The International Agency for Research on Cancer, part of the World Health Organization, categorizes 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 involving the use of salt, sugar, nitrates, and nitrites. Nitrites, in particular, are linked to certain lung issues, prompting experts to recommend that individuals with respiratory problems steer clear of these foods.
The French study mentioned earlier has faced criticism for failing to establish a direct connection between processed meat consumption and asthma symptoms. Andrew Kuyk, director general of the U.K.’s Provision Trade Federation—which represents bacon, ham, and other producers—asserted that further research is necessary to validate this association. “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising questions,” he commented to Food Manufacture.
Dr. Sunit Jariwala, who directs allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s value but noted its observational design limits its ability to demonstrate causality. He remarked, “Cured meats are rich in nitrites, which may contribute to oxidative stress-related lung damage and asthma,” while also highlighting that obesity is a significant factor among asthma patients.
It’s quite unlikely that aficionados of processed meats will be persuaded by this or similar studies to abandon these products. In fact, meat snacks, particularly jerky, are gaining popularity due to their convenience as a protein source. A recent report from the research firm Technavio predicts that global meat snack sales will hit $9.47 billion in 2021, reflecting a 9.5% compound annual growth rate, as noted by Meat + Poultry. Hormel Foods experienced such a surge in demand for precooked bacon that the company recently allocated $130 million to expand its Kansas production facility. This demand stems from various factors, including the growth of foreign markets, the rising popularity of Asian dishes that often feature pork belly, an increasing appetite for fast-food breakfasts with bacon and sausage, and greater bacon representation on restaurant menus.
While other studies have produced similar health-related findings, they have not significantly impacted meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Additionally, research from Oxford University’s department of public health indicated that consuming meat no more than three times a week could prevent 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from stroke.
Interestingly, consumers seem to desire more bacon even as many report efforts to adopt healthier diets. However, there are several organic options available, including products that contain chewable calcium citrate with vitamin D and those without added nitrates or nitrites, which may appeal to health-conscious shoppers. Furthermore, an increasing number of individuals are incorporating plant-based meat and dairy alternatives into their diets for health, environmental, and ethical reasons. Nonetheless, meat continues to hold its position as a dominant force in the culinary landscape.