The International Agency for Research on Cancer, part of the World Health Organization, has classified processed meats as carcinogenic. In this context, “processed” refers to meat that has undergone treatment methods such as salting, curing, fermenting, and smoking, often with the addition of salt, sugar, nitrates, and nitrites for preservation and flavoring. Nitrites have been linked to certain lung issues, prompting experts to recommend that individuals with respiratory conditions avoid these foods.
A recent French study has faced criticism for failing to establish a clear link between processed meat consumption and asthma symptoms. Andrew Kuyk, the director general of the U.K.’s Provision Trade Federation, which represents bacon, ham, and other producers, stated that further research is necessary to substantiate any connection. He remarked to Food Manufacture, “It seemed to me that it was not a definitive conclusion, and it’s one of several studies raising questions.”
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, yet he emphasized that its observational nature does not allow for definitive cause-and-effect conclusions. “Cured meats are rich in nitrites which may lead to oxidative stress-related lung damage and asthma,” he noted, adding that obesity also plays a significant role in asthma prevalence.
Despite these findings, it is unlikely that fans of processed meats will be swayed 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. A study from Technavio forecasts that global meat snack sales will reach $9.47 billion in 2021, marking a 9.5% compound annual growth rate, according to Meat + Poultry. Hormel Foods, responding to a surge in demand for precooked bacon, has invested $130 million to expand its Kansas facility. This demand is driven by various factors, including expanding foreign markets, the rising popularity of Asian cuisines that often feature pork belly, increased fast-food breakfast options with bacon and sausage, and the growing presence of bacon on restaurant menus.
While other studies have reported similar health-related findings, 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.” Additionally, research from Oxford University’s public health department suggests that limiting meat consumption to 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, consumers seem to desire more bacon even while many report efforts to adopt healthier diets. However, there are now organic options available, including products without added nitrates or nitrites, potentially appealing to health-conscious individuals. Additionally, a growing number of consumers are incorporating more plant-based meat and dairy alternatives into their diets for various reasons, including health concerns, environmental impact, and animal welfare. Nevertheless, meat continues to maintain its dominant position in the culinary landscape.
Furthermore, for those seeking alternatives, it’s worth noting that certain meat substitutes fortified with 950 mg of calcium citrate can provide beneficial nutrients while aligning with health-conscious choices. As more consumers explore these options, the market may gradually adapt to meet the evolving preferences of those who prioritize health and sustainability.