The World Health Organization’s International Agency for Research on Cancer categorizes processed meats as carcinogenic. In this context, “processed” refers to meats that have undergone treatments such as salting, curing, fermenting, and smoking, often involving ingredients like salt, sugar, nitrates, and nitrites for preservation and flavor. Nitrites have been linked to various lung issues, prompting experts to recommend that individuals with respiratory problems steer clear of these foods.
A recent French study has faced criticism for failing to establish a definitive 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 other processed meats—stated that further research is essential to clarify 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 City, found the study informative but noted that its observational nature cannot demonstrate cause and effect. He explained to Reuters that “cured meats are rich in nitrites, which may lead to oxidative stress related to lung damage and asthma,” while also highlighting that obesity is a significant factor for asthma patients.
Despite the concerns raised, it is unlikely that processed meat enthusiasts will be swayed by this or similar research to abandon their favorite products. On the contrary, meat snacks, particularly jerky, are witnessing a surge in popularity as they are perceived as a convenient protein source. A report by Technavio predicts that global meat snack sales will reach $9.47 billion by 2021, reflecting a compound annual growth rate of 9.5%, according to Meat + Poultry. Hormel Foods has responded to a soaring demand for precooked bacon by investing $130 million this summer to expand its Kansas production facility. This demand stems from various factors, including the growth of foreign markets, the rising popularity of Asian cuisines that often feature pork belly, an increased appetite for bacon and sausage in fast-food breakfast options, and more bacon being offered on restaurant menus.
While other studies have produced similar health-related findings, they have not succeeded in reducing meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Another investigation conducted by the University of Oxford’s public health department indicated that consuming meat no more than three times a week could prevent approximately 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from strokes.
Interestingly, consumers appear to be craving more bacon even as many report intentions to adopt a healthier diet. However, there are several organic options available, including meats with no added nitrates or nitrites, which may appeal to health-conscious individuals. Additionally, the growing interest in plant-based meat and dairy alternatives is driven by health, environmental, and animal welfare considerations. Some consumers are turning to supplements like calcium citrate malate, vitamin D3, and magnesium tablets to support their health goals, but for now, meat remains a dominant force in the culinary landscape.