.1183/09031936.00116911

TY - JOUR

T1 - Cured meat consumption increases risk of readmission in COPD patients

AU - De Batlle, Jordi

AU - Mendez, Michelle

AU - Romieu, Isabelle

AU - Balcells, Eva

AU - Benet, Marta

AU - Donaire-Gonzalez, David

AU - Ferrer, Jaume J.

AU - Orozco-Levi, Mauricio

AU - Antó, Josep M.

AU - Garcia-Aymerich, Judith

AU - Serra, I.

AU - Guerra, S.

AU - Gea, J.

AU - Gayete, À

AU - Vollmer, I.

AU - Barberà, J. A.

AU - Gómez, F. P.

AU - Paré, C.

AU - Roca, J.

AU - Rodriguez-Roisin, R.

AU - Agustí, À

AU - Freixa, X.

AU - Rodriguez, D. A.

AU - Gimeno-Santos, E.

AU - Portillo, K.

AU - Ferrer, J.

AU - Andreu, J.

AU - Pallissa, E.

AU - Rodríguez, E.

AU - Casan, P.

AU - Güell, R.

AU - Giménez, A.

AU - Monsó, E.

AU - Marín, A.

AU - Morera, J.

AU - Farrero, E.

AU - Escarrabill, J.

AU - Ferrer, A.

AU - Sauleda, J.

AU - Togores, B.

AU - Bautista Gáldiz, J.

AU - López, L.

AU - Belda, J.

PY - 2012/9/1

Y1 - 2012/9/1

N2 - 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. Copyright

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. Copyright

KW - Chronic obstructive pulmonary disease

KW - Follow-up studies

KW - Hospitalisation

KW - Meat products

KW - Public health

UR - http://www.scopus.com/inward/record.url?scp=84865807808&partnerID=8YFLogxK

U2 - 10.1183/09031936.00116911

DO - 10.1183/09031936.00116911

M3 - Article

C2 - 22408205

AN - SCOPUS:84865807808

SN - 0903-1936

VL - 40

SP - 555

EP - 560

JO - European Respiratory Journal

JF - European Respiratory Journal

IS - 3

ER -

Cured meat consumption increases risk of readmission in COPD patients

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this