Eating a lot of cured meats like ham, lunchmeat, sausage and bacon might increase the odds of developing chronic obstructive pulmonary disease, or COPD.
COPD is the fourth leading cause of death in the
U-s and results from chronic bronchitis and emphysema.
A new study looked at over 7,000 people and found those who ate cured meats 14 or more times a month had greater odds for developing COPD.
Scientists say the culprit in cured meats are nitrates used as a preservative and color fixative.