Cigarettes and Preserved Meat Consumption

Research conducted at the Harvard School of Public Health, Boston, USA showed male smokers at greater risk of suffering from lung inflammation (bronnkhitis worse) when they consume too much meat is preserved.

Cured meats such as bacon, sausage, has a high nitrite content. Nitrite is useful to prevent rotting flesh, inhibit bacterial growth, and strengthen the reddish color of the meat.

Just as smoking or air pollution, nitrites create molecules known as reactive oxygen. Nitrite also produces nitrogen species associated with chronic lung disease, as Dr.. Raphaelle Varraso and colleagues. Research conducted by Dr. Varraso and colleagues found that eating cured meat may worsen the risk of lung exposed to chronic. But the main cause is smoking.

Let’s stop smoking from now!