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Sample Journal Study Update
FRI., MAR. 9, 2012: JUST-RELEASED NATURAL HEALTH STUDY
CURED MEAT LINKED TO HOSPITAL READMISSIONS FOR LUNG PATIENTS: Scientists have completed research that shows that consumption of cured meat, such as salami, sliced ham, sausages or bacon, increases the risk of hospital readmission for COPD patients. (COPD, or chronic obstructive pulmonary disease, is a narrowing of the airways as a result of the co-occurrence of chronic bronchitis and emphysema, which leads to limitation of airflow into and out of the lungs and shortness of breath. It is caused by an abnormal inflammatory response to toxic gases, usually tobacco smoke.) The study showed that those who regularly eat substantial amounts of cured meats, defined as the equivalent of more than one slice of ham per day, were more likely to suffer exacerbated symptoms that led to admission to hospital. However, the study advised that avoiding smoke would be more protective than avoiding cured meat. Negative effects of cured meats may result from the nitrites used as preservatives and from anti-bacterial agents in the meat. This study was released March 8, 2012, but will not be published until a future issue of the European Respiratory Journal. It is not yet available online.

Sample Factoid
DID YOU KNOW...?
Two nutritional supplements appear to reduce the risk of Parkinson's disease. In one study, those with the highest vitamin D levels showed a 65 percent lower risk of the disease. Also, some research suggests that a regular intake of omega-3 fatty acids, the type of fat found in oily fish such as sardines and salmon, also may reduce the risk of Parkinson's. However, there is no known way to prevent Parkinson's disease.

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