1 Cured meats consumption increases risk of readmission in COPD patients

Recent studies have shown that a high dietary intake of cured meat increases the risk of 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 years, and were followed through December 31st 2007 (median follow-up 2.6 years). Associations between cured meat intake and COPD admissions were assessed using parametric regression survival-time models. Mean(SD) age was 68(8) years, 93 % of patients were males, 42 % were current smokers, mean post-bronchodilator FEV1 was 53(16) % predicted, and median cured meat intake was 23g/day. After adjusting for age, FEV1, and total caloric intake, high cured mea