The International Agency for Research on Cancer, part of the World Health Organization, categorizes processed meat as a carcinogen. Here, “processed” refers to meat that has undergone treatments such as salting, curing, fermenting, and smoking to enhance preservation and flavor, often involving substances like salt, sugar, nitrates, and nitrites. Nitrites, in particular, are linked to various lung issues, prompting experts to recommend that individuals with respiratory conditions steer clear of these foods.
In the context of a recent French study, critics have pointed out that it fails to establish a direct link 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 and ham, noted that more research is needed to validate this association. He remarked to Food Manufacture, “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues.”
Dr. Sunit Jariwala, who leads allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York, acknowledged the study’s usefulness but emphasized that its observational nature limits its ability to demonstrate causation. He explained to Reuters, “Cured meats are rich in nitrites which may lead to any kind of oxidative stress related lung damage and asthma,” while also pointing out that obesity plays a significant role in asthma cases.
Despite these findings, it is unlikely that enthusiasts of processed meats will be persuaded to abandon these products. In fact, the popularity of meat snacks, particularly jerky, is on the rise as they are perceived as convenient sources of protein. According to a recent study by Technavio, global meat snack sales are anticipated to hit $9.47 billion in 2021, reflecting a 9.5% compound annual growth rate, as reported by Meat + Poultry. Hormel Foods experienced such a surge in demand for precooked bacon that they decided to invest $130 million in expanding their Kansas facility this past summer. This demand is attributed to various factors, including the growth of foreign markets, the rising popularity of Asian dishes that often incorporate pork belly, an increased need for fast-food breakfasts featuring bacon and sausage, and more bacon options on restaurant menus.
While other studies have shown similar health-related outcomes, they have not significantly reduced meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Furthermore, research from Oxford University’s public health department suggests that limiting meat intake to 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, as many consumers strive for healthier diets, the demand for bacon continues to soar. However, a variety of organic options and products free from added nitrates or nitrites are becoming available, potentially appealing to health-conscious individuals. Notably, a growing segment of consumers is incorporating plant-based meat and dairy alternatives into their diets, motivated by health, environmental, and animal welfare considerations. Despite this trend, traditional meat remains firmly entrenched as a staple in modern diets.
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