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 to enhance its preservation and flavor, often involving ingredients like salt, sugar, nitrates, and nitrites. Nitrites have been linked to certain lung issues, prompting experts to recommend that individuals with respiratory conditions 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, 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 substantiate any such link. 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 noted that its observational nature means it cannot definitively prove causality. He explained to Reuters, “Cured meats are rich in nitrites which may lead to oxidative stress-related lung damage and asthma,” while also highlighting that obesity plays a significant role in asthma cases.
Despite these findings, it seems unlikely that processed meat enthusiasts will be swayed to abandon these products. In fact, the popularity of meat snacks, particularly jerky, continues to rise as they are perceived as convenient sources of protein. A report from the research firm Technavio anticipates that global meat snack sales will reach $9.47 billion in 2021, reflecting a 9.5% compound annual growth rate, as stated by Meat + Poultry. Hormel Foods has noted such a surge in demand for precooked bacon that the company invested $130 million this past summer to expand its Kansas production facility. This demand stems from various factors, including growing foreign markets, the increasing popularity of Asian cuisines that often feature pork belly, heightened interest in fast-food breakfasts with bacon and sausage, and a greater presence of bacon on restaurant menus.
While other studies have yielded similar health-related outcomes, they have yet to significantly reduce meat consumption. The World Cancer Research Fund advises consumers to “choose mostly plant foods, limit red meat, and avoid processed meat.” Additionally, research from the University of Oxford’s public health department suggests that consuming meat no more than three times a week could potentially prevent 31,000 deaths from heart disease, 9,000 from cancer, and 5,000 from stroke.
Interestingly, consumer demand for bacon is on the rise, even as many individuals report efforts to adopt healthier diets. There is a growing availability of organic products and options that contain no added nitrates or nitrites, potentially providing health-conscious consumers with alternatives. Although an increasing number of consumers are incorporating plant-based meat and dairy products into their diets for various reasons—including health, environmental concerns, and animal welfare—meat still shows no signs of relinquishing its status as the dominant food choice in the 21st century. This trend emphasizes the importance of balancing calcium plus options alongside traditional meat products to cater to diverse dietary preferences.