Cured Meat Linked To Worsening of Asthma Symptoms Interview with:
Zhen LI, MD, MPH, PhD Candidate

INSERM UMR-S 1168 (ex-Equipe 5 du CESP)
(VIMA : Aging and chronic diseases. Epidemiological and public health approaches.), Hôpital Paul Brousse
France What is the background for this study? What are the main findings?

Response: -Cured meat, which is rich in nitrite, has been known as a probable carcinogen. However, although some studies have suggested a potential deleterious role of cured meat intake in lung health, its role in asthma remained unknown.

This study was conducted using data from the French Epidemiological study on the Genetics and Environment of Asthma (EGEA). Using data from 971 participants with seven years’ follow-up, we found that participants who ate frequently cured meat, including ham, sausages, and dried sausages, had a high likelihood of having worsening asthma symptoms. The highest likelihood (76% more) was observed among participants who ate cured meats four or more servings per week, compared with those who ate less than one serving per week. Moreover, as previous studies suggested that obesity is linked to worsening asthma, we used a newly developed method to estimate if this effect was mediated by Body Mass Index (BMI), and we found that overweight/obesity only partly explained the association (14%).

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