The International Agency for Research on Cancer, part of the World Health Organization, has classified processed meat as a carcinogen. In this context, “processed” refers to meat that has undergone treatments such as salting, curing, fermenting, and smoking to enhance preservation and flavor, often utilizing salt, sugar, nitrates, and nitrites. Given that nitrites have been linked to various lung issues, experts recommend that individuals with respiratory problems refrain from consuming these products.
However, a recent French study suggesting a connection between processed meat consumption and asthma symptoms has faced criticism for failing to establish a definitive link. Andrew Kuyk, director general of the U.K.’s Provision Trade Federation, which represents bacon, ham, and other producers, stated that further research is necessary to validate any relationship. He noted, “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues,” as reported by Food Manufacture.
Dr. Sunit Jariwala, who leads allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s usefulness but emphasized that its observational design does not demonstrate causation. He explained to Reuters that “Cured meats are rich in nitrites which may lead to any kind of oxidative stress related lung damage and asthma,” adding that obesity is another significant factor for asthma patients.
Despite these studies, it seems unlikely that processed meat enthusiasts will be swayed to abandon their favorite products. Indeed, meat snacks, particularly jerky, are increasingly popular as they are seen as a convenient source of protein. A recent report from research firm Technavio predicts that global meat snack sales will reach $9.47 billion in 2021, indicating a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods, responding to the high demand for precooked bacon, announced this past summer a $130 million investment to expand its Kansas plant. The surge in demand can be attributed to several factors: emerging foreign markets, the rising popularity of Asian cuisines featuring pork belly, an increased desire for fast-food breakfasts including bacon and sausage, and a greater presence of bacon on restaurant menus.
While other studies have produced similar health-related findings, they have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Additionally, a study from Oxford University’s department of public health indicated that limiting meat consumption to no more than three times per week could prevent 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from stroke.
Interestingly, consumer demand for bacon is rising even as many strive to maintain healthier diets. Nevertheless, various organic products and those without added nitrates or nitrites are available, offering health-conscious consumers alternatives. Furthermore, an increasing number of individuals are incorporating plant-based meat and dairy products into their diets for health, environmental, and animal welfare reasons. Despite this shift, meat continues to hold its position as a staple in the culinary world.
Additionally, as people look for ways to enhance their overall health, some are turning to supplements like liquid calcium for improved bone health. This trend highlights the ongoing pursuit of a balanced diet throughout one’s lifetime, even as meat remains a dominant force in the food landscape.