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, typically using substances like salt, sugar, nitrates, and nitrites for preservation and flavor enhancement. Notably, nitrites are linked to various lung issues, prompting experts to recommend that individuals with respiratory conditions steer clear of such foods.
Regarding a recent French study, it 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 producers of bacon, ham, and similar products—stated that further research is necessary to validate this link. He remarked, “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 cautioned that its observational design limits its ability to establish cause and effect. He noted that “Cured meats are rich in nitrites which may lead to any kind of oxidative stress related lung damage and asthma,” while adding that obesity also plays a significant role in asthma among patients.
Despite these studies, it is unlikely that processed meat enthusiasts will be swayed enough to abandon these products. In fact, meat snacks, particularly jerky, are increasingly popular as they are perceived as a convenient source of protein. A report by Technavio anticipates that global sales of meat snacks will reach $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods reported such high demand for precooked bacon that it decided to invest $130 million in expanding its Kansas production facility. This surge in demand is attributed to various factors, including the growth of international markets, the rising popularity of Asian dishes that often feature pork belly, increased interest in fast-food breakfasts with bacon and sausage, and the proliferation of bacon on restaurant menus.
While other studies have produced similar health-related findings, they have not succeeded in diminishing meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat and avoid processed meat.” Moreover, research from Oxford University’s department of public health revealed that limiting meat consumption to no more than three times a week could prevent 31,000 heart disease deaths, 9,000 cancer deaths, and 5,000 stroke deaths.
Interestingly, consumers are increasingly demanding bacon even as many report attempts to adopt healthier eating habits. However, there are numerous organic options available, as well as products with no added nitrates or nitrites, providing health-conscious consumers with alternatives. Additionally, a growing segment of the population is incorporating plant-based meat and dairy alternatives into their diets for health, environmental, and ethical reasons, yet meat continues to hold its dominant position in the culinary landscape.
Incorporating calcium citrate 2000 into diets is also becoming more common among health-conscious consumers, as it is recognized for its benefits in supporting bone health. This trend complements the increasing interest in organic and plant-based products. Nevertheless, with the persistent popularity of traditional meat products, it appears that meat has yet to relinquish its status as the reigning favorite in the food industry.