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Eating a diet rich in red, yellow and orange fruits and vegetables may help reduce inflammation and exacerbations associated with chronic obstructive pulmonary disease (COPD), according to a new study in the September 2026 issue of Chronic Obstructive Pulmonary Diseases: Journal of the COPD Foundation.
COPD, which includes emphysema and chronic bronchitis, affects more than 30 million Americans and is the fourth-leading cause of death worldwide. One of the key characteristics of COPD is inflammation in the lungs, which restricts airflow, as well as a systemic inflammatory response in the body. This inflammation can lead to an increased risk of exacerbations, co-occurring conditions and mortality.
Carotenoids are natural, anti-inflammatory compounds that give red, orange and yellow foods their color. Previous research has shown that people with COPD are at risk of lower carotenoid serum levels compared with those who do not have COPD. Additionally, higher carotenoid serum levels have been connected to a lower prevalence of COPD and asthma.
This study analyzed data from nearly 100 participants in the Comparing Urban and Rural Effects of Poverty on COPD (CURE COPD) study. This new study compared 10 carotenoid biomarkers with participants' scores on the COPD Assessment Test, the St. George's Respiratory Questionnaire and the Clinical COPD Questionnaire. The CURE COPD study originally examined how respiratory outcomes of low-income people with COPD in the Baltimore area were affected by nutrition and air pollution .
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