Four foods associated with lower risk of developing COPD

Of the research studies published over the past two years regarding foods that are associated with reduced risk of developing COPD, there are four foods in particular that have been studied multiple times with similar results over a number of years. Most likely the list will not surprise you as all four food items are commonly viewed as good additions to the average person’s daily diet. However, these foods have been specifically recently studied in relationship to COPD risk:

1. Dietary fiber – an April 2010 study published in the Journal of Epidemiology showed that U.S. men and women whose diet contained higher fiber content from fruits, vegetables, and particularly cereal fiber had notably lower new COPD diagnoses compared to those with low dietary fiber intake. (Varraso R, et al. Prospective study of dietary fiber and risk of chronic obstructive pulmonary disease among US women and men. Am J Epidemiol. 2010 Apr 1; 71(7):776-84. Epub 2010 Feb 19)

2. Soy (isoflavones such as tofu and bean sprouts) – a January 2010 Japanese study examining dietary differences between study participants with COPD and participants with healthy lung function showed that low soy consumption was significantly correlated with COPD diagnosis and degree of breathlessness (meaning those participants who consumed the least soy were more likely to be diagnosed with COPD and experience notably worse breathlessness). (Hirayama F, et al. Dietary intake of isoflavones and polyunsaturated fatty acids associated with lung function, breathlessness and the prevalence of chronic obstructive pulmonary disease: Possible protective effect of traditional Japanese diet. Mol Nutr Food Res. 2010 Jan 28. [Epub ahead of print])

3. Fish (Omega-3 and Omega-6 fatty acids) – the same January 2010 Japanese study also examined participants’ intake of fish, a main staple of the Japanese diet. Much like the results for soy, the researchers found, “High intakes of PUFA (polyunsaturated fatty acids) and omega-6 fatty acids (derived from foods excluding oils and fats as seasonings) also appeared to reduce the risks of COPD and breathlessness symptoms”.

4. Vegetables with high Vitamin A content (carrots, sweet potatoes, broccoli, peas, spinach) – a separate Japanese study published online in June 2009 examined the dietary consumption of fruits and vegetables among COPD participants and otherwise healthy adults in the study and discovered that people who consumed the highest levels of vegetables had the lowest risk of developing COPD. Further, the most pronounced benefit was provided by consuming vegetables high in Vitamin A (those who consumed the highest amounts of Vitamin A had a 52% lower risk of developing COPD versus those with the lowest levels of Vitamin A). Interestingly, there did not appear to be a strong correlation between fruit consumption and reduced COPD risk (Hirayama F, et al. Do vegetables and fruits reduce the risk of chronic obstructive pulmonary disease? A case-control study in Japan. Prev Med. 2009 Aug-Sep; 49(2-3):184-9. Epub 2009 Jun 23)