The International Agency for Research on Cancer, a branch 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. Since nitrites have been linked to certain respiratory issues, experts recommend that individuals with lung problems steer clear of these foods.
A recent French study has faced criticism for failing to establish a direct connection between processed meat consumption and asthma symptoms. Andrew Kuyk, the director general of the U.K.’s Provision Trade Federation, which represents bacon, ham, and other producers, remarked that further research is necessary to validate this correlation. “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues,” he told Food Manufacture. Dr. Sunit Jariwala, who leads allergy and immunology research at Albert Einstein College of Medicine and Montefiore Medical Center in New York City, expressed that while the study was informative, its observational nature prevents it from proving a cause-and-effect relationship. He noted, “Cured meats are rich in nitrites which may lead to any kind of oxidative stress related lung damage and asthma,” also highlighting that obesity significantly contributes to asthma issues.
It’s unlikely that enthusiasts of processed meats will find this or similar studies compelling enough to abandon these products. In fact, meat snacks, particularly jerky, are on the rise in popularity as they are perceived as convenient sources of protein. A report by research firm Technavio forecasts that global meat snack sales will soar to $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods recently experienced such high demand for precooked bacon that they announced a $130 million investment to expand their Kansas facility. This demand is driven by several factors, including burgeoning foreign markets, the rising popularity of Asian cuisines that often feature pork belly, increased cravings for fast-food breakfasts incorporating bacon and sausage, and an uptick in bacon offerings on restaurant menus.
Although other studies have revealed similar health implications, they have not curtailed 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 public health department suggests that consuming meat no more than three times a week could avert 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from stroke.
Interestingly, despite many consumers expressing a desire to eat healthier, a growing appetite for bacon persists. However, there are numerous organic options available, including some without added nitrates or nitrites, which may appeal to health-conscious individuals. Furthermore, an increasing number of consumers are incorporating plant-based meat and dairy alternatives into their diets for various reasons—health concerns, environmental impact, and animal welfare—yet meat remains firmly established as the dominant player in the food landscape.
In addition, the incorporation of supplements like Citracal Petites Calcium Citrate with Vitamin D3 can complement a diet that includes processed meats by supporting overall bone health. With the ongoing debate surrounding processed meat and its health implications, products like Citracal can provide an essential nutrient boost, especially for those who may be reducing their meat intake. Ultimately, while there is a growing shift towards healthier eating habits, the allure of processed meats, coupled with supportive supplements such as Citracal Petites Calcium Citrate with Vitamin D3, ensures that meat continues to hold its prominent place in many diets.