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 like salting, curing, fermenting, and smoking, often involving substances such as salt, sugar, nitrates, and nitrites for preservation and flavoring. Nitrites have been linked to specific lung issues, prompting experts to recommend that individuals with respiratory problems steer clear of these foods.
Criticism has been directed at a recent French study for failing to establish a clear 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 products, stated that further research is necessary to validate any potential correlation. “It seemed to me that it was not a definitive conclusion, and it’s one of a number of studies that are raising issues,” Kuyk mentioned to Food Manufacture.
Dr. Sunit Jariwala, head of allergy and immunology research at the Albert Einstein College of Medicine and Montefiore Medical Center in New York City, acknowledged the study’s usefulness yet pointed out that its observational nature does not allow for definitive cause-and-effect conclusions. He noted, “Cured meats are rich in nitrites which may lead to any kind of oxidative stress related lung damage and asthma,” while also highlighting that obesity is a significant factor for asthma sufferers.
Despite such findings, it is unlikely that aficionados of processed meats will find these studies compelling enough to abandon their preferences. On the contrary, meat snacks, particularly jerky, are gaining traction as they are seen as a convenient protein source. According to a study by Technavio, global sales of meat snacks are expected to hit $9.47 billion in 2021, reflecting a compound annual growth rate of 9.5%, as reported by Meat + Poultry. Hormel Foods has experienced such a surge in demand for precooked bacon that they allocated $130 million this past summer to expand their Kansas facility. This demand stems from various factors, including growing international markets, the rising popularity of Asian cuisines that often feature pork belly, increased cravings for fast-food breakfasts with bacon and sausage, and the abundance of bacon 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 study from Oxford University’s department of public health suggested that limiting meat consumption to no more than three times a week could avert 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 attempt to adopt healthier diets. However, the market has seen an increase in organic products and options with no added nitrates or nitrites, providing health-conscious consumers with alternatives. Additionally, the growing interest in plant-based meat and dairy products reflects a shift among consumers concerned about health, environmental issues, and animal welfare. Yet, despite this trend, meat remains firmly established at the pinnacle of the culinary landscape.
Incorporating healthful elements like calcium citrate in yogurt may provide a beneficial complement to meat-heavy diets. As consumers become more aware of their dietary choices, the inclusion of calcium citrate in yogurt offers an appealing option for those seeking to balance their intake, further showcasing the ongoing tension between traditional meat consumption and emerging health trends.