Meat
A traditional diet including a high intake of meat and potatoes and a lower intake of soy and cereals has been associated with a lower FEV1 and a higher prevalence of COPD at the population level [21]. In addition, a deleterious effect of meat has been suggested by the association between a high intake of cured meat and the risk of: 1) COPD occurrence [22]; and 2) hospital readmission in COPD patients [23]. This effect has been attributed to nitrites, which are added as preservatives, and colour fixatives during cured meat production. These agents could increase the nitrosative stress in the lung via the formation of reactive nitrogen species, causing damage and remodelling of the lung parenchyma.