# Meat Consumption Associated with the Risk of Chronic Obstructive Pulmonary Disease: A Systematic Review and Meta-Analysis

## TL;DR

Eating more meat, especially processed and cured types, is linked to a higher risk of COPD, while fish may offer some protection.

## Contribution

This study provides a comprehensive meta-analysis linking meat consumption subtypes to COPD risk.

## Key findings

- Total meat consumption increases COPD risk with an odds ratio of 1.15.
- Processed and cured meat show significant associations with higher COPD risk.
- Fish consumption is associated with a protective effect against COPD.

## Abstract

Background: Chronic obstructive pulmonary disease (COPD) is a global public health issue and a major cause of morbidity and mortality. Meat consumption is considered one of the factors influencing the risk of COPD. This study aims to perform a systematic review and meta-analysis to synthesize evidence on meat consumption and COPD risk. Methods: A systematic review and meta-analysis were performed and reported through a comprehensive search in PubMed and Web of Science from inception to March 2025 (PROSPERO registration ID: CRD42024595137). This meta-analysis included fifteen observational studies. Forest plots were presented, statistical heterogeneity was quantified with the I2 statistic and investigated through subgroup analyses. Funnel plots and Egger’s test were used to evaluate publication bias. Results: The results showed that the odds ratio (OR) for total meat consumption and the risk of COPD was 1.15 (95% confidence interval (CI): 1.01–1.31), suggesting that meat consumption was associated with a higher risk of COPD. Our analysis revealed that fish consumption (OR: 0.84; 95% CI: 0.72–0.97) had a protective effect on COPD risk while processed meat consumption (OR: 1.18; 95% CI: 1.02–1.37) and cured meat consumption (OR: 1.64; 95% CI: 1.41–1.90) was significantly associated with an increased risk of COPD. In addition, subgroup analysis suggested that higher meat consumption was associated with an elevated risk of COPD in cross-sectional study (OR = 1.78; 95% CI: 1.57–2.02), case–control study (OR = 1.52; 95% CI: 1.10–2.10) and in group with 1000 or more participants (OR = 1.16; 95% CI: 1.01–1.33). Conclusions: The pooled results of this meta-analysis suggest an association between total meat consumption (encompassing fish, processed meat, cured meat, and unprocessed meat) and COPD. However, the strength of this evidence is tempered by substantial between-study heterogeneity and inconsistent findings across study designs—notably, cohort data failed to support a significant association. Future research should standardize classifications and explore meat subtypes to address heterogeneity.