Processed meat consumption and lung function: modification by antioxidants and smoking

Abstract

Unhealthy dietary patterns are associated with poorer lung function. It is not known whether this is due to low consumption of antioxidant-rich fruit and vegetables, or is a consequence of higher intakes of harmful dietary constituents such as processed meat.

We examined the individual and combined associations of processed meat, fruit and vegetable consumption and dietary total antioxidant capacity (TAC) with lung function among 1551 males and 1391 females in the Hertfordshire Cohort Study, UK. Diet was assessed by food frequency questionnaire.

After controlling for confounders, processed meat consumption was negatively associated with forced expiratory volume in 1 s (FEV1), forced vital capacity (FVC) and FEV1/FVC in males and females, while fruit and vegetable consumption and dietary TAC were positively associated with FEV1 and FVC, but not FEV1/FVC. In males the negative association between processed meat consumption and FEV1 was more marked in those who had low fruit and vegetable consumption (Pinteraction=0.035), and low dietary TAC (Pinteraction=0.025). The deficit in FEV1/FVC associated with processed meat consumption was larger in males who smoked (Pinteraction=0.022).

Higher processed meat consumption is associated with poorer lung function, especially in males who have lower fruit and vegetable consumption or dietary TAC, and among current smokers.

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Identifiers

ORCID for H.E. Syddall: orcid.org/0000-0003-0171-0306

ORCID for E.M. Dennison: orcid.org/0000-0002-3048-4961

ORCID for C. Cooper: orcid.org/0000-0003-3510-0709

ORCID for S.M. Robinson: orcid.org/0000-0003-1766-7269

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