Cured meat link to COPD
04-24-07, 01:16 PM
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Cured meat link to COPD
https://www.medscape.com/viewarticle/555227?src=mp
This is just one study, but I found it interesting that there is a link with Cured meats(nitrites) and Chronic obstructive pulmonary disorder. Something to think about if you have asthma and are sensitive to exacerbations.
This is just one study, but I found it interesting that there is a link with Cured meats(nitrites) and Chronic obstructive pulmonary disorder. Something to think about if you have asthma and are sensitive to exacerbations.
04-27-07, 03:05 PM
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Originally Posted by VT Biker
Dammit - no more chunks of ham while I ride.
Or perhaps before you ride or after you ride.....
04-27-07, 05:03 PM
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I didn’t read the link because I’m too lazy to register.
As an aside nitrites get a worse rap than they deserve. Sure avoid them, but the real culprit is the nitrosamines formed from the nitrites. This is where it becomes more complicated as many factors influence the formation of these compounds, reducing the significance of simple nitrite measurements and equally the value of labeling foods with its nitrite level.
This author concluded
Carcinogenic N-nitroso compounds are formed from the reaction of naturally-occurring amines and nitrites that may be added to foods or produced by bacterial reduction of nitrate. N-Nitroso compounds can be produced during processing, storage and preparation of foods and in the mammalian stomach. Factors that influence the rates of nitrosation reactions include pH, temperature, catalysts, and inhibitors. Predictions of the extent of nitrosation are complicated by these factors and ultimately the amounts and types of N-nitroso compounds present must be determined by direct analysis.
https://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract
One paper I read a while back suggested that most of the problems come from consuming nitrite with antacids. The antacids increase the gastric pH creating prime conditions for the formation of the nitrosamines.
As an aside nitrites get a worse rap than they deserve. Sure avoid them, but the real culprit is the nitrosamines formed from the nitrites. This is where it becomes more complicated as many factors influence the formation of these compounds, reducing the significance of simple nitrite measurements and equally the value of labeling foods with its nitrite level.
This author concluded
Carcinogenic N-nitroso compounds are formed from the reaction of naturally-occurring amines and nitrites that may be added to foods or produced by bacterial reduction of nitrate. N-Nitroso compounds can be produced during processing, storage and preparation of foods and in the mammalian stomach. Factors that influence the rates of nitrosation reactions include pH, temperature, catalysts, and inhibitors. Predictions of the extent of nitrosation are complicated by these factors and ultimately the amounts and types of N-nitroso compounds present must be determined by direct analysis.
https://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract
One paper I read a while back suggested that most of the problems come from consuming nitrite with antacids. The antacids increase the gastric pH creating prime conditions for the formation of the nitrosamines.
