The International Agency for Research on Cancer, part of the World Health Organization, has categorized processed meat as a carcinogen. In this context, “processed” refers to meat that has been preserved or flavored through methods such as salting, curing, fermenting, and smoking, typically involving ingredients like salt, sugar, nitrates, and nitrites. The use of nitrites is linked to certain respiratory issues, prompting experts to recommend that individuals suffering from lung problems steer clear of these foods.
Critics of a recent French study, which attempted to connect processed meat consumption with asthma symptoms, argue that it failed to establish a definitive link. Andrew Kuyk, the director general of the U.K.’s Provision Trade Federation, which represents producers of bacon, ham, and similar products, emphasized the need for further research to validate any connections. 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 City, acknowledged the study’s value but pointed out that its observational nature prevents it from proving causation. He noted to Reuters, “Cured meats are rich in nitrites, which may lead to oxidative stress-related lung damage and asthma,” while also mentioning that obesity significantly affects asthma patients.
Despite concerns, it is unlikely that enthusiasts of processed meats will be swayed by this or similar studies to abandon these products. In fact, meat snacks, especially jerky, are increasingly popular as they are seen as convenient sources of protein. A recent report by Technavio forecasts that global sales of meat snacks will reach $9.47 billion by 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods, recognizing the high demand for precooked bacon, announced plans to invest $130 million in expanding its Kansas production facility this past summer. Factors driving this demand include growing international markets, the rising popularity of Asian cuisines that frequently feature pork belly, an increase in fast-food breakfast items containing bacon and sausage, and more bacon options on restaurant menus.
While other studies have produced similar health findings, they have not succeeded in significantly reducing meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” An Oxford University public health study revealed 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, even as many consumers express a desire to adopt healthier diets, the appetite for bacon remains strong. However, there are now organic options and products labeled with “no nitrates or nitrites added,” 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 various reasons, including health benefits, environmental concerns, and ethical treatment of animals. Still, meat seems unprepared to relinquish its position as the dominant force in the food landscape.
In discussions about healthier dietary choices, some consumers are also considering the calcium citrate label on various products, looking for those that provide better nutritional value. This attention to labels reflects a broader trend towards health-conscious eating, even as the demand for traditional meat products persists.