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Sunday, September 3rd 2006

The Story of the Week

I’m in the Respiratory module of my path course (actually, I’m near the end of it so I should be studying…), so of course this had to be posted:

Cured Meat Reduces Lung Function!

During the study, participants breathed into a machine that measured their lung function, including testing how quickly they could blow out air. [That would be a spirometer] A healthy person can usually expel about 2.5 litres to 3.0 litres of air from their lungs in 1 second. [That would be FEV1 (Forced Expiratory Volume)]

Those who consumed a lot of cured meats managed 115 millilitres of air less per second than those who ate none, the team found. The result was statistically significant. While the average person might not notice a 3% decrease in lung strength, those who have lung disease may notice the reduction, Barr says.

Emphasis is my own. But still, how does this come up in a nutritional study?

Check Here On The Survey If This Was Your Lunch