Cured meats can lead to exacerbations of COPD

Researchers tracked 274 patients for about two years from their first COPD admission to hospital, finding that consumption of more than one slice daily of deli meats like salami, chorizo or bacon meant patients were more likely to suffer an exacerbation that led to readmission.

The likely cause was preservative nitrites in treated meats, which produce reactive nitrogen species that damage lung tissue, the researchers said.

“We believe that adherence to current dietary guidelines, which recommend a moderate or occasional intake of cured meats, will be